Baking powder for diabetic desserts is a good way to increase the size of your healthy sponges.

We use baking powder as a leavening agent to increase the volume of our baked food. When we go on a diet, it shouldn’t be any different. Baking powder for diabetic desserts helps to release carbon dioxide into the dough or sponge. Thus, the size of our pastry will increase. When you bake something which has a less elastic texture, then replace yeast to this baking powder.

Furthermore, use baking powder in recipes when you use unsweetened dutch processed cocoa powder or low-fat dutch cocoa powder.

Generally, we follow the below rule with that baking powder for diabetic desserts:

Use: 20-25 g for 1 kg flour.

Nutritional details of Dia-Wellness Baking Powder in 100g:

Ingredients: maize starch, vegetable fibre, thickener (xanthan), acidity regulator (disodium diphosphate), volume enhancer (sodium bicarbonate)