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Old 02-08-2005, 05:46 PM   #1
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Club Soda & Baking

Does anyone use club soda in any of their baked goods. I saw an episode of Low Carb and Loving It where George Stella used it in some muffins. He said that it helped to make baked goods rise due to the bubbles. I have never had a recipe that called for club soda. Does anyone here use it and is it worth trying?
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Old 02-08-2005, 07:28 PM   #2
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i used to do it for pancakes... i found it worked pretty good with none of the strange taste of baking soda! but definitely not as much rise
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Old 02-08-2005, 08:22 PM   #3
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I used to make tempura batter with it -- mixed with rice flour.

Makes me want some now...any of you expert cooks out there know what would be a good sub for the rice flour? I have Carbquik, Vital Wheat Gluten, WPI, flaxmeal, soya powder, whey protein isolate (good golly, that's a lot of stuff my mom's never even heard of! )

Any experience or advice would be appreciated!

Lynn
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Old 02-09-2005, 06:02 AM   #4
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Thanks all. I think I'll try it in my pancakes and pound cake next time. I guess it couldn't hurt.
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Old 02-09-2005, 05:06 PM   #5
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I use seltzer water in all my pan cakes, muffins etc. I think it works great . Thought I read about using seltzer water in one of Atkins books. I have been using it since I starting low-carbing.
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