Comments on: why are my baked goods turning blue?

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By: mb

mb — Tue, 19 Jul 2011 19:00:04 +0000

Interesting – i have baked A LOT for A LONG time and have never run into a blue streak . . . . .or anything like it and have always used Clabber Girl or Calumet . . . . .the only time I come up with weird colors is once in a while a blue berry blows up in a muffin and collides with the super yellow batter from yolks from my chickens and turns the cake “green” . . . . . . :)

By: Aimee

Aimee — Mon, 18 Jul 2011 17:52:41 +0000

I switched to Aluminum-free recently. It seems to work a lot differently than my old baking powder – I tend to need less of it – like half (mainly noticed this when my go-to pancake recipe came out very different). I wonder if the Al-free product is just fresher or does it actually take less than the Al brands?

By: Heather @ chik n' pastry

Heather @ chik n' pastry — Sun, 07 Feb 2010 16:10:00 +0000

Whole Foods version is aluminum-free too!

By: Sarah P

Sarah P — Mon, 31 Aug 2009 20:38:01 +0000

Thank you! The blue baked-goods problem has been annoying me for a while. For some reason it tends to happen when I include sunflower seeds in muffins (but not in yeast breads, which makes sense now). I wouldn’t expect the seeds to be acidic, but maybe they are. I love the tips section by the way!