Bob's Red Mill, Baking Soda, Sodium Bicarbonate, 16 oz (453 g)
Description
Description
Bob's Red Mill Baking Soda, Sodium Bicarbonate is available in a 16 oz (453 g) pack. This product is a pure leavening agent, used in baking and cooking applications where it interacts with acid components to create carbon dioxide gas, facilitating the rising process in doughs and batters. It's popular for its high functionality in creating a light, fluffy texture in room-temperature baked goods such as cookies and cakes.
This Baking Soda product contains only Sodium Bicarbonate as an ingredient, highlighting the focus on quality and purity in Bob's Red Mill products. It does not have any added preservatives or artificial flavors. This makes it a suitable choice for those seeking a clean, natural ingredient for their cooking and baking needs.
Bob's Red Mill Baking Soda is also gluten-free, making it a reliable baking ingredient for those managing gluten intolerance or celiac disease. It is produced in a gluten-free facility, reducing cross-contamination risks. In addition, the product is vegan, making it compatible with plant-based diets.
The packaging design offers easy use and storage, with a resealable bag extending the product's freshness once opened. The product comes from Bob's Red Mill, a trusted brand in the baking and cooking industry, known for its reliability, commitment to natural ingredients and production quality standards. This Baking Soda is one of the essential pantry staples for home and professional baking.
Bob's Red Mill, Baking Soda, Sodium Bicarbonate, 16 oz (453 g) is backordered and will ship as soon as it is back in stock.
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Next Day Delivery
Next Day Delivery
All orders are shipped within 24 hours, via next day delivery using Royal Mail Tracked shipping.
Returns Policy
Returns Policy
If for any reason you are not satisfied with your order we offer a 30 day return policy. The item you return must be sent in the same condition as received, and inside the original packaging. Once received we will notify you via email.
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