Leavening is more critical in gluten-free baking because there's no gluten network to trap gases slowly — the structure must set quickly before the gas escapes. Baking soda requires an acid to activate and creates a stronger, faster rise. Baking powder contains its own acid and activates in two stages: once when mixed with liquid and again when heated. For most GF recipes, we recommend aluminum-free double-acting baking powder. However, recipes with acidic ingredients like buttermilk, cocoa, or fruit juices benefit from baking soda. Getting this wrong leads to collapsed cakes or metallic off-flavors.
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