Gritty teeth after eating bakings with baking powder/ soda

[SallyBakes]

Last week I made 3 different recipes for scones (see below) And recipes 2+3 gave me gritty teeth after eating the scones. It felt like a layer on my teeth.
The baking powder and soda are 5 months old. I could not find any info online.
Anyone? Thanks!

1st recipe
330 gram flour
3 teaspoons bakingsoda
butter+milk

2nd recipe
2 cups wh.wheat spelt
4 teasp. baking powder
1/2 teasp. baking soda
milk+ coconutcream

3rd recipe
3 cups flour (partly wh.wheat flour)
4,5 teasp. (18 gr. )
200 gr. coconut mil
1 cup soda lemonade

 

[SallyBakes]

Seek and thou shall find... This baker is literally the only one I could find online who is addressing this gritty feel. See at 5:29.

It was about baking powder. I guess it was just too much.
It's also quite tricky how much to add, as the amount of teaspoon is different in the UK, US and Europe, varying from 2,5- 4 gram per teaspoon.

 

[SallyBakes]

2 cups All Purpose Flour combined with 1 teaspoon baking powder + 1/4 teaspoon baking soda + something acid (I used vit C)
left no grainy teeth.

The recommended 2 teaspoons baking powder per cup APF was way too much to substitute Self raising Flour.

 

[Mona]

It sounds like the gritty texture could be due to using too much baking powder or baking soda or their freshness. Check if your leavening agents are still effective by testing them with water or vinegar. Also, ensure you're measuring accurately—using too much of either can cause odd textures. For your recipes, try using only one type of leavening agent and adjust the quantity if needed to see if it improves the texture of your scones.

 

[Jessie_Roos]

It sounds like your scones turned out gritty due to some issues with the baking powder or baking soda. When it comes to baking, the age and storage of these leavening agents can definitely impact the final product. Here are a few things to consider:

1. Freshness: Baking powder and baking soda can lose their potency over time. Even though your baking powder and soda are only 5 months old, it’s worth checking their effectiveness. To test baking powder, mix 1/2 teaspoon with 1/4 cup of hot water. It should bubble vigorously. For baking soda, mix 1/2 teaspoon with a bit of vinegar. If it fizzes, it’s still good.
2. Proper Measurement: Ensure that you’re measuring your leavening agents accurately. Too much baking soda or powder can leave a gritty residue and affect the taste and texture.
3. Mixing Method: Make sure to thoroughly mix your dry ingredients together before adding any wet ingredients. This helps ensure an even distribution of the leavening agents and prevents pockets of grittiness.
4. Substitutes: In recipes where you’re using both baking powder and baking soda, double-check the recipe. Sometimes recipes call for both to balance acidity, but using them incorrectly can cause textural issues.
5. Recipe Review: The high amount of baking powder in your second recipe (4 teaspoons) compared to the flour might have contributed to a strong, possibly gritty reaction. The third recipe’s use of soda lemonade could also be affecting the texture if the carbonation didn't fully react.

If you’re still experiencing issues, it might be helpful to try a fresh batch of baking powder and baking soda. I hope this helps resolve the gritty texture you’re encountering!

 

[Mona]

It sounds like the baking powder or baking soda might be the culprits here, especially since the gritty feeling happened with both recipes 2 and 3, which used higher amounts of leavening agents. Even though your baking powder and soda are only 5 months old, they could still be contributing to the issue. Sometimes, if not stored properly (in a cool, dry place), they can lose their potency or develop a texture that might affect the final bake.

Also, recipes with coconut cream or milk, like in your 2nd and 3rd recipes, might interact differently with the leavening agents. Coconut can sometimes leave a residue that feels gritty or fatty on the teeth. The soda lemonade in the 3rd recipe could also have an effect, possibly reacting too strongly with the baking soda, leading to a less pleasant mouthfeel.

You might want to try sifting your baking powder and soda to make sure there are no clumps, or reducing the quantities a bit to see if that helps. And maybe double-check how they’re being stored. Hope this helps!

 

[retired baker]

they use anti caking agents, rice flour is one that will not dissolve.