Check the sticker!!!

Good afternoon Free-eater!
It's been a long time since my last post and I am excited about this one today! A great friend of mine sent me a text about produce codes and it is great information! So, what does the sticker with the PLU number on your veggies and fruit mean? Let's get to know our PLU codes because they can tell you if something is organic, conventionally grown, or genetically modified.

• Let's start with Organic (my favorite code!): A 5 Digit code that starts with the number 9 means that the produce was Organically grown. (YAY!!!)
• Next, conventionally grown (yucky pesticides and toxins were used to grow these): A 4 Digit code that starts with either the number 3 or 4 indicates produce that was conventionally grown. (BOO!)
• Lastly, Genetically modified (my very least favorite): A 5 Digit code starting with the number 8 indicates a Genetically modified crop. This is a little harder to be aware of because PLU numbers are not required to indicate genetically modified, therefore they can label a genetically modified item as "conventionally grown". 

To help you shop "Free" of GMOs, I am attaching a website that not only gives you more information on how to shop "Non-GMO", but it also gives you lists of products that are GMO-free! There is also an app from this website that you can download on to your IPhone! What a convenient way to double check while you are already shopping! The best way to avoid GMOs when you don't have a way to double check is to buy items that are "certified organic". Avoiding items that are the top genetically modified crops is also a good way to "Free" your shopping list from GMOs. This list includes: corn, soy, canola, cotton seed, sugar beets, zucchini, yellow squash, and papaya. Look for items that are "The Non-GMO Project" certified (pictured below). Silk milk is one of my favorite Non-GMO certified products! Please take a look at their website because some of the items you are already buying might be enrolled in their certification program and some of them may not!

http://www.nongmoshoppingguide.com

http://silksoymilk.com/content/faq

http://www.nongmoproject.org

I hope that this post helps clear up some confusion about produce PLU codes, but most of all I hope it gives you some resources to help you shop safely and "free" of nasty toxins and genetically modified foods. Shop smart and eat "Free"!

More to Come, 

Mary :)

Recipe for Corn-Free Baking Powder

Hey Free-Eaters!
I don't know about everyone else, but I find it difficult to find baking powder that doesn't contain corn starch! I know they make aluminum-free baking powder and non-GMO corn starch containing baking powder, but that doesn't help those with corn allergies. So, instead of having to search everywhere or order it online, I found a way to make it!

First, let me explain the difference between using baking powder and baking soda...
I don't know if very many people know that you cannot substitute baking soda for baking powder, but you can substitute baking powder for baking soda (I know I, myself, did not know this at first!!)!! I figured, that they both are leavening agents right?!? Yes, they are both leavening agents but the chemistry of how each one of interacts with the ingredients in the recipe you are using is different. Baking soda is just sodium bicarbonate nothing more, while baking powder is a combination of baking soda, cream of tartar, and corn starch. The cream of tartar acts as an acidifying agent to the baking soda, causing the reaction that releases the carbon dioxide gas bubbles in your baked item. This is what makes whatever you are baking rise. Some baking powders are single action, meaning after you mix it in you must bake the item right away, and some are double acting where it has a reaction of rising twice, once when mixed in and then the second time when it is heated. Therefore, you can use baking powder instead of baking soda in a recipe calling for baking soda because it simple aids in the action of rising, whereas, baking soda lacks the extra kick. My best example is this: you can use baking soda in a chocolate chip cookie recipe because cookies don't require a great deal of rising, but if you are making blueberry muffins, baking powder must be used to make them fluffy and not deflated.

Now, to make corn and aluminum free baking powder at home, you simply use baking soda and cream of tartar. The cream of tartar, as I stated before, is the acidifying agent; it comes from the fermentation process in winemaking. Combine 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. If you aren't going to use this right away then add a 1 teaspoon of tapioca starch as a drying agent to keep out any moisture. This altogether makes 1 tablespoon of baking powder (or 4 teaspoons). Once you mix your baking powder with your wet ingredients you must bake the item soon after because the reaction that produces carbon dioxide gas begins when the combined baking soda and cream of tartar are moistened. In addition to this, make sure all your dry ingredients are mixed throughly with the baking powder before you add the wet ingredients.

Keep on "Free"ing up your baking!
More to come,
Mary
Bobs Red Mill 19580 Baking Soda Gluten Free