Ener-G Baking Powder
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Ener-G Gluten Free Baking Powder From Barry Farm Foods
Ener-G Baking Powder, 
Wheat Free Aluminum Free

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List of Ingredients

Calcium carbonate and 
citric acid (corn derived)

energbakingpowder.JPG (18059 bytes)

Free of gluten, wheat, 
casein, dairy, egg, 
yeast, soy, nuts, 
low protein, rice, 
potato, low sodium, 
low electrolyte.

An excellent substitute baking powder for those with celiac disease and allergies.  

It creates the carbon dioxide needed in leavening, immediately upon contact with liquid.


Big Batch Gluten-Free Christmas Cookies

3 cups powdered sugar
2 cups fructose sugar
2 cups butter
6 eggs
1 Tbsp sea salt
1/4 cup Spicery Shoppe Vanilla
1 cup amaranth flour
2 cup potato starch
2 cup sweet white rice flour

4 cup brown rice flour
2 T xanthan gum
3 T Ener-g baking powder

Preheat oven to 325°F.  Mix together the flours, starch, xanthan gum and baking powder with a whisk until well-combined.  Set aside.  Cream together the sugars, shortening, eggs, vanilla and salt.  Add flour mixture, about 1/4 at a time, stirring with a wooden spoon.  Once the flour mixture is mostly incorporated, knead the dough , slowly punching the dough down in the middle and folding the sides of the dough into the middle.  

After the dough is well-mixed, see variations below.  For all recipes, bake on ungreased pan bake at 325°F  until the edges are just golden (unless a crispy cookie is desired).

For “plain” sugar cookies:

1. Roll dough into very small balls and flatten to a wafer with the bottom of a sugar-dipped glass or cookie stamp.  Bake until golden brown.  This will produce a light, crispy cookie.

2. Roll into larger balls and flatten to about 1/4″ thick.  Bake until edges are just golden.  This will produce a soft, chewy cookie.

3. Divide the dough into about 4 parts, wrap each ball in plastic wrap, and refrigerate until fairly firm.  Place chilled dough on pastry mat or on wax paper, top with plastic wrap, and roll out until dough is about 1/8″-1/4″ thick.  Use cookie cutters and bake.

For other cookies: 

Divide the dough into 2 or more sections and  Knead in 1/2 c of crushed candy canes, chocolate/carob chips, nuts or dried fruit.  Drop by teaspoons, then press with a sugar-dipped cup.  Bake as above

Use method # 2 above and press a chocolate Kiss in center. 

Use method # 2, roll ball in egg white (slightly beaten) then chopped nuts and press thumb in center before baking and fill with jam when done.

For chocolate swirl cookies:  Take 2 equal portions of dough, and roll one out about 1/8″ thick, keeping as close to a rectangular shape as possible.  Take the other portion, and mix in enough cocoa or carob powder , until it is nice and dark.  Roll that section out to 1/8″, as well.  Place one layer on top of the other. Starting with the longer side of the rectangle, roll the layers together, until you have a log.  Roll the log in plastic wrap and refrigerate until firm.  Then, slice the cookies about 1/4″ thick, taking care to keep the log as round as possible. 

Serving size: 1 tsp
Amount per serving
Calories from fat0
% Daily Value *
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg%
Carbohydrate g
Dietary Fiber 0g0%
Protein 0g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
0% of calories from Fat
100% from Carbohydrates
0% from Protein