Baking soda is one of those great ingredients in a recipe that you don’t have to substitute; it’s already Paleo! Also known as sodium bicarbonate, baking soda comes from a natural mineral that was originally mined, but, thanks to the miracles of chemistry, is now made industrially. Since baking soda is an alkali, it reacts when an acid is introduced a chemical reaction occurs, releasing CO₂ bubbles. This reaction either happens slowly or very quickly (think volcano science projects) depending on how much acid is added. In Paleo recipes, baking soda is a leavening agent, meaning it puts bubbles of air into your baking, making it lighter and often causing it to “rise” while baking.
Baking soda’s use is singular: we include it in recipes so that it can act as a leavening agent, and it does not provide nutrition (from either the macro- or micronutrient perspective).
Baking soda is a fairly simple ingredient to find in any baking section of the grocery store. Bob’s Red Mill is a 100% certified gluten-free product and you can get it online on Amazon.