To make cornbread with regular baking powder was not a good choice as the sodium content for just 1 teaspoon was almost 500 mg. Looking locally proved unsuccessful but on-line I found this great product:
Hain Pure Foods Featherweight Baking Powder: Sodium Free/Gluten Free
So, using a crock pot we made pinto beans using HEB's stewed tomatoes/no sodium (which still has 70 mg sodium per can) along with several spices: cumin, garlic powder and pepper. Using the sodium free baking powder, a piece of cornbread ended up at like 19 mg per serving (sodium was from 1 cup milk/100 mg and egg beaters for 1 egg/115 mg).
Even through dinner was a great success, this makes me tired... I just never knew sodium was in SO many things...
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