Written by Natalie of Gluten A Go Go.

Making beautiful and flavorful food is the goal of every baker and cook. For baked goods that involves creating carbon dioxide, which is odorless and also colorless. In your kitchen you’ll find carbon dioxide in carbonated beverages, candy, beer or wine and in your breads or cookies. Carbon dioxide is what makes the pockets that give our baked goods their light and airy texture.

To get carbon dioxide into your baked goods you need to use a leavening agent. These agents can be chemical or natural in nature. The common chemical agents are cream of tartar, baking powder and baking soda.