A List of Potential Leavening Agents

The following list is divided by chemical, biological, and mechanical agents that can cause leavening to food and drink that should be avoided/used during the time of Chag Matzot, or the Feast of Unleavens.

Chemical

  • Ammonium [Bi]Carbonate
    • Hartshorn, Horn Salt, or Baker's Ammonia
  • Ammonium Dihydrogen Carbonate
  • Ammonium Hydrogen Carbonate
    • Ammonium Bicarbonate
  • Ammonium Phosphate, Dibasic
  • Ammonium Phosphate, Monobasic
  • Baker's Ammonia
    • Ammonium [Bi]Carbonate, Hartshorn, or Horn Salt
  • Baking Powder
  • Baking Soda
    • Sodium Bicarbonate
  • Bicarbonate of Ammonia
    • Ammonium Bicarbonate
  • Calcium Carbonate
  • Calcium Dihydrogen Phosphate
  • Calcium Phosphate, Monobasic
  • Cream of Tartar
  • Diacetyl Tartaric Acid Esters of Mono- and Diglycerides
  • Diammonium Hydrogen Phosphate
  • Disodium Pyrophosphate
  • Glucono Delta-Lactone (delta-Lactone)
  • Hartshorn
    • Ammonium [Bi]Carbonate, Horn Salt, or Baker's Ammonia
  • Horn Salt
    • Ammonium [Bi]Carbonate, Hartshorn, or Baker's Ammonia
  • Hydrogen Peroxide
  • Monocalcium Phosphate
  • Pearlash
  • Phosphates (Anything with "phosph" in the name)
  • Potash
    • Potassium [Bi]Carbonate
  • Potassium Acid Carbonate
    • Potassium Bicarbonate
  • Potassium [Bi]Carbonate
    • Potash
  • Potassium Bitartrate
    • Cream of Tartar
  • Potassium Carbonate
    • Pearlash
  • Potassium Hydrogen Carbonate
    • Potassium Bicarbonate
  • Potassium Hydrogen Tartrate
    • Potassium Bitartrate
  • Powdered Baking Ammonia
    • Ammonium Bicarbonate
  • Sodium Acid Pyrophosphate (SAPP)
  • Sodium Aluminum Phosphate [Acidic] (SALP)
  • Sodium Bicarbonate
    • Baking Soda
  • Sodium Hydrogen Carbonate

Biological

  • Barm
    • Used to leaven bread
  • Beer
    • Uses yeast in the brewing process
  • Buttermilk
  • Ginger Beer
  • Kefir
  • Sourdough
  • Sourdough Starter
  • Yeast

Mechanical

  • Chorleywood Bread Process
    • This is a manual process that creates a leavening effect.
  • Creaming Process
    • This is a manual process that creates a leavening effect. If the intent is to cause the bread to rise, the goal should be to avoid it.

O

  • Popovers (or any similar light hollow rolls
    • In the process of making Popovers, steam and air are used as leavening agents.
  • Tempura
    • In the process of making Tempura, steam and air are used as leavening agents.
  • Whip Cream (or similar high pressure fluff products)
    • In the process of expelling the Whip Cream from the can, the high pressure causes a leavening effect through the butterfat of the cream.