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  • Cream of Tartar Question

    Hi everyone,
    I'm allergic to yeast. I'd like to try cream of tartar in baking. I note that cream of tartar is made from wine residues. Wine is made using yeast. Could cream of tartar present any allergy problems for me? Thanks!

  • #2
    Wikipedia says:
    Potassium bitartrate crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine.

    These crystals also precipitate out of fresh grape juice that has been chilled or allowed to stand for some time.[1] To prevent crystals forming in homemade grape jam or jelly, the prerequisite fresh grape juice should be chilled overnight to promote crystallization. The potassium bitartrate crystals are removed by filtering through two layers of cheesecloth. The filtered juice may then be made into jam or jelly.[2] In some cases they adhere to the side of the chilled container, making filtering unnecessary.

    The crude form (known as beeswing) is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes."

    I suggest that it's not the yeast you need fear, but rather the fact it is made from precipitated grape juice or wine that can cause allergies. Only suggestion is to try it and see.

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    • #3
      Originally posted by Paysan View Post
      Wikipedia says:
      I suggest that it's not the yeast you need fear, but rather the fact it is made from precipitated grape juice or wine that can cause allergies. Only suggestion is to try it and see.
      Can you please explain a bit how precipitated grape juice or wine might cause allergy problems? (I'm not allergic to grapes.)

      Comment


      • #4
        As far as I know cream of tartar is not a substitute for yeast. I've only used for stabilizing egg whites.
        Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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        • #5
          http://www.thekitchn.com/food-scienc...cream-of-72125

          "Cream of tartar is also often added to baked products to help activate the alkaline baking soda. In fact, cream of tartar mixed with baking soda is what gives us baking powder."
          "Don't sweat the small stuff and relax about the whole process"

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          • #6
            Originally posted by NewlyPrimed View Post
            Can you please explain a bit how precipitated grape juice or wine might cause allergy problems? (I'm not allergic to grapes.)
            I am quite allergic to grape sugar (get bad headaches) and to a lesser degree, sweet grapes. Haven't tried to separate the components (like skins and sugar) any further. Dunno if cream of tartar bothers me or not, as I very seldom bake anything requiring it.

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