Leavening Agents to Avoid a Passover

8/15/2019 Leavening Agents to Avoid a Passover

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eavening Agents

As with many things in our walk, there are various levels of strictness that one might seek to adhere to concerning the removal of

leavening from our homes.

Some Jews sell their homes to a Gentile for a dollar and then buy it back again after the Feast of Unleavened Bread has ended, thus

circumventing the requirement to remove leaven from their homes. Some w ould only take their yeast and any leavened bread

products and set them in out in the woods in a sealed container until after the feast of Unleavened Bread has ended, and then takeallof it back in their house again. To me, both of these are attempts to circumvent the commandments of Yahuah, and are attemptsto

find "loopholes in the law."

My desire is to be a man after Yahuah's heart in all things, and even though I may not be where I need to be, I think it's good to desire

and pursue that attitude.

Probably most believers seek to eliminate some basic leavening agents and any foods containing them. The most common

leavening agents are yeast, Sodium Bicarbonate (baking soda), and Baking powder. If that's where you are comfortable and don't

feel a conviction to do anything more than that, then I don't judge you.

But if we want to be really technical about it, there are a number of chemical and ingredients in our modern world that can be foundin

foods which are used as leavening agents. For me, I want to eliminate both yeast and anything that could be in food that might bea

yeast substitute. My desire is to avoid circumventing Yahuah's command by enjoying a "yeast-like" bread that, while it may not

contain yeast, nevertheless the end result is pretty similar.

I like to keep in mind that this is all a spiritual exercise. It is representing the diligence needed to get the sin out of our lives. And the

more complicated this world is, and the further it departs from Yahuah, the more difficult this can often be.

So here is a list of potential leavening agents. Some of them you may almost never see in any ingredient list. You can choose to take

this as far as you feel the conviction to do.

I encourage you to do your own research on these ingredients. You might find that this list is too extreme, w hile others want to be

more diligent about it. Our goal is that we would fulfill the commandment to rid ourselves of yeast and yeast substitutes. Yahuah

sees our hearts.

Some items may contain a symbol on them that indicate they are free of leavening agents, according to the standard in Orthodox

Judaism. I'm not sure how strict they are in comparison to this list but they tend to be more strict than w hat I consider necessary in

other areas. Here is the symbol:

Now here is the list of potential leavening agents:

C=Chemical B=Biological M=Mechanical

Ammonium

[Bi]CarbonateC Hartshorn, Horn Salt, or Baker's Ammonia

Ammonium Dihydrogen

Phosphate C

Ammonium Hydrogen

CarbonateC Ammonium Bicarbonate

Ammonium Phosphate,

DibasicC

Ammonium Phosphate,

MonobasicC

Baker's Ammonia CAmmonium [Bi]Carbonate, Hartshorn, or

Horn Salt

ening Agents to Avoid on Passover


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Baking Powder C

Baking Soda C Sodium Bicarbonate

Barm B Used to Leaven Bread

Beer B Uses Yeast in the Brewing Process

Bicarbonate of Ammonia C Ammonium Bicarbonate

Buttermilk B

Calcium DihydrogenPhosphate

C

Calcium Phosphate,

MonobasicC

Chorleywood Bread

ProcessM

This is a manual process that creates a leavening effect.

See Wikipedia Link for details.

Cream of Tartar C Potassium Bitartrate

Creaming Process M

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.

Diacetyl Tartaric Acid

Esters of Mono- andDiglycerides

C

Diammonium Hydrogen

PhosphateC

Disodium Pyrophosphate C

Ginger Beer B

Glucono Delta-Lactone C

Glucono delta-Lactone CIt appears that the lowercase “d” in “delta” makes this a

different additive than the above entry.

Hartshorn CAmmonium [Bi]Carbonate, Horn Salt, or

Baker's Ammonia

Horn Salt CAmmonium [Bi]Carbonate, Hartshorn, or

Baker's Ammonia

Hydrogen Peroxide C

Kefir B

Monocalcium Phosphate C

Pearlash C Potassium Carbonate

Phosphates (Anything

with "phosph" in the

name)

C

Popovers or any similar light hollow rolls

O In the process of making Popovers, steam and air are usedas leavening agents. See Wikipedia Link for details.

Potash C Potassium [Bi]Carbonate

Potassium Acid

CarbonateC Potassium Bicarbonate

Potassium [Bi]Carbonate C Potash

Potassium Bitartrate C Cream of Tartar

Potassium Carbonate C Pearlash



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Potassium Hydrogen

CarbonateC Potassium Bicarbonate

Potassium Hydrogen

TartrateC Potassium Bitartrate

Powdered Baking

AmmoniaC Ammonium Bicarbonate

Sodium Acid

Pyrophosphate (SAPP)C

Sodium Aluminum

Phosphate [Acidic]

(SALP)

C

Sodium Bicarbonate C Baking Soda

Sodium Hydrogen

CarbonateC

Sourdough Starter B

Tempura OIn the process of making Tempura, steam and air are used

as leavening agents. See Wikipedia Link for details.

Whip Cream or similar

“high pressure fluff” products

O

In the process of expelling the Whip Cream from the can,

the high pressure causes a leavening effect through the butterfat of the cream. See Wikipedia Link for details.

Yeast B The original leavening agent. It causes Bread to Rise


Leavening Agents to Avoid a Passover

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