Leavening Agents to Avoid on Passover

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Leavening 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 would 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 takeall
of 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, while 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 what 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]Carbonate

Ammonium Dihydrogen
Phosphate

Ammonium Hydrogen
Carbonate

Ammonium Phosphate,
Dibasic

Ammonium Phosphate,
Monobasic

Baker's Ammonia

Hartshorn, Horn Salt, or Baker's Ammonia

Ammonium Bicarbonate

Ammonium [Bi]Carbonate, Hartshorn, or

Horn Salt

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Baking Powder

Baking Soda

Barm

B Used to Leaven Bread

Beer

B Uses Yeast in the Brewing Process

Bicarbonate of Ammonia

Buttermilk

Calcium Dihydrogen
Phosphate

Calcium Phosphate,
Monobasic

Chorleywood Bread
Process

Cream of Tartar

Creaming Process

This is a manual process that creates a leavening effect. If

M the intent is to cause the bread to rise, the goal should be
to avoid it.

Diacetyl Tartaric Acid

Esters of Mono- and
Diglycerides

Diammonium Hydrogen
Phosphate

Disodium Pyrophosphate

Ginger Beer

Glucono Delta-Lactone

Glucono delta-Lactone

Hartshorn

Ammonium [Bi]Carbonate, Horn Salt, or

Baker's Ammonia

Horn Salt

Ammonium [Bi]Carbonate, Hartshorn, or

Baker's Ammonia

Hydrogen Peroxide

Kefir

Monocalcium Phosphate

Pearlash

Phosphates (Anything
with "phosph" in the
name)

Popovers or any similar

light hollow rolls

Potash

Potassium [Bi]Carbonate

Potassium Acid
Carbonate

Potassium Bicarbonate

Potassium [Bi]Carbonate

Potash

Potassium Bitartrate

Cream of Tartar

Potassium Carbonate

Pearlash

Sodium Bicarbonate

Ammonium Bicarbonate

This is a manual process that creates a leavening effect.

See Wikipedia Link for details.
Potassium Bitartrate

It appears that the lowercase d in delta makes this a

different additive than the above entry.

Potassium Carbonate

In the process of making Popovers, steam and air are used

as leavening agents. See Wikipedia Link for details.

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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

Sodium Hydrogen
Carbonate

Sourdough Starter

Tempura

Whip Cream or similar

high pressure fluff
products

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

O 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

Baking Soda

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

as leavening agents. See Wikipedia Link for details.