What are the disadvantages of baking powder?

1. Limited Shelf Life: Baking powder has a relatively short shelf life compared to other leavening agents like baking soda. The leavening power of baking powder decreases over time, so it's important to check the expiration date and use it before it becomes too old.

2. Loss of Potency at High Temperatures: Baking powder releases its leavening power when it comes into contact with moisture and heat. However, if exposed to excessively high temperatures, baking powder can lose its effectiveness. This can result in baked goods that don't rise as expected.

3. Bitter Taste if Overused: Baking powder contains acidic components, and if used in excessive amounts, it can impart a bitter taste to baked goods. It's important to follow the recommended measurements to avoid this problem.

4. Potential Allergens: Some individuals may be allergic to certain ingredients in baking powder, including wheat, gluten, or cornstarch. It's important to check the ingredient list carefully if you have any known allergies or sensitivities.

5. Incompatible with Some Ingredients: Baking powder does not work well with certain ingredients like acidic fruits, yogurt, or buttermilk, which can neutralize the leavening effect. In these cases, it's better to use baking soda as the leavening agent.

Overall, baking powder is a convenient leavening agent, but its disadvantages should be considered to ensure successful baking results.