Carol, baker's ammonia (ammonium carbonate) is actually a very old form of leavener, predecessor to both baking powder and baking soda. You can read all about its chemistry here. It's not a simple 1:1 substitution for baking powder, but in recipes calling for it (which some traditional recipes do), I feel it gives the finished product a lighter, crunchier texture. If you substitute a bit of molasses, I don't believe you'll need baking soda; either the BP or BA should take care of that tiny added acidity just fine. Good luck - PJH

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