Well I had a gas cramp in my stomach. My mom told me to get a half a teaspoon of baking soda and mix it with a inch of water and drink it…
And hour later or so I threw up.
Sorry. I didn’t know exactly what category to put this in.

Read your baking soda box. It will say something about using it as an upset stomach remedy.
Also when I was a kid my mom used water, vinegar and baking powder to help relieve an upset stomach. Believe me it made one burp and could also cause you to throw up.

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But I’ll give you an alternative.

Yeast-Free Bread

Ingredients

2 1/2 cups self-rising flour

3 tablespoons white sugar

1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Directions
Preheat oven to 350 degrees F (175 degrees C).

Grease one 9×5 inch loaf pan.

Combine the flour, sugar and carbonated beverage.

Mix well and place into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Note: If using a sweetened carbonated beverage cut back on the sugar a little.

Edit to add a note:

Search google for beer bread. It’s a quick bread without yeast and I know we make here at home. It’s great for sandwiches.

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KH[tartrate] + NaHCO3 –> NaK[tartrate] + H2O + CO2

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1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners’ sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed
For Decorating:
1 cup confectioners’ sugar
About 1 tablespoon milk
Food coloring, if desired
Sprinkles, candies, cored sugar as desired

Whisk the egg and vanilla in a small bowl and set aside.
With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

For decorating: Whisk the confectioners’ sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

Store in an airtight container for up to 1 week.

Variations:
Walnut Orange: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour.
Pecan-Cinnamon: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Sprinkle the tops of the cookies before baking with a mixture of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.

Almond: Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon pure almond extract. Add 3/4 cup chopped toasted sliced almonds to the dough with the flour. If desired, for decoration, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie prior to baking.

Chewy Sugar Cookies Recipe

You can also roll the cookies in the sugar sprinkles before baking.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating

Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Flower Sugar Cookies

Cookies:
1 cup unsalted butter, slightly softened
1/2 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoon fine salt
Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners’ sugar
Sprinkles, chocolate chips, candies, or colored sugars, as desired

For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
Evenly space the racks in the oven and preheat to 350 degrees F.

Transfer the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies’ edges are golden, about 20 minutes. Cool on a rack.

For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners’ sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.

i gave you these none of them use baking powder, enjoy.

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Enjoy your red velvet cake. I just bought an extra bottle of red food coloring so I can make one soon!

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Duration : 0:4:8

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