Is Ammonium Bicarbonate Bad for You?

If you’re an avid baker or a curious consumer, you’ve likely seen ammonium bicarbonate on an ingredient label for cookies, crackers, or other crisp baked goods.  Its scientific name might give you pause, leading to the inevitable question: "Is ammonium bicarbonate bad for me?"

The short and reassuring answer is no, when used correctly, it is not bad for you.  In fact, it’s a GRAS (Generally Recognized as Safe) ingredient by the U.S. FDA and is trusted by bakers worldwide for centuries.

Let’s clear the air and explore the facts behind this powerful, natural leavening agent.

First, What Exactly is Ammonium Bicarbonate?

Often called hartshorn or baker's ammonia, ammonium bicarbonate is a traditional leavening agent that predates baking powder.  It’s a simple, mineral-based compound that, when heated, decomposes completely into gases that make dough rise.  It’s the secret behind the uniquely light, dry, and incredibly crisp texture in:

Traditional German Spekulatius cookies

Italian Biscotti

Thin, crispy crackers

Scandinavian ginger snaps

Why the Concern?  Addressing the "Ammonia" in the Name

The concern almost always stems from the name.  Yes, one of the gases released when it bakes is ammonia (NH₃).  We associate ammonia with strong cleaning products, so it’s natural to be cautious.

However, the critical point is this: Food-grade ammonium bicarbonate is entirely different from household cleaning ammonia.

More importantly, in the heat of the oven, the ammonia gas, along with carbon dioxide and water vapor, dissipates completely from the baked good.  When used properly in the right recipes, it leaves behind no residue, no ammonia taste, and no harmful chemicals—just a perfectly risen, delightfully crisp product.

The Safety Verdict: GRAS and Approved Worldwide

Regulatory bodies across the globe have thoroughly reviewed the science:

U.S. Food and Drug Administration (FDA): Classifies it as GRAS (Generally Recognized as Safe).

European Food Safety Authority (EFSA): Approves its use as a food additive (E503ii).

Other International Bodies: Similarly approved for use in food.

This means that when used according to standard manufacturing and baking practices, it poses no health risk.

Benefits of Choosing Ammonium Bicarbonate for Your Baking

Why would a baker choose this over modern baking powder?  The results are simply unmatched.

Unbeatable Crispness and Texture: It creates a uniquely porous, dry, and crisp texture that baking powder cannot replicate.  It’s the key to achieving that classic "snap" in a biscotti.

No Bitter Aftertaste: Unlike baking soda, which can leave a salty, soapy residue if not balanced with acid, ammonium bicarbonate vanishes completely, allowing the pure flavors of your butter, spices, and flour to shine.

Powerful and Efficient: A little goes a long way.  It’s a highly effective leavener, making it a cost-effective choice for both home bakers and commercial producers.

Your Questions, Answered

Q: My dough smells a little like ammonia before baking.  Is that normal?
A: Yes, absolutely!  As the dough warms, the decomposition process begins.  This is completely harmless.  Trust the process—the smell will always bake out in a properly heated oven, leaving no trace in your final product.

Q: Can anyone consume it?  Are there allergies?
A: Ammonium bicarbonate is a chemical compound, not a common allergen like nuts or dairy.  It is generally safe for consumption by the general population when used correctly in food.

Q: Why isn't it used in cakes?
A: Great question!  Because it produces gas so rapidly and needs to escape, it's unsuitable for thick, moist batters like cakes, where the ammonia gas could get trapped and create an unpleasant taste.  It is perfectly suited for thin, dry baked goods where the gas can easily dissipate.

The Bottom Line: A Time-Tested, Safe Baking Ingredient

So, is ammonium bicarbonate bad for you?  The evidence is clear: it is a safe, effective, and natural leavening agent that has stood the test of time.  The initial concern is understandable, but it stems from a misconception.

The "ammonia" is a temporary, gaseous vehicle for creating beautiful baked goods—it doesn’t stay in your food.  What does stay is the incredible, professional-quality texture and flavor that makes traditional recipes so special.