Salt is often an afterthought in baking, tossed in without much consideration beyond measuring out the right amount. But the type of salt you use can make a surprising difference in your final baked goods. I recently made the switch to an ultra fine grain powdered salt also known as popcorn salt instead of iodized table salt for baking, and I’m never going back. Here’s why.
The Problem with Using Regular Table Salt for Baking
Most home bakers reach for standard iodized table salt. I was in this camp for years. And while it does the job, it has a few drawbacks:
- Uneven distribution: The larger, coarser grains don’t always dissolve properly, leading to pockets of saltiness in your bakes.
- Added anti-caking agents: Chemical additives are something I was looking to eliminate.
- Slightly metallic taste: The iodine can give table salt a slightly metallic flavor, which can subtly impact the taste of your baked goods.
The biggest reason I ditched table salt in my baking is that “research shows microplastics in 90 percent of the table salt brands sampled worldwide,” according to a National Geographic article from 2018.
The photo below provides a clear visual comparison of different grains of salt, showcasing the textural differences between kosher sea salt (largest granules), popcorn salt (smallest granules), fine sea salt (medium granules), and iodized salt (medium granules). This side-by-side comparison is helpful to highlight the grain size comparisons.
Why Powdered Salt is a Game Changer
Powdered salt (also known as popcorn salt) is my new go-to for baking. The granules are incredibly fine so they dissolve more quickly and evenly into doughs and batters. The result? Better flavor distribution, no hidden salty pockets, and an overall improved taste.
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My Favorite: Real Salt from Utah
When I made the switch to popcorn salt, I opted for Redmond Real Salt, which is a pink salt mined right here in the U.S. (Utah, to be exact). Unlike highly processed salts, it’s 100% unrefined mineral salt, meaning it retains natural minerals that contribute to a more complex and balanced flavor.
A few more things I love about it:
- No additives: Just pure, natural salt.
- Great taste: It has a subtle, clean saltiness that enhances baked goods perfectly.
- No microplastic concerns: Since this salt is mined from an ancient deposit, it’s not sourced from the open ocean, where microplastic contamination is becoming a rising concern. (I’m not making any official health claims about this product, but it’s something I personally feel better about!)
In all transparency, this post is not sponsored by Redmond. When they found out about my love of their product, they sent me a box of products to try! And when I love a product, I just want to share it with my readers.
How to Use Popcorn Salt in Baking
If you’re ready to swap out your table salt for powdered popcorn salt, here’s what you need to know:
Measurement Adjustments: If a recipe calls for table salt, you can swap fine grain salt at a 1:1 ratio or slightly less than called for in the recipe. Because of the powdered texture, a little goes a long way.
If a recipe calls for kosher salt (large granules), I wouldn’t recommend using popcorn salt as a substitute in that case.
Mixing: Since it dissolves more easily, you don’t have to worry about uneven salt distribution in doughs or batters as long as the dry ingredients are sifted or whisked properly before mixing with the liquids.
My Final Thoughts
Switching to popcorn salt has been a simple but powerful change in my baking. It’s one of those tiny tweaks that makes a small but noticeable difference, helping me achieve better texture and flavor in everything from cakes to cookies. If you haven’t experimented with different types of salt in baking, I highly recommend giving it a try!
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