I understand the difference between soda and powder, what I don't understand is how they are used in a few recipes that I am playing around with. I am making waffles using almond flour instead of wheat flour. Most of the recipes that I find use baking soda, butt one uses both. It seems to me that just using baking powder would make the most sense. I am not seeing the acid component that soda would require. Is using both a belt and suspenders sort of thing?
And how much powder, if used, would be appropriate for 2 cups of almond flower?
I eagerly await elucidation from the baking gurus!