Having limited kidney function, I am on a diet aimed at limiting phosphorus, sodium, and potassium limitation consumed in foods. I love my baked goods, however, and many don't "fit" simply because of ingredients needed to make dough tenable, light, risen, soft. These involve sodium invariably, as Baking Soda (sodium bicarbonate), or Baking Powder (sodium bicarbonate/sodium carbonate). Only other "riser" common is yeast, more unpredictable, more effective, MAYBE more sodium (I dunno). Rising dough requires CO2 gas be produced within it, which expands as it escapes,, puffing up the mix. So, I started thinking: most all mixes require a bit of liquid mixed into the dough to make it workable: water, milk, etc. WHAT IF seltzer water were used instead to provide the CO2, with no need for any acid/alkaline reaction like lemon juice for example and Baking Soda? Would it puff up the dough? I plan to try this: far more diet-conscious, if it works, seltzer has virtually no taste left after it's CO2 gas "passes", so no typical acid/sour lingering flavor later. What do you think? Frank EDIT: Left out Cream of Tartar as a possible dough-riser, not sure, though.