I've used calcium powder in baked goods too.....I use it in the form of calcium ascorbate. I've used it as a calcium supplement plus an acidifier for the recipe.Often I put a tsp or so into a muffin recipe to get more calcium in my family. None of us drink milk or an alternative regularly, so I know it's something missing in our diets. I know many use protein powder especially in gluten free baking to increase the protein content of their flour mix. It can help with the structure and...