Homemade Baking Powder
June 21, 2000 Other Contributors
About
If you are allergic or intolerant to starches in certain grains, you may need to avoid commercial baking powder. Luckily, making your own is very easy and it allows you to choose a starch you can tolerate.
Ingredients
| Cream of tartar | 2 parts | |
| Baking soda | 2 parts | |
| Starch (potato, wheat or corn as tolerated) | I part |
Directions
- Combine all ingredients in a bowl
- Store in a small container with a tight fitting lid.
- Use in recipes as indicated.
Helpful Hints
- This recipe came from Sully’s Living Without magazine which was popular in gluten-free circles during the 1990s and early 2000s. I have seen a different ratio of ingredients on a couple other sites. They used only one part baking soda. You can consider this if you aren’t happy with the results of Sully’s ratio.
- Potato starch and potato starch flour are not the same thing. The correct ingredient for this recipe is “potato starch”.
- Arrowroot starch is another type of starch you can use if you can’t tolerate any of the options listed in the recipe.
Notes from Milk Glass Home & Kitchen
- I found a website called Milk Glass Home & Kitchen which has some interesting notes on making your own baking powder. They explain that cream of tartar is acidic and it reacts with the alkaline baking soda to create carbon dioxide bubbles. This creates the leavening effect. The starch is added to help prolong the shelf life of the baking powder.
- Commercial baking powder reacts to both liquid and heat which means it may work better than homemade which just reacts to liquid. Adding the baking powder toward the end of the recipe can help homemade baking powder work better. Check out Milk Glass Home & Kitchen for more information on DIY baking powder.
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