We’ve been purchasing corn free (aluminum free) baking powder due to allergies. The little cans add up in price, especially with the amounts of baking powder most gluten free recipes call for. Unfortunately, all of the bulk baking powder I could find had corn in it. I was excited to realize I could make my own. I think it actually works better than commercial baking powder.
Baking Powder Recipe:
- 2 parts cream of tartar
- 1 part baking soda
- 1 part starch (arrowroot, potato, corn)
Nice! I’ve been wondering about this for years. (Oh. That sounds like a spam comment. Hopefully this will improve it.)
I had NO idea! Thanks!