Baking Powder
How to control the ingredients and make your own baking powder
If you’re wondering why I make this when I could buy it, the answer is simple: corn/corn starch. It’s in everything. Everything! Every. Damn. Thing. It even sneaks in under other names like vegetable starch, fructose, maltodextrin, dextrin, dextrose, glucose…you get the picture. Baking powder from the store is off limits. That’s why I make my own.
The recipe? Two parts cream of tartar to one part baking SODA. Easy peasy!
2 Tbsp cream of tartar
1 Tbsp baking soda
The key is to sift into a bowl, mix, sift into another bowl, mix, sift back into the first bowl…a few times. Then store in a container with a tight lid.
That’s it!
2 parts cream of tartar
1 part baking soda
Sift. Then sift again. Then sift one more time!
Store in a container with a tight lid.
When you go to use the baking powder in a recipe, be sure to sift it. Lumps often form (this is why companies add corn starch). Otherwise, it won’t completely incorporate. (Seriously, buy a sifter. I got my first one at the Dollar Tree. Pro tip: only use for sifting. Don’t use it for pasta!)