Baking powder. It’s the white fluffy stuff that makes your pancakes and biscuits rise, and it can be found in the kitchen of most baking moms across the country. But do you know what’s in it? Let’s take a look at the ingredients in one of the major brands of baking powder found in most grocery stores:
Wanna know how many of those ingredients are necessary to make your quick breads rise?
The bicarbonate of soda (a.k.a. baking soda), and an acidic compound to react with the moisture in your recipe (the monocalcium phosphate in the above ingredient list).
I don’t know about you, but I prefer to stay away from putting aluminum in my food, and since the majority of corn is genetically modified, I’d rather not eat it, either. Not to mention I’m intolerant to corn. (Just FYI, there are baking powders that keep the aluminum sulfate out, but they still mostly contain cornstarch…)
Sigh. What to do?
If you’ve been following along this blog for a while, you’ll know that I’m a fan of making things myself. Things that you’d normally buy at the store, I’d rather make. From pickles to powdered sugar, it not only saves money, but 99.9% of the time it’s a boat-load healthier to make these things yourself! Baking powder is no exception.
About a year ago I took the plunge and stopped buying baking powder. When my family was on the GAPS Diet we didn’t use it anyway, and ever since our return to a more *normal* gluten-free diet, I decided it was better to make my own. Why not? I can save myself from those unnecessary and slightly frightening ingredients, save money, and it’s super easy!
- 1/4 c. baking soda (you can buy massive bags of this stuff at most grocery stores)
- 1/4 c. + 2 T. cream of tartar
- In a small bowl, whisk the ingredients together.
- Store in a tightly covered 1/2 pint jar or a ziplock in a dry, cool place.
- Whisk before using.
- You may double the recipe if you want. I usually only make enough to last a little while, so that it doesn't become too clumpy from the humidity in the air.