Home Made Baking Powder
Aluminum Free. Starch Free. GMO Free. Gluten Free.
Today you get to play
like a chemist and ‘make’ your own stash of home made BAKING POWDER!
Ta daa…
What is it, really?
Baking powder is a leavening (raising) agent used in most baked goods. It lightens the texture and increases the
volume in our cakes, muffins and even bread by releasing carbon dioxide bubbles
into the wet batter. Its all very science, chemistry wot-not… yet totally
necessary if you want your cupcakes light and fluffy.
Why make your own?
Why, you ask? Well
here’s what in the shop-bought stuff…
- Commercially produced baking powder
contains aluminum, yes #gaspshockhorror, Sodium
Aluminum Sulfate or Sodium Aluminum Phosphate. This stuff has been linked with the development of Alzheimer’s Disease and has
no place being in my bon bons. It can also leave a slight metallic aftertaste
in cakes with a delicate flavour (how lovely?).
- It can also contain genetically modified
corn starch (don’t even get me started on GMO’s - that’s another righteous
blog all on its own) and we definitely don’t want/need genetically
modified anything!
So make your own, it
takes no time at all, and rest easy knowing exactly what’s in your food…
Option One:
Two ingredients. The purest of the pure. This
has no starch added and is perfect for grain free diets. Make up in small
batches when and as needed. This makes one tablespoon of Baking Powder.
1 tsp Bicarbonate of Soda (Baking Soda)
2 tsp Cream of Tartar
Option Two:
The second option (the one I prefer) is to
make up a larger batch to store in my pantry cupboard and forget about it for
another couple of months. This option has Rice Flour added to help prevent
clumping during storage, and Tartaric Acid instead of Cream of Tartar (yes
there is a difference. See below if you don’t believe me ;o)
125g
Rice Flour
50g
Bicarbonate of Soda (Baking Soda)
50g
Tartaric Acid*
Sieve
ingredients into a airtight container and store in a dry, and dark pantry
cupboard.
And you're ready to start baking with a clear conscience.
Much Love and Happy Nibbling
xxx
*What is the
difference between Cream of Tartar and Tartaric Acid? “Cream of tartar is basically a weakened form of tartaric
acid. After tartaric acid forms, it is mixed with potassium hydroxide to
neutralize the acid. This mixture results in cream of tartar, which is not
actually a cream, but a crystalline powder…”
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