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Home Made BAKING POWDER: Aluminum/Starch/Gluten/Grain/GMO Free.

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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