Introduction: Make Your Own (Gluten-free) Baking Powder!
Baking powder (发粉; 泡打粉) is a key ingredient in many baking recipes. If you have run out of baking powder, there are a couple of easy substitutes for you.
The easiest way is: make your own baking powder by using 2 common ingredients - Baking Soda (苏打粉) and Cream of Tartar (塔塔粉).
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Homemade Baking Powder.
A. Not all brands of baking powder are gluten-free. In general, the baking powder is made from baking soda, cream of tartar and a "moisture absorption agent" (ie. cornstarch, potato starch and wheat starch).
This recipe is gluten-free, wheat-free, and very easy to make.
"Gluten free Baking Powder."
2 parts Cream of Tartar
1 part baking soda
1 part cornstarch (optional)
To yield 1 table spoon of baking soda, mix 1 teaspoon of baking soda and 2 teaspoons of cream of tartar together until we'll combined.
Add a part of corn starch to the mixture, and stir. Store in a tightly closed container. This step can absorb any moisture from the air, and prevent the baking powder from reacting before we need it.
B. In addition, did you know that most commercial baking powder also contains aluminum – sodium aluminum sulfate to be exact?
The recipe below is suitable for those who are:
- allergic to corn.
- trying to avoid genetically modified (GMO) corn.
- keep your baked goods aluminum-free.
"Corn and Aluminum free Baking Powder."
1/4 cup baking soda
1/2 cup cream of tartar
1/4 cup arrowroot
1 cup baking powder.
Stir and sift all ingredients together. Mix very thoroughly with a whisk. Use as regular baking powder. The mixture can clump up so be sure to store in an airtight, moisture-free container.