Some typical ingredients for baking contain hidden sources of gluten, corn, and whatever else you might have food sensitivities to. I’ve had to research every ingredient I use because I’ve had some bad surprises in the past. I had never really given much thought to what baking powder was until my Naturopathic Doctor pointed out that to heal properly, I’d need to cut out every source of corn (and other allergens), including baking powder.
You know how they say your life flashes before your eyes before you die? I think that something similar happens when you find out something you love is out of your reach (baking, in this case). After my ND mentioned the concern with baking powder, Jann Arden’s “Will You Remember Me” started playing in my head, as I remembered all those fun moments in my kitchen.
Let me say this. There’s nothing that’s going to stop me from baking. I decided to look up how to make my own corn free version. Don’t let the cost of cream of tartar deter you. That small container is actually so much bigger than it seems. Alternatively, you can buy it in bulk from a health food store or Bulk Barn for much cheaper.
This recipe yields one cup of baking powder. I keep it in a jar in my refrigerator. This makes it last longer, but make sure to put deodorising baking soda in your fridge, or the baking soda in this recipe will take up that job if your container isn’t well sealed. You’ll end up with baking powder that smells like the contents of your fridge.
Allergy Friendly Baking Powder (corn free)
1/2 cup cream of tartar
1/4 cup baking soda
1/4 cup potato starch or arrowroot powder – arrowroot is more expensive though
Combine all the ingredients. Store in an airtight container in the fridge. Simply use this as you would in any recipe that calls for baking powder!