Standard baking powder contains corn. Boo! Here’s how to make baking powder that’s corn-free.
When standard baking powder is needed, use 1.5 times the amount of special baking powder. For example, in place of 1 teaspoon standard baking powder, use 1.5 teaspoons special baking powder.
“Special” Baking Powder (Corn Free)
Yield: About 13½ tablespoons
⅓ cup cream of tartar
⅓ cup arrowroot starch
3 tablespoons baking soda
- Whisk cream of tartar, arrowroot starch, and baking soda together to combine.
- Store in an airtight container.
- When baking powder is needed, use 1.5 times the amount of special baking powder. For example: In place of 1 teaspoon standard baking powder, use 1.5 teaspoons special baking powder.
- The purpose of this “special” baking powder is to create a baking powder that is free of corn.
- The function of arrowroot here is to absorb moisture when you store the mixture.
- Baking soda is used with the cream of tartar (and an acid in the recipe) to create a chemical reaction that results in carbon dioxide, helping your baked good to rise.
- To test if your special baking powder is still good, mix 1 teaspoon of special baking powder with ⅓ cup warm water. If it bubbles, it’s still good. Test it periodically to see if it’s still fresh and working.