As you have requested… here is a corn-free / potato starch-free baking powder. Years ago I went on a mission to find a Phase 1 friendly baking powder, which led me to just making my own. It’s cost effective and even if you don’t care about corn-free or preservatives, this is a great option when you’re in a pinch! Baking powder is one of those ingredients that you always seem to have on hand…until you are in the middle of baking something and you go to reach for it, and find that you’re all out! Or in my case, since I don’t do all that much baking, it’s expired. If you try to substitute baking soda for baking powder, your results will be less than desirable. The good news — you can make your own using only 2 ingredients!
Many commercial baking powders contain phosphates and/or aluminum, which are both chemicals I like to avoid when possible. It also tastes better! Some people notice a metallic taste with aluminum sulfate–based powders. And the only reason corn starch or potato starch is used is to keep the powder from clumping in commercial varieties. I’ve never had an issue with my homemade baking powder clumping. So keep it simple and avoid all the unnecessary ingredients by making your own.
There are many factors that are critical to successful baking, but one easy one to troubleshoot is – Is your baking soda expired? So double-check the date before using. Below I’ve provided a pre-mixed option as well as a ratio that equals a teaspoon that you can just throw into your recipe lickety-split.
Corn-FREE Baking Powder
If you’re in a pinch or just need a corn-free/ potato starch free baking powder… you’re in luck!
- 1/4 cup cream of tartar
- 2 tablespoons baking soda
- Sift cream of tartar and baking soda through fine strainer 3 times into small bowl.
- Store in an airtight container, like a wide-mouth mason jar.
- Use masking tape or freezer tape and a permanent marker to label and date so you know when it will expire. Store at room temperature, away from sunlight, for 4-6 weeks.
Use 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for each teaspoon of baking power called for in the recipe. No need to sift, just throw into the recipe!