Unhappy about there being aluminum or corn starch in your baking powder? This grain-free aluminum-free baking powder is just as effective and a healthier option! Paleo, vegan.
A healthier baking powder that works just as effectively.
If I’m being honest, when I started changing my diet around, I shunned baking powder. I knew corn was an issue for me, so cornstarch was a definite no-no. I ust simply thought baking powder was made with it, and that it was off limits.
I’m sure they exist, but I had searched all over the internet for one without cornstarch, and I never did find it. So what did I do? I just went on with my life and didn’t use baking powder, and boy did some of my recipes suffer because of it.
As I started to regain my health a bit, I decided to use some of that baking powder with cornstarch anyway, or I would occassionally have a gluten-free baked good that someone else made, and I realized how much was really missing from my baking.
But then I saw aluminum was also one of the ingredients, ah! Something else I was trying to avoid. So I went on another search, and this time I had a little more success finding aluminum-free baking powder, but it still contains cornstarch!
Then, I learned that you can make your own baking powder, and it could not be easier. I almost always have all of the ingredients in my pantry anyway, as I’m sure you do. And if you don’t, well then you can pick them up at just about any grocery store these days, and mix together a batch in just a couple of minutes.
This baking powder could not be easier to make.
For this homemade grain-free aluminum-free baking powder, you will need the following ingredients:
- Two parts cream of tartar
- One part baking soda
- One part tapioca starch, cassava starch or cornstarch (if corn is tolerable)
Simply mix the three ingredients together in a bowl and then pour into a container for storage. The recipe is super customizable, so if you do tons of baking, whip up a big batch, or just make a little if you only bake rarely. See, it couldn’t be easier!
What is the shelf life of this baking powder?
The shelf life of baking soda and tapioca starch are around 12 months, so I would recommend making a batch that will last you roughly that long, and then making a new batch each year, or whenever you run out, whichever is sooner. The baking powder will last longer, but it will begin to lose its effectiveness if it sits for multiple years.
How should I store my baking powder?
At room temperature is best. There is no need to refrigerate or freeze your baking powder. An air-tight container is best. And it’s best to keep it in a dark cabinet, since exposure to light can degrade it over time.
You may also enjoy:
Grain-Free Aluminum-Free Baking Powder
- two parts cream of tartar
- one part baking soda
- one part cassava or tapioca starch
- Mix ingredients together and store in an air-tight container in your cupboard for up to two years.