As I start to delve deeper into my baking I’m coming to the realisation that a lot of people suffer from allergies or intolerences of some kind that really restricts their diet. Fortunately it doesn’t have to restrict your taste buds, as there is also some seriously creative cooks out there divising some great ways to maximise your flavor and texture whilst catering for your health.
Whilst some baking powders you can buy are gluten-free anyway, this is a great way to make your own baking powder is one simple way to be able to keep baking both savoury and sweet without compromising on your gluten intolerance. It also doesn’t contain any fillers, but that means make it in smaller quantities, particularly in humid environments, and store it in an airtight container to ensure it stays potent.
This is also a great tip to know if you are in the midst of baking something and discover you’re all out of the all important raising ingredient which is in 80% of recipes.
What do you need?
Homemade Baking Powder
- 1 parts Bicarbonate of Soda
- 2 parts Cream of Tartar
Take for example 2 table spoons of bicarbonate of soda and mix in a jar with 4 table spoons of cream of tarter. Combine well before use.
Happy Baking & Happy Eating,