Sunday, August 5, 2012

Recipe for Corn-Free Baking Powder

Hey Free-Eaters!
I don't know about everyone else, but I find it difficult to find baking powder that doesn't contain corn starch! I know they make aluminum-free baking powder and non-GMO corn starch containing baking powder, but that doesn't help those with corn allergies. So, instead of having to search everywhere or order it online, I found a way to make it!

First, let me explain the difference between using baking powder and baking soda...
I don't know if very many people know that you cannot substitute baking soda for baking powder, but you can substitute baking powder for baking soda (I know I, myself, did not know this at first!!)!! I figured, that they both are leavening agents right?!? Yes, they are both leavening agents but the chemistry of how each one of interacts with the ingredients in the recipe you are using is different. Baking soda is just sodium bicarbonate nothing more, while baking powder is a combination of baking soda, cream of tartar, and corn starch. The cream of tartar acts as an acidifying agent to the baking soda, causing the reaction that releases the carbon dioxide gas bubbles in your baked item. This is what makes whatever you are baking rise. Some baking powders are single action, meaning after you mix it in you must bake the item right away, and some are double acting where it has a reaction of rising twice, once when mixed in and then the second time when it is heated. Therefore, you can use baking powder instead of baking soda in a recipe calling for baking soda because it simple aids in the action of rising, whereas, baking soda lacks the extra kick. My best example is this: you can use baking soda in a chocolate chip cookie recipe because cookies don't require a great deal of rising, but if you are making blueberry muffins, baking powder must be used to make them fluffy and not deflated.

Now, to make corn and aluminum free baking powder at home, you simply use baking soda and cream of tartar. The cream of tartar, as I stated before, is the acidifying agent; it comes from the fermentation process in winemaking. Combine 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. If you aren't going to use this right away then add a 1 teaspoon of tapioca starch as a drying agent to keep out any moisture. This altogether makes 1 tablespoon of baking powder (or 4 teaspoons). Once you mix your baking powder with your wet ingredients you must bake the item soon after because the reaction that produces carbon dioxide gas begins when the combined baking soda and cream of tartar are moistened. In addition to this, make sure all your dry ingredients are mixed throughly with the baking powder before you add the wet ingredients.

Keep on "Free"ing up your baking!
More to come,
Mary
Bobs Red Mill 19580 Baking Soda Gluten Free

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