If you’re making lots of grain-free baked goods, this Grain Free Baking Powder is an essential component in most of those recipes.
I prefer making a small batch that will tide me over for about a 2-week period. The reason I make a rather small batch is becuase the lack of starch in the mixture will cause it to harden and clump if kept too long, especially in more humid climates. Of course, you can make a larger batch and store it in your refrigerator if you like.
This baking powder works just like “regular” baking powder in recipes, so you can use the exact amount called for in your recipe. And speaking of grain-free or paleo-friendly recipes, be sure to check those out here on the site.
PS – If you’re interested in learning more about leavening agents in baking, be sure to read this article.
Grain Free Baking Powder
- 1/2 Tablespoon baking soda
- 1 Tablespoon cream of tartar
- Whisk together.
- Store in an airtight container for up to 2 weeks.
- Recipe may be doubled.
- Read about a Grain Free Diet here.