If you’re making lots of grain-free baked goods, this Grain Free Baking Powder is an essential component in most of those recipes. Make a small batch use to over a 2-week period. The lack of starch in the mixture will cause it to harden and clump if kept too long, especially in more humid climates. This works 1:1 like “regular” baking powder in recipes.
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Happy grain-free baking!
You can learn more about leavening agents in baking in this article.
Grain Free Baking Powder
- ½ Tablespoon baking soda
- 1 Tablespoon cream of tartar
- Whisk together.
- Store in an airtight container for up to 2 weeks.
- Recipe may be doubled.
- Use in grain free recipes like Banana Cocoa Muffins and “Pot” Brownies.
- Read about a Grain Free Diet here.
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