Baking powder is one of those things we keep in the pantry ready for baking, whether it be for cakes, biscuits, cookies, bread or scones. I never really gave it much thought. I have used it for the last 40+ years and thought that’s what you need to make self raising flour.
My sister in law Michelle had told me about the aluminium free type and so I decided to change over. Now I’m not complaining but its not the easiest to find or the cheapest and if you are on a budget it all adds up. Then I thought I would use gluten free baking powder when I couldn’t get the aluminium free type, ……..Oh, no, no, no, not a good idea!
Well it flared me up, but I couldn’t work out what it was at the time. I mean who would think it would be the baking powder? So why the flare up you may ask? The gluten free baking powder in stores has rice in it, which is a grain and reacts unfavourably with me. So I decided to make my own baking powder and well it works just fine. This gluten free baking powder is suitable for vegans and those who are on Paleo too.
The ingredients are easy to find and no nasty reactions and its cheap to make and that means more baking. Now that’s a win, win don’t you think? Woo hoo! So after trialling the baking powder in various quantities, this is the version I use in baking and I hope you will love it too.
1/2 cup Cream of Tartar ( I use McKenzies Brand 125 gram which is 1/2 cup in quantity).
1/4 cup Bi – Carb Soda
1/4 cup Arrowroot
Put the cream of tartar, bi carb soda and the arrowroot into a large bowl.
Sift the mixture twice then put into a glass jar with a screw top lid. Shake up for a further 5 seconds.
Use as needed. Store in a cool, dark place like the pantry.
MAKES 1 CUP