Gluten Free Baking Powder
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Grain Free Baking Powder
If you require gluten free baking powder it’s very easy to make at home with only three ingredients that you probably have in your pantry right now.
Usually, baking powder is gluten free, but some people require baking powder that is certified gluten free so that’s why a homemade version is perfect!
I love making my own baking powder because you can control the quality of ingredients that go into it. Often, baking powder contains cornstarch and many people, including myself, don’t want cornstarch in their baked goods. This recipe is perfect if you are looking for a grain free baking powder.
In my earlier recipes you may have noticed I always used baking soda and cream of tartar. Well, that was my homemade baking powder!
But, for longer term storage you need to add something to keep the ingredients dry. Usually manufacturers add cornstarch but sometimes they add arrowroot starch.
Refer to this post for a list of quick homemade baking powder recipes for immediate use.
For this recipe, we’ll focus on how to make gluten free baking powder for longer term storage so it’s always there for when you need it.
Ingredients
- arrowroot starch
- baking soda
- cream of tartar
How to Make Gluten Free Baking Powder
Step 1: Mix ingredients. In a dry and clean mixing bowl, combine the cream of tartar, baking soda, and arrowroot starch.
Step 2: Sift and blend. Sift the mixture through a fine-mesh sieve or a flour sifter. This helps to evenly distribute the ingredients and break up any clumps.
Step 3: Store in an airtight container. Transfer the homemade baking powder to an airtight container.
How to Use
When a recipe calls for baking powder, use your homemade gluten free baking powder in the same quantities as commercial baking powder. For example, if a recipe calls for 1 teaspoon of baking powder, use 1 teaspoon of your homemade mixture.
This homemade baking powder is a versatile and gluten free alternative to commercial versions. It can be used in a wide range of baking recipes just like store-bought baking powder. Enjoy your gluten free baking!
How to Store Homemade Baking Powder
Keep homemade baking powder stored in an airtight container. Make sure it’s completely sealed to prevent moisture from getting in. A glass jar with a tight-fitting lid or a plastic container with a good seal works well.
It’s a good practice to label the container with the contents and the date of preparation. Baking powder typically remains effective for about 6 months to a year, but labeling helps you keep track of its freshness.
Keep your homemade gluten free baking powder in a cool, dry place, away from heat and humidity, to maintain its potency.
Gluten Free Baking Powder Recipe
Gluten Free Baking Powder
If you require gluten free baking powder it's very easy to make at home with only three ingredients that you probably have in your pantry right now.
Ingredients
- 2 tbsp arrowroot starch
- 2 tbsp baking soda
- 1/4 cup cream of tartar
Instructions
- In a dry and clean mixing bowl, combine the cream of tartar, baking soda, and arrowroot starch.
- Sift the mixture through a fine-mesh sieve or a flour sifter. This helps to evenly distribute the ingredients and break up any clumps.
- Transfer the homemade baking powder to an airtight container. Make sure it's completely sealed to prevent moisture from getting in. A glass jar with a tight-fitting lid or a plastic container with a good seal works well.
- It's a good practice to label the container with the contents and the date of preparation. Baking powder typically remains effective for about 6 months to a year, but labeling helps you keep track of its freshness.
- Keep your homemade gluten free baking powder in a cool, dry place, away from heat and humidity, to maintain its potency.
- When a recipe calls for baking powder, use your homemade gluten free baking powder in the same quantities as commercial baking powder. For example, if a recipe calls for 1 teaspoon of baking powder, use 1 teaspoon of your homemade mixture.
Notes
You can use potato starch or cornstarch instead of arrowroot starch.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 316mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
