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Homemade Baking Powder

By Miranda Demarest

I first began to make this homemade baking powder after going grain-free and learning that traditional baking powder contains cornstarch.

Baking powder is a weak mixture of alkali and acid that acts as a leavening agent, making your recipes lighter and fluffier. The actual mixture though is not complicated and totally replicable at home, especially since it's mostly just baking soda and cream of tartar.

Traditional baking powder can also contain aluminum, a compound linked to multiple diseases and responsible for that slightly metallic taste you sometimes get in foods containing baking powder; making this recipe a safer choice to avoid any possible health issues.

It is very simple to make, and can be stored and used just like traditional baking powder in any of your recipes.


Use the following ingredients to make your own homemade baking powder:

  • 1 part baking soda
  • 2 parts cream of tartar
  • 1/2 part starch* (tapioca, arrowroot, or potato all work; if you're not avoiding corn you can also use organic cornstarch)

Mix well and store in a tightly-closed glass container (old spice jars work well for this).

* The starch is just for keeping ability. It does not do anything in the oven for leavening. If you are mixing up a small amount for a recipe, you could technically leave out the starch. For example, 1 tsp of baking powder in a recipe would translate to 1/2 tsp of cream of tartar and 1/4 tsp of baking soda.

Try out your new baking powder in our Southern Sausage Balls or Paleo Pumpkin Bread!

I don't recommend making more than one cup at a time, as it can go "stale". But if you want to try your mixture to see if it's still good, just add a spoonful to a pan of boiling water. It should boil up, so if it doesn't you'll know you powder if too old to cook with.

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