Make Your Own Baking Powder

Since my camera has taken it's last picture, I won't be posting new recipes until I get a new one. In the mean time, I'll share things that have helped me in creating my own allergy free recipes.

One of the best things I figured out was making my own Baking Powder.

1 part Baking Soda (I used Bob's Red Mill)
1 part Potato Starch (or any other flavorless starch, corn starch is actually the best, but Jackson's corn allergy doesn't allow for that)
2 parts Cream of Tartar

After mixing, store in an air tight container. I usually mix it using a Tbsp measure. You want to use it before it loses it's potency, usually about 3-4 months. I have no problem with all the baking I do, but you don't want to mix up so much that you can't use it up before it goes bad.

After mixing well, you can use it exactly like you would the store bought kind.

Even if Jackson were to outgrow his allergy, I will likely continue using my own baking powder. It makes a difference in the rise and texture of baked goods, and I like knowing exactly what's in my food.