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Archive for January, 2011

i can’t find aluminum free baking powder anymore

Posted by jeanne on January 28, 2011

How to Make Your Own Aluminum-Free Baking Powder

Making Baking Powder at Home Using Baking Soda and Cream of Tartar

May 6, 2009 Theresa Bledsoe

Out of baking powder? Don’t despair. You probably have the ingredients for a suitable substitute on hand. And the best part is, this baking powder is aluminum-free.

Baking powder purchased from the grocery store typically contains aluminum–an ingredient that many people these days would prefer to avoid consuming. The rare brand without aluminum will usually declare its aluminum-free status on the front label of the packaging. If in doubt, it’s always wise to check the list of ingredients on the package. The added aluminum will probably be listed as sodium aluminum sulfate.

Many people are surprised to learn that baking powder contains ingredients. After all, when cooking, bakers often tend to think of baking powder as an ingredient in its own right. But because baking powder really is a mixture of ingredients, it can easily be made at home.

Mixing up your own baking powder provides several benefits. One of the most important, as mentioned above, is that the inclusion of aluminum can be avoided. In addition, commercial baking powder is generally purchased in sizeable amounts. For avid bakers, this is not a problem. But for those who bake only on occasion, it can mean that the baking powder will lose much of its leavening ability before it is used up. This can result in flatter than usual baked goods that are too dense or that have an under-cooked appearance.

One way to know that baking powder is fresh is to make it at home to store in small amounts, or to make it only as it is needed. By keeping on hand the ingredients needed to make baking powder, home bakers can be sure they always have fresh, aluminum-free baking powder that’s ready to use.

Simple Recipe for Baking Powder


1 teaspoon of baking soda
2 teaspoons of cream of tartar
1 teaspoon corn starch (optional)


Mix the baking soda and cream of tartar together until well combined.

Use immediately, or add the optional corn starch.

Cornstarch will absorb any moisture from the air and help prevent the baking powder from reacting and losing its leavening ability before it is used. Store in an airtight container.

Without the optional cornstarch, this recipe yields one Tablespoon or three teaspoons of baking powder.  If the additional cornstarch is used, use 1 1/3 teaspoons of the mixture for every teaspoon of baking powder called for in the recipe.

To make larger amounts of this recipe, remember to keep a 2:1 ratio in mind. Use two times as much cream of tartar as baking soda. If cornstarch is to be used, it should be used in an amount equal to the baking soda.

Making baking powder at home is a simple activity that produces satisfying results. By using it, the home baker can be sure that it is both fresh and aluminum-free.

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