How to Make Your Own Aluminum-Free Baking Powder
Creating your own baking powder at home is a breeze. With just three ingredients, you can whip up a homemade, aluminum-free baking powder in no time!
Why Homemade Baking Powder?
Baking is one of my favorite activities, especially during the colder months. It brings warmth to the home and fond memories of baking with family. One essential ingredient in many recipes is baking powder. Unfortunately, many commercial brands contain aluminum, which we want to avoid. So, let’s learn how to make a healthier, aluminum-free version at home.
What is Baking Powder?
Baking powder is a crucial leavening agent used in various baked goods such as quick breads, cookies, and biscuits. It helps them rise, resulting in a lighter, fluffier texture. Without it, baked items would be dense and flat, lacking that desirable lift and softness.
Ingredients for DIY Baking Powder
- Baking Soda: This is the base ingredient. When it reacts with an acid, it produces carbon dioxide gas, which forms bubbles in the dough, making it rise and become fluffy.
- Cream of Tartar: This acts as the acid that reacts with the baking soda. Cream of tartar (potassium bitartrate) is a weak acid that provides the necessary acidity to the baking soda, enhancing the lightness and texture of baked goods.
- Cornstarch (optional): This prevents clumping and extends the shelf life of the baking powder. You can use arrowroot powder as an alternative or omit it entirely.
Simple Recipe for Homemade Baking Powder
Ingredients:
- 1/4 cup baking soda
- 1/2 cup cream of tartar
- 1/4 cup non-GMO cornstarch (optional)
Instructions:
- In a bowl, sift together the baking soda, cream of tartar, and cornstarch (if using).
- Store the mixture in an airtight jar. Your homemade baking powder will stay fresh for about a year.
- To test its potency, drop a small amount into warm water. If it fizzes, it’s good to use.
Why Avoid Aluminum?
Some commercial baking powders contain aluminum in the form of sodium aluminum sulfate or aluminum phosphate. These compounds act as acids and are more readily available for manufacturing. However, concerns have been raised about the potential link between aluminum and Alzheimer’s disease, prompting many to avoid aluminum-containing products.
Additionally, commercial baking powders are sometimes heated to extremely high temperatures (up to 1,000°F) to remove moisture, which can leave traces of aluminum. At-home baking, which typically involves much lower temperatures, doesn’t pose this risk.
By making your own baking powder, you can ensure it’s fresh and free of unnecessary additives. This not only supports your health but also guarantees that your baked goods rise perfectly every time.
Happy baking!
