allergy-friendly

Corn-free, Allergy-friendly, Homemade Baking Powder
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Corn-free, Allergy-friendly, Homemade Baking Powder

Did you know that you can make your own baking powder at home? I started making my own last summer when I realized that I was sensitive to the corn starch in store-bought baking powder.

It’s quick and easy and takes literally less than one minute to mix up.

Homemade, Allergy-Friendly Baking Powder

This recipe is written in parts, which means that you can scale it up or down to make as much or as little as you like. I usually use a 1/3 cup or 1/2 cup measuring cup as my part, but use whatever quantity that suits you.

2 parts Cream of Tartar (I buy Anthony’s in bulk on Amazon to save money)

1 part Baking Soda

1 part starch (I use Arrowroot. Tapioca starch, Cassava, or Organic Corn Starch could be substituted.)

I measure out my portions directly into my glass storage jar, seal the lid, and shake to mix.

That’s it! I’m done! And it took no time at all.

I find that I mix up batch every 4-6 weeks or so (but we bake a lot), and one 2 pound bag of Cream of Tartar lasts me about 6 months.

Happy baking everyone!

Hybrid Gluten-Free, Ancient Wheat Biscuits
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Hybrid Gluten-Free, Ancient Wheat Biscuits

I eliminated gluten from my diet about 3 years ago. I realized that wheat was aggravating some of my other health symptoms. I’ve tried to various ancient wheats over the years – spelt, khorasan, einkorn, etc. to see if I could tolerate any of those, but to no avail.

I’ve recently discovered that I seem to tolerate Emmer which is a lesser known ancient wheat. I’ve been trying it in small amounts to try to build up the tolerance in my system slowly. This recipe is a result of my experimentation.

It is mostly gluten-free, with a little bit of Emmer. Substitutions are noted. in the recipe in parentheses.

Hybrid Gluten-Free, Ancient Wheat Biscuit Recipe:

3/4 cup Arrowroot Powder (or Tapioca Starch)

1/2 cup Teff Flour (or Buckwheat, Millet, Sorghum, or Oat flours)

3 tbsp. Emmer (Spelt, Khorasan, or Einkorn)

1/2 tsp salt

2 tsp baking powder

Mix the above together and then add….

1 cup milk (or non-dairy milk, or water)

2 tbsp melted butter (or oil)

1 egg (or 3 egg yolks, or 2 tbsp psyllium husk dissolved in 1/2 cup water to make the recipe egg free)

Combine the wet and dry ingredients together. Let the mixture sit for 10 minutes to hydrate.

Preheat the oven to 375 degrees.

Pour into silicone liners and bake for 20-24 minutes. Cool on wire racks.

Enjoy!