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!