When you start the autoimmune protocol a lot of your pantry staples are no longer at your disposal. This simple recipe for homemade AIP baking powder is ready in 5 minutes and is a lifesaver not only for those on AIP but people who need to avoid potato, corn, and aluminum!
Why This Recipe Works
Do you ever feel like making a special treat but you are missing that one key ingredient?! This AIP Baking Powder is a simple and quick 3-part recipe that will leave you with plenty of this super versatile and allergen friendly baking powder. While baking soda neutralizes acid in recipes and results in carbon dioxide. Baking powder has baking soda in it, but also has an acidic compound like cream of tartar or sodium aluminum sulfate. This creates the same effect when liquid is added to the mix. This works best in recipes without an acidic compound when a rise is needed.
So when does this baking powder come in handy?
Obviously in grain free baking; Grain free, paleo baking needs a grain free baking powder.
Also in savory recipes like my famous wings!
Ingredients For Grain-free Baking Powder
- Baking soda: because as we know this is what makes it rise, the alkaline, which reacts to the acid.
- Cream of tartar: This is our acid, not sodium aluminum sulfate- because chemicals. Cream of tartar is a by-product of fermenting grapes for wine. Fancy. Its sciencey name is potassium bitartrate. It’s a powdery acid, it can be used in baking (duh) or cleaning. It’s totally natural and yes AIP compliant. No, it doesn’t have any alcohol.
- Arrowroot starch: keeps it all together and keeps the active ingredients dry and stable. Bonus in grain-free baking arrowroot helps create airiness.
Step By Step Easy Peasy Baking Powder
- Measure out your ingredients. Add them to the fine mesh sieve and sift them into a bowl!
- Use a funnel or make one with paper! Transfer the AIP baking powder to the jar. Close with a lid and store in your pantry!
Frequently Asked Questions
Baking soda neutralizes acid in recipes and results in carbon dioxide. Ever mix baking soda and vinegar? Those bubbles are carbon dioxide, and they cause the batter to rise. Using too much baking soda in a recipe can leave a bitter taste, so if you found your baked goods very bitter, use less baking soda or add more acid. Baking powder has baking soda in it, but also has an acidic compound like cream of tartar or sodium aluminum sulfate. This creates the same effect when liquid is added to the mix. This works best in recipes without an acidic compound when a rise is needed.
If you’re worried about the carbs in the arrowroot, don’t be. It’s a minimal amount. It’s not more than any store bought baking powder.
In an airtight jar in a cool, dry pantry, it should last 1-2 months.
Looking for more free recipes?
A staple for grain-free baking. Always have some on hand!
- 1/4 cup cream of tartar
- 1/4 cup baking soda
- 1/4 cup arrowroot starch
- Put a fine-mesh sieve over a medium bowl.
- Put all the ingredients in the fish mesh sieve and tap it gently on the side to sift all of the ingredients into the bowl.
- Use a funnel to transfer it to a jar. Close tightly, store in your pantry.
- Serving Size: 1 teaspoon
- Calories: 0
- Fat: 0
- Carbohydrates: 0
- Protein: 0
Keywords: AIP BAKING POWDER