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DIY Gluten-Free Baking Powder

4 stars, average of 78 ratings
By Martina Slajerova, updated July 18 202122
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As you may have noticed, I often use two ingredients in most baked goods: cream of tartar and baking soda. Cream of tartar, also known as potassium bitartrate, is produced during the fermentation of grape juice. A combination of these two ingredients acts as leavening agent: the magic happens when you mix alkaline baking soda with acidic cream of tartar.

The mixture is activated once you add liquid ingredients such as water, eggs, ghee or coconut milk. The carbon dioxide produced creates bubbles that cause the dough to expand and it raises when baked. Remember: once you add liquids, you have to put the dough in the oven as soon as you can or it may not rise properly.

Hands-on Overall

Serving size 1/2 tsp

Allergy information for DIY Gluten-Free Baking Powder

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian
Vegan

Nutritional values (per serving, 1/2 tsp)

Net carbs0.4 grams
Protein0 grams
Fat0 grams
Calories2 kcal
Calories from carbs 100%, protein 0%, fat 0%
Total carbs0.4 gramsFiber0 gramsSugars0 gramsSaturated fat0 gramsSodium365 mg(16% RDA)Magnesium0 mg(0% RDA)Potassium110 mg(6% EMR)

Ingredients (makes about 1/3 cup)

Instructions

  1. Mix the baking soda and cream of tartar in a glass jar or an airtight container. I bought mine in bulk on Amazon but you can find both ingredients in most grocery stores.
  2. Secure the jar with a lid and shake until well combined. Store in a dry, cool place. Use as needed just like baking powder - that's it! DIY Gluten-Free Baking Powder

Ingredient nutritional breakdown (per serving, 1/2 tsp)

Net carbsProteinFatCalories
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Cream of tartar, raising agent
0.4 g0 g0 g2 kcal
Total per serving, 1/2 tsp
0.4 g0 g0 g2 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova

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Comments (22)

Hi Martina,
Just a to clarify the above recipe...
is it really TABLESPOONS used for both ingredients? especially as the grams were so different
Thanks,
Leslie

Hi Leslie, that is correct, it's tablespoons. I did weigh them as I used the ingredients so they should be about correct. If yours don't weigh the same, go by the tablespoons as the ratio is the only thing that matters here. I hope this helps!

I am also not grain free so that’s probably why it’s works so well in my recipes.

Hi, I have used this baking powder recipe for all of my gluten free, whole grain and corn free baked goods since the end of January 2020 and I have always used as a 1 to 1 replacement and all of my recipes turn out great.

Thank you Kaylyn, that's great to know!

Hi Martina,
I have a Keto Bread Recipe that I love, that calls for Almond Flour and Chia Seeds. It also uses Gluten Free Baking Powder.
The recipe says to make the mixture up and let it sit for 15 minutes before baking to allow the Chia seeds to do their work absorbing the moisture and binding the ingredients.
Your recipe for Baking Powder suggests once I have added the baking powder to the wet ingredients, I should place it in the oven straight away.
In reference to timing/placing in oven, these 2 methods are conflicting so am hoping you can advise and explain to me the best option to achieve a risen loaf.
Thank you.

Hi Pamela, I think that if the recipe suggests to wait (which I understand as the chia are soaking up the liquids), then it's ok to wait. It will work exactly the same way with this DIY or ready-made baking powder. I may just not be as fluffy as other breads but I suppose the chia seeds need that extra soaking time. Another thing you could do is mix the chia with the liquid ingredients, soak, and then add all of the dry ingredients.

Hi! Can I make this to replace 'vital wheat gluten' in recipes for pastas or noodles? The recipe calls for 80gr of Vital What Gluten though... is it safe to eat that much cream of tartar & baking soda? 😜

Hi Anne, I'm not sure I got this right - are you asking if you can use this instead of gluten? This is a replacement for baking powder so only use as a replacement for that.

ok thank you.  like you're recipe

How would you use this in a recipe that requires 1 tsp of baking powder? It it a 1:1 substitution?  

Hi Jason, for 1 teaspoon of baking powder you will need 1/2 teaspoon of cream of tartar + 1/4 teaspoon of baking soda. That means you should use only 3/4 teaspoon of this mixture to replace 1 teaspoon of baking powder. That lost 1/4 teaspoon is from starches that are added to baking powders (sometimes corn starch, but sometimes other starches containing gluten).

I have been doing keto for around 4 years.  The last  6 months I have become interested in this type of info. The "science" to make some recipes work. I have always been a fan of Alton Brown because he explains the science of why certain things work. Thank You for posting this type of information.  In order to stay Keto for life I need variety and need to be able to whip something up quickly off the top of my head. Knowing little tidbits of info like this makes it possible. Thank You.  

Thank you for sharing this Sher!

Since original baking powder has corn starch do you thing adding in Xantham gun would be beneficial to home made? Since their both thickening agents?

That's interesting - I'm not sure it it would work the same way because cornstarch is used as an anticaking agent rather than thickener. Xanthan gum may work in some recipes but may have undesirable effects in other recipes (you only need a small amount for thickening).

How long might this homemade baking powder last? I am used to following the expiration date on store-bought cans, but that won't work here. Any idea? Otherwise, I would just go with the earliest expiration date of either of the two ingredients in the recipe (and maybe that's the answer after all). Thanks for your time.
John-Mark

Mine never lasts more than 6-8 months before I use it all but I would follow the earliest expiration date, especially since you may be using ingredients that you already had for a while. I hope this helps!

What is the difference between regular baking power and gluten free baking powder?  Can I just use the regular baking power for keto?  Thanks😊

Gluten-free baking powder does not contain flour that is used so it doesn't clump up. Even gluten-free baking powder often contains starches for the same reason. That's why I prefer using a combination of the active ingredients without the fillers (just baking soda and cream of tartar).

it makes me sad that you think baking powder is keto friendly...

This one is - I'm not sure why you would think otherwise 😊