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DIY Gluten-Free Baking Powder

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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.

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Hands-on Overall

Nutritional values (per 1/2 tsp)

Net carbs0.2 grams
Protein0 grams
Fat0 grams
Calories1 kcal

Calories from carbs 100%, protein 0%, fat 0%

Total carbs0.2 gramsFiber0 gramsSugars0 gramsSaturated fat0 gramsSodium183 mg(8% RDA)Magnesium0 mg(0% RDA)Potassium55 mg(3% EMR)

Ingredients (makes 3/4 cup)

Instructions

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. 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 1/2 tsp)

Net carbsProteinFatCalories
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Total per 1/2 tsp
0.2 g0 g0 g1 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.

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Comments (13)

ok thank you.  like you're recipe

Reply

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

Reply

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).

Reply

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.  

Reply

Thank you for sharing this Sher!

Reply

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?

Reply

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).

Reply

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

Reply

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!

Reply

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

Reply

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).

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

Reply

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

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