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.
Nutritional values (per ½ tsp)
|of which Saturated||0||grams|
|Magnesium and potassium||trace|
Macronutrient ratio: Calories from carbs (100%), protein (0%), fat (0%)
Ingredients (makes ¾ cup)
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!
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