|« Pumpkin Cookie recipe||Thoughts on Tom's celiac article, and food stuff. »|
Last night I made some compliant pumpkin millet cookies. They worked out well. I used molasses and glycerine to sweeten them. I had a couple too many, then noticed a reaction.
All I can pin it on is my baking powder. I bought it from an HFS, but it still has cornstarch in it. So, today I bought some cream of tartar and will dump out the old stuff and make some new. Here's a recipe I found online, though I can't remember where it was...
Corn Free Baking Powder
1/3 cup baking soda
2/3 cup creme of tartar
2/3 cup arrowroot starch
Thoroughly blend all ingredients together, and store in airtight container.
Recipe makes 1-2/3-cup of corn free baking powder.
Use in recipes to replace standard baking powder.
I don't bake that often, but this should be helpful. Now I know cornstarch is included in my corn derivative allergy. Maybe one day I'll even slip up and learn if I'm allergic to whole corn...I don't plan to though. Corn is so prevalent, most any food additive is made from it, and if you have to be gluten-free, you run into it even more often.
Back to basics.
Oh, my first prenatal visit went just fine today. Everything is as it should be. Next month I'll get to hear the heartbeat.