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BTD Forums  /  Eat Right 4 Your Type  /  Baking Powder
Posted by: Diann (Guest), Monday, November 13, 2006, 3:06pm
I've been reading from the recipes on this forum and find that the type of baking powder I  use is non-compliant.  Can some of you tell me where you get the compliant baking powder?  The one I have starts off with corn starch (a no-no for my typo hubby)  and contains some sort of aluminum... yuck!  That can't be good!     :( :X
Posted by: Brighid45, Monday, November 13, 2006, 3:23pm; Reply: 1
This is from the recipe base here at dadamo. I believe Melissa J posted this one. I use this all the time in place of commercial baking powders and it works just fine. I substitute white rice flour for the arrowroot, since I'm allergic to arrowroot. You can get cream of tartar in the baking aisle of your supermarket, but you'll need to buy several of the small containers to get enough to make a batch. You might look at any bulk food stores you have in town, or online, for a source to get cream of tartar and arrowroot cheaper.

Aluminum and Corn-Free Baking Powder

Ingredients
1/4 cup baking soda
1/2 cup cream of tartar
1/2 cup arrowroot (or white rice flour)

Mix together and store in an airtight container. You will want to substitute equal parts for commercial baking powder in any recipe.
Posted by: Diann (Guest), Monday, November 13, 2006, 3:42pm; Reply: 2
Thanks, Brighid!  I'll give that a try.  A simple fix for the problem!
Posted by: Brighid45, Monday, November 13, 2006, 5:11pm; Reply: 3
You're welcome, glad to help. :)
Posted by: Schluggell, Tuesday, November 14, 2006, 8:50am; Reply: 4
The majority of commercial B.P have Aluminium in them.
Rumfords is one that does not - whether it has corn I don't know...wasn't too worried about it then. Then there is this stuff they use here in UK with even more chemicals in them.

However, as most people use too much B.P & Soda in the recipe I get more indegestion from it - Than worrying about a pinch of Cornstarch as an anticaking agent...

There is also B.P.s that use Potassium Soda instead of Sodium Soda- you use less because it is 2X stronger.
Posted by: Brighid45, Tuesday, November 14, 2006, 11:48am; Reply: 5
In a pinch I'll use Rumford's, it's definitely the lesser evil but yes, it does have cornstarch in it. No aluminum though.

If I'm using baking soda or powder in a recipe, I'll use little to no salt--there's plenty in the soda.

I've heard of the b.p.s that have potassium, but have never found any on the supermarket shelves--perhaps it's a commercial baking item, like fortified cinnamon?
Posted by: gulfcoastguy, Tuesday, November 14, 2006, 12:14pm; Reply: 6
Try the Hain brand. Ingredients: monocalcium phosphate, potato flour, potassium bicarbonate. Yes it does have potato flour which is an avoid for some types including Bnonnie but it seems the best that you can do commercially. Found at health food stores and Whole Foods in an 8 ounc clear glass jar with a mostly blue label.
Posted by: Schluggell, Tuesday, November 14, 2006, 2:20pm; Reply: 7
Quoted from Brighid45
...I've heard of the b.p.s that have potassium, but have never found any on the supermarket shelves--perhaps it's a commercial baking item...

It is available Retail in US - I've seen it with a Sandoz label (sold as 'Non-Sodium B.P.'): Though you are right commercial baking suppliers will sell bulk Potassium Bicarb. and Pot. Carb. {Pearlash, 'Tartar'}.


Another option to use is Powdered Baking Ammonia (Bicarb.) {Hartshornsalz auf Deutsch - Although I knew it as 'Hirschhornsalz', originally from Deer Antler Velvet}, the 'original Baking Powder'.
This is what is used to bake the German Xmas 'Gingerbreads' like Lebkuchen.


Buttermilk and straight Baking Soda can also be used, instead of B.P. - if baked right away and the Soda isn't stale.


Posted by: Diann (Guest), Tuesday, November 14, 2006, 2:27pm; Reply: 8
Lots of great ideas on the baking powder.  Thanks so much to each of you.  I'll be shopping again in a few days and will see what I can find in my area and let you know how it goes.
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