Aluminum and Corn-Free Baking Powder (grain free)

Homemade Baking Powder Recipe - Aluminum Free Baking Powder - Corn Free Baking Powder

Looking for a recipe for homemade baking powder?  No?  Maybe you should be!

Thinking that maybe this “make your own stuff” has gotten a bit out of hand, eh? Well, read on.

Just yesterday, one of my readers was looking for a recipe for baking powder due to special dietary needs.

So I dug out this recipe and am sharing it with her — and with all of you — today.

In one sense, I guess this shows how far I am willing to go to modify a special needs diet, but it also shows how easy it can be to do so. Whether you:

  • are allergic to corn
  • are trying to avoid genetically modified (GMO) corn (most baking powders are made with GMO corn)
  • are trying to avoid additives like aluminum (did you know that aluminum is in lots of commercial baking powders — sodium aluminum sulfate) or
  • have run out of baking powder, or yours has expired (mine once did this when I was very young.  I ended up using the resulting “cake” as a frisbee.  I’m not kidding!)
  • just like making your own everything :-),

I present to you today my latest addition to my “make your own” collection — I don’t always make my own baking powder, but I have.

And when I don’t, I use non-GMO, aluminum free Rumford Baking Powder.

However, there was a time during our path towards health (that we are still on, ahem) when my oldest son and I underwent IgG food allergy testing.

Both of us turned up as being sensitive to corn and so we need to remove it from our diets for three months.

Ever tried to take corn out of your diet for three months?  How about for three days?  It isn’t easy. Now, avoiding tortilla chips, popcorn and plain corn is hard enough.

But even for this family that strictly avoids corn syrup, if you really get into the nitty-gritty of ingredient labels, you will find that corn is in everything.

Well, one of the surprises that I got when I went into my cupboard to look for the offending ingredient on every label was that baking powder contains corn.

I was not willing to give up baking, so I went hunting for a baking powder substitute. So here is one of the mainstays in my special diets recipe repertoire.

One of our family’s favorite low carb recipes that calls for a good amount of baking powder is my Oat Bran Muffins.  You just might want to give them a try with your new homemade baking powder substitute!

Other Homemade Pantry Staples you can make yourself:

- Best Cinnamon Sugar (and no sugar) Ever
Vegetable Broth Mix | All Purpose Seasoning
Homemade Vanilla Liquid Stevia –  Homemade Rice Milk
- Powdered Egg Replacer (like Ener-G)
- Easiest Coconut Milk 

Do you have a favorite “Make Your Own” recipe to share?
Or something you’ve been wanting a DIY version of?

Comments

    Speak Your Mind

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  1. Yep, avoiding corn, my life for the last four years with a daughter that is allergic to corn, right from birth. It was an exteme process of trial and error to find out what she was reacting to in my milk. B/c I have avoided corn for so long I can no longer tolerate it either. Basically, everything is from scratch for our family of six. I will have to try this out. Thanks for sharing!

    • Oh, I understand how hard it is. All is from scratch here as well. We are OK eating corn now (though for myself, not too much) so aside from the occasional bag of tortilla chips, we purchase NOTHING processed. I have found that if I rotate it into my diet every three to four days I do alright with it, especially if it is organic. You might wish to try that. Did you see my recipes for popcorn and homemade toppings? Hope that other recipes on my site will be helpful for you!

  2. Have you ever heard of a way to make healthy soda? I am practically addicted to Diet Coke, and while I’ve cut down a lot, I still would rather find a healthier alternative (besides water). :)

    • Yes, I have some ideas for you, actually! One I will share with you now is that we use stevia (other sweeteners will work as well, but that is what I use) with added lemon juice to make homemade lemonade. I will try to post on it soon! Take care!

      • great idea, you can buy the plant in the garden section and brew the leaves, that takes processing out of the picture. And for the question of soda, I take soda water and squish a frozen strawberry in it and sometimes a little local honey to sweeten it. It does fizz up a little at first so just put a little or selzer in it with the honey and mix it then add the rest of the selzer water

        • Lori, I love the idea for soda. I still have to get my “alternative” posted. Could you clarify what you are talking about regarding the plant? I couldn’t quite figure it out. Thanks!

          • Hi Adrienne, I’m thinking that maybe she was referring to the Stevia plant – a really sweet way to grow your own; ) Deb

            • Deb,

              I’m not sure what she meant. Apparently you can brew the leaves of citrus plant. I never knew that! But there aren’t any citrus trees around here :-).

          • OR, can you make a tea from citrus leaves? Maybe that’s what Lori meant – home-brewed lemonade?

          • No local citrus? How about this… the next time you find an orange or lemon at the bottom of the fruit bin that’s a little past due, just check for some nice fat seeds. That’s what I did with one of Grandma’s grapefruit 40+ years ago. (As a matter of fact, she’s out on the deck right now and it’s almost time to bring her back in for the winter; ) If you need more details, just drop me an email.

          • You’re in Michigan and I’m in Ontario, so you might be farther north, or you might not; )
            Either way, I like to share: )

    • sparkling water mixed 1:1 with real juice, still a lot of natural sugar in the juice, but much better than soda

    • You can make your own homemade lacto-fermented sodas! If you google it, you’ll find various recipes using water kefir, whey, or a “ginger bug” to make your own healthy, probiotic sodas. :) You do need to use sugary sweeteners in order to feed the bacteria; I don’t think something like stevia will work. Here’s a recipe for the ginger bug that worked well for me: http://alifeunprocessed.blogspot.com/2012/02/how-to-make-ginger-bug.html

    • I make sarsaparilla soda with yeast. With the recipe I can add any flavor and it takes about 1-2 weeks to get it to perfection.

  3. I would love to find a healthy recipe for biscuit mix that is gluten free, something like Bisquick..

    • I will get back to you on that. Do you have a recipe that you most want to use it for — -just for biscuits? If you can forward me a few recipes that you are hoping to duplicate, that would help! We used Bisquick all the time when I was small…. impossible pies were one of my favorites! We even had a small paperback Bisquick cookbook!

      • Debralee says:

        Bisquick has a gluten-free baking mix now, with lots of recipes on their website. I’m 99% sure it is corn free, it’s a mix of rice flour & potato starch I think.

        • I just looked it up. It has no corn, but has aluminum. Yuck! It also has no fat in it so you need to use it differently than original Bisquick.
          I am going to work up a whole grain (as much as possible) alternative that is aluminum and corn free. Stay tuned!

  4. Wow! I had no idea! Love making stuff at home. Just made mayo yesterday. :-)

  5. Rose, I love soda pop, too! When I decided to give it up I started making my own “healthy soda pop”. Here is my recipe. Try it and let me know what you think. I just love this stuff and drink it every day.

    http://marly67.wordpress.com/2010/03/05/converting-milk-kefir-grains/

  6. Thanks for sharing! I’m allergic to corn and yes, it is in EVERYTHING!! have you seen King Corn? Good documentary! Worth a watch! :)

    • Yes, King Corn is a thought-provoking documentary. The corn producers (I refuse to call them farmers) around this country are not growing corn because they want to. The documentary also gives good insight into how highly processed HFCS is.

  7. WOW, I had no idea that corn was in baking powder, just when I think I have my son’s allergy items out of the house I realize it’s in something else!! SO frustrating! I’ll be using your recipe for sure.

  8. I’ve also used potato starch instead of arrowroot as a less expensive way to make my own baking powder.

  9. Thanks for sharing with Friday Potluck… I love make your own things! Right up my alley. Thanks so much!

  10. Well I’ll be….I had no idea you could make your own. Thank you so much for sharing, I think I’ll make myself some Baking Powder :)

  11. I am definitely going to make this. We own a gluten free bake shop out of home in Amherst, VA. We do allergy friendly baking too. A friend said she was trying to avoid corn and that baking powder had corn in it. So I am glad I can make a recipe for myself without corn in it. She mentioned that Hain was corn free too.

    Now I have to figure out how to not use xanthan gum in my recipes if we want it to be corn free. THAT is a challenge!

  12. I have heard it doesn’t do as well as xanthan gum.

    • Guar gum works just as good as xanthan gum. Xanthan gum is used by many major companies because it’s a cheap byproduct. The production of guar gum includes bacteria, a substrate, such as dairy or corn byproducts, and chemical extraction by isopropyl alcohol. Do you want to eat trace amount of isopropyl alcohol? Guar gum comes from a plant and does not require chemical extraction. I have used guar gum in gluten-free baking without a problem. http://en.wikipedia.org/wiki/Xanthan_gum

  13. thank you for sharing. i was looking for the way to make it…

  14. This is one of the coolest recipes I’ve seen in a while. Who knew it was so simple. I like when I find out really how basic thing are to make that we have been so programed into thinking that we simple must by them. Thanks for breaking this down for us! I am going to do this just as soon as I run out of my current stash.

  15. I like this recipe, especially cause it says arrowroot :) Two in my family cannot tolerate corn, nightshades, or tapioca. Also, none of us can handle sodium acid pyrophosphate. I do a lot of baking! For leavening, I prefer using baking soda in recipes, and then adding apple cider vinegar at the end of mixing. I prefer being grain-free, since all of my family is allergic to gluten; In addition, grain-free baking can be done without additives and gums. I have grain-free pancake, bread, tortilla, and cake recipes for anyone who’d like to try them.

  16. Jeannie H says:

    There are numerous gluten free baking mix mixes. Pam’s makes one, and I’m pretty sure Bob’s Red Mill does as well. I have assumed that any Gluten Free Pancake Mix is the same thing. I have gotten that at Trader Joe’s. I haven’t specifically read the ingredients on those as I haven’t really incorporated them into my regular cooking or baking repetoire. But one of my favorite mixtures for things like gravy or breading is rice flour and potato (and or corn) starch. Also Guar gum and xanthan gum are used differently. One is better in baking (light and fluffy) and one is better in dough or pasta, chewy type items. I tend to use xanthan gum more often but it can cause digestive issues in quantity.

  17. Thank you! I was just thinking the other day that I would like to figure out how to make my own baking powder simply because I go through so much of it! I’m so excited about this! I already whip up my own powedered sugar, and I can’t wait to add this to my list of “make our own”!

  18. That is so cool. I never knew you could make your own baking powder. I’d love for you to come by and share your recipe at These Chicks Cooked Recipe Spotlight tomorrow (Wednesday). Have a great day :)
    Katie

  19. I love make your own posts and would have never thought of baking powder. Love it!

    Thanks for sharing at the hearth and soul hop.

  20. I spent a couple years as a pastry chef in a kitchen where we oft ran out of key ingredients, including baking powder, which forced me to become a chemist a lot of the time.

    Baking powder works because when heat and moisture are present the baking soda (alkaline) reacts with the cream of tartar (acid) and forms CO2 (bubbles/rising action). So, for a lot of recipes, baking powder can be omitted completely and a half measurement(apx.)of baking soda can be substituted if you can improvise some sort of acid into the recipe, such as brown sugar, cocoa powder, molasses, dark chocolate…. I once even used white vinegar!

    Sorry to go on, but I very recently awakened to the seriousness on GMO food, factory farming, and food-health issues in general. I’ve become a born again vegetarian and nutritarian, if that makes any sense.

    Anyway, glad I found your site! Cheers!

    • I think that the ability to substitute is one of the things I lean on most in my kitchen — for time and money saving success!

      I am curious about you mentioning brown sugar and molasses as being acidic enough for the purpose that you mentioned. Is that really the case?

      My path to health is still ongoing and has taken a lot of interesting twists and turns.

      Welcome and hope to see you again!

  21. It works very well actually… if you get lucky and the proportions right – I tend to get lucky quite often. I’m to the point now with a lot of baking, where I don’t scale ingredients and just bring recipes together so they ‘look right’ or ‘becomes the proper consistency’

    I can recall the first time I did the brown sugar trick – I was much less experienced and I did measure. I was at work making chocolate chip muffins and I discovered the night staff had used all the baking powder for some other purpose the day before.

    The original recipe called for 1 tbsp of baking powder and 1 cup of white sugar, and I substituted 1.5 tsp baking soda and 1 cup of brown sugar. It had about the same leavening action as the original recipe, with the added benefit of delicious brown sugar flavor.

    I’m sure I have a professional baking book with a chapter dedicated to leavening agents that give better details than I have here… I’ll try to find it and do a post on my own blog about the substitution later this evening. :)

    Thanks for the welcome!

  22. Damn. I didn’t realize that baking powder was made from corn…..corn is truly very hard to avoid. Thanks for the recipe!

  23. Although not dairy free, I often use baking soda and yogurt. The yogurt replaces part or all of the liquid ingredient. We first tried this because we were out of baking powder and we really wanted corn bread, so I found the suggestion online we did it and it was the best cornbread we’ve had.

  24. May I share a link to this on my site? Someone just came to me needing a combination of wheat-free, gluten-free, corn-free, and several other allergies, plus needs to be Kosher. Thanks for sharing this.

    • Hi Davette,

      You are more than welcome to share a link. It would help me & my blog out if you would link something like “homemade baking powder” to my site rather than just a generic “link to this HERE.” I really appreciate it. Hope to see you again soon!

  25. Brandette says:

    Do you know how long this would last well sealed in the container? That was my only concern.

    • I have not seen any definitive answer to this question. Some say that you should only make up small amounts and others say that they have made up large batches and have never had a problem with its performance. So I guess you should think about how often you bake, then make enough for say, 1 month, see how it goes and increase it the next time to a 2 month portion and go from there. Hope that helps!

    • I have found that the mix has lasted 8 months so far. With using it several times a month and keeping in a sealed container, I haven’t seen any degrading of product life. I use mason jars with screw on lids for a secure tight seal.

  26. Very interesting info. Glad you shared it. It is info I had never heard.

    • Hi again, Susan – did you mean that you hadn’t known that baking powder has aluminum in it? There’s just too much bad food and medicine info out there to keep track of, isn’t there?

  27. Adrienne,

    Your blog is so helpful! I just wanted to thank you for sharing with all of us. I can imagine how busy you with your family. Your blog really does make a difference and I’m grateful you somehow manage to find the time to keep it current and alive. :)

    Also, to those wanting soda replacements. Why not try kombucha or water kefir? Just tonight I opened up a liter bottle of pomegranate, peach and ginger kombucha that I had allowed to 2nd ferment for 3 days. It took me almost a full 20mins to let all the air slowly fizz out without losing all my tea! The pomegranate had such a crisp wonderful flavor. I found myself saying “excuse me” like four times because of all the carbonation this batch produced!

    • Hi Meagan – Thank you for your truly encouraging comments. It is hard balancing everything and I must say that I do not do a good job with it. I have never been good at keeping a neat house and it is a bit worse now than before. I love your soda idea – I have had troubles w/ fermented foods, but would like to give it a try again. I have another substitute coming — just gotta get around to it. Some days I feel like I have nothing to share and others I feel I could write all day long and still not be done :-).

  28. Hello,
    I just want to say thank you as well for this information. I have been on a hunt to make EVERYTHING from scratch for me and my household. I am so thankful that I came across your blog for making baking powder, this really does help.

    I also wanted to share something that I have learned as well, since I am also working on becoming corn free as well as gluten free I have been on a hunt for recipes from scratch for EVERYTHING. I found that powdered sugar has corn in it so to make your own powder sugar you can just take some organic pure white sugar and put it into a blender until it becomes powder. There you have it powder sugar for recipes that calls for it. Since I am stationed over seas right now I am limited on certain food items, so I also had to figure out how to make brown sugar. I found that all you need is some regular organic white sugar and molasses and mix them togather and their you have brown sugar. I just wanted to share I hope this help. Thanks again!! (all smiles)

    • You’re welcome! You are right about the powdered sugar. I have a post on Homemade Powdered Sugar / Powdered Sugar Substitute, so great minds….you know how it goes :-). You can also use other starches if you wish to avoid corn. I think the ratio for brown sugar from white is 1 Tbsp molasses to 1 cup white sugar. But since I’m off sugar I don’t use that much. But I could add some molasses to my “safe” sugar subs. It won’t add that much sugar to the recipe so it should be fine.

      Thanks for your helpful comment!

  29. Linda Bee says:

    I subscribe to ‘Moms Need To Know’ on FB and just found this amazing website. Is it possible to make yeast? How did the first yeast get started?

  30. Bryanna says:

    I am twelve years old. how do you make baking soda wihtout using cream of tartar or baking soda? if u cant do that can u use vinegar instead of theses two things to make cupcakes?

    • Bryanna – I’ve never seen another way to make baking powder. The vinegar needs to react with something. Vinegar is the acid. You need a basic ingredient to make this work. I can’t figure out anything else that would work. I think you need one or the other to make this works.

  31. WOW – I had never read the back of the baking powder container. I knew about the aluminum, so switched to a different brand, but hadn’t thought about GMO corn. How do you find out if a company uses GMO products?
    Thank you for sharing what you have learned.

  32. Adrienne, thank you so much for sharing this. You are absolutely correct…trying to avoid corn is crazy difficult! People don’t realize that corn is in about everything that they eat…and if it isn’t corn, it’s soy :( At any rate, if you noted that using gluten free Baking soda and Cream of Tarter, this would also be a gluten free Baking Powder, which making your own is so much more cost-effective when you consider a bag of Gluten Free Baking Powder runs about $6.00 at health food stores!
    I would like to invite you to share your recipe in our ‘Made From Scratch’ Monday linky. I know my readers would appreciate this post tremendously!

  33. I used to make this and then forgot all about it! Thanks for sharing at Scratch Cookin’ Tuesday!

  34. Great idea to avoid any extra GMO’s. I do find, though, that now that we’re consuming way less grains, we do less baking, and use much less baking powder! Just curious, my homemade baking powder is always really lumpy. Is this pretty lumpy too?

  35. Great recipe for a much healthier version of this traditional leavening!

  36. I’m so glad I found your blog! I’ve already switched to non-aluminum deodorant. I had no idea there was an alternative to baking powder. Thank you so much for sharing on Sundae Scoop!

    Katie
    http://www.funhomethings.com

  37. Thanks for the recipe! Doesn’t most baking soda contain aluminum? It was a challenge to find aluminum free – I found red mill.

    • Red Mill’s isn’t aluminum free anymore – they are redoing their labels. It is, from my understanding, a miniscule amount compared to that in regular baking powder.

  38. Thank you for this post! I wasn’t aware that baking powder could be contain GMOs until this morning, and I needed a quick work-around because we are 100% GMO free (or try REALLY hard to be!).

  39. This is a great idea. I do use Rumford’s GMO- and Aluminum-Free Baking Powder. But I’m confused as this recipe calls for baking soda, and I’ve heard that baking soda contains aluminum, too. Do you know of a soda that doesn’t contain aluminum? I’d be very interested to find out!

    • From what I’ve read, the aluminum in soda is minimal. Bob’s Red Mill used to have one that was Al free, but they recently changed their label as it’s not true any longer (or wasn’t in the first place). Sorry.

  40. Alicia Milan says:

    I’m actually allergic to cream of tartar … it’s made from fermented grapes, so atleast 2 types of sulfites .. if it’s bleached then that’s 3 types of sulfites in it :(

  41. I have been reading all of your great posts for the last month, with all of your great energy and people sharing ways they do things. It’s all fantastic. This weekend my 5 year old asked me, “mommy, if it’s bad for us, why would they make it?” – how does a parent answer that? We are the only mammal on the earth that purposely makes food and products that can harm our own kind. I am just wondering, if everyone on this site, and similar sites, banned together, would it not be enough to get the food co’s and farmers to do the RIGHT THING? We really all have to resort to being experts at making every. single. thing. ourselves??
    You are all great at it, I can tell from the posts. But, just why should we have to? : / Shouldn’t we rally? Or has everyone just given up on that?

    • Good point. We are smart but with our intelligence we are killing ourselves. Or maybe it’s with our stupidity. I think give up is quite what is going on. On multiple levels.

  42. how can i add 1/2 cup of cream of tarter if it only comes in 1oz containers?

  43. Baking soda and squeezed lime juice will do he same effect. My mom used to bake cakes and this is all she used. Works perfect!

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