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?

Yes, I do have a lot of fun doing all kinds of DIY things from pantry staples to DIY beauty to DIY home products like:

Ketchup
Salad Dressings
Chocolate Chips
White Chocolate Chips
Hair Spray
Acne Cream
Hand and Body Lotion
Glass Cleaner
Shower Cleaner
and more

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.

Why Make Your Own Baking Powder?

  • Corn Allergies  – almost all baking powder is make with cornstarch
  • Avoiding GMOs – most baking powders are made with GMO corn
  • Avoiding Additives  – did you know that aluminum is in lots of commercial baking powders — sodium aluminum sulfate) or
  • You need Baking Powder and can’t get to the store – 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!)
  • You just like DIYing everything :-),
  • Your Baking Powder doesn’t expire.

Before I tell you about why we chose to make our own Homemade Baking Powder, I’ve just got to tell you about a Baking Powder Expiration story.

My Expired Baking Powder Experience….

When I was little, cooking and baking were some of my favorite activities.

Mostly baking :).

One day I had a friend over and we decided to bake a cake.  It smelled lovely and we were eagerly awaiting sitting down and enjoying the cake.

We took the cake out of the oven, and let it cool, but then got a not-so-nice surprise.

The cake, was hard.  As in — very hard.

So hard, and flat, that we ended up tossing it around the house like a frisbee.  At one point it even struck my shin, and it hurt.

I don’t recall when we figured out the cause of the problem, but the reason for the frisbee cake was expired baking powder.

Lesson learned.

Why I Started Making My Own Baking Powder

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?

These comments do not necessarily reflect the opinions of Whole New Mom.

Comments

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  1. 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.

  2. how can i use 1/2cp of cream of tarter if it only comes in 1oz containers?

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

  4. 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!

    • does this mean if a recipe calls for baking powder, your mom used baking soda and lime juice? If yes, would you share the conversion or ratio?

  5. Hi Adrienne!

    I am going to make this for sure! But I am curious about the cream of tartar; should it be organic? I don’t actually know what cream of tartar is…

  6. I have been using cream of tartar, baking soda, and arrowroot for over a year, ever since I found out I was allergic to corn and cane sugar, mostly in homemade bread. thank you for the recipe. the recipe will help when I am converting a recipe.

  7. Claudia Salanta says:

    Hi. I recently had a IgG test and I am sensitive to both corn and arrowroot powder. What can I use in place of the arrowroot? All of this is so new to me and I don’t know what I will do about food. Corn is in everything and my test also indicated sensitivy to black pepper so I think I will be making EVERYTHING from scratch. Thank you.

    • I would possibly try any starch – tapioca would be the most likely good candida. Potato is a little heavier. You can do it – we make everything from scratch. And perhaps you can heal as well. Maybe check out the GAPS diet, etc.?

  8. Oh, YES! I discovered I’m allergic to corn earlier this year. Sudden development, as food allergies can happen. IgE testing – and yup, there it is, the reason I’d been so sick! So, corn free it is. Lots of homemade, made from scratch alternatives happening in this house. And this will help! Thank you!

    • Yea! You are welcome!

    • Just have to throw this out there because it was truly inspiration! Everyone but my husband is sensitive to corn. I was feeling bad when our first daughter was little thinking about all the things she would never enjoy and popcorn was right up there. Then the inspiration came like I often have when pondering food difficulties. Rice cakes! We break up rice cakes into popcorn size pieces into a pan. drizzle with olive oil, coconut, or whatever oil you like. or none. Heat up slightly and the turn off burner and cover with lid for a few minutes. It’s warm like popcorn with out the kernel. add salt if you want. It’s amazing! Hope someone else can enjoy it!

  9. Thank you! We just found out my son is allergic to corn (along with many other things…) and can not believe how many things corn is in. This journey has been very tedious, but eye-opening as well. Thank you again for sharing the recipe 🙂

    • So glad this is of help!! I can’t really handle much corn now either. It’s tough!

    • Just have to throw this out there because it was truly inspiration! Everyone but my husband is sensitive to corn. I was feeling bad when our first daughter was little thinking about all the things she would never enjoy and popcorn was right up there. Then the inspiration came like I often have when pondering food difficulties. Rice cakes! We break up rice cakes into popcorn size pieces into a pan. drizzle with olive oil, coconut, or whatever oil you like. or none. Heat up slightly and the turn off burner and cover with lid for a few minutes. It’s warm like popcorn with out the kernel. add salt if you want. It’s amazing! Hope someone else can enjoy it!

  10. Was wanting to know what the shelf life is.

  11. Sheila Silvetti says:

    I can’t thank you enough for this baking powder without corn starch recipe, as well as all the valuable info and creative food treat ideas from other contributors! ??????

  12. Could you tell me which company did your iGg and if you think it was accurate? I’m considering getting one for a child who can’t tell me how they feel after they eat foods. Thanks!

    • I don’t recall the company and I am not sure what to think about IgG testing. I have heard good things about Cyrex labs and Alcat. I haven’t done either of those.

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