Think of the reaction between baking soda and vinegar from your third grade volcano science experiment.
But to get the best results, baking soda needs to be combined with something acidic. It’s just the most paleo-friendly, readily available rising agent. Most of my recipes that use a leavening agent call for baking soda. Ok, maybe not ALL of them, but when we’re talking about making classic pancakes and waffles, you need baking powder. It turns out all the best recipes call for baking powder.
#HOW TO MAKE BAKING POWDER CHEMICAL FORMULA HOW TO#
Why you need to learn how to make baking powder But learning how to make baking powder has opened up lots of new recipes for us without having to worry about harmful ingredients. My son can now tolerate some corn ingredients. Thankfully, we’ve done a lot of healing through the GAPS diet, key supplements, and lots of prayer and spiritual healing. Eating even the smallest amounts of those foods caused him to become angry, aggressive, and unreasonable. Not only could he not eat things like corn chips or tortillas (even organic ones) without major behavioral implications (you can read about those behaviors here), but I realized he couldn’t even have small amounts of corn-derived food additives like maltodextrin or dextrose. While some of us can tolerate small amounts of sneaky ingredients like corn starch, I discovered that my son was highly sensitive to corn. When we went grain-free, I had to learn how to make baking powder, since store-bought baking powder contains corn starch.
(These same "single-acting" powders are much like the ones sold in parts of Europe, where "double-acting" versions are not as widely available.When our family originally changed our diet, we had to begin scrutinizing labels: after all, MSG, high fructose corn syrup, and artificial sweeteners can hide under any number of names. She began mixing a simple combination of baking soda and cream of tartar, to mimic the "single-acting" powders of the past. As he explained in their book, Miss Lewis was "distressed" by the metallic aftertaste of commercially available "double-acting" baking powders, which often contain sodium aluminum sulfate, among other chemicals.
Peacock is also a celebrated chef himself and began making his own baking powder after working with Miss Lewis. Let us quickly diverge: Edna Lewis is, of course, the chef and culinary legend whose book The Taste of Country Cooking, ($134.60 ), is among the most important American cookbooks. Food writer Jane Lear swears by a DIY baking powder blend for her favorite buttermilk biscuit recipe, which comes from the Southern chef Scott Peacock, co-author with Edna Lewis of a beautiful cookbook called The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks ($59.71, ).
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