(Gluten & Corn Free)
Ingredients:
1/3 cup Baking Soda
2/3 cup Cream of Tartar
2/3 cup Arrowroot (or potato starch)
Mix well. Store in an airtight container.
1-½ teaspoon of this mixture = 1-teaspoon of regular baking power
-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Help Celiac.com:
-
Record is Archived
This article is now archived and is closed to further replies.
By Scott Adams
By Scott Adams •
Baking Powder (Gluten-Free)
User Feedback
-
Get Celiac.com Updates:Help Celiac.com:
-
About Me
Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Related Articles
¾ teaspoon of xanthan gum per cup of flour & one teaspoon of methylcellulose per cup of flour. Clear Gel in place of methylcellulose has the advantage of being much cheaper and more readily available than methylcellulose.
If flour is the only ingredient that contains gluten, then you can convert it to a gluten-free recipe. Just replace the flour with Bette Hagmans gluten-free flour mix:
2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour and a teaspoon of xanthan gum
Beware of spices which contain wheat flour! Many manufacturers use wheat flour to keep spices from clumping.
- Read Full Article...
- 0 comments
- 16,648 views
Xanthan gum can be substituted for guar gum. Rice bran can be substituted for rice polish. Sweet rice is a rice that is low (10 to 18 percent) in the starch compound called amylose. White rice can NOT be substituted for sweet rice (it is not sticky enough ). Tapioca flour works roughly the as tapioca starch. gluten-free breads should be beaten by hand with a wooden spoon or spatula. A whisk doesnt work - the batter should be a bit too thick for this. The mix master over-beats them and they get too fine a texture and tend to fall. I believe this is what happens in bread machines. If you put 1 ½ tsp. of Cream of Tartar and 1 tsp. of baking soda in for two loaves, they do not interfere with the yeast but help the bread to rise and keep it up during baking. Limit ...
- Read Full Article...
- 0 comments
- 10,161 views
Celiac.com 10/25/2008 - With a bit of planning and knowledge anyone with celiac disease can enjoy a safe, gluten-free Thanksgiving and holiday season without the concern of accidental gluten ingestion. If you plan to prepare your own gluten-free turkey dinner, here are some ideas that may be helpful:
A gluten-free holiday dinner starts with a gluten-free turkey. Believe it or not some brands of turkey do contain additives that are not gluten-free—so, like everything else, read the ingredients and use our Open Original Shared Link or our Open Original Shared Link to help you shop. Don’t risk gluten-based stuffing in your turkey. Instead, try my favorite Open Original Shared Link. Gravy is easy: Use a Open Original Shared Link, or a Open Original Shared Link. Remember, bouil...
- Read Full Article...
- 0 comments
- 16,584 views
Celiac.com 09/03/2013 - Health food enthusiasts and gluten-free bakers are leaning towards a new flour alternative. Once scarce and requiring tedious home preparation, almond flour is peeled and ground to perfection, light, and readily available. Packaged in a devoted gluten-free facility, Bob’s Red Mill Almond Flour requires one ingredient: almonds. Minimally processed, with a natural hint of sweetness, consider it baker's gold. Gluten-free baked goods tend to lack an outstanding reputation regarding consistency.
Open Original Shared LinkUsing almond flour saves desserts from becoming sad piles of gritty disappointment. Individuals with a gluten and grain intolerance are enjoying better tasting baked goods with improved nutritional benefits. For these individuals, even gluten-free f...
- Read Full Article...
- 7 comments
- 26,349 views
-
Recent Activity
-
- trents replied to Linedancegal's topic in Introduce Yourself / Share Stuff4
25 year biopsy confirmed/ate pizza with no ill effects?
@shadycharacter, did you mean to reply to another post about sourdough bread? The present thread isn't about that. -
- Moodiefoodie replied to Moodiefoodie's topic in Related Issues & Disorders2
Joint swelling when ill even on gluten-free diet
Thanks for your response. It seems to be only with gluten, illness, or vaccination. -
- knitty kitty replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease7
Growth spurt after diagnosis in adulthood
Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle. Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and... -
- B1rdL0ver replied to B1rdL0ver's topic in Related Issues & Disorders44
Dealing with constant nausea and just feeling awful.
@trents, okay I will! Thanks ! -
- shadycharacter replied to Linedancegal's topic in Introduce Yourself / Share Stuff4
25 year biopsy confirmed/ate pizza with no ill effects?
Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
-
Recommended Comments
There are no comments to display.