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CeliacInSanDiego

Corn-free Baking Powder?

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I'm just starting to think of baking again after my Celiac Diagnosis. Unfortunately, I can't do corn (or rice, or soy, or many other things). My Mumford Baking Powder in the cupboard has corn starch in it and I notice a lot of recipes call for baking powder, not soda (which doesn't have corn). Anyone know of a corn-free brand of baking powder or how to "make" baking powder from baking soda?

Thanks.


Rachel

-------

Diagnosed 4/06 by bloodwork

7/06 positive biopsy

Mother with celiac disease since 1972

Child born 4/05 is still gluten free

Evolving list of other food intolerances:

You name it, I react to it!

Rice, Corn, all tried grains

Soy

Chocolate, Nuts (especially cashews), Coconut

Legumes

Garlic

Blueberries

Many fruits and vegetables, so I rotate

Current Primary Symptoms:

Mouth Ulcers and burning in mouth like I rinsed with acid

Migrating arthritis - moves from hour to hour, day to day

Fatigue

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I'm just starting to think of baking again after my Celiac Diagnosis. Unfortunately, I can't do corn (or rice, or soy, or many other things). My Mumford Baking Powder in the cupboard has corn starch in it and I notice a lot of recipes call for baking powder, not soda (which doesn't have corn). Anyone know of a corn-free brand of baking powder or how to "make" baking powder from baking soda?

Thanks.

.

Hi 'CeliacInSanDiego',

Why not make your own gluten-free 'Baking Powder'

Added corn flour is only to stop 'Clumping' (keep it free flowing and dry)

.

1 Parts Baking Soda

2 Part Cream of Tartar

1 Part Tapioca starch (optional)

.

Keep in an air-tight jar, use as required.

.

Best Regards,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

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.

Hi 'CeliacInSanDiego',

Why not make your own gluten-free 'Baking Powder'

Added corn flour is only to stop 'Clumping' (keep it free flowing and dry)

.

1 Parts Baking Soda

2 Part Cream of Tartar

1 Part Tapioca starch (optional)

.

Keep in an air-tight jar, use as required.

.

Best Regards,

David

Thank you both.

David, if I just want to make my "baking powder" real-time, and the recipe calls for 1 tsp baking powder, would you just use 1/4 tsp baking soda, 1/2 tsp cream of tartar, and ok to omit the starch? (Maintains same volume of soda and tartar.)

Rachel


Rachel

-------

Diagnosed 4/06 by bloodwork

7/06 positive biopsy

Mother with celiac disease since 1972

Child born 4/05 is still gluten free

Evolving list of other food intolerances:

You name it, I react to it!

Rice, Corn, all tried grains

Soy

Chocolate, Nuts (especially cashews), Coconut

Legumes

Garlic

Blueberries

Many fruits and vegetables, so I rotate

Current Primary Symptoms:

Mouth Ulcers and burning in mouth like I rinsed with acid

Migrating arthritis - moves from hour to hour, day to day

Fatigue

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I use equal parts baking soda, tapioca starch, and cream of tarter. I mix it up in a jar and keep it in the cupboard (labeled), then I only have to mix it about once a month. When I want to use it, I shake it up, measure out what I need and stick it back in the cupboard. Works great.

Kathy

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