**found in Karina's Gluten-Free Goddess Blog
1/4 cup bicarbonate soda (baking soda)
1/2 cup cream of tarter
1/3 cup baking soda
2/3 cup cream of tarter
2/3 cup arrowroot or potato starch
Mix well. Store in an air tight container.
1-1 1/2 tsp of this mixture = 1 tsp. of regular baking powder
You an also buy pre-made baking powder such as Bob's Red Mill, Hain's (corn free and gf), BarKat, Davis, Bakewell or Rumford (which is what I always use-and so easy to find in the markets).
Now you can use the above to create your own baking soda or you can just use baking powder you have found in the market. It depends on what you trust. And the tricky part is, is that some baking powders are not gluten-free. You must read the ingredients. What most people don't know is that baking powder consists of an Moisture Absorption Agent that is usually made with corn, but not always. Many times it can be wheat based. Plan ahead, and don't just buy what you see on the shelf.
Baking Powder is a leavening agent that helps your baked goods rise. Product freshness is extremely important. If the Baking Powder is expired it will not provide the same "rise" to your baked goods. Always check the expiration date!
Always remember that ingredients can change. So even if you are used to buying a specific product, check the ingredients anyway.
Happy baking! xoxo Julie
For the most part