Gluten-Free Baking Powder is a must-have ingredient in the most awesome Paleo cranberry scones !
There was that time, being in a rush, that I forgot the baking powder. I was waiting patiently, tapping a pen, making a to-do list to distract myself.
I could hardly wait to hear the *ding* from the timer. Because – fluffy, flaky scones! Then came the DING, but when I opened the oven, I saw flat scones.
Many store-bought gluten-free baking powder brands contain cornstarch (not gluten-free)!
There are three main ingredients in commercially bought baking powder: baking soda, cream of tartar and usually cornstarch.
Some brands use potato starch (gluten free) or wheat starch (contains gluten).
Cornstarch-Free Baking Powder:
What if we could replace the cornstarch with something that works just as well, wouldn’t that be a win?
Wait, what’s wrong with cornstarch?
Well, if on the paleo diet, it is not recommended because it is a high starch, low nutrient grain that is highly processed. The paleo diet is a grain free diet.
What You Will Love:
- Takes 5 minutes to make
- Less expensive than store-bought
Making Your Gluten-Free Baking Powder:
It’s so easy!
- Baking soda
- Cream of tartar
- Tapioca starch/flour
I usually make this recipe every 4-5 months unless I happen to run out sooner. Perhaps because I make it fresh, I actually believe it is better and more effective than store-bought baking powder.
Related: How To:
Why Use Gluten Free Baking Powder in Recipes?
Baking powder is a leavening agent that helps our baked goods rise and puff up where necessary.
Hence the difference between a flat cookie and a puffy cookie.
Although I use baking soda mostly in my recipes, there are recipes where baking soda makes all the difference. They give baked goods a nice rise.
Tip: Try to look for the large size of cream of tartar at the grocery store. It will last longer that way and is more cost-effective. 🙂
Related: Checking if Baking Powder Still Works.
Recipes That Use Gluten Free Baking Powder:
Okay, I am off to make a batch of this easy gluten-free baking powder! As scones await!
Please let me know if you have any questions.
Tip: Foolproof way to make sure you don’t forget anything in a recipe? Mis en place. Line all the ingredients up on one side of the counter. after using an ingredient, it goes to the other side of the counter/work surface.
Here is a short, cute read about getting everything ready prior to starting the recipe.
- 1/8 cup baking soda
- 1/4 cup cream of tartar
- 1/4 cup tapioca starch/flour
Pour the ingredients into a bowl and stir to combine.
Pour into a jar with a lid. Store in a dry place, like a cupboard.
Store in a cool, dry place for several months. I put a note on the outside of the jar with the recipe and current date. I also put a date in the future when I should replace, usually about 4-5 months.