Those of us who have corn intolerance know that corn finds it’s way into just about everything. Knowing this fact, we have to prepare every single meal from scratch using only fresh ingredients – absolutely nothing pre-packaged. Welcome to the wonderful world of DIY! So, that being said, what happens when we decide to make some delicious homemade baked treats? Avoiding corn ingredients in baked goods is doable, but with a little extra leg work because of one imperative ingredient – baking powder.
You may have noticed that all baking powder that you find in the grocery stores contain cornstarch. I have heard tales of there being a corn-free baking powder available for sale somewhere, a brand called Hain- but I have yet to come across it, and it is most likely going to be pricey. My solution? Make my own out of three simple ingredients: baking soda, arrowroot starch, and cream of tartar. Not complicated whatsoever.
You can make a nice sized batch ahead of time and store for continuous use as you would regular store-bought varieties. Here’s how to prepare 1 cup of your very own baking powder:
- 1/4 cup corn-safe baking soda
- 1/2 cup cream of tartar
- 1/4 cup arrowroot powder
Whisk all of the ingredients together and store in an airtight container to keep out any moisture. You can use your homemade version exactly as you would the store-bought kind. No extra thinking involved!
Even if you are not corn intolerant, you may want to avoid more GMOs, or possibly you might want to avoid aluminum, which can also be found in the conventional brands. Making your own baking powder from scratch can be very beneficial for everyone!