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Homemade Baking Powder

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Distressed by the chemical additives and aftertaste of commercial “double-acting” powders, Miss Lewis years ago started making her own baking powder—a traditional mixture of cream of tartar and baking soda. When I first used her formula (from her books, before we met), I couldn’t really taste any difference. Soon, though, I realized that muffins and quick breads made with aluminum-sulfate–based powders left a metallic “tingle” on my tongue. Today, I make up a batch of this powder every week for use at the restaurant and bring a jar home for Miss Lewis. We recommend it for all the recipes here. If necessary, you can substitute commercial baking powder in equal amounts.

Yield: Make about ½ cup

Ingredients

  • ¼ cup cream of tartar
  • 2 tablespoons baking soda

Directions

Sift all of the ingredients together 3 times, and transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks.


© 2003 Edna Lewis and Scott Peacock
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

4kcal (0%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
248mg
0mg
0g
0g
0g
1g
0mg (0%)
315mg (13%)
0g (0%)
0g (0%)
0mg (0%)
 

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