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Homemade Baking Powder

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes

Ingredients

  • ¼ cup cream of tartar
  • 2 tablespoons baking soda

Instructions

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.

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