Recipe by Missy Wombat
Phosphate aerator is often an ingredient in commercial baking powder and equates to additive 541 in some products ie sodium aluminum phosphate. Some reports estimate that commercial baking powder may be 7-11% aluminum. Now there are Al-free products out there and these tend to use additive 450 (sodium acid pyrophosphate). But if you can't find these brands, here's a homemade alternative. Use 2 tsp per cup of plain flour. Recipe originally in Grassroots magazine.
Top Review by nethope
I'm very sensitive to the taste of baking powder, so I'm always looking for baking powder alternatives, including Bakewell Cream.
Thank you so much for a baking powder recipe WITH the chemical function! I had some Bakewell Cream (sodium acid pyrophosphate), and although the bag said "use in place of baking powder" I made the worst buttermilk biscuits (which makes sense now that I've read the Wikipedia entry on baking powder, it had excess acid). BUT now that I've made baking powder, mixing the sodium acid pyrophosphate with baking soda and cornstarch (or you can use less "baking powder" and omit the filler), my biscuits are tasty again!
This is a winner on two fronts: I can now use that Bakewell Cream for good results, and the results taste better than any another baking powder I've tried!
- 2 ounces cream of tartar (acid component)
- 1 ounce baking soda (alkaline component)
- 1 ounce rice flour (starch component) or 1 ounce arrowroot (starch component)