Thank you for posting this. I had found it elsewhere and have been using it for a while. I'm corn sensitive so I use different replacements such as tapioca, potato or rice flour. I make up enough to refill my old baking powder container. I should also mention that I haven't bothered to refrigerate it and haven't noticed any problems.
And RISE they did!!! Wow, Barbara, thanks for this recipe. I believe I like it better than store bought.
It worked perfectly and no odd flavor...yay! I didn't add the cornstarch since I wasn't storing the baking powder. My recipe called for 1 tsp of baking powder and I added 1/2 tsp cream of tartar and 1/4 tsp baking soda directly to my flour and stirred. The banana muffins turned out wonderfully--they were light and delicious.
I've tried this twice. It even made my gluten-yeast-free bread rise, like the regular stuff. Instead of cornstarch, I used arrowroot powder.
This is better for you than the store bought kind. This recipe does not have aluminum in it which many of the store bought kind do.
Saved my malt-o-meal mufins. I and my children thank you. ;)
This was great! I was in the middle of baking brownies and discovered that I had no baking powder....remembered seeing a recipe here at Zaar and tried this one. Thank you so much for saving my day!
Thank you sooo sooo much! What a waste my banana bread would have been without this!!
I made pot pie tonight with a biscuit crust that calls for baking powder. I completely forgot i was out. Did a search here and up came this recipe. Thanks much for saving dinner...worked like a charm. :)
Great recipe to keep on hand. I used this in Low Sugar Chocolate Chip Cookies and they turned out perfectly. Made for Diabetic Cooking Tag Game.