homemade two-ingredient AIP baking powder, aluminum-free and corn-free

Read a baking powder label at the store some week when you are already tired, and you will find cornstarch in most of them and aluminum in more than you would expect. That is a strange thing to have to check for, one more small tax the elimination phase puts on an ordinary trip to buy groceries. Making your own removes the checking altogether.

This is cream of tartar and baking soda in a 2 to 1 ratio, whisked together and kept in a jar. That is the whole recipe, and it is meant to be. It lets you keep baking, real cakes and cookies and quick breads, without carrying anything that does not belong in this phase of your protocol.

Mix a jar of it on a Sunday and set it where you can see it. A small, finished task like this one settles something, on a day when everything else still asks more of you.

Ingredients

• 2 tablespoons cream of tartar
• 1 tablespoon baking soda

(A 2:1 ratio of cream of tartar to baking soda. Scale up as needed, keeping the ratio.)

Method

1. Whisk or stir the two powders together until evenly combined.
2. Transfer to an airtight glass jar.
3. Store away from humidity, up to about 6 weeks.

Notes

• Substitutes one for one for commercial baking powder.
• This version has no anti-caking starch. Some AIP baking powders add a little arrowroot to keep it free-flowing, the source recipe does not. If yours clumps over time, give it a stir before using, or add a teaspoon of arrowroot when you mix it.
• Many commercial baking powders are now labeled aluminum-free. If you buy rather than make, check the label for both aluminum and cornstarch.

*Adapted from asquirrelinthekitchen.com*