Sometimes little things like a simple corn-free baking powder substitute can make a big difference in someone’s life when they have food allergies/sensitivities.
When I found out I had a list of foods I was sensitive to, I was both glad (because I wanted to feel better) and somewhat overwhelmed because there were a lot of changes I was suddenly faced with as far as what I could and could not eat.
As you may have noticed, I enjoy baking more than cooking, and finding replacements for common ingredients was a real quest, especially 20 years ago. Luckily more and more grocery stores are starting to carry some of these less common allergy-free foods, but if you live in a remote area like I do, making your own can be a real advantage and money saver.
There are pre-made products like the two shown here that are gluten and corn-free if that is preferable.
Or try one of my homemade versions:
Corn-Free Baking Powder:
Option 1: (large batch)
1/4 cup baking soda
1/2 cup cream of tartar
1/4 cup arrowroot powder or tapioca flour/starch
Whisk ingredients together and store in an airtight container in a cool dry place. Use exactly as you would baking powder
Option 2: (small batch)
1 tablespoon baking soda
2 tablespoons cream of tartar
1 tablespoons arrowroot or potato starch
Whisk together and store in a cool, dry place in an airtight container. Use as you would baking powder.
For more allergy-friendly cooking and baking substitutes, pop over here: Gluten-Free Flour Blends For Cooking & Baking and Milk & Egg Substitutes ~ Baking & Meal Preparation.