If you look closely at the label on this baking powder, you will notice it says aluminum free. Once I ran out of my old brand, I started purchasing only aluminium free for a couple of reasons. One is for taste. If you've ever experienced any of your baked goods tasting a little "tinny," this was the reason why. So, the simple fix is to switch baking powders. The other reason I chose to bake with this instead is that there are some possible health risks due to over consumption of aluminum (ex. greater risk for Alzheimer's) and I would rather just cut out as much aluminum as I can, where I can. If you can't find this, you can make your own, just do this in small batches.
Aluminum-Free Baking Powder
1 Tbsp. baking soda
2 Tbsp. cream of tartar
1 1/2 Tbsp. cornstarch (organic)
Mix together and store in an air-tight container. Moisture will reduce it's effectiveness.
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ReplyDeleteWow! I would never have thought to make baking powder! But we're willing to give it a try, when we run out of our storebought stuff. I stumbled across your blog in a search for whole wheat crescent rolls (which I'll be making for witch fingers - pigs in a blanket- next weekend) and will certainly continue to peruse your recipes, as I am embarking my family on a nutritionally 'enhanced' (though really just more complete) dietary adventure as well. -Cate in Vancouver, BC
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