A Healthier Baking Powder

Baking powder without the metal taste.

Baking powder without the metal taste.

It seems like my olfactory bulbs have become more sensitive over the last few years. My tolerance level for gas and cigarette fumes has plummeted to the point of actually making me nauseous.   Another thing I’ve noticed is a metallic taste whenever I use baking powder in a recipe. My hunch is that it’s coming from the sodium aluminum sulfate added to baking powder as a leavening agent.

Now, I make my own baking powder—without traces of aluminum or the metallic taste—by combining baking soda and cream of tartar. Baking soda is alkaline, but cream of tartar is acidic, and this allows them to react together and cause leavening when mixed with liquid ingredients. And, here’s an interesting note: the active ingredient in cream of tartar is tartaric acid, which naturally occurs in grapes, and the actual powder comes from the fermentation of wine (left on wine barrels).

If you’d like a healthier baking powder for your holiday goodies this year, be sure to try the Homemade Baking Powder recipe below. And, speaking of holiday treats, you can find the recipe for my favorite “Angel Whiffs” (Chocolate Hazelnut Meringues) in my Nourish Archives—just click on Slim Your Holidays.

Homemade Baking Powder

Combine 1 part baking soda with 2 parts cream of tartar. Mix well and use immediately. (1 teaspoon baking soda + 2 teaspoons cream of tartar yield 1 tablespoon of baking powder)

About Annette Cain

Annette Cain is an award-winning author, endurance athlete and certified personal trainer.

Known as the Longevity Lady™ Annette helps baby boomers age stronger so their bodies can keep up with their lives. Her ageless lifestyle products and programs provide an easy and balanced approach to becoming lean & limber and living younger longer.

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