Diet Recipes

Gluten-Free Baking Powder

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Yield: 1 1/4 cups


  • 1/2 cup cream of tartar
  • 1/2 cup cornstarch
  • 1/4 cup baking soda


  1. In a food processor or sifter, blend or sift together cream of tartar, cornstarch and baking soda until well blended.
  2. Transfer to container with tight-fitting lid; label.
  3. Store at room temperature.


All gluten-free baked goods - pancakes, biscuits, muffins, quick breads, cookies, cakes - are made using gluten-free baking powder. It is smart to make up a supply of it to keep on hand. Keep handy in the cupboard and use within three months.


Per serving: 430 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 103g Carbohydrate; 0mg Cholesterol; 15146mg Sodium

Exchanges: 4 Grain (Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 0 Other Carbohydrates

God's Rainbow - Noahic Covenant