My friend, Janeen, forwarded this homemade baking powder recipe to me. I’m tucking this in my files for future reference. Here’s the article and the recipe. R.I.P. Gourmet magazine.
Makes about 1/3 cup | Active Time: 5 min. | Start to Finish: 5 min.
Gourmet Magazine, January 2008 | Recipe By Scott Peacock
Edna Lewis trained Peacock’s palate to detect the metallic undertones that commercial baking powders can impart, and he’s never looked back. Here’s their formula.
1/4 cup cream of tartar
2 tablespoons baking soda
1. Sift together cream of tartar and baking soda 3 times
2. Transfer mixture to a clean dry jar and seal tightly.
Baking powder keeps in a cool, dark place 6 weeks.
Homemade baking powder can be used in any recipe calling for commercial baking powder (and in the same quantity).