Clabber Girl baking powder contains problematic sodium aluminum sulfate which many people avoid due to aluminum concerns, plus likely GMO corn starch. This DIY version uses cream of tartar and organic tapioca starch for a completely aluminum-free, organic alternative with identical leavening power.
Based on: Baking Powder
· Makes approximately 273 servings
· Serving: 0.125 tsp (0.6g) - same as commercial product
Why This Recipe is Seed Oil Free
Commercial Baking Powder from Clabber Girl often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Baking Powder may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Cream of Tartar
64g (1/2 cup) · Anthony's Organic Cream of Tartar
Provides the acid component for leavening reaction, replacing the problematic aluminum sulfate
Aluminum-Free Baking Soda
68g (1/4 cup + 1 tablespoon) · Bob's Red Mill Aluminum-Free Baking Soda
Provides the base component that reacts with acid to create CO2 bubbles for rising
Organic Tapioca Starch
32g (1/4 cup) · Anthony's Organic Tapioca Starch
Absorbs moisture and prevents premature reaction between acid and base during storage
Instructions
Step 1. Measure 64g (1/2 cup) organic cream of tartar into a fine-mesh sifter placed over a large mixing bowl. The cream of tartar must be completely lump-free as any clumps will create uneven leavening - sift it twice if needed to ensure uniform texture.
Step 2. Add 68g (1/4 cup + 1 tablespoon) aluminum-free baking soda to the sifter and sift together with the cream of tartar. This double-sifting ensures even distribution of the acid and base components, which is critical for consistent rise.
Step 3. Measure 32g (1/4 cup) organic tapioca starch and add to the sifter. Sift all three ingredients together two more times, making sure to break up any remaining lumps. The starch acts as a moisture barrier and must be evenly distributed throughout.
Step 4. Transfer the mixture to a completely dry, airtight container - even trace moisture will activate the leavening prematurely. Use a container with a tight-fitting lid and store in a cool, dry place away from heat and humidity.
Step 5. To use: Replace commercial baking powder 1:1 in any recipe. Measure carefully using a proper measuring spoon and level off excess. This homemade version has the same leavening power as commercial double-acting baking powder.
Step 6. For best results, use within 6 months and always test potency before important baking projects by adding 1/4 teaspoon to 1/4 cup hot water - it should bubble vigorously immediately if still active.
Storage
Store in airtight container in cool, dry pantry for up to 6 months. Avoid refrigerator storage as condensation can activate the powder. Test potency monthly by mixing small amount with hot water.
Cost Comparison
Cost per serving (homemade)$0.007
Cost per serving (store-bought)$0.024
Savings71%
Significant upfront cost for organic ingredients, but bulk quantities last for years of baking. The aluminum-free, organic quality justifies the investment for health-conscious bakers.