This is French baking powder (levure pâtisserie) containing sodium bicarbonate, corn starch, and sodium pyrophosphate. The commercial version has no problematic ingredients or seed oils. DIY organic version uses cleaner alternatives: cream of tartar instead of synthetic pyrophosphate, and organic arrowroot instead of conventional corn starch.
Based on: levure pâtisserie
· Makes approximately 96 servings (equivalent to 6 oz container)
· Serving: 1 teaspoon (4g) - standard baking powder serving
Why This Recipe is Seed Oil Free
Commercial levure pâtisserie 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.
Ingredients
Organic baking soda
120g (about 1/2 cup) · Bob's Red Mill Organic Baking Soda
Primary leavening agent that releases CO2 when activated by acid
Moisture absorber that prevents premature reaction and extends shelf life
Instructions
Step 1. Measure 240g (1 cup) organic cream of tartar into a large mixing bowl. Cream of tartar is the natural acid component that will react with baking soda to create lift in baked goods. Sift it through a fine-mesh strainer to break up any lumps.
Step 2. Add 120g (1/2 cup) organic baking soda to the bowl. This is your base component. Whisk gently for 30 seconds to begin combining - the mixture will be mostly white with some cream-colored streaks at this stage.
Step 3. Measure 120g (3/4 cup) organic arrowroot starch and sift it into the mixture. Arrowroot is superior to corn starch as it's more neutral-tasting and provides better moisture absorption. Whisk thoroughly for 2-3 minutes until completely uniform in color and texture.
Step 4. Sift the entire mixture through a fine-mesh strainer 2-3 times to ensure complete integration and eliminate any clumps. The final powder should be completely uniform in color and feel fine and smooth between your fingers.
Step 5. Transfer to an airtight glass jar or food-grade plastic container. Label with date made and 'Organic Baking Powder - Use 1 tsp per cup of flour in recipes.' Store in a cool, dry place away from heat and moisture.
Step 6. Test potency monthly by mixing 1 teaspoon powder with 1/3 cup hot water - it should foam vigorously immediately. Replace if reaction is weak. Use in any recipe calling for baking powder at a 1:1 ratio with commercial versions.
Storage
Store in airtight container in cool, dry pantry for up to 18 months. Avoid humid environments. Test potency every 6 months - should bubble vigorously when mixed with hot water.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.08
Savings-112%
DIY organic version costs more per serving due to premium organic ingredients, but provides superior quality without synthetic additives. Bulk purchasing reduces long-term costs, and one batch lasts most home bakers 6-12 months.