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Your mission, if you choose to accept, is to switch your baking powder to one that doesn’t contain aluminum.
Level of Commitment: Baby Steps
When I first heard about aluminum potentially causing Alzheimer’s, I was very surprised that it was in baking powder. I went home and checked! I decided, baby step style, to wait until my baking powder was almost empty and then look up the homemade version. I knew it used cream of tartar, so I even bought some in bulk to prepare.
As the moment neared, I decided to check out the “aluminum-free” baking powder in my regular grocery store. I assumed it would be much more expensive than the conventional baking powder. Much to my pleasant surprise, it’s only $0.20-30 more. I bought some. I haven’t noticed any difference in my baking (I’m always a little hit and miss anyway!).
Just in case you want the homemade version of aluminum-free baking powder — which is only frugal if you buy cream of tartar in bulk! – here it is:
1 tbsp. baking soda
1 tbsp. cornstarch
Now if I run out of my aluminum-free stuff, I know where to go. I won’t let my cream of tartar go to waste, either. It’s an ingredient in our favorite homemade playdough!
I hope that’s a simple Monday Mission for your last Analyzing Aluminum in August mission. August ended even faster than I was prepared for, so there will be one more little info post later this week on aluminum in vaccines.
If you missed the last Monday Mission, click here.
I’m participating in Kitchen Tip Tuesday at Tammy’s Recipes.
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Would appreciate your help below:
(1) Must baking powder be refrigerated or can we just store it at room temperature?
(2) When soaking whole grains, can we use sour cream as the acid medium?
Tks
JK
[Reply to this comment]
Katie Reply:
September 2nd, 2009 at 4:33 am
Sure!
(1) baking powder is stored at room temp
(2) for soaking, it seems that any cultured medium works in the lists I’ve seen, but I’ve never seen sour cream as a choice. I would guess – just a guess, mind you – that if it’s truly cultured, it would be fine. Stuff from the store…hard to tell!
Good luck!
[Reply to this comment]
Another home-made version for baking powder, without the corn starch:
1/2 cup cream of tartar plus 1/4 cup baking soda. Resource is http://www.savoryspiceshop.com. And, yes, you would probably want to buy in bulk at your Penzeys spice store. I’ve discovered that exciting feeling walking into a bulk spice store — sometimes overwhelming.
[Reply to this comment]
Forgot to mention that I haven’t tried the above baking powder recipe. Just recently bought baking powder (with aluminum in it) after throwing out a can that had been in my cupboard for years. Not ready to throw out a new container, as I too am frugal.
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