Have you ever gone to bake a cake or biscuits and to your dismay, you realize the baking powder can is EMPTY?! Some people prefer making baking powder to save on cost or to avoid the aluminum sulfate found in most store-bought baking powders.
Whatever your reason, here is a very simple recipe to save the day!
Yields 1/4 cup.
2 Tablespoons Cream of Tartar
1 Tablespoon Baking Soda
1 Tablespoon Cornstarch (optional, but highly recommended if you plan on storing it for any amount of time. Cornstarch keeps the powder from clumping really bad).
Sift through a sieve or tea strainer 2 to 3 times to mix well. Store at room temperature in a clean, airtight container (we use our old store-bought container). If you get any clumps, run the amount you need through a mesh strainer and WALLA! You are ready to bake!
I have heard you can store it up to 6 weeks but have not tested that personally … with a family of nine, we end up going through it pretty quickly 🙂