When you’re taking on a healthy, primal, whole foods lifestyle you learn a few things. You experience a few let downs. You redefine the meaning of things. One of those things is the term “natural” in the food industry. This has forced most of us humans to return to cooking and baking pretty much every element that goes into our family’s bodies. While we are glad to do this for our loved ones, we have certainly had to redefine the term “convenience”.
There is a growing number of “primal” and “paleo” baked goods recipes out there in the world wide web, and we increasingly have options for alternatives to our favorite warm memories. We are still having to make judgement calls and filter through the misguided and untested recipes that make big claims, but yield dissapointment. We educate ourselves because we know we can’t trust our health to anyone but ourselves. This makes us question just about every ingredient called for in any recipe, and one of my first reserves in our primal journey was about baking powder.
Baking powder….how could this be a “real food ingredient”? Does it come from a plant? What the crap is it, really?
There are many different brands out there with a variance of ingredients, sometimes including a preservative, but always including these three: baking soda, cream of tartar, and cornstarch.
But before you start hyperventilating…. there is a very easy solution!
I had already been doing research on alternatives to cornstarch and arrowroot powder seems to be the most recommended. I’ve experimented with it in other recipes and it has become a household staple worthy of a mason jar in our pantry, so this was the obvious choice.
I knew there had to be plenty of recipes for baking powder already out there, so I found one that seemed right and replaced the cornstarch with arrowroot powder. The proportions are as follows…
You will need:
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp arrowroot powder
- Combine all ingredients in a small jar with air tight seal.
- I think I usually triple the batch, but it depends on the size of your jar.
- There should be no problem with it expiring on you :).
- Don’t forget to label it!
And there you have it. One less worrisome ingredient for your baking adventures.
Let’s be honest, though. It feels really good to have another item in your pantry that’s “homemade”, doesn’t it? You know it does…