baking powder - soda equivilent, plus?
I have been making my own baking powder for years.
1 part soda
2 parts each cream of tartar and arrowroot (can't have cornstarch)
Some of my "bread" and "cake" recipes call for a tablespoon or more of baking powder, which I'm sure adds unwanted carbs.
I want to start using only soda, but am not sure what I should add to it to get the same rising power. I am assuming that the powders add an acid to the soda, which causes the bubling action. Am I right?
So if I use just soda, what would I add for the acid? Vinegar? Or would something else. Or are the nut flours acidic enough?
Paleo recipes most often have honey in them, and I guess it adds the acid.
I know little of baking chemistry, but soda and vinegar are in a lot of recipes I've made and it works well. I hope someone else comes along with more knowledge.
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