Learning to cook for allergies, intolerances, and celiac is such an endless process, don’t you think? Of course, you can eat simply and clean (or even raw), maybe even without breads and prepared desserts. Then you completely avoid all the cooking and baking that can be so tricky when you’re avoiding foods like gluten, casein, refined sugar, and more. But my family and I love baked goods and desserts. Plus creating recipes is kind of my thing 😉
As you may have noticed, we’ve been eating mostly grain-free lately. There are a couple reasons why we’ve been doing this, and they mostly involve yours truly. 😉 For one, I digest grain-free baked goods more easily, and I think a lot of people do. The second reason is that I have an easier time maintaining my weight when I eat mostly grain-free, and again, I think a lot of people do.
Then last week I was reading The Whole Life Nutrition Cookbook, when I came across baking powder. Ali mentioned how baking powder contains corn. I don’t know why I never read the ingredients in baking powder before, but I was surprised to learn that. Since I am avoiding grains for optimal health and weight purposes, this revelation doesn’t put me in any danger. For people with an allergy to corn however,
Corn-free Homemade Baking Powder
1 part baking soda
2 parts cream of tartar
2 parts starch
I used potato starch, but you could use tapioca starch, or arrowroot,
like Ali. Also, check out Ali’s awesome cookbook, The Whole Life Nutrition Cookbook yourself, if you haven’t already. I’m a huge fan =)
Update: Check out the comments for more great suggestions!