Bakingpowder Recipes
HOMEMADE BAKING POWDER RECIPE
My mom came to visit one summer, and we decided to bake cookies. Since I had just moved into my new home, I could not find any baking powder. My mom saved the day when she said 'We just have to make our own!'
Provided by Cindy L Warriner
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- Mix cream of tartar with baking soda in a small bowl. To store, whisk cornstarch into mixture and keep in an air-tight container.
Nutrition Facts : Calories 4.3 calories, Carbohydrate 1 g, Sodium 210.3 mg
BAKING POWDER BREAD
from "icelandic cooking, recipes, and food" - http://icecook.blogspot.com/2006/07/baking-powder-bread-hveitibrau-me.html
Provided by ellie3763
Categories Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C.
- Sift together the dry ingredients, and add most of the milk. Knead until smooth, adding milk as needed.
- Form into a loaf. Make cuts into the loaf and brush it with milk or beaten egg. Bake for about an hour.
Nutrition Facts : Calories 205.7, Fat 1.6, SaturatedFat 0.8, Cholesterol 7.2, Sodium 234.2, Carbohydrate 40.8, Fiber 1.4, Sugar 0.8, Protein 6.2
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- Line it with parchment if you like, for easiest cleanup., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Mix together the flour, salt, baking powder, and sugar., Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs)., Drizzle the smaller amount of milk evenly over the flour mixture.
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- After breaking down your chicken wings, put all the segments into a bowl. Add the baking powder and salt and give everything a good mix with your hands. You don't need the baking powder to coat every piece, but you want it evenly spread around all the pieces.
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- Buttermilk. Buttermilk is a fermented dairy product with a sour, slightly tangy taste that is often compared to plain yogurt. Old-fashioned buttermilk is formed as a by-product of churning sweet cream into butter.
- Plain Yogurt. Much like buttermilk, yogurt is produced through the fermentation of milk. The fermentation process breaks down sugars and increases the concentration of lactic acid, effectively lowering the pH and increasing the acidity of the yogurt (5).
- Molasses. This sweetener is formed as a by-product of sugar production and is often used as a replacement for refined sugar. Molasses can also be used as a replacement for baking powder.
- Cream of Tartar. Also known as potassium hydrogen tartrate, cream of tartar is an acidic white powder formed as a by-product of winemaking. It is most commonly used to stabilize egg whites and creams as well as to prevent the formation of sugar crystals.
- Sour Milk. Milk that has gone sour can be used to replace baking powder. This is because sour milk has undergone a process known as acidification, which causes a decrease in pH levels.
- Vinegar. Vinegar is produced through fermentation, during which alcohol is converted by bacteria to acetic acid (6). Despite its strong and distinctive flavor, vinegar is a common ingredient in many baked goods.
- Lemon Juice. Lemon juice contains a high amount of citric acid and is very acidic (7). For this reason, it can help provide the acid needed to trigger an acid-base reaction when paired with baking soda in baked goods.
- Club Soda. Club soda is a carbonated beverage that contains sodium bicarbonate, or baking soda. For this reason, club soda is often used in recipes to act as a leavening agent that can provide volume to baked goods without the use of baking powder or baking soda.
- Self-Rising Flour. If you’re out of both baking soda and baking powder, self-rising flour might be a good alternative. Self-rising flour is made from a combination of all-purpose flour, baking powder and salt, so it contains everything you need to help baked goods rise.
- Whipped Egg Whites. Many baked goods owe their light and airy texture to whipped egg whites rather than baking powder. This is because the process of whipping egg whites creates tiny air bubbles that increase volume and lightness.
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