NewDay wrote: Hi, I’ve been trying to bake without any baking powder or baking soda and the goods are falling flat? Baking powder has starch so it’s a no but is baking soda ok?
You shouldn’t use baking soda if the recipe calls for baking powder. That’s because the soda used alone will lack the acidity, activating the action which makes the food rise. But, you can make your own baking powder by using baking soda and cream of tartar. Just mix two parts cream of tartar with one part baking soda. This 1:2 ratio will provide the desired leavening effect.
Keep in mind that you shouldn’t make a large amount at one time, but only what you’re going to use in the recipe. This is because starch is normally in the mixture to prevent the mixture from absorbing moisture and becoming hard, which would take place if the mixture set on the shelf for a while.