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Sauces and seasonings

Homemade Phosphorus-Free Baking Powder

Recipe submitted by DaVita renal dietitian Mary from Kansas.

Portions:  6

Serving size: approximately 1 tablespoon per recipe (varies depending on number of servings and other ingredients)

Ingredients

• 1/4 cup cream of tartar
• 2 tablespoons baking soda

Preparation

1. Sift together cream of tartar and baking soda using a fine strainer.
2. Store in an airtight jar or baggie at room temperature until ready to use.

Nutrients per serving

• Calories: 15
• Protein: 0 g
• Carbohydrates: 4 g
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1261 mg
• Potassium: 990 mg
• Phosphorus: 0 mg
• Calcium: 0 mg
• Fiber: 0 g

Renal and Renal Diabetic Food Choices

• 0

Carbohydrate Choices

• 0

Helpful Hints

• This baking powder recipe uses a 2-to-1 ratio of cream of tartar to baking soda. To replace one tablespoon of commercial baking powder in a recipe, use 2 teaspoons cream of tartar and 1 teaspoon baking soda.
• You can use this mixture in the same proportion as commercial baking powder when making cakes, quick breads, muffins, tortillas, pancakes and waffles.
• Cream of tartar is the potassium acid salt of tartaric acid, which is a by-product of wine making. One teaspoon contains 495 mg potassium. When using cream of tartar with baking soda to replace phosphorus-containing baking powder, be aware the potassium content of food will be higher but phosphorus is much lower.  

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Alice E. says:

Your meal planning is excellent, and the food is delicious. Thanks for this service.

Reviewed: Sep. 21, 2008, 3:54 PM  -  Inappropriate review?   

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