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.

Helpful hints

• Note the amount and nutrients are used throughout a recipe, so the nutrient values will be spread out. Most recipes call for less than a tablespoon of baking powder for an entire recipe. 
• 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.