Homemade Phosphorus-Free Baking Powder
approximately 1 tablespoon per recipe (varies depending on number of servings and other ingredients)
- CKD non-dialysis
- Lower Protein
- 1/4 cup cream of tartar
- 2 tablespoons baking soda
- Sift together cream of tartar and baking soda using a fine strainer.
- Store in an airtight jar or baggie at room temperature until ready to use.
- 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.
Submitted by: DaVita renal dietitian Mary from Kansas.
Nutrients per serving
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
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