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.
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