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Cream of tartar makes up 64% of this baking powder, with sodium bicarbonate at 32% and a small amount of organic rice flour rounding it out — the original baking powder formula, before food manufacturers started substituting cheaper aluminium-based acids for cream of tartar. Cream of tartar is acidic and baking soda alkaline; combined with liquid, the reaction produces carbon dioxide and does the actual leavening.
Because it's cream of tartar based rather than aluminium-based, it reacts as soon as liquid hits it rather than waiting for oven heat, so batter needs to go into the oven promptly once mixed. It also avoids the faint metallic taste an aluminium-based baking powder can leave behind.
Aluminium-free and naturally gluten-free.
Due to the way the chemicals react in our baking powder it is important that once you add the liquid to the recipe, you must place it in the oven as soon as possible.
How to make self-raising flour from plain flour using baking powder: For every cup of plain flour add 2 teaspoons of baking powder and mix well.
