Gluten-free Baking Powder

Gather all ingredients: cream of tartar, cornstarch, and baking soda. Ensure all utensils and bowls are completely dry and free of any gluten-containing residues.

Measure out 1 teaspoon of baking soda, 2 teaspoons of cream of tartar, and 1 teaspoon of cornstarch. Use certified gluten-free cornstarch to ensure the final product is safe for those with gluten sensitivities.

Add all three measured ingredients into a small, clean mixing bowl. Make sure there are no clumps in any of the individual ingredients before combining.

Whisk the ingredients together thoroughly until the mixture is uniform in color and texture. This ensures even distribution of the leavening agents throughout the powder.

Sift the combined mixture through a fine-mesh sieve into a clean bowl to remove any remaining lumps and to further blend the ingredients. Repeat sifting once more for best results.

Transfer the finished gluten-free baking powder into an airtight container or jar. Label the container clearly with the contents and the date it was made.

Store the baking powder in a cool, dry place away from moisture and heat. Use within 3 months for optimal leavening performance in your gluten-free baked goods.