Homemade Baking Powder

What you may not realize is that baking powder loses its fizzle pretty quickly.  I discovered this after buying a bunch at the local Walmart at a great price, but didn't use them up quick enough!  Now I store my ingredients seperately and make up a batch as I go.  Here is the recipe using only two ingredients that make it last indefinitely when stored separately.

• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1 teaspoon corn starch (optional if storing!)

Preparation:

Mix the baking soda and cream of tartar together until well combined. Use immediately.
Yield: One tablespoon of baking powder.
 
To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.

Did You Know? Most commerically-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.
Make some up to last a month at a time and your ingredients will keep for a long time!