What is a gluten-free substitute for baking powder?

There isn't a direct one-to-one gluten-free substitute for baking powder. However, you can achieve similar results using a combination of ingredients. Here's what you need to know:

Understanding Baking Powder:

* Baking powder is a leavening agent containing a combination of baking soda, an acid, and a drying agent. It works by releasing carbon dioxide gas when mixed with liquid, causing the batter to rise.

* Gluten-free baking powder is simply baking powder that is certified gluten-free. This ensures that the ingredients used are not contaminated with gluten.

Gluten-Free Substitutes:

1. Baking Soda and Acid:

* You can replace baking powder with a combination of baking soda and an acidic ingredient. The acid reacts with the baking soda to produce carbon dioxide, providing the leavening action.

* Common acidic ingredients:

* Cream of tartar: The most common substitute for baking powder. Use 1 teaspoon cream of tartar for every 1 teaspoon of baking powder.

* Lemon juice or vinegar: Use 1 tablespoon of lemon juice or vinegar for every 1 teaspoon of baking powder.

* Buttermilk: Buttermilk is naturally acidic and can be used as a direct substitute for milk in recipes that call for baking powder.

2. Gluten-Free Baking Mixes:

* Many gluten-free baking mixes already contain a leavening agent, so you may not need to add additional baking powder. Be sure to check the ingredients list to see if it contains baking powder or a combination of baking soda and acid.

Important Considerations:

* Recipe adjustments: When using a substitute, you may need to adjust the other ingredients in your recipe, such as the amount of liquid or sugar.

* Testing: It's always a good idea to test a small batch of your recipe first to ensure the results are satisfactory before baking a larger quantity.

Remember: Even if you use gluten-free baking powder, it's essential to check the packaging to ensure it is certified gluten-free.