Baking powder is a leavening agent used in baking to make preparations rise. It is composed of sodium bicarbonate (or other base), an acid (such as cream of tartar or pyrophosphate) and a stabilizer (usually starch). It therefore generally contains gluten. If you can't find gluten-free baking powder, you can replace it with baking soda combined with an acid (like lemon juice, vinegar, yogurt, or cream of tartar).
For each teaspoon (5 g) of baking powder:
- Use 1/3 teaspoon of baking soda .
- Add 1/2 teaspoon of an acidic agent (like lemon juice or vinegar).
