Baking powder is a raising agent used in baking to make preparations rise. It is composed of sodium bicarbonate (or another base), an acid (such as cream of tartar or pyrophosphate), and a stabilizer (usually starch). It therefore generally contains gluten. If you cannot find gluten-free baking powder, you can substitute baking soda combined with an acid (such as 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 (such as lemon juice or vinegar).
