Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?

by GlutenFreeMe   Last Updated October 18, 2019 21:17 PM

For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful.

I would like to know if ascorbic acid powder (pure - just vitamin C - nothing else) could be used in place of the cream of tartar. If so, is the Ascorbic acid stronger? Do I need to change ratio to baking soda?

*Why I "have to": Baking POWDER - all of them that I have been able to try - with and without aluminum - make the tissue in my mouth painful and raw - a burnt sensation. I'm guessing it is either the sodium acid pyrophosphate or monocalcium phosphate. So I make my own single acting powder to avoid this problem - and have had no mouth issues so far with it.

Cream of tartar is a big source of potassium. That is usually a good thing, but I like to bake a lot. And I don't think I always need THAT MUCH extra potassium. So, since the ascorbic acid is something I already have - and is much cheaper than cream of tartar - I would like to understand if it works in a baking powder mixture.

Problems encountered - but I can live with: It is more difficult to get a good rise with the single acting baking powder - but I'll live with that - in exchange for not feeling like I have a burned mouth. (Takes days to heal) I get my stuff into the oven as fast as possible. (Exception: Some things I freeze before baking - and it works passably well for that - still testing that aspect.) I am gluten free by medical necessity (celiac). I am sensitive and/or allergic to other ingredients that other gluten free bakers can use. Example: I use extra baking powder to offset the fact that I can't use eggs right now. I do not use "gums" of any kind due ot digestive disturbance - nor do I use psyllum husk etc as excess fiber is problematic for me. (I think I'm okay with pectin however). I'm testing extra powdered goat milk to increase protein in my baking mixes.

So ... solving this baking powder issue would be a helpful step in improving my baking. (In my former "gluten life", I made very respectable baked items (wheat flour) - including bread mixed by hand. But those days are long past. I can't even be in vicinity where wheat flour is being mixed - once airborne it hangs in the air for 24 hours.)

Thanks for your help on this baking powder question!



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