I have always used baking soda and baking powder in baking. After I suspected corn was bothering me, I started making my own baking powder with arrowroot powder instead of cornstarch. Here is the recipe I was using:
Corn and gluten free Baking powder:
1 part baking soda
2 parts cream of tartar
1 part arrowroot powder
Mix well and store in an airtight container
However I never really thought that the actual baking soda may also be a problem for me until I came to the GAPS diet. According to Dr. Natasha Campbell-McBride, baking soda shouldn’t be eaten by people following GAPS because most people with digestive issues have low stomach acid. Baking soda is very alkaline, and therefore decreases one’s stomach acid even further.
I have been a little slow to accept this fact completely but do follow it most of the time. I did use baking soda in the cake I made for the birthday party. But for the most part have tried to find other ways to create leavening in my baked goods.
While I was creating the Just Desserts for Limited Diets recipe book, I created most of the cakes free of baking soda or baking powder by using egg whites as leavening. This worked extremely well and I am continuing to use this method to create moist and springy baked goods without baking soda.
It is very simple but it does take more time and equipment. But the results are worth the extra step I assure you.
How to bake free of baking soda or baking powder:
With any recipe for muffins, cakes or cookies that call for baking soda or baking powder, delete the soda or powder. To make it simple, find recipes that call for eggs.
Separate the eggs using an egg separator. I have also done it without an egg separator by using the egg shells to keep the yolk from coming out with the egg white.
Place the egg yolks in the mixing bowl with the rest of the wet ingredients in the recipe. Place the egg whites in a mixing bowl. Using an electric mixer, beat the egg whites until stiff – I go for a very stiff meringue-like egg white substance.
After combining all the other ingredients together in the other mixing bowl, add the egg whites and stir them in until well mixed. Do not over mix; just stir until combined.
Follow the rest of the recipe as is and bake according to directions. The baking time may vary; just keep an eye on the baked good and bake for longer if needed.
As far as baking egg-free without baking soda or powder, this is a lot more tricky. I have done it but the results are not as good as with the egg whites. I am hoping to find a way to leaven even egg-free, gluten free and baking soda free baked goods. Let me know if you have ideas!
Apple Cinnamon Coconut Muffins (grain, gluten, dairy, nut and soy free)
I made these yummy muffins with my son who said “apple” when I asked what kind of muffins we should make. I added the cinnamon and they turned out almost too yummy. (I can’t stop eating them)
3 eggs, separated
2 tablespoons coconut oil, melted
1/4 cup honey, or less (they are a tad sweet for me)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1 apple, diced
1 tsp cinnamon
1. Preheat oven to 350 degrees F. Grease 12 muffin tins with coconut oil or 24 mini ones. Set aside.
2. Separate the eggs and place the egg whites in an electric mixing bowl (or use a hand held mixer and a mixing bowl). In another mixing bowl combine the egg yolks, coconut oil, honey and salt together. Add the coconut flour and cinnamon and whisk into batter until smooth. Add the apples and stir until well combined.
3. Beat the egg whites in the mixer until they become stiff and form soft peaks. Add the egg whites to the rest of the muffin batter and stir just until combined. Fill prepared muffin cups half-way with batter. Bake in preheated oven for 15 minutes for mini muffins and probably 20 or more minutes for full size muffins.