Apple Cinnamon Coconut Muffins
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.