Aluminium In Baking Powders

Q: Why do some baking powders contain aluminium?

A: Baking powder is also a chemical leavening agent and is generally made up of a combination of bicarbonate of soda, a moisture absorber (such as rice flour or cornflour), and one or two powdered acids. The powdered acids are there to activate the bicarbonate of soda (so your bakes rise) and this is where the aluminium comes in... The acidifying agents are sometimes aluminium-based acid such as sodium aluminium sulfate or sodium aluminium phosphate. The simple way to avoid aluminium in the baking powder you buy is to check the ingredient list carefully and or look for those labelled as aluminium-free. Alternatively you can make your own by sifting together 2 tablespoons cream of tartar, 1 tablespoon bicarbonate of soda and 1 tablespoon cornflour then give it a good stir (or a shake in a jar) to make sure it is evenly combined. Keep in in an airtight jar and use it in the same quantities as per the commercially made baking powder as stated in your recipes.