Ingredients
1 tsp Baking powder
2 tsp Cream of tartar
8 tsp Cornstarch
Directions
Sift together 4-5 times. Store in airtight container. Use within 3
months.
Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
L5N 1A6
Servings: 1 servings
Gluten-Free Baking Powder Recipe brought to you by Recipe Ideas
Categories: Allergy; Diabetic
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the far past, at least as far into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these ancient cook books were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to food historians is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius created some documents detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius describes how the cooks of his times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like thyme, rue and dill. Continuing our culinary historical journey, we find some recipe books which appeared in the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that we all know today, but instead descriptions of the types of meals on the menues of the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new tastes caused an increase in recipe books, most of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and rich competed to offer the most exotic meals, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks are in great demand, mostly as a result of increased literacy, people having increased spare time and having more money to spend. The TV revolution gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Gluten Free Baking Powder recipe.
