Barron Flour Mill Baking Powder

Wanting all of my mixes to be as pure as I could get them, I went looking for a baking powder that used organic starch. Since most baking powders use corn starch, and almost all non-organic corn is now genetically engineered, I decided if I couldn’t find an organic baking powder, I’d have to invent my own. I teamed up with a food scientist here at the University of Idaho and came up with a recipe that uses organic rice starch instead of the commonly used non-organic corn starch. Named after our historic flour mill, I call it Barron Flour Mill Baking Powder.

P.S. Do you know what “double-acting baking powder” means? I always thought it meant twice the lift or something like that. Actually, it means that the chemistry of the mix is activated when you add cold water to it (it starts to bubble), and yet another ingredient is activated when the mix is baked. It acts (bubbles) twice. My new formula is double-acting.

P.P.S. Someday I hope to sell my Barron Flour Mill Baking Powder in small jars to customers and big jars to bakeries. It probably won’t happen anytime soon, because I need to get my volume up first before it seems affordable. Right now, it’s about 14 times more expensive!

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