Raising agents

[Apileofballyhoo]

I need help from bakers - DS (already gluten free) seems to have developed some kind of intolerance to corn/maize. I'm wondering if I can use baking soda and lemon juice as a raising agent? And how much lemon juice to how much baking soda?

Thank you.

I've used baking soda with buttermilk (which can be made by squeezing a bit of lemon juice into milk). It doesnt need much lemon juice.

Alternatively, can you get corn free cream of tartar, and make your own baking powder? It's just baking soda and cream of tartar (often bulked out with cornstarch).

I can't find gluten free and corn free cream of tartar locally but I should be able to order some - I was just wondering if I could do something with the baking soda and lemon because I have them in the house! I might just give it a go and see what happens. Thanks Daffodils.

Ok, what recipie have you got in mind??
Quarter the amount of bicarb compared to baking powder, and I'd go for twice that amount of lemon juice.

Oh most things just call for 1 teaspoon of baking powder (limited repertoire here) so I'll give it ¼ baking soda and 2 tsps lemon juice? Thanks so much for the help, I'll let you know how it goes!

Just out of the oven - cases were ⅓ to ½ full so I'm happy they rose! Will see if they pass the taste test but tbh DS is extraordinarily easy to please. I broke one open and they seem quite yellow compared to usual and I can slightly taste baking soda I think, but not the lemon juice. I might have put in a touch too much baking soda. They'd be absolutely fine with a bit of vanilla or something, or iced.

Thanks so much for the help, I really appreciate it.

I mean ⅓ to ½ full pre baking! Cup cake/ muffin size tin and cases but fairy cake recipe so they look a bit not as big as they could be, but that's not a reflection on the rise.

I love these biscuits which have no egg and on bi carb as a raising agent.

www.taste.com.au/recipes/anzac-biscuits-2/8373f5a9-f47a-43b5-837e-8c32cc33f558