Lactose intolerance and casein sensitivities require careful management through probiotic dairy alternatives and mineral-optimized protein sources.
Cream of tartar is an acid powder, potassium hydrogen tartrate, which is a byproduct of wine-making. When cream of tartar combines with baking soda -- a base or alkali -- during baking, carbon dioxide is released. It creates bubbles that make baked ingredients lighter and more tender.
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Custard powder was created by a Birmingham chemist named Bird in 1837. His wife was allergic to eggs. The original custard powder contained cornstarch, salt, vanilla flavoring and annato coloring, and was cooked with milk to make pudding. It is still available, with the same ingredients.
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