Name: Gluten-free Baking Powder
Ingredients: 1 tsp baking powder; 2 tsp cream of tartar; 8 tsp cornstarch

Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Gluten-free Baking Powder

Ingredients

1 tsp baking powder
2 tsp cream of tartar
8 tsp cornstarch

Directions

Make the mix

Sift together 4-5 times.
Store in airtight container.

Store

Use within 3 months.

Nutrition, whole recipe (rough)

506Calories

13 gProtein

7 gFat

95 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Cream	1 tbsp (15ml) heavy	51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Flour + creamtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream of tartar: Provides acidity that reacts with the leavening base to produce rising gas.
Cornstarch: Absorbs moisture and keeps the powder dry and free-flowing so it stores well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.