Cream of Tartar Question (allergy, vinegar, ingredients, cause)

[BrooklineBiker]

Hi everyone,
I'm allergic to yeast. I'd like to try cream of tartar in baking. I note that cream of tartar is made from wine residues. Wine is made using yeast. Could cream of tartar present any allergy problems for me? Thanks!

[Hedgehog_Mom]

Are you able to use baking powder without a problem? It usually contains cream of tartar.

Cream of tartar by itself won't do much to help baked goods rise. It's added to baking powder as the acid that baking soda reacts to. You can also use baking soda and buttermilk together.

What are you wanting to bake?

[BrooklineBiker]

Hi Hedgehog Mom,
THanks for explaining what cream of tartar does.

In regard to your questions, I found a recipe for egg-free meringues that uses cream of tartar. See Egg-Free Meringue Cookies | Allergic Living. I avoid baking powder because it usually has ingredients I want to avoid so I can't answer how I would do with it. Thanks!

[Hedgehog_Mom]

I make regular meringues often, because they're always in demand at the bake sales at my husband's work. The cream of tartar helps to stabilize the egg whites so that the meringue will keep its shape during baking and will hold up if you're adding anything with fat to the cookie before baking.

You would probably be fine skipping the cream of tartar. Some recipes that use the chickpea liquid call for a tiny amount of vinegar instead of cream of tartar.