For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful.
I would like to know if ascorbic acid powder (pure - just vitamin C - nothing else) could be used in place of the cream of tartar. If so, is the Ascorbic acid stronger? Do I need to change ratio to baking soda?
(EDITED TO LEAVE OUT UNNECESSARY RAMBLING)
*Why I "have to": Baking POWDER - I react to something in commercial baking powder. Maybe the sodium acid pyrophosphate or monocalcium phosphate. So I make my own single acting powder to avoid this problem - and have had no health issues so far with that.
Thanks for your help on this baking powder question!