Our expert says:
Baking powder basically consists of "starch", an acidifying agent and bicarbonate of soda. The latter is the ingredient that makes baked products rise. So you can use bicarbonate of soda on its own (use a bit less than the amount of baking power called for in the recipe) and add a bit of lemon juice or vinegar (2 teaspoons) to the recipe to help the bicarb release carbon dioxide which causes the rising action. You can also contact the manufacturers of your brand of baking powder to check if the "starch" they use is wheat-based or maize-based. If they are using maize starch you should be able to use the baking powder as it does not contain gluten.
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