In recent years, aluminum has become a great concern. It has been linked to Alzheimer's, and more recently has been linked to Attention Deficit Disorder. The link is strong enough that concerned medical professionals have recommended that aluminum cookware not be used in preparation of meals, and that personal care products that contain aluminum, such as deodorant and antiperspirants, be avoided. Aluminum is dangerous - no question about it.
So, if it is so dangerous to our health, why is there so much hidden in the foods we purchase from the store? Recently, my family started making homemade flour tortillas when we could not find a single brand at the grocery store that did not have aluminum in the ingredients. Other foods we have found that have aluminum in them are Betty Crocker mixes (cake and bread), Jiffy Corn Muffin mix, CoffeeMate coffee creamers (including my favorite cinnamon vanilla), Totino Pizza Bites, and Bisquick. At this point, every trip to the store is a quest for truth as we scrutinize every can and box that is picked up.
At the very least, everything that has leavening in it is suspect. Even over-the-counter and prescription drugs sometimes have aluminum in them. And don't forget to check toothpaste and other personal care items such as cosmetics.
More recently, baking powder has been identified as a major source of aluminum in the American diet, so much so that the level of aluminum is toxic. Who knew that making homemade baked goods, which are supposed to be better for us, meant feeding our families poisonous aluminum? The good news is that if you are diligent enough, you can find or create products that do not poison those you love.
Cremora coffee creamer does not have aluminum. Some store brands, too, do not have aluminum. Cakes and biscuits are not much harder to whip up from scratch than from a box. The issue is still the baking powder.
Fortunately, there are alternatives. Watkins has a baking powder that is aluminum free, as does Rumford (which also makes Clabber Girl which does have aluminum in it), and Bob's Red Mill. I am sure there are others, but these are the only baking powder products without aluminum of which I am aware. Another alternative is to make your own.
Homemade baking powder should not be made in large quantities, as it has a short shelf life. It should be refrigerated. When using homemade baking powder, do not allow the cake or bread to sit more than a very short time before baking, as the leavening strength will dissipate. The recipe we use to make aluminum free tortillas is below.
Homemade Flour Tortillas
3 cups flour
2 tsp. homemade baking powder or Watkins baking powder
1 tsp. salt
4 to 6 tbsp. vegetable shortening
1 to 1 ¼ cups warm water
Mix the dry ingredients in a large bowl. Using a fork or pastry cutter, cut in the shortening. Add water a little at a time. The dough should be soft but not sticky.
Knead the dough 15 to 20 times. Pull off pieces to make 12 evenly sized balls of dough. Set aside to rest while the cast iron griddle warms up to a medium heat. If the heat is too high, the tortillas will cook too fast and burn.
Sprinkle a little flour on each dough ball. Use a rolling pin to roll each ball of dough. Turn the dough at least once while rolling to make the tortilla a round shape. Roll them very thin, about 1/16 to 1/8 of an inch.
Cook on the hot griddle for a few seconds, then flip to cook the other side. These cook very quickly and are done when they have small brown speckles. As they cook, place them on a place and cover with a towel to keep them hot.
Serve with any Mexican dish as a bread, or use to make burritos. For taco salad bowls, divide the dough into 10 dough balls. Roll out very thin and cook as above. Using a deep 3 qt. sauce pan, heat 2 inches of oil. Drop tortilla in the oil. Use a large metal juice can and a pair of pliers (to keep fingers from being burned) to press down the center of the tortilla. The sides will naturally flow toward the top. Hold the can in the center until bowl forms, then remove the can. Cook until crispy and light golden brown.
An alternative to frying is to bake the tortilla bowls using upside-down oven-safe cereal bowls. Place the cereal bowls on a large baking sheet with sides (prevents bowls sliding off when taking them out of the oven). Mold a tortilla over the bottom of each bowl. Bake until tortilla is crispy.
