I’ve been seeing a lot of DIY hand sanitizer recipes lately, thanks to the novel coronavirus (covid-19). Unfortunately, a lot of the DIY recipes leave you with a product that is less than the CDC recommended 60% alcohol. I want to share why and how that happens, and give you a basic recipe to make your own hand sanitizer that follows the CDC guidelines.
First, it’s important to understand what your bottle of rubbing alcohol is: a bottle of 100% isopropyl alcohol and water. “Wait, my bottle says 70% rubbing alcohol!” I assure you, it’s still 100% alcohol mixed with water. Imagine an empty bottle, now put pure (100%) alcohol into the bottle, but only fill it halfway. Now fill the bottle the rest of the way with distilled water. You now have 50% rubbing alcohol because the solution (two or more things mixed together is a solution) is made up of 50% isopropyl alcohol and 50% water.
When Dan and I moved in to our first apartment, I raided my mom’s recipe box. There were a lot of recipes I’d never seen before, and hadn’t been made in at least 21 years. One of the long-forgotten recipes was for these piña colada muffins! They quickly became a staple in our house, but we didn’t know about my gluten sensitivity. When we discovered I was gluten sensitive, these (and many other recipes) got filed away for “later.”
Then, just the other day, I decided I wanted to give them a try! Several recipes I’ve converted to gluten free taste like the gluten free flour, and I was hoping these particular muffins might have enough flavor to disguise it. They do! These muffins have the exact taste and texture we remember, but none of the gluten! Now, on to the recipe!