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Recipe

Baking Powder

Baking powder is a necessary ingredient for many baked goods. Most commercially produced baking powders contain aluminum (sodium aluminum sulfate), as well as cornstarch – an optional ingredient in this recipe (it's purpose is as a stabilizer and anti-caking agent as starch readily absorbs moisture).

Ingredients

  • 2 teaspoons cream of tartar (tartaric acid)
  • 1 teaspoon baking soda (sodium bicarbonate)
  • 1 teaspoon cornstarch, or arrowroot starch, or tapioca starch (use only if storing for later use)

In airtight container, combine cream of tartar and baking soda; place on lid; shake vigorously to combine.

Use immediately. Yield: 4 teaspoons. Prep Time: 5 minutes.

If entire quantity is not immediately used, store in airtight container and use as soon as possible.

If entire quantity made is being stored, add the optional cornstarch, arrowroot starch, or tapioca starch to prevent clumping.

Baking Powder Substitute

Baking powder is a mix of an acidic salt (tartaric acid, better known as cream of tartar) and an alkali, sodium bicarbonate (baking soda). When the acidic salt and alkali baking soda are combined, and then exposed to moisture, they react with one another. This reaction creates carbon dioxide that is released in the form of gas bubbles. These bubbles are what provide the “lift” in baked goods.

Once combined to create baking powder, these two compounds are highly-perishable, and may clump together if not properly stored away from moisture (this is why a starch is added to commercial baking powder preparations, such as cornstarch). A good test to see if your baking powder is active is to add 1 teaspoon to a 1/2-cup of very hot water, stir, and watch. If bubbles do not readily form, it has been affected by moisture and time and will no longer provide the necessary chemical reaction, so discard it and make some fresh baking powder.

The type of baking powder described above is called “single acting” baking powder because it reacts only once – when it becomes wet. So when preparing baking goods with single acting baking powder remember that the reaction starts when wet ingredients and dry ingredients are combined. So, be sure to have the necessary pan prepared and the oven heated to the proper temperature prior to mixing them together!

Some recipes will call for “double acting” baking powder. This type of baking powder contains two acidic salts – one that reacts to moisture, the other to heat. Double acting baking powder allows two chances for a baked good to rise – when wet and dry ingredients are combined, and when heat is applied. This double reaction creates an airy, light, baked good, so this type of baking powder is preferred when making goods, such as a cake. Rumford®, (Clabber Girl® in Canada), is the only commercial baking powder that does not contain an aluminum-based salt (this is the second acidic salt to sodium bicarbonate).

Aluminum-free baking powder the preference, as baking powder made with aluminum can lend an unpleasant flavor to gluten-free / allergen-free baked goods.

Decrease any other liquid, such as water or milk of choice, called for in the recipe, and one of these combinations:

1/4 teaspoon baking soda + 1/2 cup milk of choice + 1-1/2 teaspoons 100% pure organic lemon juice

1/4 teaspoon baking soda + 1/2 cup plain yogurt of choice

1/4 teaspoon baking soda + 1/2 cup buttermilk