How to make baking powder at home with just a couple of ingredients and in 2 minutes! Plus, top tips, FAQs, and how to use this Baking Powdersubstitute!
Per one teaspoon of baking powder asked for in a recipe, you’ll need: 1/2 teaspoon cream of tartar and 1/4 level teaspoon bicarbonate of soda (baking soda)
Mix the cream of tartar and baking soda in a small bowl. Optionally add cornstarch (or arrowroot powder) if you aren't using it immediately to stop the two ingredients from reacting/clumping and to extend the shelf-life.
Either use it immediately or transfer it to a small airtight container.Note: homemade baking powder substitute won't be "double-acting," so be quick to get your bake into the oven after adding the powder to your batter/dough.
What if I don't have cream of tartar?
You can achieve the same effect by combining baking soda with another acid. For example:Instead of 1 teaspoon baking powder: use ¼ teaspoon baking soda + ½ cup buttermilk.Simply use the buttermilk in place of other liquids in the batter. Obviously, this method only works with recipes that contain lots of liquid in the batter.
Notes
When using single-acting baking powder: (aka homemade baking powder substitute) after adding into the recipe, mix carefully and then get your bake in the oven as soon as possible. The reaction will happen within minutes, and overbeating can cause the bubble to flatten.
Buying cream of tartar: the truth is, this ingredient IS expensive and might be something you rarely use. However, it’s also important to note that it’s also an extremely shelf-stable product and, as long as you keep it appropriately stored and moisture-free, you can use it for years! So keeping a container handy for emergencies is great!
High altitude baking: high altitude baking can affect the baking powder reaction, so you'll need less baking powder. This isn't something I know enough about, though, to give exact details on reductions – but worth mentioning.
How to Test Your Baking Powder:Unfortunately, baking powder will lose its potency over time – so it's important to test it if you haven't baked in a while. To do so is amazingly simple: combine one teaspoon of baking powder with 1/3 cup hot (not warm) water. If the mixture begins to fizz immediately, it's still active.Check the blog post for more top tips, information, and answers to FAQs!