By Erin Huffstetler | 03/30/2020 | No Comments
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If you’re out of baking powder, or want more control over the ingredients, just follow this simple recipe to make your own homemade version.
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon cornstarch or arrowroot (optional)
What You Do:
Simply stir the baking soda and cream of tartar together to make the equivalent of one tablespoon of baking powder.
Planning to store some, or all of baking powder that you made? Then, go ahead and add the cornstarch or arrowroot. It’ll absorb any moisture in the storage container, so your baking powder won’t clump, or activate before you’re ready to use it.
If the recipe you’re working on calls for more or less than a tablespoon of baking powder, just stick to the ratio of one part baking soda to two parts cream of tartar to make the exact amount you need.
This recipe makes single-acting baking powder, NOT the double-acting baking powder that you’re probably used to buying. The acid (cream of tartar) and base (baking soda) react with each other, when they come
into contact with the wet ingredients in your recipe. This chemical reaction produces a bunch of carbon dioxide bubbles, which is what makes your dough rise.
For the best results, measure all the other ingredients in your recipe into a mixing bowl. Then, add the baking powder last. Stir, until the dough or batter forms; then, get your baked goods into the oven straight away.
Since this baking powder won’t rise a second time, when it comes into contact with heat, like double-acting baking powder does, getting a good rise comes down to getting your baked good into the oven before the carbon dioxide has a chance to escape the dough.
How to Make a Big Batch of Baking Powder
To make one cup of baking powder, combine:
1/4 cup baking soda
1/2 cup cream of tartar
1/4 cup cornstarch or arrowroot
Store your homemade baking powder in an air-tight container to maintain its efficacy.
Cream of tartar doesn’t go bad, but both baking soda and baking powder lose their potency over time. To get the best rise out of your baking powder, start with fresh baking soda, and only make as much as you think you’ll use over the next few months.
Does Making Your Own Baking Powder Save Money?
Cream of tartar costs more per ounce than baking powder, so this homemade version won’t save you any money, but it’s helpful, if you’re out of baking powder, or allergic to one of the ingredients in store-bought baking powder.
This Homemade Baking Powder is . . .
- Aluminum-free – It doesn’t contain sodium aluminum sulfate, like double-acting baking soda. So, you don’t have to worry about any of the health concerns associated with aluminum, or worry that it will add a metallic taste to your baked goods.
- Easy to Adapt to Allergies, Food Sensitivities or Preferences – Allergic to Corn? Replace the cornstarch with arrowroot, or just leave it out. Have Celiac Disease or a gluten sensitivity? Just use a cornstarch that’s labeled gluten-free, sub in arrowroot or omit it from the recipe. Trying to avoid GMOs? Use GMO-free cornstarch, or arrowroot
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon cornstarch or arrowroot (optional)
Combine baking soda and cream of tartar. Add cornstarch or arrowroot, if you’ll be storing your baking powder — it’ll absorb any moisture, so your baking powder doesn’t clump or activate pre-maturely.
This makes one tablespoon of baking powder.
For the best results: Measure all the other ingredients in your recipe into a bowl. Then, add the baking powder last. Pop your baked good into the oven, as soon as the dough or batter comes together. This will ensure the best rise.
To Make One Cup of Baking Powder: Combine 1/4 cup baking soda, 1/2 cup cream of tartar and 1/4 cup cornstarch or arrowroot. Store in an air-tight container.
To Make Other Amounts: Combine one part baking soda, two parts cream of tartar and one part cornstarch or arrowroot (optional)
- This makes single-acting baking powder. Store-bought baking powder is double-acting, meaning it causes the dough to rise twice — once when it’s added to the recipe, and again when it’s placed in the oven.
- To make this recipe corn-free, skip the cornstarch, or replace it with arrowroot. To make it gluten-free or GMO-free, just use a cornstarch that’s labeled accordingly. This recipe is naturally aluminum-free as written.