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Homemade Baking Powder

on March 12 | in Recipes | by | with 10 Comments

Homemade Baking Powder

You Only Live Once . . . Lick The Bowl

Whether it’s a batch of brownies or a short stack of buttermilk pancakes, sometimes you just need to grab a whisk, some eggs, and . . . ruh roh, you’re out of baking powder.

Or are you? [awkward stare]

Believe it or not, you can make baking powder at home with just three ingredients. Here’s how:

Homemade Baking Powder Recipe

Ingredients:

If you prefer you can make more or less than this recipe calls for – just mix 1 part baking soda, 1 part arrowroot powder/cornstarch, and 2 parts cream of tartar

Directions:

Thoroughly mix ingredients together. Store in a tightly sealed container.

The Difference Between Baking Powder & Baking Soda

If you’ve ever wondered why some recipes call for baking soda and others call for baking powder, here’s what you need to know:

Baking powder and baking soda are leavening agents, “which are used in baking to cause doughs to rise. In the case of baking powder or baking soda, they do this via a chemical reaction that releases carbon dioxide gas. This gas then forms bubbles in the dough, causing it to rise. While the dough is cooking, these bubbles harden as the bread is baked.” (source)

So what causes this chemical reaction? “Basically, baking soda is an alkaline, and when you mix in something acidic, like vinegar, it will release gas. The key here is that baking soda needs some sort of acid to activate the reaction. So it will work in recipes that include acidic ingredients like buttermilk, sour cream, lemon juice, yogurt and so on. Molasses is also acidic, and so, believe it or not, is honey. So any of these ingredients would activate the baking soda.” (source)

“But if you were to try to substitute baking soda for baking powder in a recipe where no acidic ingredient is present, there will be no release of gas and the dough won’t rise.   Baking powder, on the other hand, is nothing more than baking soda with some sort of acidic compound (different brands of baking powder use different compounds) already included. The baking soda and the acidic compound won’t react together until they are moistened, which causes the two chemicals to mix.” (source)

P.S. Stale Baking Soda & Baking Powder Can Cause Recipes To Flop . . .

Here’s a quick test you can do to check if yours is still fresh.

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10 Responses to Homemade Baking Powder

  1. Dogwood says:

    Hi Heather,

    I use 2 parts Cream of Tartar to 1 part Baking Soda and omit the Arrowroot Powder. I don’t make up a huge batch though so it doesn’t have to last a long time and I bake often. I find that it’s just as easy to make it each time or 2 as it is to make a bigger batch and it saves my arrowroot powder. I have had nothing but good results with it. Just another option.

  2. Dogwood says:

    Heather, what is that image that popped up next to my comment? Not pretty.

  3. Vanessa says:

    I just use half baking soda and half cream of tartar instead of baking powder and I have never had any problems

  4. Add a few drops of essential oils and you’ve got a wonderful carpet freshener recipe!

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  7. Michelle Leanne Flores via FB says:

    Would save a trip to the store if I had arrowroot powder and cream of tartar on hand. I have never used either Haah!

  8. Michelle- you have to have cream of tartar for snicker doodles

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  10. Cătălina Ioan says:

    Heather, what do you know about the consumption of cream of tartar?

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