How Do you Make Baking Powder

How Do You Make Baking Powder? My Go-To Guide for Homemade Leavening

What Is Baking Powder? 

I still remember the day I ran out of baking powder mid-recipe. Total panic. But it turned out to be a blessing I learned how to make my own, and now I feel way more confident in the kitchen.

So, what exactly is baking powder?

Baking powder is a chemical leavening agent that helps baked goods rise. Unlike baking soda, which needs an acidic ingredient to work, baking powder already includes the acid, so it’s more of a one-stop solution.

The Science Behind Baking Powder 🧪

Let me nerd out for a second because understanding how baking powder works helped me stop over- or under-leavening my batters.

Here’s what’s going on:

• Baking powder combines a base (usually baking soda) with one or more acidic salts (like cream of tartar).

• When moistened, the two react to release carbon dioxide gas.

• That gas gets trapped in your batter or dough, creating tiny bubbles that give you a fluffy texture.

Some baking powders react only once (single-acting), while others react twice once when mixed, and again in the oven (double-acting).

What’s in Baking Powder, Anyway?

If you’re making baking powder from scratch, here’s what you need:

1. Baking Soda

• The alkaline base that reacts with acid.

• Always in stock in my pantry.

2. Acid (Cream of Tartar or Alternatives)

• Cream of tartar is the most common. It’s a byproduct of winemaking who knew?

• You can also use citric acid, lemon juice powder, or even vinegar (for certain recipes).

3. Cornstarch

• This stabilizer absorbs moisture so your DIY powder doesn’t activate prematurely.

• I always add this if I’m storing the mix for later.

How Do You Make Baking Powder at Home? 👩‍🍳

Making homemade baking powder is super easy and yes, it works just like the store-bought kind.

Here’s my foolproof single-acting DIY recipe:

Ingredients:

• 1 part baking soda

• 2 parts cream of tartar

• 1 part cornstarch (optional, but recommended for storage)

Example Mix (for 1 tablespoon):

• 1 tsp baking soda

• 2 tsp cream of tartar

• 1 tsp cornstarch

How to Use It:
Use it exactly like commercial baking powder in your recipe. No changes needed!

Types of Baking Powder & When I Use Each

Type	Description	Best For
Single-Acting	Reacts once, when wet	Immediate baking (like pancakes)
Double-Acting	Reacts twice when wet & heated	Cakes, muffins, longer recipes
Aluminum-Free	Doesn’t have metallic taste	Delicate recipes, clean flavor

Personally, I prefer aluminum-free double-acting for almost everything. But when I’m out, my DIY version (single-acting) totally does the trick!

How I Test Baking Powder Freshness 🧼

I always test old baking powder before using it. Here's my go-to method:

Step 1: Add ½ teaspoon baking powder to ¼ cup hot water.
Step 2: If it bubbles immediately and vigorously, it’s good.
If not? Time to toss and make a fresh batch.

✅ Store it in an airtight container away from heat and humidity. Mine lives in a mason jar in the pantry.

Mistakes I’ve Made (And How You Can Avoid Them) ❌

Yup, I’ve been there flat cakes and bitter cookies. Here’s what I’ve learned:

• Too much baking powder = metallic taste (especially if it contains aluminum).

• Too little = dense texture.

• Subbing baking soda directly doesn’t work unless you add an acid too (like buttermilk or lemon juice).

• Skipping cornstarch in DIY mixes = short shelf life.

Baking Powder Substitutes I’ve Actually Tried 🔄

When I’m out of baking powder and cream of tartar, these have saved me:

• Buttermilk + baking soda

• Yogurt + baking soda

• Lemon juice + baking soda

• Whipped egg whites (for gentle lift in sponge cakes or waffles)

🚫 I avoid using vinegar unless I’m baking something chocolatey it can leave a strong taste.

When to Use Baking Powder vs. Baking Soda

Let me clear up one of the biggest baking confusions:

Baking Soda	Baking Powder
Needs an acid to activate	Has its own acid built-in
Stronger leavening effect	Milder, more balanced
Often used with buttermilk, vinegar, or citrus	Great for neutral batters like vanilla cake

I use baking soda when the recipe has acidic ingredients. Otherwise, baking powder is my default.

Mastering Baking with the Right Leavening Agent 🎂

Knowing how to make baking powder saved my cookies and my confidence. Now, I never worry about running out again. Whether I’m making fluffy pancakes or tender cupcakes, I know exactly what’s going into my batter.

If you’re curious, try making a small batch at home it takes less than a minute!

💬 Got a favorite baking hack or baking fail to share? Let me know I'm always up for swapping kitchen stories! 🍪

Additional Explanation Through YouTube Video Reference

The following video will help you understand the deeper concept:

The video above provide additional perspective to complement the article discussion

Yo, got somethin’ on your mind? Drop a comment below and let’s vibe together don’t be shy!