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If you’re like me, I always forget to grab the main ingredient of my recipes. This time you might be wondering how to make your own baking powder. This is a simple recipe when you are in a pinch but just note that this is a single action baking powder and may result in less rise than regular.

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How to Make Baking Powder

Ingredients

To make a quick homemade baking powder substitute, you’ll need:

• 2 teaspoons of cream of tartar
• 1 teaspoon of baking soda
• 1 teaspoon of cornstarch (optional, if you are storing the powder)

Instructions

In a small bowl, mix the cream of tartar and baking soda until fully combined. If you plan to store the mixture for later use, stir in the cornstarch. This helps keep it dry and clump-free. Use it right away in your recipe, or store in an airtight container for a short time if needed.

Notes

This is a single-acting baking powder, meaning it starts working as soon as it’s mixed into a batter—so make sure to bake your recipe promptly after mixing. It may not provide quite as much rise as commercial double-acting baking powder, but it works well in a pinch and is a great homemade alternative.

Make sure to also check out baking powder substitutions, too!

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Common Questions About Making Baking Powder:

1. What is baking powder made of?

Baking powder is usually a mix of an acid (like cream of tartar), a base (like baking soda), and a drying agent (usually cornstarch). The acid and base react when wet to create bubbles that make baked goods rise.

2. Why add cornstarch to homemade baking powder?

Cornstarch keeps the mixture dry and prevents the acid and base from reacting prematurely, which helps maintain its effectiveness over time.

3. How long does homemade baking powder last?

Without cornstarch, it’s best to use homemade baking powder right away. With cornstarch and stored in an airtight container, it can last a few weeks but may lose some potency over time.

4. Is homemade baking powder as effective as store-bought?

Homemade baking powder is usually single-acting, meaning it reacts once when wet. Store-bought baking powder is often double-acting, reacting once when wet and again with heat, so it might give a stronger rise.

5. Can I substitute baking soda for baking powder?

Not directly. Baking soda needs an acid to activate, so if your recipe doesn’t have one, you’ll need to add an acid like cream of tartar or lemon juice.