If you’re like me, you had no idea baking powder was something you could make in your own kitchen. For years I’ve searched out aluminum-free baking powder from the stores, but even these have unnecessary filler ingredients I’d rather avoid. My cousin can’t have corn (including corn starch), and when she was coming for a visit I had a terrible time trying to find a suitable baking powder. This drove me to do some internet research on what baking powder really is and if it is possible to make it myself. Turns out, not only is it possible but incredibly easy! My trial run of using homemade baking powder was a huge success – my banana bread rose higher than with the store-bought kind!
Baking powder helps baked goods rise, similar to baking soda. It does this by combining an acid (low pH) with a base (high pH), both of which are found in baking powder. (Unlike baking soda, which is only the base. It relies on an acid in your recipe – vinegar, lemon juice, etc. – to react with.) This recipe has only those two ingredients, the acid (cream of tartar), and the base (baking soda). No corn starch, no aluminum, no monocalcium phosphate, etc.
Here’s the catch. Those extra ingredients do two things. 1. Make it last longer (so the chemical reaction doesn’t happen while the powder is still in your jar, which would make it not perform well in your recipe because it’s already ‘spent’). 2 Prevent it from caking in the jar. My solutions to these are to simply make a small-ish batch which I don’t expect to last a couple years on the shelf, and break up the clumps that form (and they do) when I use it.
Homemade Baking Powder:
1/2 c. Cream of tartar
1/2 c. Baking soda
I use equal portions of cream of tartar and baking soda. When I originally did my research that’s what the recipes said to do. Now it seems most call for more tartar than soda, but as I’ve had such good luck with mine I just keep it as-is. Put the powders in a bowl, mix and break up any clumps with a whisk or a fork, and store it in a container. It will tend to clump in storage, so just loosen up however much you need as you use it. I saved my last few baking powder jars from the store and refill those with my homemade stuff. Make as much as you’ll go through in a few months, as you don’t want that chemical reaction to happen before you have a chance to use it.
Homemade Baking PowderPrint Recipe
- 1/2 cup Cream of tartar
- 1/2 cup Baking soda
- Put the powders in a bowl, mix and break up any clumps with a whisk or a fork, and store it in a container.
- Make as much as you'll go through in a few months, as it will clump in storage and you don't want that chemical reaction to happen before you have a chance to use it.
- It will tend to clump in storage, so just loosen up however much you need as you use it.