If you like to bake you’re probably already aware that baking powder is a key ingredient for many recipes, particularly cakes, breads, cookies and more. What you might not know is that most commercial baking powders contain . . .
aluminum. If you have a sensitivity to aluminum or if you just happen to have run out of baking powder and want to make your own, it’s very simple, here’s how…
To Substitute 1 Tsp of Double Acting Baking Soda
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
1 1/2 teaspoons single-action baking powder
1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid
To Make a 1/2 Cup of Homemade Baking Powder to keep on hand:
2 Tbs. Baking Soda
4 Tbs Cream of Tartar
2 Tbs Corn Starch
Mix thoroughly and store in well sealed jar (not a plastic bag).
Do not omit the corn starch if you intend to store the mixture as this helps absorb any moisture and prevents the baking powder from reacting until it’s added to the recipe it’s needed in.
Plastic bags have a tendency to “sweat” which can have undesirable consequences on your homemade baking powder. For longer storage, opt for a clean, dry glass jar.
If you’re getting ready to do a little baking and you aren’t sure whether or not your baking powder is still good, here’s a quick test you can do (on both commercial & homemade powders) to see if it’s still viable:
Pour 1/2 teaspoon of the baking powder in question into half a cup of hot water. If it bubbles heavily, the baking powder is still good. If it doesn’t, it’s time to make a new batch (or buy another can!)
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