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make your own baking powder

Homemade Baking Powder

This simple homemade baking powder recipe creates an aluminum-free leavening agent that produces fluffier, better-tasting baked goods. With just three pantry staples, you'll make a fresher alternative to store-bought versions that eliminates any metallic aftertaste in your delicate baking.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 tablespoons
Course: Side Dish
Cuisine: American
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon cornstarch or arrowroot/tapioca starch for corn-free version
  • 1 tablespoon baking soda the base component
  • 2 tablespoons cream of tartar the acid component

Equipment

  • Small whisk
  • Small sieve
  • Airtight container

Method
 

  1. Gather your ingredients: cream of tartar, baking soda, and cornstarch (or arrowroot/tapioca if avoiding corn).
  2. Use a small sieve to break up any lumps in the baking soda before mixing.
  3. Combine all ingredients in a bowl and whisk thoroughly until completely uniform with no streaky patches.
  4. Transfer immediately to a dry, airtight container to prevent moisture from activating the powder prematurely.
  5. Store in a cool cupboard away from the stove or any sources of steam.
  6. To test freshness, stir ½ teaspoon into ¼ cup of hot water - vigorous fizzing indicates it's still good.

Notes

This homemade version is single-acting (unlike most commercial double-acting powders), which means it starts working as soon as it gets wet and doesn't get a second rise when heated. For best results, get batters into the oven promptly after mixing.
For each teaspoon of baking powder needed in recipes, you can use ½ teaspoon cream of tartar combined with ¼ teaspoon baking soda as an emergency substitute.
This mixture will stay fresh for about 3 months when stored properly in an airtight container away from moisture and heat. Label with the date for reference.