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Kitchen Dictionary: baking powder

A leavening agent made of baking soda, cream of tartar and cornstarch. When combined with a liquid carbon dioxide gas bubbles are released causing a dough to rise.


Season: available year-round

How to select: There are three kinds available: double-acting (works when it gets wet and again in the oven heat), single-acting and phosphate baking powders (works in wetness). Double-acting is the most common. Check the pack date before purchase.

How to store: Keep in a cool, dry place. It is perishable, so if necessary test before using it: combine 1 teaspoon with 1/3 cup hot water. If it bubbles rapidly, it is still good.

Substitutions: 1/2 tsp cream of tartar + 1/4 tsp baking soda = 1 tsp baking powder; 1 tsp double-acting baking powder = 1/4 tsp baking soda + 1/2 cup buttermilk, sour milk or yogurt (to replace 1/2 cup liquid in recipe); 1 tsp double-acting baking powder = 1/4 tsp baking soda + 1/4 cup molasses (reduce liquid in recipe by 1/4 cup; adjust sweeteners); 1 tsp double-acting baking powder = 2 tsp quick-acting baking powder; 1 tsp single-acting baking powder = 3/4 tsp double-acting baking powder

More Baking Powder Recipes
Popular Baking Powder Recipes
Gluten Free Baking Powder
Make Your Own Baking Powder - Clone, Substitute
Homemade Self Raising Flour & Baking Powder - Substitute

Nutrition Facts

Calculated for 1 tsp
Amount Per Serving %DV
Calories 2
Calories from Fat 0 (0%)
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 363mg 15%
Potassium 0mg 0%
Total Carbohydrate 1.1g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

How is this calculated?