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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
|Calculated for 1 tsp|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 1.1g||0%|
|Dietary Fiber 0.0g||0%|