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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

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    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?

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