How to Make Baking Powder?
Did you ever run out of baking powder in the middle of a recipe? I have. It is frustrating. You cannot just skip it. Your cakes, muffins, and pancakes would come out flat and dense.
But here is the good news: you can make baking powder at home with just 3 common ingredients. It takes less than 2 minutes and costs almost nothing.
I’m Fatima. This simple DIY baking powder has saved my baking many times. It works just as well as store‑bought. Let me show you how.
What Is Baking Powder?
Baking powder is a leavening agent. It makes baked goods rise. When you mix it with liquid (and heat), it creates carbon dioxide bubbles. Those bubbles push the batter up, making it light and fluffy.
Baking powder is different from baking soda. Baking soda needs an acid (like vinegar, lemon juice, or buttermilk) to work. Baking powder already has its own built‑in acid. So it works in recipes that do not have extra acidic ingredients.
Ingredients You’ll Need
You probably already have these in your kitchen.
| Ingredient | Amount (to make 1 tablespoon) | Notes |
|---|---|---|
| Baking soda (sodium bicarbonate) | 1 teaspoon | This is the base that creates the gas |
| Cream of tartar (tartaric acid) | 2 teaspoons | This is the acid that reacts with baking soda |
| Cornstarch (or arrowroot powder) | 1 teaspoon | Keeps the powder dry and prevents clumping |
Pro tip: Cream of tartar is a white powder sold in the spice aisle. Do not skip it. It is the acid that makes the baking powder work.
Step‑by‑Step Instructions
Step 1: Measure the Ingredients
- Take 1 teaspoon of baking soda.
- Take 2 teaspoons of cream of tartar.
- Take 1 teaspoon of cornstarch.
Step 2: Mix Them Together
- Put all three ingredients into a small bowl.
- Whisk or stir with a fork until they are well combined. No white or gray streaks should remain.
Step 3: Store or Use Immediately
- Use the baking powder right away, or pour it into a small airtight container.
- Label the container with the date.
That is it. You just made baking powder.
Video Guide 🎀
How to Make Larger Batches (And Storage)
| Batch Size | Baking Soda | Cream of Tartar | Cornstarch |
|---|---|---|---|
| ¼ cup (4 tablespoons) | 4 tsp | 8 tsp | 4 tsp |
| ½ cup (8 tablespoons) | 8 tsp | 16 tsp (5.3 tbsp) | 8 tsp |
| 1 cup (16 tablespoons) | 16 tsp (5.3 tbsp) | 32 tsp (10.6 tbsp) | 16 tsp (5.3 tbsp) |
To make ¼ cup of baking powder:
- 4 teaspoons baking soda
- 8 teaspoons cream of tartar
- 4 teaspoons cornstarch
Mix well and store in a sealed glass jar in a cool, dry place (not the fridge). Use within 3-6 months.
How to Test If Your DIY Baking Powder Is Still Active?
Baking powder loses power over time. Here is a simple test:
- Put ½ teaspoon of your homemade baking powder in a small bowl.
- Pour 2 tablespoons of hot water over it.
- Watch closely.
Good result: The mixture should fizz and bubble immediately. Lots of bubbles.
Bad result (replace it): Little or no fizzing. The baking powder is too old.
Single vs. Double Acting Baking Powder
| Type | How It Works | Best For |
|---|---|---|
| Single‑acting | Reacts once – when it gets wet. Bake immediately after mixing. | Small batches, pancakes, quick breads |
| Double‑acting | Reacts twice – once when wet, again when heated. More forgiving. | Most modern recipes (cakes, muffins) |
Most store‑bought baking powders are double‑acting. They use two different acids. Our homemade version is single‑acting because it only has one acid (cream of tartar). That is fine for almost all home baking. Just bake your batter right away after mixing.
Pro Tips & Common Mistakes to Avoid
Do this ✅
- Use fresh baking soda – Old baking soda loses its power. Test it by adding a little vinegar. It should fizz strongly.
- Measure carefully – The ratio is 1 part baking soda : 2 parts cream of tartar : 1 part cornstarch.
- Store in an airtight container – Moisture and air ruin baking powder quickly.
- Make small batches – Homemade baking powder does not last as long as store‑bought. Make only what you will use in 2-3 months.
Avoid that ❌
- Skipping the cornstarch – Without it, the baking soda and cream of tartar can react in the jar, especially if there is humidity.
- Using baking powder that is more than 6 months old – It will lose its power. Test it before using.
- Adding extra baking powder to a recipe – Too much makes baked goods taste bitter or soapy.
- Storing it in the fridge – The fridge is humid. It ruins the powder.
How to Substitute DIY Baking Powder in Recipes?
1 teaspoon of homemade baking powder = 1 teaspoon of store‑bought baking powder.
Use it exactly the same way. The only difference: bake immediately after mixing your batter. Do not let the batter sit for a long time.
What If You Only Have Baking Soda?
If you do not have cream of tartar, you cannot make baking powder. But you can still make baked goods rise. You need an acidic ingredient in your recipe. For each 1 teaspoon of baking soda, add:
| Acidic Ingredient | Amount |
|---|---|
| Lemon juice | 2 teaspoons |
| White vinegar | 2 teaspoons |
| Buttermilk | ½ cup (and reduce other liquid) |
| Yogurt | ½ cup (and reduce other liquid) |
| Molasses | ¼ cup (and reduce sugar) |
Nutrition Facts (Per 1 teaspoon of baking powder)
| Nutrient | Amount |
|---|---|
| Calories | ~5 kcal |
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrates | ~1 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | ~360 mg |
Frequently Asked Questions (FAQs)
Can I use DIY baking powder in any recipe?
Yes. Replace store‑bought baking powder with the same amount of homemade. But remember: our version is single‑acting. So you must bake the batter immediately after mixing. Do not let it sit on the counter.
Why does my baking powder taste bitter?
You may have used too much baking powder in your recipe, or it was not mixed evenly into the flour. Also, old baking powder can develop a bitter taste. Make a fresh batch.
How long does homemade baking powder last?
3-6 months if stored in a tightly sealed jar in a cool, dry place. Test it before each use (the hot water test). Humidity is the enemy.
Can I make baking powder without cornstarch?
Yes, but it will clump and may start reacting in the jar. Use arrowroot powder or potato starch instead. In a pinch, you can skip it, but use the powder right away.
What is the difference between baking powder and baking soda?
| Baking Soda | Baking Powder | |
|---|---|---|
| Needs acid? | Yes (vinegar, lemon, buttermilk) | No (has its own acid) |
| Works immediately | Yes | Yes (single‑acting) or delayed (double‑acting) |
| Taste if too much | Soapy, metallic | Bitter, salty |
Can I freeze baking powder?
No. Freezing introduces moisture. It ruins the powder. Store at room temperature in a sealed jar.
Final Thoughts
Making your own baking powder is incredibly simple. With baking soda, cream of tartar, and cornstarch, you can whip up a batch in under 2 minutes. It costs pennies and works perfectly in almost any recipe.
The most important rules: use fresh ingredients, store it airtight, and bake your batter immediately. Now you never have to stop a recipe because you ran out of baking powder again.
