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Thursday, December 9, 2010

How To...Make Baking Powder

I'm sure you never find yourselves without basic ingredients, I know it's never happened to me, especially not when I was making banana bread, never ever.

Luckily, you can make your own baking powder.

Ingredients: baking soda, cornstarch, and cream of tartar.


Mix 2 teaspoons of cream of tartar


with 1 teaspoon of baking soda


and 1 teaspoon of cornstarch.

Mix it all together

And add it to your recipe in the amount it calls for of baking powder.


Of course it's much easier to just have a couple of extra containers of baking powder on hand---but if you run out and going to the store isn't an option, here's your solution: make your own!

Happy Holiday baking!

Baking Powder

2 tsp cream of tartar
1 tsp baking soda
1 tsp cornstarch

6 comments:

Lorraine said...

Great thing to point out! But of course you have to have cream of tartar, baking soda and corn starch on hand! What I wonder is if you could substitute something like potato starch for the corn starch if you have someone in your family with a corn allergy...

Mishqueen said...

Are your spoonfuls heaping for the recipe, or just because they look pretty for the photo?

kdonat said...

for Lorraine above: According to cdkitchen.com here is a couple more alternative recipes, neither use cornstarch.
"For each 1 teaspoon baking powder called for in a recipe, use:

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar;

OR

1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe)."

hope said...

You rock! Thanks!!

Shelli said...

Great information, although I admit -- I am much more likely to have baking powder than cream of tartar on hand. (What is that stuff, anyway?)

nick said...

cream of Tartar is an acidic sald, used for many things in cooking, including the stabalization of egg whites.

its use in the baking powder is to react with the baking soda (sodium Bicarbonate) causing CO2 which is the Fluffyness you get when using baking powder.

if you dont have cream of tartar any form of citric acid would do the trick as well (lemon Juice).

to answer the question regarding if you can use potato starch instead, YES. the only point of the starch is to absorb moisture, and thus prolong shelf life by preventing the two ingrediants from reacting.