Substitute For Baking Powder Recipes

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BAKING POWDER SUBSTITUTE



Baking Powder Substitute image

Have you ever been halfway through a recipe, only to realize that you don't have the baking powder you need to complete it? This simple substitution for baking powder works every bit as well as the real thing. This will become active as soon as it is mixed with any liquid ingredients, so be sure to bake the batter right away.

Provided by Rachael Varblow

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 1

Number Of Ingredients 3

½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon cornstarch

Steps:

  • Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.

Nutrition Facts : Calories 6.4 calories, Carbohydrate 1.5 g, Sodium 315.5 mg

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  • Baking soda and cream of tartar. Why not start with the parts of the whole? Baking powder comes prepackaged with these two ingredients, so take a crack at making your own.
  • Baking soda and lemon juice. Remember what we said about a base and acid creating a chemical reaction? This is the same idea, except the lemon is acting as an acid as opposed to cream of tartar.
  • Baking soda and dairy. Buttermilk or plain yogurt are your best bets here. Buttermilk is made by adding bacterial cultures to milk that reduce sugars to acids during fermentation.
  • Baking soda and vinegar. Vinegar is another acid alternative that can help with leavening. Don’t worry about its flavor tainting your dessert; it does a good job of disguising itself in the mix.
  • Club soda. That’s right, you can still pull that recipe off without baking powder or baking soda. Club soda’s main ingredient is sodium bicarbonate, meaning it’s basically baking soda in liquid form.
  • Self-rising flour. This handy product helps goodies get tall and fluffy because it consists of all-purpose flour, baking powder and salt. If you’re missing both baking powder and baking soda, this could be a quick fix.
  • Beaten egg whites. Whisking eggs fills them with air, aiding in leavening. This should help fluff up cakes, muffins, pancakes and other batter recipes.

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  • Buttermilk. Buttermilk is a fermented dairy product with a sour, slightly tangy taste that is often compared to plain yogurt. Old-fashioned buttermilk is formed as a by-product of churning sweet cream into butter.
  • Plain Yogurt. Much like buttermilk, yogurt is produced through the fermentation of milk. The fermentation process breaks down sugars and increases the concentration of lactic acid, effectively lowering the pH and increasing the acidity of the yogurt (5).
  • Molasses. This sweetener is formed as a by-product of sugar production and is often used as a replacement for refined sugar. Molasses can also be used as a replacement for baking powder.
  • Cream of Tartar. Also known as potassium hydrogen tartrate, cream of tartar is an acidic white powder formed as a by-product of winemaking. It is most commonly used to stabilize egg whites and creams as well as to prevent the formation of sugar crystals.
  • Sour Milk. Milk that has gone sour can be used to replace baking powder. This is because sour milk has undergone a process known as acidification, which causes a decrease in pH levels.
  • Vinegar. Vinegar is produced through fermentation, during which alcohol is converted by bacteria to acetic acid (6). Despite its strong and distinctive flavor, vinegar is a common ingredient in many baked goods.
  • Lemon Juice. Lemon juice contains a high amount of citric acid and is very acidic (7). For this reason, it can help provide the acid needed to trigger an acid-base reaction when paired with baking soda in baked goods.
  • Club Soda. Club soda is a carbonated beverage that contains sodium bicarbonate, or baking soda. For this reason, club soda is often used in recipes to act as a leavening agent that can provide volume to baked goods without the use of baking powder or baking soda.
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