Making Baking Powder

“Making Baking Powder” 

Before we jump into making baking powder, its important to know a litte about baking powder like what it is, how its used and of course making baking powder if you’re out of it. 

Baking Powder – Another chemical leavener, it is a mix of Baking soda, an acidic salt and some cornstarch to keep everything separated until the liquid is added (so when we are making baking powder we just combine these things) Baking powder creates carbon dioxide when it is mixed with liquid and heat.  You will see a single acting and a double acting baking powder.  Single acting baking powders start to create carbon dioxide when liquid is added to it, double acting will do the same, but the majority of the carbon dioxide production will begin when heat is added to it.  Since single acting is similar to how baking soda works, you will primarily find double acting baking powder in the stores.  A popular brand is Rumsford Baking Powder, named after the man who created it.  As a general rule you will only use about 1 teaspoon of baking soda for 1 cup of flour in your recipes.

Buying, Storing, Testing  – When buying baking powder look for the box with the latest possible expiration date.  Store it in an airtight container in a cupboard away from light, moisture and heat.  It will only last about 6 months from the time it is opened.  Wondering if your baking powder is still good?  Take about a ½ cup of very hot water and add just a little vinegar (about a ¼ teaspoon) and then add some of the baking powder.  If the baking powder is still good the water will bubble, if it’s not, it won’t.  (Advantage to making baking powder – By making baking powder you will know its good and won’t have to test it.)

Out of Baking Powder? (Making Baking Powder) Combine 1 tablespoon of Baking Soda, 2 tablespoons of Cream of Tartar, 1 tablespoon of Cornstarch and stir until thoroughly mixed.

 Want another way to Making Baking Powder?

There you have the first timers guide to making baking powder.  

Want to learn more about making baking powder?  Check out our online cooking program here!

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.


  1. answers yahoo on 06/28/2011 at 7:06 PM

    Excellent subject I could not of thougth off that !

  2. Low Fat Muffins - First Timers Cookbook on 09/08/2011 at 6:14 PM

    […] Soda and Baking Powder – These are both chemical leaveners that create carbon dioxide when mixed with an acid and […]

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