Homemade Baking Powder Recipe

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How to Make Baking Powder. Photo © Erin Huffstetler
  • Prep Time
    1 min
  • Cook Time
    0 min
  • Total Time
    1 min
  • Yield
    3-4 tsp

Out of baking powder, or trying to avoid some of the ingredients in store-bought baking powder? Here's how to make your own in less than a minute.

Ingredients

  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon corn starch (optional)

Preparation

Mix the baking soda and cream of tartar together until well combined. This will give you one Tablespoon of baking powder.

To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from clumping or reacting before you need it. Store in an air-tight container between uses.

Want to make a bigger batch? Just stick to the ratio of two parts cream of tartar to one part baking soda, and it'll come out great.

Since baking powder loses its potency over time, it's best to make no more than you can use in a month.

Use Fresh Ingredients - Your baking powder will only be as good as the ingredients that you put into it, so make sure your baking soda and cream of tartar are fresh.

How to Tell If Your Baking Soda is Still Good

Reasons to Make Your Own Baking Powder

  • Aluminum-free. It doesn't contain sodium aluminum sulfate, like most store-bought baking powders
  • Corn-free. Just leave the corn starch out, or use arrowroot powder in its place Buy arrowroot on Amazon
  • Gluten-free. If you add the corn starch, it will contain corn gluten, but that's not the type of gluten that affects people with Celiac disease or gluten sensitivity. Just make sure the package says your corn starch was produced in a gluten-free facility, so you don't have to worry about cross-contamination, or go ahead and leave the corn starch out, if you prefer to avoid all forms of gluten. Learn more about corn gluten.
  • GMO-free (as long as you use a corn starch without GMOs)
  • No metallic taste. Some people say they can taste the aluminum in commercially-produced baking powder. Since there's no aluminum in this recipe, you won't have to worry that your baked goods will come out tasting tinny

Note: This recipe will give you single-acting baking powder, which means it will react when it comes into contact with the liquid in a recipe.

Store-bought baking powder is typically double-acting. A second acid in the baking powder reacts when it is heated in the oven. If you're looking for a good double-acting baking powder, I recommend the Rumford brand. It's aluminum-free, non-GMO, gluten-free and contains no preservatives or additives. It does contain corn starch, however, so it won't work for people with corn allergies. Most grocery stores carry it. If you don't see it in the baking section, check the natural foods section. It's in a red can.

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