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Baking powder

Baking essentials · Leavening

Baking powder

Ready-mixed chemical raising agent of baking soda, a dry acid and starch; needs only moisture and heat to release gas.

Also called: kabartma tozu, polvo de hornear

77 recipes with it

Photo: Rainer Z ..., via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Baking powder combines sodium bicarbonate with one or more powdered acids and a starch to keep it dry. Most is double-acting: some gas forms when it gets wet and more in the oven's heat, so batters can wait a little. Unlike baking soda it carries its own acid, so it works in neutral recipes made with plain milk. Baking soda is about three to four times as strong, and the two are not interchangeable one-for-one.

How it’s used

  • Cakes, muffins and cupcakes
  • Pancakes, waffles and scones
  • Quick breads and biscuits
  • Light batters for frying

Characteristics

When cooked
Too much gives a coarse, crumbly texture, a metallic or soapy taste and cakes that rise and collapse.
Sold as
powder
Cooking uses
Used for leavening, Suitable for baking

Storage

Pantry-stable. Keep tightly closed and dry; it slowly loses strength once opened. To test, stir a little into hot water: it should fizz vigorously.

Diet, allergens and safety

No major allergens in typical versions. May contain Wheat, Gluten — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free (check label)
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Some baking powders contain wheat starch; choose a gluten-free one if needed.

Nutrition per 100 g

Energy
53 kcal
Protein
0 g
Carbohydrate
27.7 g
Fat
0 g
Fibre
0.2 g
Sugars
0 g

USDA FoodData Central: Leavening agents, baking powder, double-acting, sodium aluminum sulfate.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Baking soda — For 1 tsp baking powder use 1/4 tsp baking soda plus 1/2 tsp cream of tartar (or swap some milk for buttermilk or yogurt).

Related ingredients

Recipes with baking powder

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