Homemade Baking Powder
Awhile back I purchased cream of tartar because I wanted to start making our own baking powder. Baking powder can get expensive if you use a lot of it and try to find a form with the least amount of additives, so I figured I could make a cleaner, cheaper version at home.
Well, I found the cream of tartar the other day and realized it had been probably a year-and-a-half since I stowed that bottle away. Not coincidentally, we just ran out of baking powder so I figured this was the day! And the process could not be simpler so I have no good reasons for procrastinating that long.
Baking powder is a leavening agent made with a combination of acid and alkaline ingredients which, when combined with moisture, produce the rise you want in pancakes, biscuits, etc. Baking soda is the alkaline ingredient and cream of tartar, an acidic byproduct of the fermentation of grapes, lends the acid. Together they produce carbon dioxide.
One interesting point of difference between this baking powder and the “double-acting” baking powder most commonly sold is that it does not contain calcium acid phosphate. This compound produces additional carbon dioxide when heated but I am more than fine omitting something like that from our food. And, after using this in pancakes, biscuits, and tamale pie, I am not convinced that this “single-acting” baking powder is at all inferior.
Homemade Baking Powder
Ingredients
- 1 part baking soda
- 2 parts cream of tartar
Directions
Whisk ingredients together until well combined. Transfer to an airtight container and seal tightly.
Use 1:1 in any recipe calling for baking powder.
I bake a lot and have run out of baking powder more times than I care to remember but I remember my mom always made her own baking powder so I’ve been able to accommodate. The baking soda/tartar has always worked as well, if not better, than baking powder.
Never even thought about it. Thank you!
Love your site, love your posts. Thank you!
Jessica – Thank you!
Good info! I can’t believe I never thought of making my own baking powder before. It looks so simple.
Michelle – It really is so easy, I can’t believe how long I put it off myself. 🙂
Oh that’s interesting, I always use baking soda on it’s own to make things rise… but that’s less effective then? My baked stuff looks the way it’s supposed to though.
Yes! today I needed baking powder alas I have no cream of tartar ..always wondered why my mom and gma had it in the cabinet?…Now I know what I did use was ..goat milk + lemon juice = buttermilk and 1/4 tsp baking soda.