Baking powder

Baking powder is a white powder used as a leavening agent in baking. It contains baking soda and cream of tartar, each of which react at separate baking stages to help baked goods rise. Use aluminium-free baking powder to avoid any tinny aftertaste.

Substitutions

If baking powder needs to be replaced in a recipe, substituted 1 teaspoon (5 ml) baking powder with:

• 1/4 teaspoon (1 ml) baking soda, 1/4 teaspoon (1 ml) cornstarch, and 1/2 teaspoon (2 ml) of cream of tartar.
• 1-1/4 teaspoons (6 ml) of a single-acting baking powder.
• 1-1/2 teaspoons (7 ml) phosphate or tartrate baking powder.
• 1 teaspoon (5 ml) ammonium bicarbonate to create light and airy cookies. Use for small baked goods to allow ammonia odor to evaporate.

To vary the flavor substitute 1 teaspoon (5 ml) baking powder with:

• 1/4 teaspoon (1 ml) baking soda and 1/2 cup (125 ml) buttermilk or soured milk. Reduce other liquids by 1/2 cup (125 ml).
• 1/4 teaspoon (1 ml) baking soda and 1/4 cup (60 ml) molasses. Reduce other liquids by 3 tablespoons (45 ml) and adjust the sweeter.