How to Make Substitute Baking Powder

Baking powder is a leavening agent used to help batters rise when they’re cooked. Luckily, if you’re out of baking powder and in a pinch, you can make your own with ingredients that are probably already in your pantry! Your homemade mixtures will work in your batter more quickly, so make sure you bake it right away!

[Edit]Ingredients

[Edit]Using Cream of Tartar

• 1 tbsp (14 g) of baking soda
• 2 tbsp (10 g) of cream of tartar
• 1 tsp (3 g) of corn starch (optional)

Substitutes 3 tbsp (41 g) of baking powder

[Edit]Adding Lemon Juice to a Recipe

• 1 tsp (4.6 g) of baking soda
• of lemon juice

Substitutes 1 tsp (14 g) of baking powder

[Edit]Using Yogurt or Buttermilk in Your Recipe

• ¼ tsp (1.5 g) of baking soda
• ½ cup (122.5 g) of plain Greek yogurt or of buttermilk

Substitutes 1 tsp (14 g) of baking powder

[Edit]Steps

[Edit]Using Cream of Tartar

1. Mix 1 tbsp (14 g) of baking soda with 2 tbsp (10 g) of cream of tartar. Use a small whisk to thoroughly sift the powders together. The cream of tartar causes a reaction with the baking soda and forms baking powder.^[1]
   
   
   
   • Cream of tartar can be found in the baking aisle of your local grocery store.
2. Store the mix in an airtight container if you’re not using it right away. Use a resealable plastic container and store it in your pantry. Make sure no moisture gets inside the container since your baking powder could clump.^[2]
   
   
   • Baking powder can be stored indefinitely. You can check if your baking soda is fresh by pouring hot water on it and seeing if it bubbles.^[3]
3. Add 1 tsp (3 g) of corn starch to prevent clumps. If you don’t plan to use your baking powder right away, it will start to clump up and be hard to use. Stir in 1 tsp (3 g) of corn starch with a whisk to prevent clumping.^[4]
   
   

[Edit]Adding Lemon Juice to a Recipe

1. Add 1 tsp (4.6 g) of baking soda to the dry ingredients of your batter. Whisk the baking soda thoroughly with the rest of the dry ingredients in a mixing bowl.^[5]
   
   
2. Pour of lemon juice into the wet ingredients. Keep the wet ingredients, like eggs or milk, in another mixing bowl separate from the dry ingredients.^[6]
   
   
   • Lemon juice can affect the flavor of your baked goods if you use too much. If you don’t want added citrus flavor, do not use lemon juice.
3. Mix the dry and wet ingredients according to the recipe. Stir all the ingredients together in a mixing bowl. This combines the lemon juice and baking powder, causing the reaction that creates baking powder.^[7]
   
   
   • This creates a single-acting baking powder. Store-bought baking powder is usually double-acting, meaning it leavens your batter when it’s first mixed and when it cooks. Cook the batter once you mix in the baking powder.

[Edit]Using Yogurt or Buttermilk in Your Recipe

1. Add 1/4 tsp (1.5 g) of baking soda to your dry ingredients. Keep the dry and wet ingredients in separate mixing bowls. Use a whisk to mix the baking soda entirely into the other dry ingredients.^[8]
   
   
2. Use either ½ cup (122.5 g) of Greek yogurt or of buttermilk. Both types of dairy are fermented and can trigger the reaction needed to make baking powder. Make sure to use plain, unflavored dairy so it doesn’t affect the flavor of your baked goods and mix it with the rest of your wet ingredients.^[9]
   
   
   • Check the dairy section of your local grocer for Greek yogurt or buttermilk.
3. Reduce the other liquids used in your recipe to account for the dairy. Buttermilk and yogurt will make your batter runnier if you don’t change the amounts of the other ingredients. Adjust the amounts of your other wet ingredients until you remove .^[10]
   
   • If there are other dairy products in your recipe, reduce their amounts first. Then adjust the levels of any extracts or flavorings you would normally add to the recipe.
   • This may affect the flavor and bake of your recipe.
4. Combine the wet and dry ingredients according to the recipe. Mix all the ingredients together in 1 of the mixing bowls. This starts the reaction between the dairy and baking soda to make baking powder.^[11]
   
   
   • Use the batter right away to get the baking powder’s full effect.

[Edit]Tips

• Mix the baking powder substitutes together right before you plan on cooking with them.

[Edit]Warnings

• The baking powder substitutes you mix are single-acting, meaning they release gas as soon as they’re mixed. Put your mix in the oven soon after you make the substitute.^[12]

[Edit]Things You’ll Need

[Edit]Using Cream of Tartar

• Mixing bowl
• Measuring cups and spoons
• Whisk
• Airtight container

[Edit]Adding Lemon Juice to a Recipe

• 2 mixing bowls
• Measuring cups and spoons
• Whisk

[Edit]Using Yogurt or Buttermilk in Your Recipe

• 2 mixing bowls
• Whisk
• Measuring cups and spoons

[Edit]Related wikiHows

• Fold (Baking)
• Keep Fruit Cake from Sinking During Baking

[Edit]References

[Edit]Quick Summary

1. ↑ https://www.thespruceeats.com/make-your-own-baking-powder-995820
2. ↑ https://www.thekitchn.com/how-to-make-baking-powder-out-of-baking-soda-cooking-lessons-from-the-kitchn-212553
3. ↑ http://bakingbites.com/2011/03/how-to-test-baking-powder-and-baking-soda-for-freshness/
4. ↑ https://www.thespruceeats.com/make-your-own-baking-powder-995820
5. ↑ https://www.thediabetescouncil.com/substitute-baking-powder/
6. ↑ https://www.thediabetescouncil.com/substitute-baking-powder/
7. ↑ https://www.thediabetescouncil.com/substitute-baking-powder/
8. ↑ https://www.thediabetescouncil.com/substitute-baking-powder/
9. ↑ https://www.thediabetescouncil.com/substitute-baking-powder/
10. ↑ https://www.thediabetescouncil.com/substitute-baking-powder/
11. ↑ https://www.thediabetescouncil.com/substitute-baking-powder/
12. ↑ https://www.thespruceeats.com/make-your-own-baking-powder-995820

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