Getting ready to do some baking, and not sure if your baking powder is still good? To find out, drop a teaspoon of the baking powder into a cup of hot water. If it bubbles heavily, the baking powder is still good. If it doesn't, it's time to buy another can. (print the recipe below)
- Place 1/2 teaspoon baking powder in a small bowl.
- Pour over 1/4 cup (65ml) boiling water.
- Still good – If it bubbles energetically as you pour, it's still good. ...
- Dead – If it doesn't foam, then the baking powder is dead.
Want to skip the trip to the store? Here's how to make your own baking powder:
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:Â 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 -Â 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.
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.
- GMO-free (as long as you use a corn starch without GMOs)
- No metallic taste. Since there's no aluminum, your baked goods won't come out tasting tinny
Note:Â 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.
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