We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Baking Powder?

Tricia Christensen
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Baking powder is a leavening agent, most frequently used in recipes like cakes, quick breads, and pancakes. It's often advertised as "double acting," which means that it contains two types of leavening ingredients. Unlike baking soda, baking powder frequently adds an additional ingredient, usually an acid, to bicarbonate of soda. This results in a higher rise in baked goods, because the rise begins at room temperature, instead of when foods are baked.

The most common combination of acids and alkalines that produce baking powder are cream of tartar and sodium bicarbonate. Sodium bicarbonate activates at high temperatures, but combining it with an acid like cream of tartar activates it earlier. Not all recipes require this, and in fact, some baked goods can be ruined by the double rise mechanism. When a recipe calls for baking soda, using powder can create too much rise. Similarly, substituting soda for powder may result in flatter baked goods.

If a baker runs out, he or she can combine one part baking soda and two parts cream of tartar. For instance, in a recipe that calls for 3 teaspoons of baking powder, the baker would use 2 teaspoons cream of tartar and 1 teaspoon of baking soda. The powder may also contain a small amount of cornstarch, which helps to keep the ingredients from absorbing moisture, but this isn't unnecessary when mixing up a small substitution batch.

There is some concern the aluminum content in baking powder, especially for its potential to increase the risk for the later development of Alzheimer's disease. People who are concerned about this possible risk can find a number of brands that are aluminum free. This version is commonly available in natural food and health food stores.

Since baking powder begins to activate at room temperature, many recipes for baked goods that tell the cook to have all ingredients at room temperature. Many ignore this advice, and still produce fine baked goods. Bakers who are trying to make a high, light cake need to pay attention to these instructions, however, to make sure that the rising process begins before the cake reaches the oven.

Recipes containing acids like lemon juice and buttermilk will activate baking powder more quickly and render it more effective. Often, recipes recommend using about 1 teaspoon (4.6 g) of powder to 1 cup (125 g) of flour, but this amount should be lower when high acid content foods are added. The amount of leavening required in a recipe that contains about 1 cup (236.5 ml) of lemon juice or buttermilk usually decreases by a half.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.
Discussion Comments
By sellerea01 — On Apr 30, 2013

What does baking powder contain?

By jabuka — On Jun 08, 2011

If the baking powder has been in the pantry for a long time, it is relatively easy to see if it is still effective.

Add about half a teaspoon of baking powder to about half a cup of hot water. You do not need to boil it, just hot water from your faucet is fine. If the water starts to fizzle the powder is still good, if it does not it is time to replace the baking powder.

By anon158177 — On Mar 06, 2011

what is the microbial quality of baking powder.

By anon68044 — On Feb 28, 2010

Can baking powder be used in cleaning coffee and tea stains in mugs?

Also, can baking powder combined with something else be used to clean diamond jewelry? I remember as a child my mother cleaning her rings on the stove in some kind of liquid solution.

Anyone know the answers please?

By anon21392 — On Nov 15, 2008

How can you tell if the powder is still good ?

By anon5085 — On Nov 12, 2007

what percentage of baking powder is made up of baking soda?? Is baking powder mostly baking soda, is it one-half or one-quarter?!?

Tricia Christensen
Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.