Lemon juice is high in citric acid, so it's great for activating baking soda as a baking powder substitute. Just be warned: lemon juice also has a strong flavor. Use it as a replacement in recipes that only call for a small amount of baking powder (or in a dish where you wouldn't mind a lemony flavor).
For every 1 teaspoon of baking powder you need, combine 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar and 1/4 teaspoon cornstarch. For a larger, storable batch of homemade baking powder, combine one part baking soda with one part cornstarch (or arrowroot powder) and 2 parts cream of tartar.
Use Baking Soda
Baking soda is 3 times stronger than baking powder, so if a recipe calls for 1 tbsp of baking powder, you'll want to use 1 tsp of baking soda. You will also need to add 1 tsp of an acid (such as vinegar or lemon juice) per every 1/2 tsp baking soda to balance out the base.
Substituting for baking powder is a little more complicated. If you have baking soda, but you don't have baking powder, you'll need to use baking soda plus an acid, such as cream of tartar. For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar.
You can just replace your regular flour with it and follow the rest of the recipe as you usually do. You can also create a light and airy texture for your cake using whipped egg whites instead of baking powder and soda. Whipping egg whites can create small air bubbles that are able to ensure the fluffiness of a cake.
To make your own baking powder – some say with fewer metallic undertones than the commercial stuff – mix one part baking soda to one part cornstarch and two parts cream of tartar. For example: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar + 1/4 teaspoon cornstarch = 1 teaspoon homemade baking powder.
Cornstarch is a component of baking powder, but the difference between the two is significant. Cornstarch itself is simply a thickening agent that absorbs moisture, not a leavening agent. The presence of cornstarch in baking powder is solely to keep the baking powder inactive until it interacts with liquid.
According to our friends at MyRecipes, you should "combine ½ teaspoon cream of tartar plus ¼ teaspoon baking soda for every 1 teaspoon of baking powder." So if you need two teaspoons of baking powder, use a teaspoon of cream of tartar with a half-teaspoon of baking soda.
Tablespoon vs Teaspoon
If a recipe calls for 1 teaspoon of baking powder and you use the tablespoon by mistake, you've added three times the baking powder to your dish. That might not sound like a big difference, but too much baking powder will make your baked goods bitter and can cause a cake to collapse.
If your recipe calls for one teaspoon of baking powder, use the whites of two eggs. Whip the whites in a stand mixer on medium-high speed for about one minute, until the tips of the mixture droop over but stay structural.
You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.
When baking powder is mixed with lemon juice, bubbles formed because of evolution of carbon dioxide gas. This is a chemical change, because in this reaction new substances are formed.
Lemon juice is another common household acid that can be used to make a substitute for baking powder. But take note: This will alter the final flavor of your dish, so only use it if you don't mind adding a lemon flavor to the dish, and you have no other options.
To make baking powder, mix one part baking soda and two parts cream of tartar. So, if you recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of baking soda, mixed in with 2 teaspoons of cream of tartar.
Typically, baking powder is called for in recipes that do not otherwise have an acidic ingredient, such as molasses or buttermilk. As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture.
Baking soda cannot substitute cornstarch. Baking soda is a leavening agent whereas cornstarch is a thickener. These two ingredients may look similar, but they have very different purposes in cooking and cannot be used interchangeably.
Baking powder is sodium bicarbonate combined with a powdered acid; it is pre-packaged to react in the presence of moisture and heat. Recipes that don't already include an acidic component will generally use baking powder.
Baking powder will cause baked goods to rise, while cornstarch does not, so replacing one with the other is not recommended.
Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. These days, most baking powder sold is double acting.
Baking powder is a very popular natural leavening agent used in baking. Honest to Goodness Baking Powder is aluminium-free and naturally free from gluten - made from bicarbonate of soda (baking soda), cream of tartar and organic rice flour.
Baking powder is a mixture of sodium bicarbonate, other bicarbonates, and acid salts. Baking powder is a leavening agent produced by the mixture of an acid reacting with an alkali reacting one.