Flour mixes & Baking powder, FOOD

HOMEMADE BAKING POWDER with Cream of Tartar and Baking soda

Making my own homemade baking powder is a great way to avoid certain ingredients found in store-bought baking powders. Fortunately, creating your own baking powder is a simple process that only requires a few key ingredients: cream of tartar, baking soda, and optionally, starch or arrowroot powder. To make it, just mix these ingredients together and store them in a glass jar. However, if you prefer, you can use cream of tartar and baking soda separately, following the recommended proportions.

It’s important to note that most store-bought baking powders contain sodium aluminum sulfate. If you’re looking to avoid aluminum in your baked goods, homemade baking powder may be the solution you’ve been searching for. Using store-bought baking powder can result in a metallic taste due to the presence of aluminum. By making your own, you can avoid this issue altogether.

One thing to keep in mind when using homemade baking powder is that it reacts with the fluids in your recipe. Therefore, it’s best to put your baked goods in the oven as soon as possible after adding the baking powder. This will ensure the best possible results.

If you need a baking powder which reacts when it’s heated in the oven, then you can try the Rumford Baking powder, which is aluminum-free, non-GMO, and contains no additives or preservatives.



How to make homemade baking powder:

  1. Mix 2 teaspoons of cream of tartar and 1 teaspoon of baking soda until thoroughly combined. This mixture yields one tablespoon or 3 teaspoons of baking powder.
  2. To store your baking powder, add 1 teaspoon of potato starch or arrowroot powder to the mixture and stir well. The starch absorbs excess moisture, preventing the baking powder from clumping or reacting. Store the baking powder mixture in an airtight container.
  3. To make a larger batch, mix 2 parts cream of tartar, 1 part baking soda, and 1 part starch. For example, use 100 grams of cream of tartar, 50 grams of baking soda, and 50 grams of starch.
  4. Baking powder loses potency over time, so only make as much as you can use within a month.



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