Baking powder is a leavening agent that helps the dough to rise as it cooks. Luckily, if you don't have baking powder and you really need it, make a substitute using ingredients you probably already have in your kitchen! This homemade mixture will react faster in the batter, so you should bake it immediately.
Ingredients
Using Cream of Tartar
- 1 tbsp. (15 grams) baking soda (baking soda)
- 2 tbsp. (10 grams) cream of tartar
- 1 tsp. (3 grams) cornstarch (optional)
To replace 3 tbsp. (40 grams) baking powder
Adding Lemon Juice to Recipes
- 1 tsp. (5 grams) baking soda
- tsp. (1 ml) lemon juice
To replace 1 tsp. (15 grams) baking powder
Using Yogurt or Buttermilk in Recipes
- tsp (2 grams) baking soda
- cup (120 grams) plain Greek yogurt or 120 ml buttermilk
To replace 1 tsp. (15 grams) baking powder
Step
Method 1 of 3: Using Cream of Tartar
Step 1. Mix 1 tbsp. (15 grams) baking soda with 2 tbsp. (10 grams) cream of tartar
Use a small whisk to mix the two ingredients together until smooth. The cream of tartar will react with the baking soda and form baking powder.
You can get cream of tartar at a pastry or grocery store
Step 2. Store this mixture in an airtight container in case you want to use it later
Put the mixture in a plastic container that can be tightly closed, then store in the kitchen. Do not let any moisture in the container because this substitute for baking powder can clump.
You can store baking powder indefinitely. Check if it's still in good condition by pouring hot water over it. See if bubbles appear there
Step 3. Add 1 tsp. (3 grams) cornstarch to prevent lumps from forming
If you don't plan on using this baking powder substitute right away, it will clump and be difficult to work with. Mix 1 tsp. (3 grams) cornstarch to prevent lumps from forming.
Method 2 of 3: Adding Lemon Juice to Recipes
Step 1. Add 1 tsp. (5 grams) baking soda on dry dough ingredients
Beat the baking soda with the dry ingredients in a bowl until well combined.
Step 2. Pour tsp. (1 ml) lemon juice on wet dough ingredients
Place the wet ingredients (such as milk or eggs) in another bowl separate from the dry ingredients.
If you overdo it, lemon juice can change the taste of baked goods. If you don't want to add a citrus flavor, avoid using lemon juice
Step 3. Mix dry and wet ingredients according to the recipe
Mix all the ingredients in the bowl evenly. The lemon juice will mix well and react with other ingredients to produce baking powder.
This will produce a single-acting baking powder. Baking powder sold in stores is usually double-acting. This means, the ingredients make the dough rise when mixed and when baked. Bake the dough as soon as you mix it with the baking powder substitute
Method 3 of 3: Using Yoghurt or Buttermilk in Recipes
Step 1. Add 1 tsp. (5 grams) baking soda on dry dough ingredients
Place wet and dry ingredients in separate bowls. Mix the baking soda with the dry ingredients until smooth using a whisk.
Step 2. Use cup (120 grams) of Greek yogurt or 120 ml of buttermilk
Both of these dairy products have been fermented so they can trigger the reactions needed to make baking powder. Always use plain, unflavored milk so as not to affect the taste of baked goods. Mix this dairy product with the wet ingredients.
You can get Greek yogurt or buttermilk at a pastry or grocery store
Step 3. Reduce the other liquid ingredients used in the recipe if you are adding dairy
Yogurt and buttermilk will make the dough softer if you don't reduce the amount of other liquid ingredients. Reduce the amount of other wet ingredients to 120 ml (according to the amount of dairy added).
- If the recipe also uses other dairy products, reduce these first. Next, adjust the amount of extract or flavor enhancer that is usually added to the recipe.
- This can affect the taste and grillability of your recipe.
Step 4. Mix the wet and dry ingredients according to the recipe
Mix all ingredients in a bowl until well blended. This will trigger a reaction between the dairy product and the baking soda that will produce baking powder.
