Homemade Baking Powder

DIY - Baking Powder

You may ask, “why make your own baking powder?”  I would have asked the same question a year or two ago.

One day, back then, while I was baking I happened to look at the ingredients on my container of baking powder and noticed that it contained aluminum sulfate in addition to cornstarch and baking soda. Knowing that metals as additives are not good for the body, I started doing some research and this is what I learned: The human body is able to excrete aluminum in it’s natural form but aluminum, like mercury, as an additive is toxic to the body, specifically the brain.  So with a bit more research I learned that I can make my own baking powder and that the aluminum isn’t necessary.

A small adjustment is necessary so it’s good to understand the properties of the ingredients and how they work.

Here’s a short summary of baking powder. Baking soda is an alkaline substance and cream of tartar is an acidic substance, and they react together to make carbon dioxide gas bubbles {leavening} when combined with a liquid.  So when baking powder is added to a liquid it starts the leavening process.  If the item to be baked isn’t placed in the oven fairly soon {usually within one hour} after mixing it will lose it’s ability to leaven properly because too much of the leavening action took place outside the oven.  In the early 1900s “they” started adding aluminum sulfate to the baking powder because when heated the aluminum will react with the baking soda and cream of tartar and start another leavening process {I guess to make it fail-proof for cooks} ~ which is why it’s called “double-acting” baking powder.  Homemade baking powder is “single-acting” because it will only have one leavening action.

It’s hard to avoid all aluminum, but this is a small thing I can do to help keep it out of my body and those of my family.  It is possible to purchase aluminum-free baking powder, but it’s a lot less expensive to make it.

Homemade Baking Powder clumps together so some people add cornstarch to the mixture.  I personally don’t add it ~ I just break up the clumps with a fork.

Baking Powder is super easy and inexpensive to make, and making it myself cuts out the toxic aluminum so baked foods taste better {Have you ever noticed that some baked goods taste a bit metallic? That’s the aluminum in the baking powder} and our bodies will be healthier.

Why not make some today?

:: I’ve updated this post {6-8-13} ~ I received several questions/comments regarding homemade baking powder and so when I wrote a guest post {here} I decided to write it more informatively than what I originally had posted and that is what you see here now.  

Homemade Baking Powder

Homemade Baking Powder

Ingredients

  • 2 tablespoons cream of tartar
  • 1 tablespoon baking soda

Directions

  1. In a small bowl, combine the cream of tartar and baking soda and stir.
  2. Using a sifter or fine sieve, sift together 3 times.
  3. Store in an airtight container at room temperature.

Notes

I usually at least quadruple the recipe.

http://www.abrightandbeautifullife.com/homemade-baking-powder/

This recipe was featured on:
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63 Responses to Homemade Baking Powder

  1. Leilani April 18, 2013 at 8:41 am #

    Simple and smart! Thanks for the tip. 🙂 I can never seem to keep enough cream of tartar around. Once I have it, I feel compelled to make too many snickerdoodles. haha

    • Lori April 18, 2013 at 7:18 pm #

      Funny, Leilani. You’ll have to buy a little extra just so you can make some baking powder. And the next time you make snickerdoodles, send me some. I haven’t had one for a very, very long time. 🙂

  2. Bette Denison April 18, 2013 at 1:55 pm #

    What a great idea and so simple. I’ll have to try it.

    • Lori April 18, 2013 at 7:18 pm #

      Yea. Give it a try, Mom. Luv you.

  3. Selene Galindo April 18, 2013 at 4:28 pm #

    Wow! I wasn’t aware of that! Thanks for sharing! Pinning!
    Selene @ Restoration Beauty

    • Lori April 18, 2013 at 7:26 pm #

      I know. It’s great information. Thanks for pinning it. Give it a try and let me know what you think.

  4. Megan @ megbakes April 18, 2013 at 7:06 pm #

    This will be a great tip to have on hand. Thank you!

    • Lori April 18, 2013 at 7:27 pm #

      You’re welcome, Megan. I hope you find it useful. I’m popping on over to your site right now ~ with a name like Meg Bakes I know you’ll have some tasty recipes for me to try.

  5. Jeanie April 19, 2013 at 5:19 am #

    I had no idea! Thanks Lori!

    • Lori April 19, 2013 at 8:20 am #

      Hi Jeanie, and you’re welcome. It’s good information to know. I must say, I’l loving the new look of your blog! 🙂

  6. Shannon {Cozy Country Living} April 19, 2013 at 5:22 am #

    I never thought of making this myself! I am going to definitely give this a try. Thanks so much for sharing:)

    • Lori April 19, 2013 at 8:22 am #

      Hi Shannon, you’re welcome. Yea, give it a try. Everything that I have ever baked with homemade baking powder turns out just as well as it did when I was using store-bought. I need to look into other ways to eliminate harmful additives from our daily use. Do you know of any that I may not have thought of?

  7. Jamie H @ coffeewithus3.blogspot April 19, 2013 at 8:30 am #

    Wow, this may sound silly, but it never even crossed my mind that I could make baking powder! I will definitely be trying this. Pinning it, too!

    • Lori April 19, 2013 at 2:12 pm #

      Hi Jamie. We’re in the same club. Isn’t it funny how we do things day in and day out without even thinking about it? And then all of a sudden we discover a new, and often times better, way to do it? That’s how I feel about this baking powder. I’ve only been making it for a couple of years but before that it never crossed my mind that I could make it either. But I’m sure glad I discovered that I can.

  8. SaraBeth April 20, 2013 at 4:33 pm #

    I would NEVER have thought of making my own baking powder. How clever.

    I’m not sure if aluminium is added in the UK, must check that out.

    Why do they do that or is it some by-product of manufacture?

    SaraBeth
    Life of an Agnostic Sunday School Teacher

    • Lori April 20, 2013 at 11:26 pm #

      Hi Sara Beth.

      Here’s a short summary of baking powder. Baking soda is an alkaline substance and cream of tartar is an acidic substance that react together to make carbon dioxide gas bubbles {leavening} when combined with a liquid. So when baking powder is added to a liquid it starts the leavening process. If the item to be baked isn’t placed in the oven fairly soon {usually within one hour} after mixing it will lose it’s ability to leaven properly because too much of the leavening action took place outside the oven. In the early 1900s “they” started adding aluminum sulfate to the baking powder because when heated the aluminum will react with the baking soda and cream of tartar and start another leavening process {I guess to make it fail-proof for cooks} ~ which is why it’s called “double-acting” baking powder. Homemade baking powder is “single-acting” because it will only have one leavening action.

      I’m curious to know if it’s added to your baking powder in the UK. Let me know.

      • Louise August 9, 2015 at 6:59 am #

        If shop bought baking powder is double acting, but home made is single acting, do I still use the same amount of home made baking powder as store bought?

  9. BinomialBaker April 21, 2013 at 1:38 pm #

    This is so cool! I can’t wait to try this! Thanks for sharing on Foodie Friends Friday!

    • Lori April 23, 2013 at 1:57 am #

      I know what you mean. I just love finding out new things that I can make myself. Especially if it means it is better for us.

  10. Sherri April 23, 2013 at 6:42 am #

    What about the double acting reaction that baking powder has. Will this work the same?

    • Lori April 23, 2013 at 6:11 pm #

      Hi Sherri.

      Here’s a short summary of baking powder. Baking soda is an alkaline substance and cream of tartar is an acidic substance that react together to make carbon dioxide gas bubbles {leavening} when combined with a liquid. So when baking powder is added to a liquid it starts the leavening process. If the item to be baked isn’t placed in the oven fairly soon {usually within one hour} after mixing it will lose it’s ability to leaven properly because too much of the leavening action took place outside the oven. In the early 1900s “they” started adding aluminum sulfate to the baking powder because when heated the aluminum will react with the baking soda and cream of tartar and start another leavening process {I guess to make it fail-proof for cooks} ~ which is why it’s called “double-acting” baking powder. Homemade baking powder is “single-acting” because it will only have one leavening action.

  11. suzyhomemaker April 23, 2013 at 7:47 am #

    Never even thought to make homemade baking powder. Now I might need to. Thanks for the post.

    • Lori April 23, 2013 at 6:09 pm #

      You’re welcome, Suzy. I’m going to pop on over to your site to see what you have to offer.

  12. Amy | Amy's Cooking Adventures April 23, 2013 at 8:29 am #

    OMGosh! I had no idea that baking powder was jut baking soda & cream of tartar!! So trying this!

    • Lori April 23, 2013 at 6:09 pm #

      I know. Crazy, huh? It’s so cool that common ingredients work together to leaven our baked goods.

  13. Jess April 23, 2013 at 8:48 am #

    I pinned this the other day! Thanks for sharing! 🙂

    Again, thanks for joining the Link Up this week!

    • Lori April 23, 2013 at 6:17 pm #

      Hi Jess. Thanks for hosting and sharing.

  14. Deborah April 23, 2013 at 9:44 am #

    Thank you for this. I’ve been buying a name brand with no aluminum, but it is pretty expensive. I’m going to give this a try! Pinning!!

    Hugs,
    Deborah

    • Lori April 23, 2013 at 6:07 pm #

      Hi Deborah ~ Yea. Give it a try. Then let me know if you like it. I just popped on over to your site and took a look around. I love it! By the way, we homeschooled our children, too. Now we have more in common. 🙂

  15. Daniela @frugal ain't cheap April 23, 2013 at 12:05 pm #

    will try!! I do buy the aluminum free in the super big container

    • Lori April 23, 2013 at 6:02 pm #

      Hi Daniela,

      Let me know if you try it and if you like it compared to what you buy in a super big container. I’ve never purchased aluminum-free; I’ve only made it.

  16. Lydia April 23, 2013 at 5:42 pm #

    Hmmm…this is fascinating! I always buy aluminum free baking powder at a local bulk food store but I’m wondering if this would be cheaper. Going to have to run some numbers! 🙂

    (found you via Blessed with Grace’s link-up)

    • Lori April 23, 2013 at 5:58 pm #

      After you run your numbers will you let me know how they come out? I would love to know that.

  17. Erin April 24, 2013 at 6:05 am #

    Thank you so much for this info. I had no idea, and it’s interesting from all of the other comments, that a lot of us didn’t know. Glad to know how easy it is to make your own, too. I will be spreading the word, and your site to all my friends. =)
    Thanks!

    • Lori April 24, 2013 at 11:29 am #

      Thank you, Erin. I’m popping on over to your site now to see what great things you share.

  18. kathleen April 24, 2013 at 6:57 am #

    i’m sold! will be making my own baking powder from now on, thank you

    • Lori April 24, 2013 at 11:29 am #

      Great, Kathleen. Then let me know how you like it compared with the “store version.”

  19. Emily April 24, 2013 at 7:49 am #

    I had no idea that baking powder was soda with tartar!!! I learned something new today! Thanks so much for taking the time to link up to the Tasteful Tuesday party @Nap-TimeCreations.com. Make sure to follow my blog via bloglovin, GFC or facebook so you don’t miss out on my features posts… it could be YOU :o)
    Emily

    • Lori April 24, 2013 at 11:27 am #

      I know… isn’t it great? ~ Learning something new? Thanks, Emily.

  20. Jessie April 24, 2013 at 1:00 pm #

    Wow I had no idea that baking powder had aluminum in it! That’s reason enough for me to make my own 🙂 Great post! Thanks so much for sharing with us at Weekend Wonders. Hope you’re enjoying your week so far.

    • Lori April 25, 2013 at 1:04 pm #

      Great. I’m glad you’re converted over to making your own. Thanks for leaving me a comment. I hope you’re having a great week, too.

  21. Linda April 24, 2013 at 1:29 pm #

    I too learned something new today….I will be making my own from now on. Thank you for the tip!
    Linda
    mysewwhatblog.blogspot.com

    • Lori April 25, 2013 at 1:07 pm #

      Hi Linda, I’m so glad you learned something new and that you’ll be making your own. I’m coming right now to take a look at your blog. 🙂

  22. Anyonita from Anyonita-nibbles.com April 26, 2013 at 2:36 pm #

    Interesting…do you have a link or a source that verifies it contains aluminum? I’m just curious, that’s all & couldn’t find anything that looked substantial when I Googled it. Nevertheless, that’s a handy tip for when you’re in a pinch & have run out!

    • Lori April 26, 2013 at 6:38 pm #

      Hi Anyonita, You can look on your container of baking powder to see if aluminum is an ingredient. If it’s double-acting baking powder it contains aluminum. If it’s single-acting it doesn’t.

  23. Small Talk Mama April 27, 2013 at 6:37 pm #

    What??? I didn’t even know you could make your own baking powder. Wow, thanks for sharing. Do you mind if I repost this on my site? I will definitely reference your site.

    Thanks, again.

    • Lori April 27, 2013 at 9:54 pm #

      I know, cool, huh? Yes, of course you may share this post on your blog. I’m very flattered.

  24. Charlene@A Pinch of Joy April 28, 2013 at 11:13 am #

    Had no idea you could make your own baking powder — and so simply!!! Thanks so much for sharing on Busy Monday!

    • Lori April 29, 2013 at 12:09 pm #

      I didn’t either until I started making it a year or two ago. Try it and then let me know what you think.

  25. Printabelle April 30, 2013 at 10:56 am #

    I appreciate this, I try to avoid the aluminum based baking powder, also, but I had no idea that I could make it myself. THanks very much!

    • Lori April 30, 2013 at 2:39 pm #

      You are so welcome. Give it a try and let me know how you like it.

  26. Laura April 30, 2013 at 9:08 pm #

    Wow – what a great idea! I’m with you on wanting it be aluminum free. I’m going to have to do this.
    Glad I found you at the link party!

    • Lori May 1, 2013 at 11:40 am #

      Hi Laura. I’m glad you found me, too. I just popped on over to your site and you have lots of yummy looking recipes ~ especially your smoothie recipe. That looks delicious and refreshing. Let me know if you make the baking powder.

  27. Caroline May 8, 2013 at 11:28 am #

    I’m so glad you shared this recipe Lori! Since recently moving to Switzerland my stash of baking powder from the States is running low and its ridiculously hard to find over here! It also only comes in these tiny little packets because it seems the French/most Europeans use eggs as a leavening agent rather than baking powder. So this is a huge lifesaver and now I won’t look weird at the store buying out their supply of baking powder packets.

    • Lori May 8, 2013 at 12:08 pm #

      Haha. That is funny. Also weird that it’s only sold in small packets {like yeast packets?}. And weird that they use eggs as leavening agents ~ never heard of that before. How does that work?

  28. HowToCookSausage November 11, 2013 at 9:03 pm #

    Wow! I never knew! thanks so much for posting!
    Hey im a new blogger, if you could check out my blog that would be awesome!! thanks!

    howtocooksausge.net

  29. Lois February 13, 2014 at 9:16 pm #

    Lori – I’ve just been checking out your website. This is great. I’m glad you sent me here for the cheesecake recipe. I was curious about the baking powder recipe. After reading your info, I’m really glad I checked it out. I have found that it’s nice to make things from scratch; you know exactly what’s in them and they are usually healthier. Thank you!

    • Lori February 14, 2014 at 1:05 am #

      Lois ~ Hi. Welcome! I’m glad you came and took a look around. It’s nice to have a friend come see what I do in my spare time! 🙂 I hope you find the baking powder recipe useful and like it. Let me know after you try it.

  30. Linda Bale August 6, 2014 at 8:29 am #

    Hi Lori, thank you for the recipe. I may have missed it, but, how much of your baking powder do you use to one cup of flour for self raising flour? Thanks, Linda

    • Lori August 8, 2014 at 9:13 pm #

      Hi Linda, just use the baking powder normally, as called for in a recipe.

  31. Grammy January 1, 2015 at 6:23 am #

    I started making my own baking powder when we discovered our granddaughter has a sensitivity to corn. We have to avoid anything with corn or corn by-products (corn starch, corn syrup maltodextrin…). That stuff is in absolutely EVERYTHING, it seems. We even have to use a coffee grinder to make our own powdered sugar. 🙁

    I use homemade baking powder exclusively, and I’ve never noticed a problem even if the recipe specifies “double acting” baking powder.

    I DO add a touch of tapioca starch to keep it from clumping. Maybe my house is just too humid, but I got tired of breaking up those rock-hard little clumps that formed even though I keep it in an airtight jar.

    Seriously, what did women do before the internet made it so easy to share all this wonderful information with each other?!!!

Trackbacks/Pingbacks

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