The Forktionary Angle

Definition

A dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, used to increase the volume of baked goods.

Sensory Profile

TasteSalty, Slightly metallic (if raw)

TextureFine powder

AromaOdorless (dry), Slightly acidic (when wet)

AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tsp (4.6g)

Calories97 kcal

Total Fat0 g

Saturated Fat0 g

Trans Fat0 g

Cholesterol0 mg

Protein0.3 g

Total Carbohydrate27.9 g

Dietary Fiber1.2 g

Total Sugars0.1 g

Calcium0 mg

Iron0.81 mg

Potassium2 mg

Chef’s Secret

Always sift baking powder with dry ingredients to ensure even distribution and consistent rise.

Substitutions

Best Match

Baking Soda + Cream of Tartar

1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp baking powder

DIY fresh baking powder, provides equivalent leavening.

Baking Soda + Acidic Liquid

1/4 tsp baking soda + 1/2 cup buttermilk/yogurt/lemon juice (reduce other liquids) = 1 tsp baking powder

Works well in recipes already using acidic liquids.

Self-Rising Flour

1 cup self-rising flour = 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt

Only for recipes calling for self-rising flour, adjusts liquid and salt.

Whipped Egg Whites

N/A

Adds air for leavening, but changes texture significantly and is not vegan.

Buying Guide

Test freshness by mixing a spoonful with hot water; it should bubble vigorously.

Flavor Pairings

Cakes Muffins Pancakes Quick breads Biscuits.

Quantity Baking Powder

Sourcing & Taxonomy