Homemade Baking Powder

Three pantry staples, one quick mix, and you’ll never run out of baking powder again. This homemade version uses baking soda, cream of tartar, and cornstarch in a simple ratio that works as a direct 1:1 substitute for store-bought.

The big advantage? It’s aluminum-free. Commercial baking powders often contain sodium aluminum sulfate, which can leave a metallic aftertaste in delicate baked goods like biscuits and scones. This version tastes cleaner.

The cornstarch prevents the baking soda and cream of tartar from reacting prematurely by absorbing moisture. Without it, your baking powder would lose its potency in storage.

Pro Tips

• Store in a tightly sealed jar away from heat and moisture. It’ll keep its potency for several months.
• This is a single-acting baking powder, meaning it activates on contact with liquid. Get your batter into the oven quickly after mixing for maximum rise.
• To test if your homemade powder is still active, drop a teaspoon into hot water. It should fizz vigorously. If the reaction is weak, make a fresh batch.
• Sift the three ingredients together several times to ensure an even blend. Clumps of baking soda will leave bitter spots in your baking.