When you live a little farther from town, or just prefer making things from scratch, homemade baking powder makes sense! This homemade baking powder recipe only requires 3 ingredients and 30 seconds to make. It's aluminum-free, budget-friendly, and a great skill for anyone building a more self-sufficient kitchen, right up there with making homemade laundry powder detergent!
If you're anything like me, the only time you realize you're out of baking powder is when you've already committed to making something that definitely needs baking powder.
There you stand, apron on, bowl half-mixed, chickens staring through the window like tiny judgmental supervisors, wondering how this happened again. Luckily, homemade baking powder saves the day!
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Why Make Baking Powder From Scratch?
Homesteaders love things that pull double duty, and this recipe is exactly that. It's a cheap, reliable backup when the can runs empty and a way to cut out unnecessary additives.
Homemade baking powder is especially handy if you bake often, live in a rural area, or want to keep a simple, dependable pantry without relying so much on commercial products. Plus, it's always fresh, which means better rise in your biscuits, pancakes, and muffins!
Advantages of Homemade Baking Powder
Homemade baking powder is naturally aluminum-free, super fresh, and made with ingredients you actually recognize. It's cheaper than buying a can, gives you better control over what goes into your baked goods, and it saves you from those "I'm halfway through a recipe and out of baking powder" moments. Best of all, it fits right into a simple, self-reliant homestead kitchen - one more thing you can make yourself instead of buying it.
Ingredients & Substitutions
- Cream of tartar: Supplies the acid needed to activate the baking soda and create that leavening reaction.
- Baking soda: Provides the base that reacts with the acid to create carbon dioxide bubbles, giving baked goods their rise.
- Cornstarch: Absorbs moisture to keep the mixture dry and clump-free so the baking powder stays potent longer. Optional, but recommended!
*This recipe makes ½ cup of baking powder.
How to Make Homemade Baking Powder
- Whisk cream of tartar, baking soda, and cornstarch in a small bowl until combined.
- Add to an airtight container and store in a cool, dry location for up to one month.
Use exactly like store-bought baking powder. One teaspoon of homemade baking powder = one teaspoon of commercial baking powder.
Storage
Store in a cool, dry location such as a pantry or cupboard and use within a month. Store-bought baking powder lasts longer because it contains slow-acting acids and stabilizers that keep it potent. In contrast, homemade baking powder relies on fast-acting ingredients that lose strength more quickly.
FAQ
When stored in an air-tight container, homemade baking powder lasts 1 month.
Yes, homemade baking soda is aluminum-free.
Yes, cream of tartar is the acidic component that reacts with baking soda. Without it, you won't get a lift.
Yes! The Fridge-N-Freezer version is the same pure baking soda as the regular kind, so if the box is brand-new and still sealed, it works the same in homemade baking powder. (Don't use it once it's been in the fridge absorbing moisture.)
Pro Tips
- Always use fresh baking soda; if it's old or clumpy, it may not activate.
- Be sure to add cornstarch; it keeps the baking powder from clumping, especially helpful during humid weather.
- Make small batches; it stays potent for one month. After that, the rising power weakens.
- If you go through a lot of baking powder, feel free to double or triple this recipe as needed.
- To test if it's still effective, drop ½ teaspoon into a hot cup of water. Lots of bubbles mean it's ready for action.
More Homesteading Posts
Looking for other recipes like this? Try these:
Homemade Baking Powder Recipe
Equipment
Ingredients
- 2 tablespoon cream of tartar
- 1 tablespoon baking soda
- 1 tablespoon cornstarch (optional, but recommended)
Instructions
- Whisk cream of tartar, baking soda, and cornstarch in a small bowl until combined.
- Add to an airtight container and store in a cool, dry location for up to one month.
- Use exactly like store-bought baking powder. One teaspoon of homemade baking powder = one teaspoon of commercial baking powder.
Notes
- Always use fresh baking soda; if it's old or clumpy, it may not activate.
- Be sure to add cornstarch; it keeps the baking powder from clumping, especially helpful during humid weather.
- Make small batches; it stays potent for one month. After that, the rising power weakens.
- If you go through a lot of baking powder, feel free to double or triple this recipe.
- To test if it's still effective, drop ½ teaspoon into a hot cup of water. Lots of bubbles mean it's ready for action.
Hilda Sterner says
I hope you give this a recipe a try real soon!
Kelly Methey says
I love this! So simple and easy, so much healthier too!
Thanks Hilda, I learn so much from you and your blogs! ❤️
Hilda Sterner says
Thanks, Kelly! Next up, homemade detergent!