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  • Nutrition Basics
  • Ingredient Spotlight
  • Vitamins & Minerals
  • Gut Health

Baking Powder: How It Works, When to Use It, and Smart Substitutions

A double-acting leavener made from baking soda, dry acids, and starch—releasing CO₂ when wet and again in the oven for reliable lift.

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Baking Powder: How It Works, When to Use It, and Smart Substitutions
VeganImmunityHealthy FatsOrganic

What Is Baking Powder?

Baking powder is a **chemical leavener** typically made of **baking soda (sodium bicarbonate)**, one or more **dry acids** (e.g., monocalcium phosphate, SAPP, or sodium aluminum sulfate), and **starch** to keep it dry. Most modern baking powders are **double-acting**: they release gas once when mixed with moisture and **again with heat**.

Nutrition & Composition

- Not a meaningful source of calories or macros in typical amounts. - Contains **sodium**; large amounts can raise sodium content of recipes. - Some brands are **aluminum-free** (use SAPP instead of SAS).

Why Use Baking Powder?

- Provides **consistent rise** in cakes, muffins, pancakes, quick breads. - Works even in **low-acid batters** where baking soda alone would fail. - **Double-acting** design gives better oven spring and tender crumb.

Considerations

- **Too much** can cause soapy taste and tunnelled crumb. - Adds **sodium**; look for **low-sodium** or use part **baking soda + acid** when appropriate. - For those concerned about aluminum, choose **aluminum-free** labels.

How to Use, Store & Substitute

- **Typical dose:** about **1 to 1¼ tsp per cup (120 g) flour**; follow the recipe. - **Storage:** airtight, cool, dry. Mark the **open date**; best within **6 months**. - **Freshness test:** stir **½ tsp** into **¼ cup hot water**—**vigorous fizz = active**. - **Substitute:** for **1 tsp baking powder**, use **¼ tsp baking soda + ½ tsp cream of tartar** (plus **¼ tsp starch** if storing the mix). - Avoid swapping **baking soda** and **baking powder** 1:1; they’re not equivalent.

Summary

Baking powder is a convenient, double-acting leavener for reliable lift in quick bakes. Measure accurately, store dry, and test for freshness.
  • 1. Baking Powder

    baking powder – hemijski sredstvo za dizanje tijesta (obično soda bikarbona + suhe kiseline + skrob); najčešće dvostrukog djelovanja

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