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

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**.

- 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).

- 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.

- **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.

- **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.

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