Baking soda and baking powder are two common staples in nearly every kitchen. Many recipes call for them in small amounts. Unless you are an avid baker, your box or can will likely expire before you finish using it. In this post, we’ll look at what these white substances do, how to use them, and how to substitute them.
Are Baking Soda and Baking Powder the Same Thing?
Before we go any further, let’s be clear on what these two items are. Spoiler alert! They are not the same thing. Baking soda is an alkaline powder also known as sodium bicarbonate (NaHCO3). Another name for it is bicarbonate of soda, and it comes from the processing of soda ash.
Soda ash is derived from trona, a sodium carbonate compound, which has been used for thousands of years to make things like glass, vessels, bread, and medicine. The largest deposits of trona are in Wyoming. It is estimated that they will provide us with more than 2,000 more years of products. So I think we’re good for awhile.
Baking powder is a combination of several ingredients: baking soda, an acid, and a moisture absorber. As you can see, baking powder is more than just baking soda. If you are looking to substitute it in a recipe, you will need to grab a few ingredients.
What Do Baking Soda and Baking Powder Do?
Ultimately, the purpose of both baking soda and baking powder is to help your baked goods soften and rise. They do this through the release of a gas, carbon dioxide (CO2), that helps create the tiny bubbles in the batter as it bakes. A substance that produces gas is a leavening agent. Because baking soda and baking powder are gas makers, they are leavening agents.
Gas, really? Yes, really. The kids and manchildren can have fun with this. 😉
Another common leavening agent is yeast, but that one is mostly for breads.
How Do Baking Soda and Baking Powder Work?
Baking soda needs an acidic ingredient added to the dish in order to create the chemical reaction that releases the CO2. Examples of acids are vinegar, citric acid, lemon juice, and cream of tartar. Without the addition of an acid, the recipe may be more yellow in color and have a soapy flavor. With the acid, the chemical reaction releases gas which forms bubbles in the batter.
Historical Baking Trivia: Clabber was once a common acid used in combination with baking soda. Raw milk naturally turns into clabber, a thick and tangy substance, over time. Pasteurized milk will NOT clabber; it just goes bad.
Baking powder was made from cream of tartar (tartaric acid), baking soda, and cornstarch. The cream of tartar is the acid component. The cornstarch is the moisture absorber. When added to a liquid, the baking powder starts the chemical reaction, releasing CO2. Since this happens right away, the batter must go in the oven quickly.
Modern-day baking powder is usually in the form of a double-acting baking powder. The double-acting baking powder contains both a short-acting and a long-acting acid. The long-acting acid is sodium aluminum sulfate, a substance that only reacts with the baking soda when heated. This allows bakers to have some extra time between adding the wet ingredients and putting their creation in the oven.
There was a time when sodium aluminum sulfate was used as the lone acid. The problems most people had with sodium aluminum sulfate were the taste and density of the cakes. The cakes set before the gas was released causing them to be denser and had a bitter aftertaste. The solution to these problems was to use a quick-acting acid, such as cream of tartar, in addition to the longer-acting sodium aluminum sulfate. The cream of tartar reacts with the baking soda when wet ingredients are introduced; whereas, the sodium aluminum sulfate reacts with baking soda when heat is introduced. Thus, the newer baking powder is double-acting.
Aluminum in Baking Powder
I know what you’re thinking. Wait, aluminum is in baking powder! Aluminum is a heavy metal. Isn’t that bad for you!? Though it is considered “safe” to be consumed in small quantities, I prefer to avoid as much consumption as possible. Several studies point to it as being a neurotoxic agent (harmful to your brain). It may also contribute to the development of Alzheimer’s disease.
You can purchase aluminum-free baking powder. It may cost a little more but, in my opinion, is worth it.
What Else Can I Lose Sleep Over – Bioengineered Ingredients
If you want to be extra clean, look for the Non-GMO Project Verified label. A lot of cornstarch powder is from GMO or bioengineered (BE) corn. If the package does not have any label about GMO, Non-GMO, or bioengineered ingredients you can check for a smartlabel on the product. This is a QR code that, when scanned with the camera on your smartphone, identifies required disclosures regarding bioengineered ingredients. You can also look for a phone number to call and ask the manufacturer about the ingredients.
How to Make Aluminum-Free Baking Powder
You can make your own baking powder. Aside from the baking soda, you will need cornstarch and cream of tartar.
Cornstarch is a starch derived from corn grain. If you are sensitive to corn, you can substitute with arrowroot powder. If you omit this optional ingredient, consider making this recipe only as you need it.
Cream of tartar is a product made from the acid left in wine barrels after the wine is made. It is also a white powder and can usually be found in the spices section of the grocery store.
Joe Mama’s Aluminum-Free Homemade Baking Powder
Yields: 1 tsp baking powder
- ½ tsp cream of tartar
- ¼ tsp baking soda
- ¼ tsp cornstarch or arrowroot powder
Mix ingredients together in a small bowl.
Storage and Use
Store homemade baking powder away from moisture. Exposure to liquid will start a chemical reaction, releasing the gas. Make sure your container is airtight and kept in a cool, dark, and dry place.
Remember that this recipe does NOT have the longer-acting aluminum compound. The chemical reaction will start to take place as soon as you add the wet ingredients. Once you mix the wet and dry ingredients together, put the batter in the oven.
Did My Baking Powder Go Bad?
Aside from checking the expiration date on the package, you can do a little home test. To check to see if your baking powder is still good, see if it still reacts. If you are testing homemade baking powder, you should see a bubbles form when added to water.
If you are testing double-acting baking powder, use cold water to test the short-acting acid. Then add hot water. You should see more bubbles if it is still good.
* References noted as hyperlinks throughout text. Additional references below:
- Becker, S. (2016). The essential home-ground flour book. Robert Rose.
- Cobb, V. (2016). Science experiments you can eat. Harper.
- Fallon, S. (2001). Nourishing traditions: The cookbook that challenges politically correct nutrition and the diet dictocrats. (2nd ed.). NewTrends Publishing Inc.
- General Mills, Inc. (1996). Betty Crocker’s new cookbook: Everything you need to know to cook. MacMillan.
- Winger, J. (2019). The prairie homestead cookbook: Simple recipes for heritage cooking in any Kitchen. Flatiron Books.
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