@robbybenson · Rob Benson
Saved 2026-05-15 · Posted 2025-08-20 · Status: New
You never need to buy baking powder again. It’s just baking soda and cream of tartar, both with an indefinite shelf life.
Store-bought baking powder loses strength in 3–6 months once opened, even faster in humid climates.
Cornstarch can be added as a buffer to absorb moisture and keep the mix stable, but it’s optional. It also stores indefinitely if kept dry.
At home you can make it fresh: one part baking soda to two parts cream of tartar. They react when wet and give you the rise you need for bread, biscuits, pancakes, and quickbreads.
We’ve used this method for years in our bakery. No fillers, no loss of potency, and long-term reliable ingredients you should be stocking.
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Comments (15)
Since cornstarch is typically GMO and nasty, arrowroot powder is a better alternative! I have made my own baking powder for years now
Bob’s Red Mill baking soda is a much better choice for consumption. The A&H is too industrially derived and is more suitable as a laundry or cleaning agent.
For those asking how much corn starch (or arrowroot) to use, it would be one part. So if your recipe calls for 1 teaspoon baking powder, you would sub 1/2 teaspoon cream of tartar and 1/4 teaspoon EACH of baking soda and starch. If making a larger batch to have on have, you could do 1/4 cup cream of tartar and 2 Tablespoons EACH baking soda and the starch.
bro said 6 7 for the algorithm, he even did the hands 😭
I have used the combination of baking soda( bicarbonate of soda in the UK) and cream of tartar since I found that in a farmhouse recipe book that i had in the 1970s. The scones and cakes made since then have been light and the cheese scones are the best I have tasted anywhere.
Yes, baking soda can lose its effectiveness over time, but it doesn't truly "go bad" in the sense of becoming unsafe to use. It essentially loses its leavening power, meaning it won't create as much lift in baked goods.
Here's a more detailed explanation:
Loss of potency:
Baking soda, or sodium bicarbonate, reacts with acids to produce carbon dioxide, which is what makes baked goods rise. Over time, especially when exposed to air and moisture, it can react with these elements and lose its ability to efficiently produce that leavening action.
Shelf life:
Unopened, baking soda typically lasts for 2-3 years. Once opened, it's best to use it within 6 months to a year.
Testing effectiveness:
A simple test involves mixing a small amount of baking soda with vinegar or lemon juice. If it fizzes vigorously, it's still potent. If it fizzes weakly or not at all, it's time for a new box.
Safe for other uses:
Even if it's past its prime for baking, baking soda is still safe to use for cleaning, deodorizing, and other household tasks.
I had a daycare child that had eczema, we had to take all corn based stuff out of her diet, baking powder was one of them. This is how we had to make up for it in baked goods. This was 20+ years ago. Yes, when we took corn based items out of her diet, her skin and attitude changed.
So what do I use if i'm vegan and can't use cream of tat
As long as it fizzes when added to water, baking powder is still good to use.
I do this when I run out of baking powder but why you talking like baking powder is hella expensive or hard to find? So buy these other two or three ingredients instead of one 😂😂😂
Wow! Right on, Thank you.
Thank
Why do some recipes require both baking powder and baking soda?
Where do you get Cream of tartaria in larger volume?
Thanks for the tips!