Skip to main content
Epicurious
Bon Appétit

Homemade Baking Powder

By Scott Peacock

4.4

(6)

Why would you make your own baking powder? "Because it tastes better," says Chef Peacock. By making your own, you're avoiding the chemicals and preservatives that go into commercial baking powder. Peacock has been making baking powder for almost 20 years, since legendary southern cook (and Peacock's dear friend) Edna Lewis turned him on to the homemade stuff.

Test-kitchen tip:

Homemade Baking Powder may clump after it has been stored, so be sure to resift before using. Use in the same proportions as commercial baking powder.

Recipe information

  • Yield

    Makes about 1/3 cup

Ingredients

1/4 cup of cream of tartar
2 tablespoons baking soda

Preparation

  1. Step 1

    Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through fine strainer 3 times into small bowl.

  2. Do Ahead

    Step 2

    Can be made 4 weeks ahead. Store airtight at room temperature.

TagsNut FreeGluten FreeDairy FreeVeganVegetarianBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.