Baking powder is a dry chemical leavening agent, which, when combined with moisture, releases carbon dioxide gas into batters and doughs. This gas production causes baked goods to rise and achieve a light and porous structure. Baking powder contains a combination of an acid (usually cream of tartar) and an alkali (typically baking soda). It’s crucial in recipes where an acidic component isn’t present, and the rise is needed. Most commercially available baking powders are “double-acting,” meaning they produce gas in two stages: once when mixed with liquid and again when exposed to heat.
Nutritional Information (per 100g):
- Calories: ~53 kcal
- Protein: ~0.1g
- Carbohydrates: ~27g
- Sugars: ~0g
- Fat: ~0.2g
- Sodium: ~10,000-13,000mg (varies greatly by brand and specific formulation)
- Potassium: ~~124mg
(Note: Nutritional values can vary based on brand and specific formulation.)
Ingredients:
- Sodium bicarbonate (baking soda)
- Acid (commonly cream of tartar or monocalcium phosphate)
- Starch (often cornstarch, used to keep the ingredients separate and dry)
How to Use: For baking: Add to recipes as directed to allow baked goods to rise. Ensure even distribution throughout the dry ingredients by sifting or whisking.
Recipe Idea – Baking Powder Biscuits: Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/3 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions:
- Preheat oven to 450°F (230°C).
- In a large bowl, combine flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually stir in milk until a soft dough forms.
- Turn the dough out onto a floured surface and knead gently a few times.
- Roll out to a 1-inch thickness and cut out biscuits using a round cutter.
- Place biscuits on a baking sheet and bake for 10-12 minutes or until golden brown.
Diets it fits into:
- Vegetarian
- Vegan (if no animal-derived ingredients are present, but always check labels)
- Gluten-free (by itself, but always check for cross-contamination and specific product formulations)
Note: Overusing baking powder can give baked goods a metallic or soapy taste. Always measure accurately and check the expiration date, as old baking powder may lose its efficacy.
