I have no baking powder, what else can i use??!
Answers:
HOMEMADE SUBSTITUTE FOR BAKING POWDER
2 tbsp!. cream of tartar
1 tbsp!. baking soda
1 tbsp!. cornstarch
Sift together!. Store in airtight container!. One teaspoon of this is equal to 1 teaspoon store bought baking powder!.
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2 tbsp!. cream of tartar
1 tbsp!. baking soda
1 tbsp!. cornstarch
Sift together!. Store in airtight container!. One teaspoon of this is equal to 1 teaspoon store bought baking powder!.
Www@FoodAQ@Com
If the recipe calls for a tablespoon of baking powder, then you can use a teaspoon of baking soda with two teaspoons of concentrated lemon or lime juice!. Put the juice in with the liquid ingredients!.
ADDITIONAL: People keep telling you to use cream of tartar, and it is true that baking powder contains cream of tartar, but I am assuming that, like most people, you don't have cream of tartar on hand!. However, you probably have lemon or lime juice available to you!.
Baking powder consists of an acid, an alkaline and a neutral filler!. The cream of tartar is the acid, the baking soda is the alkaline and some type of starch (usually corn) is the filler in baking powder!. The filler is mostly there to keep the mixture from lumping up during storage and the baking soda from absorbing moisture, so it isn't really necessary to include as part of your recipe if making fresh baking powder!. If you have an acid, like a citric juice, then you can replace the cream of tartar with that!. However, since the baking soda is activated in part by moisture, then you should keep the juice from interacting with the baking soda until the liquids in the recipe are added!. That's why I instructed you to place the juice in with the liquids!.Www@FoodAQ@Com
ADDITIONAL: People keep telling you to use cream of tartar, and it is true that baking powder contains cream of tartar, but I am assuming that, like most people, you don't have cream of tartar on hand!. However, you probably have lemon or lime juice available to you!.
Baking powder consists of an acid, an alkaline and a neutral filler!. The cream of tartar is the acid, the baking soda is the alkaline and some type of starch (usually corn) is the filler in baking powder!. The filler is mostly there to keep the mixture from lumping up during storage and the baking soda from absorbing moisture, so it isn't really necessary to include as part of your recipe if making fresh baking powder!. If you have an acid, like a citric juice, then you can replace the cream of tartar with that!. However, since the baking soda is activated in part by moisture, then you should keep the juice from interacting with the baking soda until the liquids in the recipe are added!. That's why I instructed you to place the juice in with the liquids!.Www@FoodAQ@Com
To make one teaspoon use 1/2 teaspoon of cream of tarter and 1/4 teaspoon of baking soda!.Www@FoodAQ@Com