Here are some substitutes to reach for in times of cookie crisis.
. Cream of tartar, a.k.a. potassium bitartrate, is a powdered acid. You can pair it with baking soda and cornstarch to yield a similar reaction as baking powder.Whisk it all together and there you have it, folks: your very own baking powder. A teaspoon of this mixture is equivalent to 1 tsp. baking powder. Feel free to scale this recipe to make a big batch and store in an airtight container for future use as the reaction won’t occur until you introduce a liquid to the mix.
, or omit it entirely and use just the combination of baking soda and cream of tartar as a substitute for baking powder. Without a stabilizer as a buffer, the baking soda and cream of tartar will slowly begin to react with one another. That reaction will speed up exponentially once any liquid is added, so you’ll want to get your batter into the oven ASAP.
To substitute cream of tartar and baking soda for baking powder, use a 2:1 ratio of cream of tartar to baking soda, using a quarter the amount of baking soda to powder. If your recipe calls for 1 tsp. baking powder, substituteFrontier Co-op Cream of Tartar, 3.52 OunceSince baking powder is baking soda with an acid and a stabilizer added, one of the best substitutions for baking powder is to use baking soda plus an acidic ingredient, such as plain yogurt, buttermilk, lemon juice, or vinegar.
Here’s how to do it: Mix the baking soda into the dry ingredients and the acid of your choice into the wet ingredients. Once your batter is combined, get it into the oven ASAP, as the reaction will start immediately. Remember that baking soda is stronger than baking powder, so you’ll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use.
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