Vegan Substitute for Baking Powder: Quick DIY Blend

This vegan substitute for baking powder is a quick, dry blend of baking soda, cream of tartar, and a little cornstarch. It provides the lift baking powder gives cakes, muffins, and quick breads, and the small batch is easy to mix right before baking.

Ingredients

1 teaspoon (5 g) baking soda
2 teaspoons (6 g) cream of tartar
1 teaspoon (2.5 g) cornstarch, also called cornflour in some countries

Instructions

Measure the baking soda, cream of tartar, and cornstarch into a clean, completely dry bowl. Level each spoonful so the proportions stay consistent; an extra-heavy scoop of baking soda can leave a bitter, soapy taste.
Whisk for about 30 seconds, breaking up any small lumps, until the blend looks uniform. If the cream of tartar or cornstarch is clumpy, sift the ingredients together instead.
Use the mixture straight away, measuring it by volume in place of baking powder in your recipe. This batch makes 4 teaspoons, or four 1-teaspoon portions. Stir it evenly into the dry ingredients before adding wet ingredients.

Tips

Keep the ratio steady. For every 1 teaspoon of baking powder called for, use 1 teaspoon of this blend. That portion contains 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon cornstarch. Do not replace baking powder with an equal amount of baking soda alone; soda is more concentrated and needs an acid to react.
Use dry tools and ingredients. Moisture can start the acid-base reaction before the blend reaches the batter. Dry the bowl and measuring spoons, and avoid scooping with a damp spoon or storing the mix near steam from the stove.
Mix it into the dry ingredients. Distributing the blend through the flour helps avoid concentrated pockets, which can taste sharp or soapy. Once the wet and dry mixtures meet, get the batter into the oven promptly.
Make only what you need. The cornstarch helps keep the blend free-flowing, but it does not make homemade powder as shelf-stable as a commercial product. The most dependable lift comes from preparing a fresh batch for the recipe you are making.

Serving Suggestions

This is a baking ingredient rather than a finished dish, so use it wherever a recipe needs baking powder for a quick rise. It works in many vegan pancakes, waffles, muffins, biscuits, and quick breads, provided the recipe calls for baking powder and has enough liquid to bring the ingredients together. Fold the blend into the dry ingredients with the flour, sugar, and any spices, then combine with the wet ingredients just until mixed.

For a straightforward example, if a muffin recipe calls for 2 teaspoons of baking powder, use 2 teaspoons of this substitute. The batch above makes 4 teaspoons, so you can use half in that recipe and reserve the rest only if you can keep it dry and airtight. If a recipe calls for a large amount of baking powder, make a larger fresh batch in the same proportions rather than changing the ratio.

It can also be used in savory bakes such as drop biscuits or quick breads. The mild tang from cream of tartar is generally not noticeable at these proportions, but it may be more apparent in a very plain batter. Choose a recipe with compatible flavors, and avoid sprinkling the blend over finished food: it is designed to be mixed into batter and baked, not eaten as a topping.

Variations

Without cornstarch: If you are using the mixture immediately, you can leave out the cornstarch. Combine 1/4 teaspoon (about 1.25 g) baking soda with 1/2 teaspoon (about 1.5 g) cream of tartar for each teaspoon of baking powder needed. The resulting measure is about 3/4 teaspoon, so measure the ingredients directly into the dry ingredients rather than assuming the final volume is one teaspoon. The cornstarch in the main recipe fills out the measure and helps keep a stored blend loose; it is not the leavener.

For a larger batch: Multiply all three ingredients by the same amount. For 1 tablespoon (15 ml) of blend, combine 3/4 teaspoon (about 3.75 g) baking soda, 1 1/2 teaspoons (about 4.5 g) cream of tartar, and 3/4 teaspoon (about 1.9 g) cornstarch. Whisk thoroughly and measure the finished mixture as you would baking powder. Make just enough for the recipe if you bake infrequently.

If you do not have cream of tartar: A liquid acid such as lemon juice or vinegar can react with baking soda, but it is not a direct dry-blend replacement. It only works when the recipe can accommodate the added liquid and has enough baking soda in the right proportion. A recipe written for baking powder may not have either, so use a recipe specifically developed for that acid-and-soda combination rather than adding vinegar or lemon juice by guesswork.

For packaged convenience: Many commercial baking powders are made from ingredients suitable for vegan cooking, but check the package if you need to avoid a particular ingredient. Some formulas use different starches or acid salts. This homemade blend uses cornstarch; a compatible arrowroot starch can be used in its place, though it may make the blend slightly different in texture. Neither starch supplies the rising action.

Storage and Reheating

For the best result, use the blend as soon as you make it. If you have extra, transfer it to a small airtight container and store it in a cool, dry cupboard for up to 2 weeks. Label the container with the ingredients and date, and keep it away from the sink, dishwasher, and stove. Discard it if it gets damp, forms hard clumps, or no longer seems fresh; a homemade blend can lose strength sooner than commercial baking powder because it is not formulated for long storage.

There is no reheating step for this dry substitute. Do not heat it on its own or add it to a hot liquid for storage; moisture can trigger the reaction and use up some of its lift before baking. For baked goods made with it, follow the storage directions for the particular recipe. Plain muffins and quick breads are commonly kept covered at room temperature for a short period, while baked goods with perishable fillings or toppings should be refrigerated within 2 hours and generally used within 3 to 4 days. Reheat a finished item only as its recipe recommends.

Frequently Asked Questions

Is baking powder usually vegan?
Often, yes. Baking powder commonly contains baking soda, one or more food acids, and a starch, but brands and formulas vary. Read the ingredient label if you need to verify a product, especially when avoiding a specific starch or additive. This recipe makes a vegan-friendly substitute from baking soda, cream of tartar, and cornstarch.

Can I use this in any recipe that calls for baking powder?
It is a practical one-for-one substitute by volume in many standard bakes, but it may not behave exactly like commercial double-acting baking powder. This blend begins reacting when it gets wet, so recipes that need a long wait before baking or rely on a particular commercial formula may rise differently. For the most predictable results, mix the batter and bake it promptly.

Why is cornstarch included?
Cornstarch keeps the dry ingredients flowing and makes the blend easier to measure and store. It is not essential for the chemical reaction. If you are mixing a single-use portion, you can omit it and combine the baking soda and cream of tartar directly, using the amounts in the variation above.

Can I use baking soda by itself instead?
No, not as a direct replacement. Baking soda needs an acid in the batter to create the gas that helps baked goods rise. Baking powder contains both a base and an acid, which is why this blend includes baking soda and cream of tartar. Too much soda or too little acid can also leave an unpleasant aftertaste.

Can I use vinegar or lemon juice instead of cream of tartar?
Only when the recipe is written to use a liquid acid with baking soda. Vinegar and lemon juice add liquid and flavor, and they cannot simply be stirred into a jar of dry substitute. Follow a recipe with a specified amount of acid and soda; otherwise, use cream of tartar or choose a commercial baking powder.

How can I tell whether an older batch still works?
If the blend has been stored for a while, a small pinch stirred into warm water should fizz. Little or no fizz suggests that it has lost strength, so make a fresh batch rather than risking a flat bake. This quick check consumes the sample; do not return it to the storage container.

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