Making baking powder substitute with baking soda and powdered citric acid The 2019 Stack Overflow Developer Survey Results Are In Announcing the arrival of Valued Associate #679: Cesar Manara Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)If I can't find baking soda or baking powder, what should I do?How do I make a “baking powder” substitute in a pinchHow do I make a “baking powder” substitute in a pinchalternative leavening agents other than baking powder, and their ratios of substitutionCan I substitute baking soda for kansui powder?If I can't find baking soda or baking powder, what should I do?Adjusting baking powder to work with almond milkCan I store dry ingredients (flour, baking powder, baking soda, etc) together?Baking soda as a substitute for baking powderCan I replace baking soda with bread flour in a cake recipe that already has baking powder?How can I tell if this is baking soda or powder?How to get intended taste using baking powder instead of acid + baking soda?
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Making baking powder substitute with baking soda and powdered citric acid
The 2019 Stack Overflow Developer Survey Results Are In
Announcing the arrival of Valued Associate #679: Cesar Manara
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)If I can't find baking soda or baking powder, what should I do?How do I make a “baking powder” substitute in a pinchHow do I make a “baking powder” substitute in a pinchalternative leavening agents other than baking powder, and their ratios of substitutionCan I substitute baking soda for kansui powder?If I can't find baking soda or baking powder, what should I do?Adjusting baking powder to work with almond milkCan I store dry ingredients (flour, baking powder, baking soda, etc) together?Baking soda as a substitute for baking powderCan I replace baking soda with bread flour in a cake recipe that already has baking powder?How can I tell if this is baking soda or powder?How to get intended taste using baking powder instead of acid + baking soda?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?
substitutions baking-powder
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
add a comment |
I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?
substitutions baking-powder
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
2
I'm sure you know the difference between single and double action baking powder, but I just want to be sure that you know this substitution will approximate single action baking powder.
– Jolenealaska♦
Sep 5 '14 at 17:53
add a comment |
I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?
substitutions baking-powder
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?
substitutions baking-powder
substitutions baking-powder
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
edited Feb 18 '15 at 19:23
Cascabel♦
52.8k16148268
52.8k16148268
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
asked Sep 5 '14 at 16:36
Steven RumbalskiSteven Rumbalski
3871311
3871311
2
I'm sure you know the difference between single and double action baking powder, but I just want to be sure that you know this substitution will approximate single action baking powder.
– Jolenealaska♦
Sep 5 '14 at 17:53
add a comment |
2
I'm sure you know the difference between single and double action baking powder, but I just want to be sure that you know this substitution will approximate single action baking powder.
– Jolenealaska♦
Sep 5 '14 at 17:53
2
2
I'm sure you know the difference between single and double action baking powder, but I just want to be sure that you know this substitution will approximate single action baking powder.
– Jolenealaska♦
Sep 5 '14 at 17:53
I'm sure you know the difference between single and double action baking powder, but I just want to be sure that you know this substitution will approximate single action baking powder.
– Jolenealaska♦
Sep 5 '14 at 17:53
add a comment |
2 Answers
2
active
oldest
votes
Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture.
That should work. Let us know!
EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully, he'll realize, or see this. That substitution will approximate single action baking powder, so don't dilly-dally before cooking! (Difference Between Double and Single Action Baking Powder)
2nd EDIT: Just to be extra confident, I compared the reaction (according to the method of David Lebovitz) of 1/4 tsp of my recommended mixture with boiling water and 1/2 tsp of new Rumford Baking Powder with boiling water. The results seemed identical.
3rd EDIT: I actually found this question pretty intriguing. While I could find plenty of evidence that it should work (including my own little water experiment), I couldn't find anything definitive that said it does work.
Well, it just so happens that I had some cream in the fridge, and I have been meaning to try America's Test Kitchen's cream biscuits. With nothing in them but flour, sugar, baking powder, salt and cream; they should be perfect for comparing real baking powder with the substitution.
SO:
I made biscuits.
They taste as identical as they look. (pretty yummy too)
I can now say with authority, the substitution works. 1 tsp fresh Rumford Brand Baking Powder = 1/2 tsp of a mixture of 1 tsp baking soda and 1/2 tsp citric acid.
edited Mar 9 '17 at 17:30
Community♦
1
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
1
Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder.
– Steven Rumbalski
Sep 6 '14 at 19:40
I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny?
– user30909
Dec 13 '14 at 14:49
It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder.
– Jolenealaska♦
Dec 13 '14 at 14:59
@StevenRumbalski Great to hear! I LOVE "Your advice worked" responses! They make my day. You're very welcome. :)
– Jolenealaska♦
Dec 13 '14 at 15:01
It won't make them taste funny. The citric acid is used up by the reaction with the baking soda.
– Steven Rumbalski
Dec 13 '14 at 15:01
add a comment |
Wow she done so much work to figure that out ..this mixture was great for my tiger bread i had everything in but forgot to pick up yeast and seen baking soda and acid of some type eg vinegar x buttermilk or lemon juice wirh the baking powder would do the job i had no lemons nor buttermilk but have a big bag of Citrix acid in my beermaking kit so i came to check if it could be used instead the whole family said i was mad but it turned out to be perfect but wouldn't have happned without the hard work of this lady shes a great person well done Joelene thank you so very very much my lot would have had no bread with there soup tonight only for you live from Ireland
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture.
That should work. Let us know!
EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully, he'll realize, or see this. That substitution will approximate single action baking powder, so don't dilly-dally before cooking! (Difference Between Double and Single Action Baking Powder)
2nd EDIT: Just to be extra confident, I compared the reaction (according to the method of David Lebovitz) of 1/4 tsp of my recommended mixture with boiling water and 1/2 tsp of new Rumford Baking Powder with boiling water. The results seemed identical.
3rd EDIT: I actually found this question pretty intriguing. While I could find plenty of evidence that it should work (including my own little water experiment), I couldn't find anything definitive that said it does work.
Well, it just so happens that I had some cream in the fridge, and I have been meaning to try America's Test Kitchen's cream biscuits. With nothing in them but flour, sugar, baking powder, salt and cream; they should be perfect for comparing real baking powder with the substitution.
SO:
I made biscuits.
They taste as identical as they look. (pretty yummy too)
I can now say with authority, the substitution works. 1 tsp fresh Rumford Brand Baking Powder = 1/2 tsp of a mixture of 1 tsp baking soda and 1/2 tsp citric acid.
edited Mar 9 '17 at 17:30
Community♦
1
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
1
Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder.
– Steven Rumbalski
Sep 6 '14 at 19:40
I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny?
– user30909
Dec 13 '14 at 14:49
It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder.
– Jolenealaska♦
Dec 13 '14 at 14:59
@StevenRumbalski Great to hear! I LOVE "Your advice worked" responses! They make my day. You're very welcome. :)
– Jolenealaska♦
Dec 13 '14 at 15:01
It won't make them taste funny. The citric acid is used up by the reaction with the baking soda.
– Steven Rumbalski
Dec 13 '14 at 15:01
add a comment |
Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture.
That should work. Let us know!
EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully, he'll realize, or see this. That substitution will approximate single action baking powder, so don't dilly-dally before cooking! (Difference Between Double and Single Action Baking Powder)
2nd EDIT: Just to be extra confident, I compared the reaction (according to the method of David Lebovitz) of 1/4 tsp of my recommended mixture with boiling water and 1/2 tsp of new Rumford Baking Powder with boiling water. The results seemed identical.
3rd EDIT: I actually found this question pretty intriguing. While I could find plenty of evidence that it should work (including my own little water experiment), I couldn't find anything definitive that said it does work.
Well, it just so happens that I had some cream in the fridge, and I have been meaning to try America's Test Kitchen's cream biscuits. With nothing in them but flour, sugar, baking powder, salt and cream; they should be perfect for comparing real baking powder with the substitution.
SO:
I made biscuits.
They taste as identical as they look. (pretty yummy too)
I can now say with authority, the substitution works. 1 tsp fresh Rumford Brand Baking Powder = 1/2 tsp of a mixture of 1 tsp baking soda and 1/2 tsp citric acid.
edited Mar 9 '17 at 17:30
Community♦
1
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
1
Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder.
– Steven Rumbalski
Sep 6 '14 at 19:40
I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny?
– user30909
Dec 13 '14 at 14:49
It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder.
– Jolenealaska♦
Dec 13 '14 at 14:59
@StevenRumbalski Great to hear! I LOVE "Your advice worked" responses! They make my day. You're very welcome. :)
– Jolenealaska♦
Dec 13 '14 at 15:01
It won't make them taste funny. The citric acid is used up by the reaction with the baking soda.
– Steven Rumbalski
Dec 13 '14 at 15:01
add a comment |
Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture.
That should work. Let us know!
EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully, he'll realize, or see this. That substitution will approximate single action baking powder, so don't dilly-dally before cooking! (Difference Between Double and Single Action Baking Powder)
2nd EDIT: Just to be extra confident, I compared the reaction (according to the method of David Lebovitz) of 1/4 tsp of my recommended mixture with boiling water and 1/2 tsp of new Rumford Baking Powder with boiling water. The results seemed identical.
3rd EDIT: I actually found this question pretty intriguing. While I could find plenty of evidence that it should work (including my own little water experiment), I couldn't find anything definitive that said it does work.
Well, it just so happens that I had some cream in the fridge, and I have been meaning to try America's Test Kitchen's cream biscuits. With nothing in them but flour, sugar, baking powder, salt and cream; they should be perfect for comparing real baking powder with the substitution.
SO:
I made biscuits.
They taste as identical as they look. (pretty yummy too)
I can now say with authority, the substitution works. 1 tsp fresh Rumford Brand Baking Powder = 1/2 tsp of a mixture of 1 tsp baking soda and 1/2 tsp citric acid.
edited Mar 9 '17 at 17:30
Community♦
1
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture.
That should work. Let us know!
EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully, he'll realize, or see this. That substitution will approximate single action baking powder, so don't dilly-dally before cooking! (Difference Between Double and Single Action Baking Powder)
2nd EDIT: Just to be extra confident, I compared the reaction (according to the method of David Lebovitz) of 1/4 tsp of my recommended mixture with boiling water and 1/2 tsp of new Rumford Baking Powder with boiling water. The results seemed identical.
3rd EDIT: I actually found this question pretty intriguing. While I could find plenty of evidence that it should work (including my own little water experiment), I couldn't find anything definitive that said it does work.
Well, it just so happens that I had some cream in the fridge, and I have been meaning to try America's Test Kitchen's cream biscuits. With nothing in them but flour, sugar, baking powder, salt and cream; they should be perfect for comparing real baking powder with the substitution.
SO:
I made biscuits.
They taste as identical as they look. (pretty yummy too)
I can now say with authority, the substitution works. 1 tsp fresh Rumford Brand Baking Powder = 1/2 tsp of a mixture of 1 tsp baking soda and 1/2 tsp citric acid.
edited Mar 9 '17 at 17:30
Community♦
1
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
1
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
answered Sep 5 '14 at 17:02
Jolenealaska♦Jolenealaska
50.9k20160285
50.9k20160285
1
Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder.
– Steven Rumbalski
Sep 6 '14 at 19:40
I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny?
– user30909
Dec 13 '14 at 14:49
It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder.
– Jolenealaska♦
Dec 13 '14 at 14:59
@StevenRumbalski Great to hear! I LOVE "Your advice worked" responses! They make my day. You're very welcome. :)
– Jolenealaska♦
Dec 13 '14 at 15:01
It won't make them taste funny. The citric acid is used up by the reaction with the baking soda.
– Steven Rumbalski
Dec 13 '14 at 15:01
add a comment |
1
Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder.
– Steven Rumbalski
Sep 6 '14 at 19:40
I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny?
– user30909
Dec 13 '14 at 14:49
It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder.
– Jolenealaska♦
Dec 13 '14 at 14:59
@StevenRumbalski Great to hear! I LOVE "Your advice worked" responses! They make my day. You're very welcome. :)
– Jolenealaska♦
Dec 13 '14 at 15:01
It won't make them taste funny. The citric acid is used up by the reaction with the baking soda.
– Steven Rumbalski
Dec 13 '14 at 15:01
1
1
Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder.
– Steven Rumbalski
Sep 6 '14 at 19:40
Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder.
– Steven Rumbalski
Sep 6 '14 at 19:40
I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny?
– user30909
Dec 13 '14 at 14:49
I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny?
– user30909
Dec 13 '14 at 14:49
It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder.
– Jolenealaska♦
Dec 13 '14 at 14:59
It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder.
– Jolenealaska♦
Dec 13 '14 at 14:59
@StevenRumbalski Great to hear! I LOVE "Your advice worked" responses! They make my day. You're very welcome. :)
– Jolenealaska♦
Dec 13 '14 at 15:01
@StevenRumbalski Great to hear! I LOVE "Your advice worked" responses! They make my day. You're very welcome. :)
– Jolenealaska♦
Dec 13 '14 at 15:01
It won't make them taste funny. The citric acid is used up by the reaction with the baking soda.
– Steven Rumbalski
Dec 13 '14 at 15:01
It won't make them taste funny. The citric acid is used up by the reaction with the baking soda.
– Steven Rumbalski
Dec 13 '14 at 15:01
add a comment |
Wow she done so much work to figure that out ..this mixture was great for my tiger bread i had everything in but forgot to pick up yeast and seen baking soda and acid of some type eg vinegar x buttermilk or lemon juice wirh the baking powder would do the job i had no lemons nor buttermilk but have a big bag of Citrix acid in my beermaking kit so i came to check if it could be used instead the whole family said i was mad but it turned out to be perfect but wouldn't have happned without the hard work of this lady shes a great person well done Joelene thank you so very very much my lot would have had no bread with there soup tonight only for you live from Ireland
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Wow she done so much work to figure that out ..this mixture was great for my tiger bread i had everything in but forgot to pick up yeast and seen baking soda and acid of some type eg vinegar x buttermilk or lemon juice wirh the baking powder would do the job i had no lemons nor buttermilk but have a big bag of Citrix acid in my beermaking kit so i came to check if it could be used instead the whole family said i was mad but it turned out to be perfect but wouldn't have happned without the hard work of this lady shes a great person well done Joelene thank you so very very much my lot would have had no bread with there soup tonight only for you live from Ireland
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Wow she done so much work to figure that out ..this mixture was great for my tiger bread i had everything in but forgot to pick up yeast and seen baking soda and acid of some type eg vinegar x buttermilk or lemon juice wirh the baking powder would do the job i had no lemons nor buttermilk but have a big bag of Citrix acid in my beermaking kit so i came to check if it could be used instead the whole family said i was mad but it turned out to be perfect but wouldn't have happned without the hard work of this lady shes a great person well done Joelene thank you so very very much my lot would have had no bread with there soup tonight only for you live from Ireland
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Wow she done so much work to figure that out ..this mixture was great for my tiger bread i had everything in but forgot to pick up yeast and seen baking soda and acid of some type eg vinegar x buttermilk or lemon juice wirh the baking powder would do the job i had no lemons nor buttermilk but have a big bag of Citrix acid in my beermaking kit so i came to check if it could be used instead the whole family said i was mad but it turned out to be perfect but wouldn't have happned without the hard work of this lady shes a great person well done Joelene thank you so very very much my lot would have had no bread with there soup tonight only for you live from Ireland
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
answered 48 mins ago
Catherine DonoghueCatherine Donoghue
1
1
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Catherine Donoghue is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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I'm sure you know the difference between single and double action baking powder, but I just want to be sure that you know this substitution will approximate single action baking powder.
– Jolenealaska♦
Sep 5 '14 at 17:53