Leavening Agents
Baking Powder
A chemical leavening agent containing baking soda and an acid, activated by moisture and heat to create rise.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 230 | 8.1 | 243 |
| ¾ cup | 173 | 6.1 | 182 |
| ⅔ cup | 153 | 5.4 | 162 |
| ½ cup | 115 | 4.1 | 122 |
| ⅓ cup | 77 | 2.7 | 81 |
| ¼ cup | 58 | 2.0 | 61 |
| 1 tbsp | 14 | 0.5 | 14 |
| 1 tsp | 4.8 | 0.2 | 4.8 |
1 teaspoon per cup of flour is standard for most recipes. Double-acting is the most common type.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories53
Protein0g
Carbohydrates27.7g
Fat0g
Sodium10600mg
History
Modern baking powder was invented in the 1840s by English chemist Alfred Bird for his wife who was allergic to yeast. The double-acting variety, which releases gas twice (when wet and when hot), was developed in the 1880s and revolutionized home baking by making quick breads accessible to all.
Baking Tips
- 1Check expiration date — old powder loses potency
- 21 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar
- 3Double-acting is standard in most recipes
- 4Store airtight to prevent moisture absorption
Storage
How to Store
Airtight container in cool, dry place
Shelf Life: 6-12 months