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Old 09-21-2013, 11:22 AM   #1
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Baking powder substitution

I didn't know I was out of baking powder as apparently my DH thought my baking powder was baking soda which he needed for a project. I was in the middle of cooking and knew that baking powder was a mixture of baking soda and cream of tartar. So I guessed the ratio. I was really surprised at how much rise I got. Haven't been to the store yet and again needed baking powder so I used the same ratio and my cinnamon rolls raised quite nicely.

Afterwards I decide to go to the web and google it. I have been doing it backwards. From what I read it is 2 parts cream of tartar to 1 part baking soda. I was doing the exact ratio but opposite. Oops.

But it still worked. I will be honest I think it rose better with this combo than real baking powder.
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Old 09-21-2013, 12:48 PM   #2
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Thanks Anita what a great tip.

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Old 09-21-2013, 01:02 PM   #3
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Hmm...thanks for letting us know...never too many tips for baking
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Old 09-21-2013, 01:33 PM   #4
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you can also use vinegar or citric acid and baking soda. the cream of tartar is a little easier to use than the vinegar, but it's also all carb. about a half gram per quarter teaspoon, so not a huge deal, since baking powder has carbs too.

the citric acid and baking soda is the least carby from what I can figure out. I used to use that in my flax muffins till I decided I didn't need a leavener at all.
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