Baking powder is a chemical leavening agent used in baking to help doughs and batters rise. It is a dry mixture of a base (baking soda – sodium bicarbonate), an acid (cream of tartar or sodium aluminum sulfate), and a moisture-absorbing agent (cornstarch or potato starch). When mixed with liquid and heat, it releases carbon dioxide gas, which creates air bubbles and causes baked goods to expand and become light and fluffy.

Key Features of Baking Powder

1. Leavening Agent – Helps dough rise by producing carbon dioxide gas.
2. Double-Acting Formula – Most baking powders work in two stages: first when mixed with liquid and second when exposed to heat.
3. Odorless & Tasteless – Does not affect the flavor of baked goods.
4. Easy to Use – No additional acid required, unlike baking soda.
5. Common in Baking – Used in cakes, muffins, pancakes, cookies, and other baked products.
6. Shelf-Stable – Has a long shelf life when stored in a cool, dry place.
7. Available in Different Varieties – Aluminum-free, gluten-free, and organic options are available.