Name: Homemade Baking Powder
Prep time: 3 min
Total time: 3 min
Yield: 1
Ingredients: 1 Tbsp Baking Soda; 2 Tbsp Cream of Tartar; 1 Tbsp Cornstarch or Arrowroot (Optional - See Notes)

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If you love baking and prepping pantry staples ahead of time, then you’ll be excited to know you can make your own homemade baking powder with just a few simple ingredients. Not only is this recipe quick and cost-effective, but it’s also shelf-stable.

Whether you’re preparing for off-grid living, building a long-term food storage pantry, or just want healthier homemade alternatives to store-bought products, this easy baking powder recipe is a must-have.

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Why Make Homemade Baking Powder?

Most store-bought baking powder contains added starches (like cornstarch) and stabilizers to help prevent clumping. While there’s nothing wrong with that, making your own ensures you:

Control the ingredients – especially if you’re avoiding GMO cornstarch or unnecessary additives.
Save money – pantry staples like baking soda and cream of tartar are inexpensive.
Always have some on hand – no more last-minute store runs!
Keep your pantry prep-friendly – easy to make in small or large batches depending on your needs.

Ingredients for Homemade Baking Powder

You only need two main ingredients, plus one optional one for storage stability:

1 part baking soda (the leavening agent)
2 parts cream of tartar (an acid that activates the baking soda)
1 part cornstarch or arrowroot powder (optional, helps keep it shelf-stable and clump-free)

How to Make Homemade Baking Powder

In a small bowl, mix together: 2 tablespoons cream of tartar, 1 tablespoon baking soda, 1 tablespoon cornstarch (optional)
Stir well to combine.
Store in an airtight container or glass jar in your pantry.

That’s it! You’ve got fresh, homemade baking powder ready for your next baking project.

Shelf Life of Homemade Baking Powder

If made without cornstarch, your baking powder will last about 1 month in an airtight container.
If made with cornstarch or arrowroot, it can last up to 6 months stored in a cool, dry pantry.

Tip: Always make sure your container is tightly sealed to keep out moisture.

How to Test if Baking Powder is Still Good

Over time, baking powder can lose its potency. To test if yours is still active:

Add ½ teaspoon of your baking powder to a small cup of hot water.
If it bubbles and fizzes immediately, it’s still good.
If nothing happens, it’s time to make a new batch.

Frequently Asked Questions

1. Can I make baking powder without cream of tartar?
Not exactly. Cream of tartar provides the acidity that activates baking soda. Without it, you’d just have baking soda. However, you can use lemon juice or vinegar as acid when baking, but that changes the recipe itself rather than making a shelf-stable powder.

2. Is homemade baking powder aluminum-free?
Yes! This recipe does not contain aluminum, unlike some commercial brands.

3. Can I substitute arrowroot for cornstarch?
Absolutely. Arrowroot powder works just as well and is a great option if you want to avoid corn-based products.

4. Is homemade baking powder gluten-free?
Yes! All the ingredients (baking soda, cream of tartar, and cornstarch or arrowroot) are naturally gluten-free.

5. Can I make a big batch for long-term food storage?
Yes, but only if you include cornstarch or arrowroot. Without it, the mixture may clump and lose effectiveness faster. For true long-term storage, keep the ingredients separate and mix a fresh batch as needed.

Final Thoughts

Homemade baking powder is one of the easiest pantry staples to make, and it fits perfectly into a prep-ahead, shelf-stable lifestyle. With just three simple ingredients, you can stock your pantry with a reliable leavening agent that’s cheap, customizable, and additive-free.

Next time you run out of baking powder, skip the store and whip up your own in minutes. Your future baked goods will thank you!