Bakers Resources FAQs - How Long Does Baking Powder Last and More
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Baking Powder
Baking Powder If you have an unopened can of baking powder, please reference the expiration date on the bottom of the can. This date is two years after the day it was manufactured. If you have an opened can of baking powder, please use it within six months.
There is no easy test for determining the acceptance of baking powder beyond the use-by date on the bottom of the can. If your baking powder has been opened for more than 6 months, it may not have enough leavening action to leaven your recipe. You can test a small amount of powder in warm water to see if it fizzes, however, this is not a definitive way to test your powder. The baking powder may have enough leavening action to react in the water, but may not have enough to leaven a cupcake. If you are not sure how long your can has been open, we recommend replacing it so that you can avoid preparing a recipe that doesn’t leaven.
Baking powder, soda or corn starch should be stored in a dry cupboard away from heat and excess moisture. You should only measure with a dry utensil and replace the lid promptly after each use. If you use a utensil that has any moisture on it, you can cause a reaction inside the can and your baking powder may not work properly. Storage in a refrigerator or freezer is not recommended, as the condensation from your refrigerator can also cause moisture to form inside the can, causing a reaction.
Baking soda is pure bicarbonate of soda also known as sodium bicarbonate. It is an alkaline ingredient, and when mixed with acidic ingredients, it reacts and releases bubbles of carbon dioxide. Baking soda is single acting, it only reacts once it is combined with moisture. It has baking and household uses. Baking powder is used for baking. It is made up of sodium bicarbonate (baking soda); an acid salt which reacts with moisture or heat, or both – such as tartaric acid, mono-calcium or combination of acid salts; and cornstarch (used to keep ingredients separated). Baking powder is double acting, it reacts once when mixed with moisture and again when it is exposed to high temperatures.
There are several products made by Clabber Girl that are labeled Gluten Free. Check the label to find out if the product is labeled Gluten Free.
The following products are Non-GMO Project Verified: Clabber Girl Corn Starch, Rumford Baking Powder and Corn Starch. The labels for Non-GMO Project Verified products will display the Non-GMO Project Verified logo. Please check the label for the logo.
There are several products made by Clabber Girl that are certified Kosher. The labels for certified Kosher products will display a Kosher symbol. Please check the label for the certified Kosher symbol.
None of the baking powder, baking soda and corn starch products manufactured by Clabber Girl Corporation contain ingredients derived from animals.
Baking Powders differ in their reaction to moisture and heat depending on their formulation. Rumford Baking Powder’s reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber Girl’s reaction is approximately 40% with moisture and the rest when heat is applied. Some people prefer the Rumford brand because it does not contain the acid ingredient sodium aluminum sulfate.
For recipes calling for single acting baking powders, you may substitute a double acting baking powder. Leavening can happen by single and by double acting agents. In a single action product, such as baking soda, once exposed to moisture, it reacts once. In a double action product, such as baking powder, the products reacts once when it is exposed to moisture and then again when exposed to heat.
There should be an expiration date with month, day and year; additionally, the five digit code is the production date. For example, code #15017 would translate as the year 2015, the 17th day of the year or January 17, 2015. Download the Julian calendar to translate your day code to the month and day it was manufactured.
Baking Soda
Baking soda, also known as sodium bicarbonate, is a leavening agent used in baking to help baked goods rise. When combined with an acid like vinegar, buttermilk, or lemon juice, baking soda produces carbon dioxide gas, creating light and fluffy textures in cakes, cookies, and quick breads. Clabber Girl Baking Soda is a trusted pantry staple for consistent, reliable results.
Yes, baking soda can lose its potency over time. While it doesn’t spoil like perishable foods, it may become less effective as a leavening agent. An unopened package of baking soda typically has a shelf life of about two years, while an opened one should be used within six months for best results. To test freshness, add a small amount to vinegar or lemon juice—if it bubbles vigorously, it’s still active.
In baking, baking soda acts as a leavening agent, helping doughs and batters rise by releasing carbon dioxide when it reacts with an acidic ingredient. This reaction lightens the texture of baked goods and contributes to a tender crumb. Baking soda also helps with browning and can affect the flavor and color of certain recipes, such as cookies and muffins.
Baking powder is not the same as baking soda, though both are used as leavening agents. Baking soda is pure sodium bicarbonate, while baking powder contains sodium bicarbonate along with an acid (usually cream of tartar) and a moisture-absorbing agent like cornstarch. Because baking powder already contains acid, it doesn’t require additional acidic ingredients to activate.
Baking soda can be used as a substitute for baking powder, but it requires adjustments. Since baking soda is much stronger and lacks the acid needed to activate it, you’ll need to add an acidic ingredient like vinegar or lemon juice to your recipe. Generally, use 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar, lemon juice or vinegar to replace 1 teaspoon of baking powder.
Yes, you can substitute baking powder for baking soda in some recipes, but you’ll need more of it. Because baking powder is less potent, you’ll typically need about three times the amount. For example, use 3 teaspoons of baking powder to replace 1 teaspoon of baking soda. Keep in mind this may slightly affect the taste and texture of your baked goods.