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.
FAQ Category: Home bakers
How do I know if my baking powder is still good to use?
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.
How should I store my baking powder?
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.
What is the difference between baking powder and baking soda?
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.
Are Clabber Girl products Gluten-Free?
Here is a list of our naturally Gluten-Free products:
- Clabber Girl Baking Powder
- Clabber Girl Corn Starch
- Rumford Baking Powder
- Rumford Corm Starch
- Davis Baking Powder
- KC Baking Powder
- Hearth Club Baking Powder
- Hearth Club Corn Starch
- Royal Baking Powder
- Fleischmann’s Baking Powder
- Rex Coffee
All of our baking powders are below 20 ppm for presence of gluten.
Are Clabber Girl products Non-GMO?
There are several products made by Clabber Girl that contain Non-GMO ingredients. Check the label on the can to find out if the product contains Non-GMO ingredients.
Since the peanut-free logo is no longer on the Clabber Girl /Rumford/ Royal/ Davis /Hearth Club (any of Clabber Girl brands) packaging, does that mean peanuts could be in the products?
Peanuts are not an ingredient in any of the products Clabber Girl manufactures. Peanuts are not processed in any area of the manufacturing. All ingredients must be listed in the ingredient list and allergens declared on all labels.
Could allergens be present in any of the ingredients produced by Clabber Girl? (Baking Powder, Corn Starch, Baking Soda – All brands)
All ingredient products for all brands produced at Clabber Girl are produced on dedicated lines with no allergens.
Are allergens used on the production lines on which the baking powder, corn starch and baking soda are packaged?
All ingredient products for all brands produced at Clabber Girl are produced on dedicated lines with no allergens.
Why is the peanut-free logo no longer on Clabber Girl / Rumford / /Davis / Hearth Club (any of Clabber Girl brands) packaging?
Clabber Girl has changed the testing process for raw materials that are received at the plant.