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I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?

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    I'm sure you know the difference between single and double action baking powder, but I just want to be sure that you know this substitution will approximate single action baking powder. – Jolenealaska Sep 5 '14 at 17:53
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Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture.

That should work. Let us know!

EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully, he'll realize, or see this. That substitution will approximate single action baking powder, so don't dilly-dally before cooking! (Difference Between Double and Single Action Baking Powder)

2nd EDIT: Just to be extra confident, I compared the reaction (according to the method of David Lebovitz) of 1/4 tsp of my recommended mixture with boiling water and 1/2 tsp of new Rumford Baking Powder with boiling water. The results seemed identical.

3rd EDIT: I actually found this question pretty intriguing. While I could find plenty of evidence that it should work (including my own little water experiment), I couldn't find anything definitive that said it does work.

Well, it just so happens that I had some cream in the fridge, and I have been meaning to try America's Test Kitchen's cream biscuits. With nothing in them but flour, sugar, baking powder, salt and cream; they should be perfect for comparing real baking powder with the substitution.

SO:

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I made biscuits.

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They taste as identical as they look. (pretty yummy too)

I can now say with authority, the substitution works. 1 tsp fresh Rumford Brand Baking Powder = 1/2 tsp of a mixture of 1 tsp baking soda and 1/2 tsp citric acid.

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    Thank you for your thorough answer. I can also report that it worked for me. Thank you for pointing out single-acting vs double-acting. I made sure not to spend too much time mixing and got my item into the oven quickly so as to not miss the window for single-acting baking powder. – Steven Rumbalski Sep 6 '14 at 19:40
  • I'm making chocolate muffins for my kids this morning. Will this mixture make the chocolate taste funny? – user30909 Dec 13 '14 at 14:49
  • It shouldn't, the biscuits tasted exactly the same with the substitution and with baking powder. – Jolenealaska Dec 13 '14 at 14:59
  • It won't make them taste funny. The citric acid is used up by the reaction with the baking soda. – Steven Rumbalski Dec 13 '14 at 15:01

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