Does Baking Powder Go Bad? (2024)

FAQs

Does Baking Powder Go Bad? ›

Unopened baking powder can be stored for up to 18 months and still be fresh and effective. After that, you'll likely notice a loss of potency when using it in baking recipes. Opened baking powder should be used within 6 months.

Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.

Baking powder can be dead even if it's not past the due date. To check if your baking powder is still active, pour 1/4 cup boiling water over 1/2 tsp baking powder. If it bubbles, it's still good. If not, it's no good!

Baking powder does not last forever. Because it's sensitive to moisture and humidity, it generally has a shelf life of between six months to one year. Baking powder should be kept in a cool, dry place, such as inside a cabinet, and should be discarded when it is no longer active.

Using Up Old Baking Soda

Though it is no longer useful for baking, you can still use baking soda that has gone bad for myriad cleaning purposes: It's a great refrigerator deodorizer. Use baking soda as a kitchen and bathroom surface cleaner (make a paste of three parts warm water to one part baking soda).

Why You Shouldn't Store Baking Powder in the Refrigerator. "​It's better to keep baking powder at cool room temperature rather than in the fridge," says Chef Stankiewicz. "The powder can pick up humidity from the refrigerator, as well as unwanted food aromas."

Using the wrong leavening agent

If you use baking powder instead of baking soda, add a total of three times the amount of baking powder than the recipe recommends for baking soda to “fix” the mistake. However, keep in mind that adding too much baking powder can cause the baked goods to taste bitter.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

As expected, baking powder does go bad. Or rather, it loses its luster. The chemical compound—often a combination of baking soda, cream of tartar, and cornstarch—is only supposed to last somewhere from six months to a year. It's sensitive to moisture, so any unexpected humidity could ruin your can.

Is it OK if I don't use baking powder? ›

Baking powder, in particular, is one of those ingredients you can easily run out of without noticing, but when it comes to baking, it does a very particular job, and can be difficult to replace. Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.

Trusted for decades, you can rely on the time-tested baking powder from the Rumford brand. Rumford baking powder is a balanced, double-acting baking powder, and is a gluten free product and Non-GMO Project Verified. Baking powder is a chemical leavener that is used to make batters and doughs rise.

And for me, the best way is to use expired baking powder to clean! Baking powder can be used as a natural cleaner for various household items. It can be mixed with water to make a paste and used to scrub away stains on sinks, countertops, and stovetops.

Adding water will activate the baking powder, causing an acid-base reaction to form and release carbon dioxide and a salt. If vinegar is used instead of just water, the water in the vinegar (vinegar is usually 95% water) will cause the acid-base reaction.

While both products appear similar, they're certainly not the same. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid.

If the expired flour is still good, it should act much like non-expired flour. But if that expired flour is bad, well, chances are the end product will be too. Rancid flour will make the recipe taste and perhaps smell bad. Textures may also be affected, making the final product either too dry or too moist.

Good news: You can easily add the chemical leavener — baking powder or baking soda — in at the end of mixing. “To make sure the leavener is fully incorporated, sift and sprinkle the powder(s) over the batter and gently stir them in,” says Martina.

To test baking soda, place a few tablespoons of vinegar in a small dish or measuring cup, then stir in about a teaspoon of soda. The mixture will immediately begin to fizz if the soda is still active; if there's little to no reaction, it's time to buy a new container.

Baking soda and baking powder are both leavening agents, which are substances used to help baked goods rise. Baking powder contains baking soda, along with other ingredients. Experienced and amateur bakers alike often confuse them due to their similar names and appearances.