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Baking Powder

Baking powder is a chemical leavening mixture used to make batters and doughs rise.

Baking Powder — illustrative ingredient image

About Baking Powder

Baking powder is a dry chemical leavening mixture that releases carbon dioxide when moistened and heated. It is incorporated into cakes, biscuits, muffins, pancakes, quick breads, and other batters or doughs that do not rely on yeast fermentation.

It generally combines a bicarbonate with one or more powdered acids and a starch or similar drying agent. The result is a fine white powder; its flavour is not otherwise specified, though excess or formulation differences can affect the finished baked food.

Single-acting and double-acting products differ in when gas is released. Baking powder may be sold as a standard, low-sodium, or specially balanced blend, and the dry powder becomes dispersed through the batter or dough during mixing before heating develops its leavening effect.

Ingredient type
additive

Forms & related ingredients

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Where baking powder appears

52 linked foods

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Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for baking powder

Names and romanised forms to recognise on menus and labels.

English

baking powder

English

Baking powder, dry powder

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Baking Powder nutrition & diet

Baking Powder nutritional value

Baking powder

Per 100 g of the edible portion in the stated food form.

Calories
163kcal
Protein
5.2g
Carbs
37.8g
Fat
0.0g

Reference values apply to the named food form, not every preparation, variety or brand. CoFID 2021 food code 17-355. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use the quantity incorporated into the batter or dough and identify single-acting or double-acting baking powder when possible. The surrounding recipe usually contributes most of the food’s composition. Consider whether the powder is mixed into a dry blend, prepared batter, or finished baked item before comparing references.

Compare the right form: Match a reference to commercial baking powder in its dry leavening form, with the specific formulation and serving context identified.

Diet considerations

Baking powder is a formulated additive rather than a plant or animal food. Compatibility depends on the recipe: cereal flours, dairy, eggs, fats, sugars, coatings, and fillings may accompany it. Commercial blends can include different acids, starches, or flavoring ingredients, so brand and recipe details matter.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Depends on the version
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Depends on the version
Optional or variable recorded ingredients: Corn starch. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Baking powder ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .