Can cornstarch substitute baking powder? One of my favorite aspects of baking is the ability to substitute ingredients in recipes. I can’t tell you how many times I’ve started baking something only to realize I’m missing a key ingredient!
Cornstarch is one of the most common ingredients that I run out of first, whether I’m baking or cooking. Baking powder was the first powdery substance that came to mind, so I decided to start my experiment.
Baking powder cannot be used in place of cornstarch. Baking powder lacks the chemical components needed to replace cornstarch in recipes because it acts as a thickening agent. The addition of baking powder creates air bubbles but does not thicken the mixture.
When I discovered that baking powder was not a suitable substitute, I put my thinking cap on. I went on to find the best cornstarch substitutes that actually worked! When I’m baking and realize I’m out of cornstarch, I don’t panic because I have so many other options.
What Is the Difference Between Baking Powder and Cornstarch?
- Causes air bubbles to form in the mixture
- Used in the preparation of light and airy desserts.
- Composed of an acid, a base, and a buffer
- agent of thickening
- Used to thicken liquids
- Produced using starch extracted from corn kernels
When I’m baking in my kitchen, I feel like a mad scientist working in my laboratory to create all of these different concoctions. I should start wearing a lab coat in the kitchen because there are so many ingredients that undergo chemical reactions to create beautiful and delicious desserts!
*You might also be interested in knowing if cornstarch can be used in place of baking powder. I recently wrote an article about it, which you can read here! Corn Starch vs Baking Powder.
Ingredients interact with one another to produce a specific result. Cornstarch is one of the ingredients that can be used to thicken liquids.
To use, first prepare a slurry by combining equal parts cornstarch and water. Because it requires heat, this will not thicken your liquid yet. When you add your cornstarch slurry to your mixture and slowly heat it, it will thicken to the consistency you desire.
Baking powder, on the other hand, lacks the properties of cornstarch. As a result, it is a very poor thickening agent and should not be substituted.
Baking powder cannot be used as a substitute because it contains a leavening agent. Baking powder is used in desserts to give them height by releasing carbon dioxide (like I said, very science-y). The formation of air bubbles caused by the release of carbon dioxide is what makes desserts light and airy.
I quickly realized that using baking powder as a substitute for cornstarch is a bad idea after experimenting with it. Adding baking powder will not make your mixture thicker. Instead, it will create air bubbles in your liquid rather than thickening it.
Can Cornstarch Substitute Baking Powder?
Baking powder and cornstarch are not interchangeable. Baking powder contains both an acid and a base, as well as an intermediate buffer that prevents the acid and base from reacting until the baking step is completed. Cornstarch is made by extracting the starch from starchy corn kernels.
So, for a moment, let’s pretend we’re mad scientists. When an acid and a base are combined (for example, vinegar and baking soda), a reaction occurs in the form of fizzing and expansion. In order to give our cakes height, we add baking powder to our cake batters.
Cornstarch, on the other hand, is made entirely of starch extracted from corn kernels. Cornstarch thickens a mixture when combined with water and activated with heat. This method is commonly used in baking and cooking (it’s exactly how you make gravy!).
Looking at a side-by-side comparison (see above chart), you’ll notice that, despite their similar powdery appearance, baking powder and cornstarch are quite different.
*Side Note: If you’re curious, I wrote an article about it, which you can find here! Can I Use Cornstarch Instead of Baking Powder.