Tests were conducted on baking powder shelf life between 2004-2007 by the Department of Nutrition, Dietetics and Food Science, Brigham Young University. The following are excerpts from the test reports
- “Baking powder is widely used to leaven baked products. The industry standard for baking powder shelf life is eighteen to twenty-four months, but little information has been available on baking powder functionality when stored beyond this time.”
- “The objective of this research was to determine the effect of long-term storage on baking powder functionality. Six samples of double-acting baking powder in original commercial packaging were obtained from donors and two fresh samples were purchased. Samples ranged in age from 0.25-29 years and were stored in cool (15-25 ºC) and dry conditions. Biscuits were made following standardized procedures and measured for height, diameter, and surface crumb color.”
- “Under optimal storage conditions, it appears that baking powder retains its functionality as a leavening agent for many years and can be included in applications requiring long-term food storage”. Here is a link to the complete test report.
Once the container is opened the baking powder shelf life is reduced to about 18 months. Moisture in the air will cause the baking powder to react slowly, releasing some of its leavening ability over a period of time.
Baking powder is easy to test for functionality. It is activated by a combination of heat and moisture. Test your baking powder by mixing 1 teaspoon of baking powder with 1/3 cup hot water. Fresh baking powder should produce lots of carbon dioxide bubbles. Cold water will not work for this test, use warm or hot water. The more bubbles the fresher the baking powder.
Remember even if the baking powder shelf life of the unopened can is many years if still pays to rotate your cans periodically. As with any food, store the cans in a cool dry area.
We tested our baking powder last week, and watched with amusement as it reacted very well–it’s at least 4 years old.
We also have the use of an LDS can sealer at the moment, and took the opportunity to seal 8 cans of baking soda. Instead of storing baking powder in large #10 cans, we opted to store baking soda and cream of tartar (and a can of corn starch) to make our own baking soda. I just wanted to share with you the results of our cream of tartar search–The Frontier Company’s wholesale price of $7.60 a pound (when sold by the pound) is the cheapest we’ve been able to find. Do you have any suggestions for other sources? I was wondering if you’d post an article about how to make your own baking powder, for other readers who might find it valuable.
Thanks, and you continue to offer wonderful useful snippets of information on your blog, and I continue to enjoy being part of your readership.
~ Sandy
Substitute 1 tsp double acting baking powder with:1/4 tsp baking soda+1/4 tsp cornstarch+1/2 tsp cream of tarter
I would like to recommend adding The Food Substitutions Bible by David Joachim to people preps. I have found this to be very helpful on many occasions. It offers more then 6500 substitutions for ingredients, equipment and techniques.
Do a search on Aqua Faba, .. “bean water” if you are not familiar that is. Egg replacement as well as many other things.
I have the ARGO BAKIG POWDER DOUBLE ACTION ALUMINUM FREE 12 OZ. THE USE BY DATE IS: APRIL 18, 2019. Never been opened. IS IT STILL GOOD? HOW LONG SHOULD I KEEP IT SINCE IT’S NOW 2020?
“Under optimal storage conditions, it appears that baking powder retains its functionality as a leavening agent for many years and can be included in applications requiring long-term food storage”.
Once the container is opened the baking powder shelf life is reduced to about 18 months. Moisture in the air will cause the baking powder to react slowly, releasing some of its leavening ability over a period of time.
Baking powder is easy to test for functionality. It is activated by a combination of heat and moisture. Test your baking powder by mixing 1 teaspoon of baking powder with 1/3 cup hot water. Fresh baking powder should produce lots of carbon dioxide bubbles. Cold water will not work for this test, use warm or hot water. The more bubbles the fresher the baking powder.
Thanks for this tip, Stephanie.