Ever wondered whether baking powder and cream of tartar are the same thing? You’re not alone. These three white pantry staples look almost identical, yet they perform very different jobs in the kitchen.
What’s the difference between baking powder and cream of tartar? Well, if you’re of the gluten-free variety and ditching the spelt, wheat and other rising stars, then chances are you might be sprinkling a few pinches of rising agents such as baking powder or cream of tartar into your magical mix. So let me level the playing field when it comes to chemical leavening. You’ll need to have your science hat on for this.
Understanding how each ingredient works can be the difference between a light, fluffy cake and a disappointing baking disaster. In this guide, I’ll explain the science behind baking powder and cream of tartar, when to use each one, whether they can be substituted, and why professional chefs often keep both in the pantry.
Quick Answer
No. Cream of tartar and baking powder are not the same.
Cream of tartar is an acid.
Baking powder is a complete raising agent made from:
- baking soda
- an acid (often cream of tartar)
- starch
Cream of tartar cannot make cakes rise on its own. It must be combined with baking soda.
Rising Stars
| Ingredient | Purpose | Needs Acid? | Best For |
|---|---|---|---|
| Cream of tartar | Acid | Yes | Meringues, pavlova, stabilising egg whites |
| Baking soda | Alkali | Yes | Cakes, biscuits, quick breads |
| Baking powder | Complete raising agent | No | Cakes, muffins, scones |
| Yeast | Biological leavening | No | Bread, pizza, brioche |
| Nutritional yeast | Flavour enhancer | No | Umami, vegan cooking |
Baking Powder: The Science Behind the Rise
The alkaline component in baking powder is sodium bicarbonate (NaHCO₃), commonly known as bicarbonate of soda, baking soda or, as my Nan Evie affectionately called it, “carb soda.”
On its own, sodium bicarbonate is a mild alkaline powder. When it’s combined with an acidic ingredient—such as yoghurt, buttermilk, sour milk or cream of tartar—a chemical reaction occurs, releasing carbon dioxide gas. These tiny bubbles become trapped in the batter or dough, causing it to expand as it bakes and giving cakes, muffins and breads their light, airy texture.
Food scientist Harold McGee describes sodium bicarbonate as a safe, virtually tasteless leavening agent, making it an indispensable ingredient in home and professional baking alike.
A Word of Caution
Just because it’s called “carb soda” doesn’t mean it’s something you should consume by the spoonful in the hope of making your body more alkaline. Your body’s acid–base balance is tightly regulated, and diet alone won’t dramatically change your blood pH. Eating plenty of vegetables is a much healthier way to support overall well-being.
Excessive consumption of sodium bicarbonate can be dangerous and, in extreme cases, may lead to metabolic alkalosis—a serious condition that requires urgent medical treatment. So, keep the bicarbonate where it belongs: in your baking, not your breakfast.
Choosing a Better Baking Powder
From a health perspective, I also prefer baking powders that don’t contain sodium aluminium sulphate. Many brands use aluminium-free alternatives, and they’re easy to find in most supermarkets.
Why the fuss about aluminium? My long-time Food as Medicine mentor, Paul Pitchford, author of Healing with Whole Foods, has always encouraged minimising unnecessary exposure to aluminium wherever practical. While the scientific evidence around everyday dietary aluminium continues to evolve, I take a precautionary approach.
That means I choose aluminium-free baking powder and, where possible, reduce the use of aluminium-containing food packaging and cookware. It’s a simple swap that aligns with my philosophy of choosing the least processed, most natural ingredients available.
And yes, I’ll admit it—I like to think of aluminium as the kryptonite of the food world. That’s my analogy, not Paul’s! But when there are perfectly good alternatives, why not choose them?
What is Cream of Tartar?
Cream of tartar, or potassium bitartrate, is the naturally occurring acid salt of tartaric acid. It’s a traditional by-product of the winemaking process, forming as crystals inside wine barrels during the fermentation and ageing of grape juice. Once collected and purified, it’s sold as the familiar white crystalline powder found in the baking aisle.
In the kitchen, cream of tartar is a remarkably versatile ingredient. When combined with bicarbonate of soda (baking soda), it reacts instantly to produce carbon dioxide gas, creating the tiny bubbles that give cakes, scones and biscuits their light, tender texture.
Cream of tartar is also the secret weapon behind glossy meringues and perfect pavlovas. Adding a small amount while whisking egg whites helps stabilise the proteins, creating finer, stronger air bubbles that hold their shape during baking. It also helps prevent sugar syrups from crystallising, resulting in smoother caramels, icings and confectionery.
Unlike some baking powders, pure cream of tartar is naturally aluminium-free. If you prefer to avoid aluminium-based raising agents, look for an aluminium-free baking powder or make your own by combining cream of tartar with bicarbonate of soda.
Chef Sam’s Top Tips
• Replace your baking powder every 12 months.
• Store raising agents in a cool, dry cupboard.
• Bake immediately after mixing cream of tartar and bicarbonate.
• Use fresh cream of tartar for the fluffiest pavlovas.
• Nutritional yeast adds incredible umami but won’t make bread rise.
How Cream of Tartar and Baking Powder Make Cakes Rise
At first glance, cream of tartar and baking soda don’t seem particularly remarkable. One is an acid, the other an alkali, but together they create a little bit of kitchen magic. Cream of tartar, a natural acid derived from grapes during the winemaking process, teams up with alkaline baking soda to release carbon dioxide the moment liquid is added. Those microscopic bubbles inflate the batter, and as the heat of the oven sets the structure, they’re trapped inside, creating the light, tender crumb we all hope for in a perfect cake or scone.
The catch? This reaction happens almost instantly, so once you’ve mixed the batter, don’t linger. Get it into the oven while those bubbles are still hard at work. Baking powder makes life a little easier by combining baking soda, an acid and a little starch in one convenient ingredient. Most modern baking powders are double-acting, meaning they produce gas twice—once when mixed and again in the oven—giving you a little more forgiveness and a beautifully consistent rise.
What About Yeast?
Yeast is another leavening agent, but it works very differently from baking powder and cream of tartar.
According to Harold McGee in his indispensable On Food and Cooking: The Science and Lore of the Kitchen (a book every serious cook should own), yeast produces carbon dioxide slowly as it ferments sugars. This gradual release of gas is ideal for breads, pizza dough and enriched doughs, allowing them to develop flavour, texture and structure over time.
Cakes, however, are another story. Most cake batters aren’t designed to withstand a long fermentation period. If you relied on yeast alone, much of the gas would escape before the batter had a chance to set in the oven, leaving you with a disappointingly flat cake—and perhaps an equally deflated ego!
That’s where chemical leavening comes into its own. By combining an acid with an alkaline ingredient, such as baking powder or bicarbonate of soda with cream of tartar, carbon dioxide is released almost immediately once the ingredients are mixed and again as they’re heated in the oven. The result? A lighter, fluffier cake with a reliable rise every time.
What About Nutritional Yeast?
What Is Nutritional Yeast?
Despite its name, nutritional yeast won’t make your bread rise. Unlike baker’s yeast, it’s a deactivated yeast, meaning the living cells have been heat-treated and can no longer ferment sugars or produce carbon dioxide. Instead, nutritional yeast is prized for its rich, savoury umami flavour—often described as nutty, cheesy and deeply satisfying.
Naturally high in protein and B vitamins (particularly when fortified), it’s a favourite ingredient in plant-based cooking, adding depth to soups, sauces, risottos, roasted vegetables, popcorn and homemade vegan parmesan.
Think of it as a flavour enhancer rather than a raising agent. If baking powder creates lift and cream of tartar creates stability, nutritional yeast brings something entirely different to the table: deliciousness.
The Takeaway
At the end of the day, successful baking is simply a little kitchen chemistry wrapped up in deliciousness. Understanding the role of each ingredient—whether it’s cream of tartar, baking powder, bicarbonate of soda, yeast or nutritional yeast—gives you the confidence to bake with purpose rather than guesswork. Each has a unique role to play, from creating lift and stabilising egg whites to developing flavour and delivering that irresistible umami hit.
As both a chef and clinical nutritionist, I believe the more we understand our ingredients, the better our food becomes. Science doesn’t take the magic out of cooking—it explains it.
So the next time you’re standing in the baking aisle wondering which little white powder belongs in your basket, you’ll know exactly what to choose and, more importantly, why.
Well, Folks, that’s your culinary science lesson for now, and don’t worry, there won’t be a test after class!
Happy baking!
Further Reading
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