Let’s be real—they look identical. But here are three foolproof tricks:
1. The Water Test: Drop a pinch into a bowl of water. If it fizzes and bubbles wildly, it’s baking powder. If it just sits there looking offended, it’s cornstarch.
Cornstarch vs Baking Powder: Which One Is Better for Baking? - The
2. The Smell Test: Baking powder smells faintly of… well, chemicals. Cornstarch smells like… nothing. Or maybe a distant cornfield, if you have a vivid imagination.
3. The Label Test: Yes, this is boring, but the jar is literally labeled. Reading is what separates us from the bears.
Can You Use Them Together? (Spoiler: Yes!)
Here’s the fun part: they can be friends. In many recipes, baking powder gives lift, while cornstach gives tenderness.
For example, in a fluffy pancake, baking powder makes it rise, and a little cornstarch makes it melt-in-your-mouth soft. It’s like a buddy cop movie, but for flour.
Just remember: one is for rising, one is for thickening. Think of baking powder as the cheerleader (puffy energy!) and cornstarch as the chill librarian (making things smooth and structured).
