Baking Powder - 8.1 oz

Every neighborhood grocer needs a baking powder that performs like the national brands — Cadia's version does, built from just three ingredients and formulated without aluminum-based leavening salts.

This 8.1 oz canister of non-GMO, double-acting baking powder uses organic corn starch as a moisture buffer, monocalcium phosphate as the acid, and baking soda as the base — a classic combination that reacts once when it hits liquid and again when it hits oven heat, giving batters a reliable second lift without needing sodium aluminum sulfate, a common ingredient in conventional baking powders that some bakers prefer to avoid.

With no gluten, dairy, or animal-derived ingredients in the formula, it fits naturally into gluten-free, vegetarian, and vegan baking without substitution.

Use it cup-for-cup in any recipe calling for baking powder: pancakes, biscuits, layer cakes, cornbread, and quick breads all rise the same way home bakers expect, with no retesting or reformulating needed.

Store the canister in a cool, dry pantry, tightly sealed, and away from moisture to keep the leavening reaction reliable batch after batch.

Ingredients: Corn Starch, Monocalcium Phosphate, and Baking Soda.

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Common Questions

What makes this baking powder different from conventional double-acting baking powder?
Most double-acting baking powders use sodium aluminum sulfate as the slow-acting acid that triggers the second rise in the oven. Cadia's formula skips that ingredient entirely, relying on monocalcium phosphate, which naturally reacts in two stages — once when it meets liquid and again under heat — without introducing aluminum compounds into the batter.

Is Cadia Baking Powder gluten-free?
The ingredient list contains only corn starch, monocalcium phosphate, and baking soda — none of which are wheat, barley, or rye derivatives. That said, this product does not carry a formal gluten-free certification, so anyone with celiac disease or severe gluten sensitivity should check with Cadia directly before relying on it as a certified gluten-free product.

What's the difference between this baking powder and baking soda?
Baking soda is pure sodium bicarbonate and needs an acidic ingredient in the recipe (like buttermilk or vinegar) to activate. Baking powder already contains its own acid — here, monocalcium phosphate — plus a buffering starch, so it can leaven a batter on its own without any added acidic ingredient.

Why does the ingredient list include corn starch?
Corn starch acts as a moisture buffer, keeping the baking soda and monocalcium phosphate from reacting prematurely while sitting in the canister. It absorbs ambient humidity so the leavening reaction stays dormant until the powder meets liquid in your batter.

Is this baking powder suitable for vegan baking?
Yes. All three ingredients — corn starch, monocalcium phosphate, and baking soda — are mineral- or plant-derived, with no dairy, egg, or other animal-derived processing aids.

What do the Organic and Non-GMO Project Verified certifications actually confirm?
USDA Organic certification means the corn used for the corn starch was grown without synthetic pesticides or fertilizers and verified by a third-party certifier through the full supply chain. Non-GMO Project Verification is a separate audit confirming the corn source tests below the project's action threshold for genetically modified material — both are checkable through the certifying bodies' public databases.

How should I store baking powder to keep it working?
Keep the canister sealed tightly in a cool, dry pantry away from stovetop steam or direct sunlight. Moisture exposure is the main cause of weak or dead baking powder, since it can trigger the acid-base reaction before the powder ever reaches your batter.