Baking Powder

About Everyday Baking Powder:

CADIA® Everyday Baking Powder does one job and does it cleanly. Aluminum-free and blended from just corn starch, monocalcium phosphate, and baking soda, it produces a steady, even lift without the faint metallic edge some baking powders leave in delicate batters. The fine, dry powder sifts easily into flour and disperses evenly, so your crumb rises consistently from center to edge. Free from artificial colors, flavors, and preservatives, it’s a straightforward ingredient that lets vanilla, butter, citrus, and spice come through undiluted.

Cadia® Made:

The honest quality and dependable performance that come only from simple, genuine ingredients. You’ll taste the remarkable difference—a valued staple within our lineup of wholesome foods.

Cadia® Passion:

CADIA® 8.1 oz. Everyday Baking Powder is aluminum-free and Non-GMO Project Verified, made without artificial colors, flavors, or preservatives. Packaged in a sturdy canister with a resealable lid, it stays dry, fine, and ready to measure.

Uses for Everyday Baking Powder:

Baking powder is the quiet engine behind nearly everything that rises without yeast. It’s essential to biscuits, scones, pancakes, waffles, muffins, and quick breads, where it creates the tender, open crumb these recipes depend on. Use it in layer cakes, cupcakes, and coffee cakes for an even, level rise, and in cornbread and drop dumplings for lightness. Beyond baking, it lends crispness where you’d least expect it — a small amount in tempura batter, fried chicken dredge, or pancake-style fritters produces a lighter, crunchier coating. Some cooks add a pinch to roasted potatoes for a crackling exterior. Because leavening power fades over time, test an older can by stirring a teaspoon into hot water; vigorous bubbling means it’s still active.

History of Baking Powder:

Before chemical leaveners, bakers relied on yeast, eggs, or the slow work of natural fermentation — which meant a loaf of quick bread simply wasn’t possible. The nineteenth century changed that. Chemists discovered that pairing an alkaline compound with an acid salt would release carbon dioxide the moment moisture hit, and by the 1850s commercial baking powder was reaching American kitchens, transforming home baking almost overnight. Biscuits, pancakes, and cakes that once took hours came together in minutes. Early formulations often used alum-based acids, which could leave a metallic taste; today’s aluminum-free blends like CADIA®’s use monocalcium phosphate instead, delivering clean lift without that lingering note. It’s a small piece of kitchen chemistry that quietly made modern baking what it is.

Everyday Baking Powder Testimonial:

“I switched to aluminum-free years ago and can taste the difference immediately — my biscuits rise beautifully with none of that tinny aftertaste. Simple ingredients, does exactly what it should.” – Theresa K.

Nutrition Facts
About 383 servings per container
Serving size 1/8 tsp. (0.6g)
Amount per serving
Calories	0
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 60mg	3%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Includes 0g Added Sugars	0%
Protein 0g
Vitamin D 0mcg	0%
Calcium 0mg	0%
Iron 0mg	0%
Potassium 0mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Country of Origin: USA