Baking powder is a leavening agent, its purpose is to increase the volume and lighten the texture of baking e.g. cakes, bread, muffins etc. It works by releasing carbon dioxide gas into the batter, this causes bubbles in the mixture and expands its volume.
Baking powder should be wheat and gluten free as it is generally made from a blend of baking soda (bicarbonate of soda), tartaric acid or sodium phosphate or similar, calcium phosphate and cornstarch or potato starch, however always check the ingredients listed. Try to avoid the ones that contain aluminum.
Follow recipe guidelines, the correct quantity of baking powder to use will have been calculated to work with the quantities of other ingredients in the recipe.
Mix baking powder into the dry recipe ingredients as required, it will activate when the wet ingredients are added. This means that it's a good idea not to add wet ingredients to dry ingredients containing the baking powder until ready to use. If you leave the mix standing once the baking powder starts to work this can result in lesser quality rising during baking.
Store in an airtight container in a dry atmosphere otherwise the baking powder will end up in a solid lump.
Typical values per 1 tsp of product
Energy - 5 kcal
Protein - 0g
Carbohydrate (total) - 1g
Carbohydrate (sugars) - 0g
Fat (total) - 0g
Dietary fibre - 0g