What exactly does baking powder do and is it that important?

I want to make funnel cakes, just two. I have everything else the recipe ask for (milk, egg, flower, etc.). I do not have baking powder. Can I just make the cakes without the powder?What exactly does baking powder do and is it that important?
Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking.What exactly does baking powder do and is it that important?
BAKING POWDER 鈥?There are three ways you can substitute for baking powder, depending on the recipe:


1 teaspoon baking powder equals 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar; or, 1 teaspoon baking powder equals 1/2 teaspoon baking soda plus 1/2 cup buttermilk or plain yogurt: and 1 teaspoon baking powder also equals 1/4 teaspoon baking soda plus 1/3 cup molasses. When using the substitutions that include liquid, reduce other liquid in recipe accordingly.
When it is mixed with an acid liquid it releases the gas carbon dioxide (CO2): ingredients are mixed with the dry ingredients you get leavening --OR-- when the product is heated you get leavening. This is what makes your cakes, cookies, and muffins light and fluffy and not dry, flat and packy.
It's like self raising flower, if you don't have it the recipe won't rise. Like in a recipe if it says for plain flower and a teaspoon of baking powder you can usually just substitute it for half of what it is in the form of self raising flower
no. They won't work. If you have baking soda you can us it. Just divide the amount of baking powder the recipe calls for in half when using soda. Otherwise, there is no substitute I am afraid.





Hope this helps!
They raise the funnel cakes. So if you don't want fluffy funnel cakes than don't put any baking soda in it. I hope I helped!
Baking powder raises the dough.


And yes its important, without it, it would be flat.





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Thankss.
they will be gross and not puffy at all, it will be like pasty hard dough, yuck. baking powder allows little air pockets to form in the dough during cooking so things are puffy , otherwise it will be ewwwww
The baking powder causes the food to rise. You cannot make the cake without it.
Raises like the cakes etc...
have you got self raising flour? you could subsitute the plain flour with that
if you have a rash it takes it away.
helps the yeast risse in bread
they will be very flat.