There are many reasons gluten-free baked goods can turn out poorly. And by poorly, I mean crumble, sink, explode, and appear to be useful only as a doorstop.
Sure, there are lots of factors, however, you can simply ruin any baked good by using old baking powder. Yep. If your baking powder isn’t fresh enough, it won’t work properly, making the end result have the wrong texture and rise.
So, if your like me and have no idea how long your baking powder has been sitting on your pantry shelf, do yourself a favor before you tackle your next baking experiment and test your baking powder to make sure it is still fresh enough to do it’s job.
Testing Baking Powder for Freshness
- Place about 1/2 teaspoon of baking powder in 1/4 cup of hot water. If the baking powder is still fresh, the water will bubble. If no bubbles, throw the baking powder out and buy a new container.
GF Kitchen 
Great tip- I should probbly just write the date on the top of any I buy just to have an idea of its age. I wonder how long it is supposed to last/stay fresh? I usually keep mine in the fridge which seems to help 🙂
I think you’re right, writing the date would be a good idea. I suppose the can has an expiration date too. But, I always pour it into a small glass jar.
Thanks for sharing this. Another way to test is by stirring the baking powder. If you see any lumps than that means that it has absorbed moisture and will not give good baking results.