Can baking powder and soda be used in a cooked mixture rather than the flour recipe?

Baking powder and baking soda are both leavening agents, which means they cause dough to rise by releasing gas. They can be used in a variety of baked goods, including cakes, cookies, and breads. However, they cannot be used in place of flour in a recipe. Flour provides structure to baked goods, while baking powder and baking soda only provide lift. If you were to omit flour from a recipe and use only baking powder and baking soda, the resulting mixture would be very light and fluffy, but it would also be very crumbly and would not hold together.

In general, baking powder and baking soda can be added directly to dry ingredients in a recipe. However, there are some exceptions to this rule. For example, if a recipe calls for cornstarch or cream of tartar, these ingredients should be added to the wet ingredients before adding the baking powder or baking soda. This will help to ensure that the baking powder and baking soda are evenly distributed throughout the batter or dough.