No you can't. Baking powder is a leavening agent while cornstarch is a thickening agent. The same applies to baking soda, which will also make doughs "rise," whereas cornstarch will not.
No, the two are not the same.
Baking soda is an alkaline compound that can only be separated chemically.Baking powder however is a mixture of baking soda and an inert starch, usually cornstarch. Cornstarch absorbs moisture in the baking powder, prolonging shelf life and preventing premature reactions in the baking soda. Baking soda and cornstarch can be separated using conventional means, as it is not a compound.
you can use cornstarch
Sodium bicarbonate (baking soda), sodium bitartrate, and cornstarch polymer
Baking soda does not rise as well as baking powder
Baking powder contains a combination of baking soda, an acid like cream of tartar and a moisture absorber like cornstarch. it just helps lift up what ever it is you are baking
Baking powder is a mixure of powdered baking soda and the powder, 'Cream of Tartar' with a bit of cornstarch to keep the mixture from clumping.
The proper substitution for baking powder is half baking soda and half cream of tartar. They both have leavening properties. If you don't have cream of tartar available, I guess I would go toward 2/3 - 3/4 baking soda and the rest cornstarch.
Baking powder leaves more residual and "cakes" together. Corn starch is a little bigger and doesn't taste like baking powder.
No. I tried that, it turned out terrible.
Baking powder is baking soda plus acid, and is used in recipes that don't have acid--acid being what makes baking soda leaven things. I've used baking powder in recipes that call for baking soda, and it didn't hurt them; maybe they were a bit fluffier but that's okay.
Baking powder has cornstarch in it so possibly there is a problem with starches in general. You would have to find out if this is the case or it is only potato's.
sure, but why do you want to use it. Cornstarch is used as a thickener, and is activated when reaching waters' boiling point. Not sure if this answers your question or not. If I am to guess, you are wanting to substitute the cornstarch for baking soda/baking powder. Again, I may be wrong about why you want to use it. As far as I know, cornstarch doesn't function like baking powder/soda in baking. The two act as leavening agents (creating air bubbles in baked goods), if this is your line of thinking, then cornstarch would not substitute. Hope this helps! Happy cooking, I love waffles!