In 1843, British chemist Alfred Bird invented modern baking powder to help his wife, who suffered from severe allergies to yeast and eggs.

Alfred Bird was a British chemist and food manufacturer who founded Bird's Custard in Birmingham, England. His wife, Elizabeth, suffered from severe allergies to both yeast and eggs, which inspired him to develop a chemical alternative to traditional leavening agents. At the time, yeast was the primary leavening agent used in baking, but it required long fermentation periods and often produced inconsistent results.In 1843, Bird formulated a mixture of bicarbonate of soda (baking soda) and tartaric acid, commonly known as cream of tartar. When these two dry ingredients are moistened and heated, they undergo a chemical reaction that releases carbon dioxide gas. These gas bubbles become trapped in the dough or batter, causing it to rise and expand during baking.This discovery was revolutionary because it enabled the creation of "quick breads" and cakes that required no lengthy proofing time. While other chemists had experimented with chemical leaveners, Bird's precise ratio provided a stable, tasteless alternative to yeast that worked reliably. He established Alfred Bird and Sons Ltd to manufacture and market his baking powder alongside his famous egg-free custard powder.His invention transformed home baking by making light, fluffy textures achievable for bakers of any skill level. By the mid-19th century, his company had become a household name throughout the British Empire. Modern baking powder today typically includes cornstarch as a buffer ingredient to prevent the acid and base from reacting prematurely while stored in the container.