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Here’s a handy substitute for baking soda you can use if you’re baking and you realize you’ve run out!
Looking to substitute baking powder for baking soda? If you’re in the middle of a recipe and have that oh crap moment, I’ve got your back! As a cookbook authors and recipe developer, I’ve found a substitute for baking soda to use in cookies, cakes, pies, and quick breads. But keep in mind, the real thing is always better.
Substitutes For Baking Soda
1. Baking Powder
The formula is using triple the quantity of baking powder to equal the same amount of baking soda. 1 teaspoon baking soda = 3 teaspoons of baking powder
Make sure that the baking powder is not past its use-by date. Keep in mind that adding triple the baking powder can sometimes add a little bitterness to baked goods. If at all possible, head to the store and grab that baking soda instead.
Also, if the recipe has an acidic ingredient in it (like buttermilk, yogurt, lemon juice, molasses, brown sugar), that acid was there to react with the baking soda. With baking powder you don’t need it, you can swap the buttermilk for regular milk to keep the flavor balanced if you’d like (but I don’t think it hurts).
2. Self-rising flour
Replace all the flour with self-rising flour, then leave out the soda and salt. This substitute works best in something like biscuits, pancakes and quick breads.
3. Whipped egg whites (with caution)
This can work in something like pancakes, waffles and some cakes, but I’d proceed with caution here. You can separate out the egg whites from the eggs already in the recipe, whip them to soft peaks, and then fold them in. I would only do this as a last-ditch resort.
Baking Soda Vs Baking Powder
Here’s a really quick breakdown! Baking soda (sodium bicarbonate) and baking powder are both leaveners, which means they’re used to make baked goods rise. What’s the difference?
- Baking soda is a base. When combined with an acid (lemon, buttermilk, vinegar, yogurt) in a recipe, it produces carbon dioxide bubbles and makes the baked good rise. It’s about 3-4x stronger than baking powder.
- Baking powder is a mix of baking soda, plus an acid (like cream of tartar). Since it already has the acid, it doesn’t rely on acid in the recipe to provide lift to baked goods.
Substitute For Baking Powder
Were you looking to substitute baking soda for baking powder instead? You can do that too: go to Substitute for Baking Powder.
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Frequently Asked Questions
Baking soda (sodium bicarbonate) is a chemical leavening agent that reacts with acids to produce carbon dioxide gas, causing baked goods to rise. It’s commonly used in recipes that also contain acidic ingredients like buttermilk, yogurt, or vinegar.
Some substitutes may slightly alter the taste or texture of your baked goods. For example, using baking powder may result in a slightly more acidic flavor. Use the real thing if at all possible.
In most recipes, you can’t: you’ll get something that’s super dense. The only exception is a recipe where it’s a very small amount used for browning rather than lift (in combination with another leavener), like in some cookie recipes.
