Baking soda is a staple ingredient found in the cupboards baking powder replace baking soda both seasoned and amateur bakers. Baking soda is a very alkaline, or basic, substance.
Many recipes call for this ingredient, but don’t panic if you find yourself without. Various ingredients and techniques can be used to replace it in a pinch. Here are 4 clever substitutes for baking soda. Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product. Baking powder often gets confused for baking soda due to similarities in their names, functions, and physical appearances. In fact, baking powder is a combination of baking soda and cream of tartar. Baking powder may be used as a substitute for baking soda.
Still, its leavening power is not as strong as that of plain baking soda. As a result, you’ll need to use a greater quantity of baking powder to get the same final product. Though results may vary, you should use triple the amount of baking powder that you would use of baking soda. For example, if a recipe calls for 1 teaspoon of baking soda, use 3 teaspoons of baking powder as a replacement. Note that this substitution may result in a slightly saltier and more acidic flavor than the original recipe intended. If your recipe already calls for salt, it may be a good idea to reduce the quantity by at least half to account for the potential change in taste.
Baking powder is another leavening agent that can replace baking soda, but its effect isn’t as strong. Use about three times the amount of baking powder as you would baking soda. Though often used as a dietary supplement, potassium bicarbonate is also an effective substitute for baking soda. It can be used as a 1:1 substitute for baking soda. Yet, due to its low salt content, you may notice a change in the taste of your dish. If you’re not concerned about sodium intake, you may consider adding more salt to your recipe to account for the change in flavor — but this step is optional. The exact amount of salt you’ll need to add depends on the individual recipe and is likely to require some experimentation to get it just right.
2 teaspoon of salt for every teaspoon of potassium bicarbonate is a good place to start. Potassium bicarbonate is an effective substitute for baking soda and can be replaced in a 1:1 ratio. Because it doesn’t contain sodium like regular baking soda, you may want to add more salt to your recipe to account for changes in flavor. Baker’s ammonia — or ammonium carbonate — is another practical substitute for baking soda. It was ultimately replaced with baking powder and baking soda in modern baking practices, though it’s still occasionally used today. Baker’s ammonia can be easily swapped for baking soda in a 1:1 ratio, but it may not be suitable for all recipes.
When combined with heat and acid, baker’s ammonia produces carbon dioxide and ammonia. In baked goods with a light, thin texture, the ammonia will easily dissipate without negatively affecting the result. However, in baked goods with a thick crumb, such as cake or muffins, the ammonia may not be able to escape, leaving behind an unpleasant odor. Baker’s ammonia can be used in a 1:1 ratio for replacing baking soda. Self-rising flour is another option for replacing baking soda, though necessary recipe adjustments using this method are a little more complicated and may not be best suited for the novice baker.
Self-rising flour contains a combination of all-purpose flour, baking powder, and salt. If your recipe calls for baking soda, it most likely also includes an acidic ingredient for the baking soda to react with. For example, if your recipe uses buttermilk as the acid, you may consider replacing it with regular milk. Self-rising flour contains baking powder and salt, so it may be used to replace baking soda in some recipes. Keep in mind that you’ll need to adjust certain ingredients. When it comes to baking, proper leavening is essential to achieving your desired outcome.