No baking soda? No problem. You probably already have a baking soda substitute in your pantry. Here's everything you need to know about replacing baking soda in a recipe:
What Does Baking Soda Do?
Baking soda (sodium bicarbonate) is a chemical leavener, which means it's something you use in baked goods to make them rise.
So how does it work? Let's take it back to high school chemistry: Since baking soda is a base, it's activated when combined with an acid. You'll notice that most recipes that call for baking soda also call for one or more acidic ingredients (like buttermilk, lemon juice, or sugar). The chemical reaction that comes from this activation creates carbon dioxide, which causes the dough or batter to rise.
If you find yourself baking without baking soda, a grocery store run may not be in order after all. Try one of these alternatives you may already have in your kitchen:
Baking powder is, without a doubt, the best baking soda substitute you can find. They're not the same thing (baking soda is about three times stronger), but they are both leavening agents that work in similar ways. Substitution works better when you're dealing with something sugar-based and dense because the ingredients can produce different textures when used alone.
How to substitute baking powder for baking soda: Use a 1:3 ratio (if your recipe calls for one teaspoon of baking soda, use three teaspoons of baking powder)
Baking Soda Substitute: Self-Rising Flour
Self-rising flour is a combination of all-purpose flour, baking powder, and salt that allows baked goods to rise without adding a separate leavening ingredient. If you're a bread baker, you may already have this ingredient on hand.
How to substitute self-rising flour for baking soda: It's a little bit tricky to substitute self-rising flour for baking soda, because you'll need to change the rest of your recipe as well. Each cup of self-rising flour contains approximately 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt, so it'll take a bit of mental gymnastics to figure out how much of those ingredients to use.
Baking Soda Substitute: Egg Whites
Whipped egg whites can give your recipe structure and add leavening abilities. They work better when substituted for baking powder, but can work as a baking soda alternative in a pinch.
How to substitute egg whites for baking soda: Beat egg whites until foamy and stiff. Measure the whites in a liquid measuring cup and replace an equal amount of liquid in the recipe (if you have two tablespoons of egg whites, take out two tablespoons of liquid, like milk).
Can You Leave Out Baking Soda?
You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.
Other baked goods that rely more on rising — like cakes, muffins, and breads — cannot be made without baking soda or an acceptable alternative.
And just like the carbon dioxide that baking soda creates, the carbon dioxide in club soda will give your baked goods lift and help them to expand in the oven. How to Substitute: To substitute club soda for baking soda, substitute 1/4 cup club soda for an equal amount, 1/4 cup, of the liquid called for in the recipe.
If you don't have baking soda on hand, you can use triple the amount of baking powder instead. Alternative substitutions include potassium bicarbonate, baker's ammonia, or self-rising powder. Baking soda is a staple ingredient found in the cupboards of both seasoned and amateur bakers.
If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.
You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended.
Before baking soda and baking powder were around, baker's ammonia, also known as ammonium bicarbonate, was widely used in baking. Baker's ammonia has a strong scent, but don't worry about the alkaline smell and flavor sticking around—it will fade and disappear during the cooking process.
While you can buy baking soda at any grocery store, it's actually very easy to make at home from scratch. To make baking soda, start by mixing together 6 parts cream of tartar and 1 part baking soda. This will be your leavening agent. Next, add this mixture to a bowl with 1 tablespoon of white vinegar or lemon juice.
Baking soda is a leavening agent whereas cornstarch is a thickener. These two ingredients may look similar, but they have very different purposes in cooking and cannot be used interchangeably.
Leaving baking soda out of the cake prevents it from rising, but you can use baking powder as a substitute. Baking soda is a salt that makes food light and fluffy. If you don't have this ingredient at hand, use a baking soda substitute. Without it, your cake won't rise and can turn out flat.
Is cream of tartar the same as baking soda? No. Although they are similar in appearance, cream of tartar and baking soda are completely different ingredients. Baking soda, which also goes by the name sodium bicarbonate, is a leavening agent that reacts with acids in a recipe.
Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.
Nahcolite is the form of sodium bicarbonate that is most natural and has no chemical additives. Bob's Red Mill is proud to sell natural baking soda that has not been chemically produced.
The active ingredient in both baking soda and baking powder is sodium bicarbonate, or NaHCO3. This compound acts as a leavening agent — which means that it reacts to release carbon dioxide gas (CO2) which gives bread, cake, and pancakes that fluffy texture we know and love. Let's break down the chemistry.
This mix of water and carbon dioxide is a great baking soda replacement that produces a similar reaction to baking soda with other ingredients that are acidic.
Natural Deodorant. Create your own homemade deodorant by mixing a teaspoon of baking soda with enough water to create a milky baking soda paste, then rub it under your underarms or even on your feet.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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