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.
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.
The Bottom Line. Many recipes call for baking soda, an essential ingredient that creates an airy and light texture in baked goods. When you are out of baking soda, you could use an alternative like baking powder or egg whites to produce a similar flavor and texture in your product.
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.
For baked goods that don't require too much leavening, such as cookies or pancakes, it's actually OK to leave out the baking soda completely — they just won't be as light and fluffy. If you do go this route when making pancakes, Gan recommends pouring less batter into the pan to cover the same surface area.
If you don't have either baking powder or baking soda, consider switching gears and relying on another type of leavener altogether: whipped egg whites. Instead of sparking a chemical reaction to produce carbon dioxide, whipped egg whites introduce air to the batter, bringing natural height to your baked goods.
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.
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.
You could leave baking soda out of your recipe, but remember, the end product won't be the same. Your cookies will probably be flat and your pancakes won't be light and fluffy. They'll still taste good, but you'll notice textural changes.
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.
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.
Baking powder, in particular, is one of those ingredients you can easily run out of without noticing, but when it comes to baking, it does a very particular job, and can be difficult to replace. Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.
Believe it or not, you can make a delicious loaf of banana bread without baking soda that is moist, soft, and fluffy with the help of baking powder! It won't rise quite as much, but it will still be absolutely delicious and tender packed with flavor from brown bananas and ground cinnamon.
How to prepare baking powder. To make baking powder, combine half a teaspoon of cream of tartar and a quarter teaspoon of bicarbonate of soda. This provides the equivalent of one teaspoon of baking powder. To make self-raising flour add one teaspoon of baking powder (or equivalent homemade) to 110g plain flour.
White vinegar isn't a powder but is a natural cleaning product thanks to its high acidity. People can use vinegar to kill mould, remove clothing stains, and deodorises much like baking soda.
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 Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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