Baking soda is also known as sodium bicarbonate. It is a staple ingredient in many kitchens, particularly for baking. It acts as a leavening agent, helping baked goods rise and achieve that delightful fluffy texture we all love.
However, there are times when you might find yourself without baking soda. Fear not! There are several effective substitutes you can use in its place. This article provides 18 best baking soda substitutes that work. In addition, we will also discuss in-depth insights, and tips, to enhance your baking experience.
Why Do We Use Baking Soda?
Before diving into the substitutes, let’s briefly discuss why baking soda is so essential in baking. Baking soda is an alkaline compound that requires an acid to activate.
When combined with an acidic ingredient, it produces carbon dioxide gas, which creates bubbles in the batter or dough, causing it to rise. This reaction is crucial for achieving a light and airy texture in baked goods like cookies, cakes, and muffins.
18 Best Baking Soda Substitutes That Work
1. Baking Powder
Baking powder is the most common substitute for baking soda. It contains both sodium bicarbonate and an acid (usually cream of tartar), making it a complete leavening agent.
How to Use
- Substitution Ratio: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda.
- Flavor Impact: Using baking powder may result in a slightly saltier and more acidic flavor, so consider reducing other salty ingredients in the recipe.
Best For
- Cakes, muffins, and cookies where you need a light and fluffy texture.
Baking powder is available in two types: single-acting and double-acting.
Single-acting baking powder reacts immediately upon mixing with liquid while double-acting baking powder releases gas in two phases—once when wet and again when heated.
For most home baking, double-acting baking powder is preferred due to its convenience.
2. Self-Rising Flour
Self-rising flour is a blend of all-purpose flour, baking powder, and salt. It’s a convenient option if you have it on hand.
How to Use
- Substitution Ratio: Replace the regular flour in your recipe with self-rising flour, and omit the baking soda. Adjust the other ingredients accordingly.
- Note: Each cup of self-rising flour contains about 1.5 teaspoons of baking powder.
Best For
- Quick breads, pancakes, and muffins.
Self-rising flour is particularly useful in recipes where you want to simplify the ingredient list. However, if your recipe already calls for a significant amount of salt, consider reducing it since self-rising flour contains added salt.
3. Potassium Bicarbonate
Potassium bicarbonate is a great alternative for those looking to reduce sodium intake. It functions similarly to baking soda.
How to Use
- Substitution Ratio: Use 1 teaspoon of potassium bicarbonate for every 1 teaspoon of baking soda.
- Flavor Impact: You may want to add a pinch of salt to your recipe to enhance flavor since potassium bicarbonate doesn’t contain sodium.
Best For
- Any recipe that calls for baking soda, especially for those monitoring sodium levels.
Potassium bicarbonate can be found in health food stores and is often marketed as a dietary supplement. It performs well in recipes that require leavening.
But it may have a slightly different taste profile compared to regular baking soda.
4. Baker’s Ammonia (Ammonium Carbonate)
Baker’s ammonia is a traditional leavening agent that produces a light and crispy texture in baked goods.
How to Use
- Substitution Ratio: Use 1 teaspoon of baker’s ammonia for every 1 teaspoon of baking soda.
- Note: It may leave a slight ammonia smell while baking, but this dissipates during cooking.
Best For
- Thin, crisp cookies and crackers.
Baker’s ammonia is particularly effective in recipes that are baked at high temperatures. It is less commonly used today but can be found in specialty baking stores or online. The crispiness it imparts is ideal for traditional recipes like ginger snaps and certain types of crackers.
5. Whipped Egg Whites
Whipped egg whites can add air and structure to baked goods, making them a suitable substitute for baking soda.
How to Use
- Substitution Ratio: Use 2 egg whites, whipped to stiff peaks, for every 1 teaspoon of baking soda.
- Note: Adjust other liquid ingredients in the recipe to compensate for the added moisture from the egg whites.
Best For
- Cakes, soufflés, and meringues.
Whipped egg whites work by incorporating air into the batter, which helps with leavening. This method is particularly effective in light and airy desserts.
Make sure to whip the egg whites until they form stiff peaks for the best results.
6. Yogurt or Buttermilk
Both yogurt and buttermilk are acidic dairy products that can react with baking soda to create the necessary leavening effect.
How to Use
- Substitution Ratio: For every 1 teaspoon of baking soda, use 1/2 cup of yogurt or buttermilk and reduce the liquid in your recipe accordingly.
- Note: You’ll need to add a bit more baking powder to achieve the desired rise.
Best For
- Pancakes, muffins, and quick breads.
Using yogurt or buttermilk not only helps with leavening but also adds moisture and flavor to your baked goods. Plus, Greek yogurt can also be used, but you may need to thin it with a little water or milk to achieve the right consistency.
7. Vinegar and Baking Powder
Vinegar is a strong acid that can activate baking soda. If you have baking powder, you can use vinegar to help with leavening.
How to Use
- Substitution Ratio: For every 1 teaspoon of baking soda, use 1 teaspoon of vinegar plus 3 teaspoons of baking powder.
- Note: This combination may alter the flavor slightly, so consider the overall taste profile of your recipe.
Best For
- Cakes and muffins where a slight tang can enhance flavor.
White vinegar or apple cider vinegar can be used interchangeably. The acidity of vinegar reacts with baking powder to create carbon dioxide, which helps the baked goods rise.
This method is particularly effective in recipes that benefit from a bit of acidity, such as chocolate cakes.
8. Lemon Juice
Like vinegar, lemon juice is acidic and can activate baking soda.
How to Use
- Substitution Ratio: For every 1 teaspoon of baking soda, use 1 teaspoon of lemon juice plus 3 teaspoons of baking powder.
- Note: This will add a citrus flavor, which can be beneficial in certain recipes.
Best For
- Cakes, cookies, and marinades.
The bright flavor of lemon juice can enhance many baked goods, especially those that are sweet. It pairs particularly well with recipes that already contain fruit or other citrus elements.
9. Cream of Tartar
Cream of tartar is an acidic byproduct of winemaking and can be used to create a baking soda substitute.
How to Use
- Substitution Ratio: For every 1 teaspoon of baking soda, use 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar.
- Note: This combination will provide the necessary acidity for the reaction.
Best For
- Cakes and cookies where a light texture is desired.
Cream of tartar is often used in conjunction with egg whites to stabilize them, making it a great addition to meringues. It can also help prevent sugar crystallization in syrups and frostings.
10. Club Soda
Club soda is carbonated water that contains sodium bicarbonate, making it a handy substitute in some recipes.
How to Use
- Substitution Ratio: Replace the liquid in your recipe with an equal amount of club soda.
- Note: This works best in recipes where a light texture is desired, such as waffles or pancakes.
Best For
- Pancakes, waffles, and light batters.
Club soda can add a light and airy texture to batters, but the carbonation will dissipate quickly. So it’s best to use it immediately after opening. This is not a foolproof substitute for recipes that require significant leavening, but it can work well in lighter fare.
11. Aquafaba
Aquafaba is the liquid from canned chickpeas and can be whipped to create a foam similar to egg whites.
How to Use
- Substitution Ratio: Use 3 tablespoons of aquafaba for every 1 teaspoon of baking soda.
- Note: This is a great vegan substitute that adds moisture and structure.
Best For
- Vegan baking, meringues, and cakes.
Aquafaba can mimic the properties of egg whites, making it a versatile ingredient in vegan baking. It can be whipped until it forms stiff peaks, just like egg whites, and can be used in a variety of recipes, including mousses and soufflés.
12. Skip It
In some recipes, especially those that are denser, you can simply skip the baking soda altogether. This may result in a denser final product, but it’s not the end of the world. Recipes that rely on other leavening methods, like whipped egg whites or creaming butter and sugar, may still turn out well.
Best For
- Dense cookies, brownies, and some cakes.
If you choose to skip baking soda, be mindful of the overall texture of your baked goods. Recipes that rely on other methods of leavening may still yield acceptable results, but the absence of baking soda can lead to denser products.
13. Whipped Cream
Whipped cream can add moisture and a light texture to baked goods, making it a suitable substitute for baking soda in some recipes.
How to Use
- Substitution Ratio: Use 2 tablespoons of whipped cream for every 1 teaspoon of baking soda.
- Note: Adjust other liquid ingredients in the recipe to compensate for the added moisture from the whipped cream.
Best For
- Simple baked goods like pancakes or cookies.
Whipped cream can enhance the texture of baked goods, making them lighter and fluffier. Be sure to whip the cream until it forms soft peaks for the best results.
14. Sparkling Water
Sparkling water, like club soda, contains carbon dioxide and can provide a leavening effect in baked goods.
How to Use
- Substitution Ratio: Replace the liquid in your recipe with an equal amount of sparkling water.
- Note: The carbonation may dissipate quickly, so work quickly when adding it to the batter.
Best For
- Pancakes, waffles, and light batters.
Using sparkling water can add a lightness to your batter, but it’s important to mix it in gently to preserve the carbonation. This is a great option for recipes that benefit from a little extra lift.
15. Whipped Coconut Cream
For a vegan alternative to whipped cream, use whipped coconut cream as a substitute for baking soda.
How to Use
- Substitution Ratio: Use 2 tablespoons of whipped coconut cream for every 1 teaspoon of baking soda.
- Note: Chill a can of full-fat coconut milk overnight, then scoop out the solidified cream from the top.
Best For
- Vegan baking, pancakes, and cookies.
Whipped coconut cream adds a rich flavor and creamy texture to baked goods. It can be used in recipes that call for whipped cream, providing a delicious dairy-free alternative.
16. Sour Milk or Buttermilk Powder
Sour milk or buttermilk powder can provide the acidic component needed to activate baking soda.
How to Use
- Substitution Ratio: For every 1 teaspoon of baking soda, use 1 teaspoon of sour milk or buttermilk powder plus 1/2 cup of water.
- Note: Allow the mixture to sit for a few minutes before adding it to the recipe.
Best For
- Quick breads, pancakes, and muffins.
Sour milk or buttermilk powder can enhance the flavor of your baked goods while providing the necessary acidity to activate baking soda. If you are using buttermilk powder, ensure it is well mixed with the dry ingredients before adding the liquid.
17. Baking Soda and Acid
If you have baking soda but no other leavening agent, you can create a substitute by combining it with an acidic ingredient.
How to Use
- Substitution Ratio: For every 1 teaspoon of baking soda, use 1/2 teaspoon of baking soda plus 1 teaspoon of an acidic ingredient like lemon juice, vinegar, or buttermilk.
- Note: The acid will activate the baking soda, creating a leavening effect.
Best For
- Recipes that already contain an acidic ingredient.
This method is particularly useful when you want to maintain the integrity of the original recipe while still achieving the necessary rise. Be sure to balance the flavors accordingly, especially if the acidic ingredient has a strong taste.
18. Baking Soda and Cream of Tartar
Another way to create a baking soda substitute is by combining it with cream of tartar, an acidic byproduct of winemaking.
How to Use
- Substitution Ratio: For every 1 teaspoon of baking soda, use 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar.
- Note: This combination will provide the necessary acidity for the reaction.
Best For
- Recipes that don’t already contain an acidic ingredient.
This combination is particularly useful in recipes that rely on baking soda for leavening but do not include other acidic components. Cream of tartar can also help stabilize whipped egg whites, making it a versatile ingredient in baking.
Frequently Asked Questions
1. Can I bake without baking soda?
Yes, you can bake some simple items without baking soda, like cookies or pancakes, but most baked goods require a leavening agent for the best results.
2. Can I use cornstarch instead of baking soda?
No, cornstarch and baking soda serve different purposes in baking. Cornstarch is mainly a thickener, while baking soda is a leavening agent.
3. Can I make baking soda at home?
No, sodium bicarbonate is a specific chemical compound that cannot be recreated with common kitchen ingredients.
4. How do I know which substitute to use?
The best substitute depends on the recipe and the other ingredients involved. Some substitutes work better in certain types of baked goods than others.
5. Will using a substitute change the flavor?
Yes, some substitutes may alter the flavor slightly, especially if they contain additional ingredients like salt or acid.
