Whether you bake for fun, or you’ve honed your skills to be a complete professional, you’ll know that baking soda is a pretty important and basic ingredient to have in the kitchen.
But what happens when you run out and need a bakingsoda substitute for your bakingrecipe? This guide will give you a bakingsoda replacement or two.
Like many foods and ingredients, baking soda has a fascinating history. Besides being excellent for baking, baking soda is also great as a natural cleaning agent. If you’re trying to use more natural products to clean your home, baking soda may become one of your new best friends.
The Ancient Egyptians used a form of baking soda for cleaning, and they also used it to make their mummies. However, it was a British chemist named Alfred Bird who in 1843 used baking soda to invent baking powder. His wife was allergic to yeast and needed something to help her bread rise.
It’s what will turn whatever it is you’re baking from a batter, to a delicious baked goodie, as it is what causes it to rise and become all fluffy and full.
But what happens if you don’t have baking soda? Or maybe, for whatever reason (there can be plenty), you don’t want to use baking soda and would rather find an alternative. What can you do?
Well, you could go ahead and bake the recipe without it, but the outcome won’t be at all what it’s supposed to look like.
Instead, you can use something else to replace it, as there are plenty of other things that you can use as a substitute for baking soda.
The main four substitutes for baking soda that we’ll talk about here are:
Determining the best option out of those can then depend on different factors, but mainly it’s down to your personal preferences!
What is baking soda?
Before we get into the possible substitutes, let’s address the very basics of what baking soda is, so that it’s easier to understand where said substitutes come from and why they are chosen.
So let’s start with the obvious question: what is baking soda?
Baking soda is properly known as sodium bicarbonate, and it is a chemical compound. It essentially is a salt composed of a sodium cation, and a bicarbonate anion.
And we could go into more detail about it, but this isn’t a science class, so we’ll leave it at that!
What is baking soda used for?
Okay, so what is baking soda used for? It’s an incredibly versatile product, and therefore has many uses, amongst which is cleaning in different ways around the household. It can be found in many DIY cleaning hacks, for example.
But primarily, the most common purpose and use of baking soda is cooking. (Specifically, baking, just as the name suggests!)
For use in baking, baking soda acts as a leavening agent. It activates when it comes in contact with an acidic ingredient and a liquid, and the reaction causes it to release carbon dioxide. This then causes the batter to expand (as if it is filling up with air), and it forms the typical texture found in cakes, types of bread, and similar.
So essentially, baking soda is what will make your baked goods all fluffy and cake-like, and it’s what makes them rise while they’re baking. Without it, whatever you’re baking will fall flat, and won’t really have the right texture.
Substitutes for baking soda:
If for any reason, you can’t get any baking soda, or you don’t want to use it, then you’re going to have to find an alternative.
After all, you still want your baked goods to rise and be as best as they can, right?
Let’s take a look at the four main and most commonly used substitutes for baking soda:
Baking powder:
This is one of the most common substitutes for baking soda, and they both are actually often confused, due to the similar name and the similar appearance.
Baking powder is a sort of combination between baking soda and cream of tartar (which is also similar to baking soda).
Baking powder acts in the exact same way as baking soda, as it also releases carbon dioxide when exposed to liquid and heat, causing whatever you are baking to rise. So it’s easy to see it as the main substitute, as it does the exact same thing and looks the same.
However, baking powder isn’t as strong as baking soda, so you need to use a lot more of it in order to obtain the same final result.
It also gives a slightly saltier end flavor to the baked food, so this is something to take into account when you’re measuring out the amount of salt needed in the recipe!
The cream of tartar within the baking powder also provides a slightly more acidic end result, so again, you might want to accommodate for this with the measurements for the other ingredients.
Baker’s ammonia:
Baker’s ammonia, properly known as ammonium carbonate, is another commonly used substitute for baking soda, but it’s usually best to only use it with smaller baked goods, instead of large or dense cakes.
This is what was majorly and most popularly used in baking before baking soda and baking powder were introduced, and it was the main chemical leavening agent during the 13th century, so there’s some history to it! It’s also what you will find in most old-fashioned traditional baked goods.
One of the main distinguishing features of baker’s ammonia is that it adds very distinct crispiness to whatever it is you’re baking, something that is especially sought after in cookies and crackers.
So if you’re baking thin and light foods, this is not only a great substitute but often a preferred product. It’s also very easy to use as a replacement, as you can use the same exact amount as you would with baking soda.
When the baker’s ammonia is combined with heat and acid, it produces the carbon dioxide that makes the baking rise. However, it also creates ammonia, and this can have a very strong and unpleasant smell.
With light and thin textured baked goods, such as cookies, the smell will easily dissipate. But with thick muffins and big or dense cakes, the odor will remain, which is why it’s not desirable to use it with them.
Potassium bicarbonate and salt:
Potassium bicarbonate is an alkaline mineral, usually used as a dietary supplement. However, it can also be used as a valid substitute for baking soda.
One of the main reasons why it is used by some, as a substitute, is that it doesn’t contain sodium. Therefore, it is the ideal leavening agent for those cutting down on their sodium intake for whatever reason.
It’s very easy to use as an alternative replacement, as you can simply use the same amount of potassium bicarbonate as you would baking soda. However, it has a very low amount of salt, meaning the end result flavor might lack in that regard.
This is where the ‘and salt’ part of the substitution comes into play. On average, you should add around a quarter to a half of a teaspoon of salt, for every teaspoon of potassium bicarbonate used.
But do remember that this is completely optional and that it might take some experimenting depending on the recipe you’re following!
Self-rising flour:
Self-rising is the last of our four main substitutes for baking soda, and it is perhaps the most advanced, in that it is the one that requires the most recipe adjustments.
But it is an excellent substitute, and there are actually plenty of recipes that straight up favor the use of self-rising flour, above all other options.
Self-rising flour contains a combination of normal flour, baking powder, and salt. So it acts as the flour, as the salt, and as the leavening agent, all in one.
So just as the name indicates, it is flour that self rises, as it contains baking powder within its mix. If you want to know the exact percentage of each you can check the packaging.
But usually, there is around one and a half teaspoon of baking powder, and a quarter of a teaspoon of salt, for every 120 grams of self-rising flour.
As self-rising flour doesn’t need an acid ingredient with which to react, you can replace the more acidic ingredients with more neutral flavoring, to keep a good balance going.
For example, instead of buttermilk, you could just use regular milk. And as it also contains salt, you probably won’t have to add much more, if any at all.
This is why we say that self-rising flour is better suited for more advanced bakers. If the recipe you’re following asks for self-rising flour, then there’s nothing to worry about.
But if you’re truly using it as a substitute for baking soda, you have to know how to adapt the recipe and exchange certain ingredients for others if needed. But the beauty of baking is to learn through experimenting!
The best substitute for baking soda:
Okay, so out of the four main common substitutions for baking soda we’ve gone over, which is the best? Well, it depends on your own personal preferences, and of the things that you’re prioritizing when baking.
Here are the main pros and cons of each substitute, followed by an overall verdict!
Baking powder:
PROS:
Provides the exact same end-result as baking soda, they are very similar
Very commonly used substitute, sometimes used more than baking soda itself
CONS:
You need around three times more amount than when using baking soda (it’s not as strong)
Releases ammonia, which has a very strong and unpleasant smell that will remain if used in larger and thicker baked goods, such as cakes
Potassium bicarbonate and salt:
PROS:
Can be used on a 1:1 ratio
Does not contain sodium, ideal for those cutting it out of their diet
CONS:
Lacks in salt, and adding the right amount of salt can be tricky
Self-rising flour:
PROS:
Excellent substitute that provides great end results
Some recipes favor the use of self-rising flour over the baking soda
CONS:
As a substitute, the recipe needs to be readjusted carefully, making it better suited to more advanced bakers
Frequently Asked Questions
What can I use instead of baking soda in banana bread?
You can use baking powder as a substitute for baking soda in banana bread. For each teaspoon of baking soda, replace it with 3 teaspoons of baking powder. Another option is to use 1 teaspoon of vinegar or lemon juice combined with a ½ teaspoon of baking powder.
Are there alternatives for baking soda in cookies?
Yes, there are alternatives for baking soda in cookies. Baking powder can be used by substituting 1 teaspoon of baking soda with 3 teaspoons of baking powder. Another option is to use a combination of cream of tartar and baking powder in a 2:1 ratio.
How can I replace baking soda with baking powder?
To replace baking soda with baking powder, use a 3:1 ratio. For every 1 teaspoon of baking soda, substitute with 3 teaspoons of baking powder. Keep in mind that the texture and taste of your baked goods may be slightly different since baking powder contains added ingredients.
How to make cookies without baking soda or powder?
You can make cookies without baking soda or powder by using a combination of acidic ingredients and aeration. For example, use a whipped egg white or a combination of vinegar and cream of tartar. This will help your cookies to rise and have a lighter texture.
What are the consequences of not using baking soda?
Not using baking soda in recipes that call for it can lead to a denser texture and less rise in your baked goods. Baking soda is an alkaline ingredient that reacts with acidic components, producing carbon dioxide gas which helps in leavening. Without it, your final product may not have the desired texture or flavor.
Can baking powder be used as a substitute for baking soda in cleaning?
Baking powder can be used as a substitute for baking soda in cleaning, but it may not be as effective. Baking soda is a more abrasive and alkaline cleaner, making it better for removing stains and cutting through grease. While baking powder can help in some cleaning tasks, you may need to use more of it than you would with baking soda.
What can I use if I don’t have baking soda?
If you don’t have any baking soda to hand in your kitchen, then there are a number of different alternatives you can use if you have them. You can use baking powder, baker’s ammonia, potassium bicarbonate and salt, or self-rising flour.We would argue that the best substitute for baking soda has to be baking powder, because it’s so similar to baking soda and requires the least amount of recipe changes. There is a drawback however, and that’s that you’ll have to use 3 times as much baking powder than you would have baking soda.
What happens if you don’t use baking soda?
Baking soda, also referred to as sodium bicarbonate, is an integral part of many baking recipes. This is because baking soda is what causes your baked goods to rise in the oven and become fluffier.Baking soda is basically a leavening agent. When it comes into contact with an acidic ingredient and a liquid, it becomes activated. And the reaction causes it to release carbon dioxide. This in turn causes the batter to expand (as if it is filling up with air), and it forms the typical texture found in cakes, and bread, and such.If you don’t have any baking soda or don’t want to use it, you can replace the baking soda with just about any other leavening agent in order to have the same effect.More often than not, if you try to bake any recipe that requires baking soda without any leavening agent whatsoever, then you can run into trouble. The baked goods won’t rise and will remain very dense, even when fully cooked.For example if you tried to make banana bread without any kind of leavening agent such as baking soda or baking powder, you’ll be left with a flat piece of banana flavored rubber!
Can I skip baking soda?
When you look at the measly proportion of baking soda that’s required for many recipes, it’s tempting to wonder if you really need it at all…But actually baking soda, or any alternative leavening agent is a fundamental part of the baking process. When the baking powder comes into contact with an acidic ingredient and a liquid, it becomes activated. And this reaction causes it to release carbon dioxide.
This in turn causes the mixture to bubble and the batter to expand (as if it is filling up with air), and it forms the typical texture found in cakes, and bread, and such.More often than not, if you try to bake any recipe that requires baking soda without any leavening agent whatsoever, then you can run into trouble. The baked goods won’t rise and will remain very dense, even when fully cooked.For example if you tried to make banana bread without any kind of leavening agent such as baking soda or baking powder, you’ll be left with a flat piece of banana flavored rubber!Thankfully however, there are alternatives to baking soda out there if you need them, as we covered in our article above.
What is the same as baking soda?
The most commonly used substitute for baking soda is baking powder. Baking powder is also a leavening agent much like baking soda, causing the release of carbon dioxide as your baked goods cook, making the mixture bubble and rise…However, baking powder is not as powerful as baking soda, which means that you will need a lot more baking powder to obtain the same final result relative to the amount of baking soda you would have used. Three times as much in fact.
Our verdict
Overall, we’d say that the best substitute for baking soda is baking powder, as it is the most alike, and requires the least amount of recipe changes. Its only downside is that you have to use three times as much, but it’s the easiest to use.
For advanced bakers, on the other hand, we recommend going for the self-rising flour, as it will provide excellent end results and the recipe adjustment can serve as a way to develop the baking skills further!
Our Best Substitute for Baking Soda
These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
