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.
There are several pantry-friendly ingredients that you can use as baking soda substitutes, including egg whites, self-rising flour and even club soda. Or, you can use baking powder - and even a couple of extremely scientific sounding items that perhaps you just happen to have lying around - baker's ammonia anyone?
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.
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.
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.
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.
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.
A: While both baking soda and cream of tartar are leavening agents, they serve different purposes and cannot be used as direct substitutes for each other.
Pearlash. The third type of leavening, pearlash, was the precursor to modern baking powder. Pearlash was a purified form of potash. It was first used as a leavening agent by Native Americans and was the subject of the first patent in the United States, issued in April 1790.
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.
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.
Baking powder is a good substitute for baking soda in banana bread. A good rule of thumb is to use at least 5 mL (1 teaspoon) of baking powder for every cup of flour.
Baking powder is the best substitute for baking soda in banana bread, but if you want to make banana bread without baking soda or powder, you may also find success swapping in self rising flour.
Baking powder is not as effective as baking soda for removing stains. The reason is that baking powder contains both an acid and a base, neutralising its reactivity – the property that gives baking soda its cleaning power. That said, baking powder can still be used for light cleaning tasks or minor stains.
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