The Best Baking Soda Substitutes

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Baking soda is a beloved ingredient in the world of baking, playing an important role in creating light, fluffy textures in everything from cakes to cookies. But what happens when you’re out of this kitchen staple or looking for a healthier alternative? Fear not! Whether you’re dealing with dietary restrictions or simply want to try something new, we’ve got you covered.

In this post, we’ll uncover 6 Must-Know Baking Soda Substitutes That Will Elevate Your Baking Game. Discover how these simple alternatives can help you achieve delicious, mouthwatering results in your favorite recipes—no baking soda required!

Why baking soda — and baking soda substitutes — are necessary

Here are a few reasons why you need it:

Why Baking Soda is Necessary

1. Baking soda helps baked goods rise. Mixing with an acid (like vinegar or yogurt) produces bubbles of carbon dioxide gas, making cakes and cookies light and fluffy.
2. It helps balance the flavors in recipes by neutralizing acidity, which enhances the overall taste of baked goods.
3. Baking soda helps keep baked goods moist, preventing them from drying out.
4. It helps with browning and caramelization as well.

Why Baking Soda Substitutes are Necessary

1. Some people must avoid baking soda for health reasons. Knowing substitutes lets them enjoy baked treats without worries.
2. If you run out of baking soda, substitutes allow you to keep baking without going to the store.
3. Different substitutes can add new flavors and textures to your baking, allowing you to try something new.
4. Substitutes let you adapt recipes based on what you have on hand, making baking more accessible and fun.

Common Baking Soda Substitutes

There are plenty of common baking soda substitutes that can save the day. Whether you’re out of baking soda, following a special diet, or simply looking to experiment, these alternatives will help you achieve delicious results in your baked goods. From baking powder to yogurt, these alternatives not only replicate the leavening power of baking soda but can also add unique flavors and textures to your treats. 

Baking powder

Baking powder is a convenient and versatile leavening agent that contains both an acid and a base, allowing it to work without additional acidic ingredients. It provides consistent results, ensuring baked goods rise evenly and maintain a tender texture. Baking powder enhances flavor by adding mild alkalinity, which can improve sweetness, while also helping retain moisture and stabilize batter for better volume. 

Too much baking powder can leave a recipe tasting salty, so leave out any additional salt the recipe calls for. With its long shelf life, baking powder is essential in many recipes, from cakes and muffins to pancakes and quick breads.

How to Use 

Use three times the amount of baking powder as baking soda (1 teaspoon baking soda = 3 teaspoons baking powder). If the recipe calls for both baking powder and baking soda, add the original amount of baking powder the recipe called for, plus the amount you are substituting for the baking soda.

“As much as I think I plan, sometimes I find myself without baking soda, so I add 3 teaspoons of baking powder for every teaspoon of baking soda that my recipe calls for. It’s never let me down yet.”

— Mandy Applegate, Splash of Taste

Self-rising flour

Self-rising flour only works as a substitute for baking soda in recipes that already call for flour. Adding flour to a recipe that does not call for flour will ruin the consistency of the batter. It is a great option for cookies, cakes, and quick bread. 

How to Use

Self-rising flour is different from all-purpose flour because it already contains 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for each cup. This means it has a leavening agent built in. To use self-rising flour as a substitute, follow these steps:

1. Replace all-purpose flour in your recipe with self-rising flour.
2. Calculate the baking powder you’ve added. For each cup of self-rising flour, you’ve added 1 ½ teaspoons of baking powder.
3. Check your recipe for the amount of baking soda it requires. Make sure you have three times as much baking powder as the recipe calls for baking soda.

For example, if your recipe uses 2 cups of flour and 1 teaspoon of baking soda, using 2 cups of self-rising flour means you’ve added 3 teaspoons of baking powder (1 ½ teaspoons x 2 cups), which is the correct amount.

Whipped egg whites

Whipped egg whites work best in simple cakes, cookies, and muffins. They work as a leavening agent, just like baking soda.

How to Use

1. Use 2 whipped egg whites to replace 1 teaspoon of baking soda.
   If you use 2 tablespoons of egg whites, remove 2 tablespoons of milk or water from your recipe.
2. 2. Whip the egg whites until they form stiff peaks.
3. 3. Gently fold the whipped egg whites into the batter at the end of mixing to prevent them from deflating.

For Recipes Without Extra Liquid

1. If your recipe calls for eggs but doesn’t require extra liquid, separate the egg whites from the yolks.
2. Add the yolks to the batter when the recipe specifies to use of eggs.
3. Whip the egg whites until they form stiff peaks.
4. Gently fold the whipped egg whites into the batter at the end.

Club soda

Club soda is a great substitute for baking soda in recipes that require at least ½ cup of liquid. The carbonation in club soda releases carbon dioxide, which helps baked goods rise and expand, similar to how baking soda works. 

How to Use

1. Ensure your recipe calls for at least ½ cup of liquid.
2. Substitute ¼ cup of the liquid in your recipe with ¼ cup of club soda.
3. Add the club soda as the last ingredient to your batter.
4. Mix the ingredients quickly because the bubbles will start to pop immediately.
5. Get your batter into the oven as soon as possible. The more bubbles, the better the lift in your baked goods!

Potassium bicarbonate and salt

Potassium bicarbonate serves as a sodium-free leavening agent, making it a great alternative for those watching their sodium intake. Potassium bicarbonate works in any recipe that calls for baking soda, such as cakes, cookies, and muffins.  It reacts similarly to baking soda, providing leavening while contributing fewer calories. Salt enhances sweetness and balances flavors in baked goods, ensuring a more rounded taste.

How to Use

1. Use potassium bicarbonate in a 1:1 ratio to replace baking soda (e.g., 1 teaspoon of baking soda = 1 teaspoon of potassium bicarbonate).
2. Optionally, add about 1/4 teaspoon of salt to enhance flavor.
3. Combine potassium bicarbonate and salt with dry ingredients.
4. Follow your recipe as usual.

Baker’s ammonia

Baker’s ammonia, or ammonium carbonate, is ideal for thin and crispy baked goods such as cookies, crackers, and biscotti. Although it has a strong ammonia smell, this odor dissipates in low-moisture recipes. However, in higher moisture recipes like cakes and muffins, the smell may linger and be too overpowering.

Baker’s ammonia helps baked goods rise and expand by reacting with heat and acid to produce carbon dioxide. 

How to Use 

Use 1 teaspoon of baker’s ammonia to replace 1 teaspoon of baking soda. It can be used as a direct one-to-one substitute for baking soda.

Final Thoughts

These substitutes not only help you bake when you’re out of baking soda but also bring unique benefits to your recipes. Experimenting with these options can enhance the flavors and textures of your baked goods. But remember, be sure to follow all of the directions for how to use the substitutions above carefully. See you on our next baking!