The Best Substitute For Baking Soda In A Pinch posted by Taylor Munsell Pin Share Tweet Email SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. You are halfway through a muffin recipe and you realize that you don’t have baking soda in your pantry, panic not! This article will help you with the perfect ingredients to substitute for baking soda in your kitchen. Although most recipes don’t require much baking soda, it is still important. This miracle worker transforms sticky batters into baked goods. Get your best substitute for baking soda from this list and go on with your baking! Table of Contents7 Clever Substitutes For Baking SodaEgg WhitesClub SodaSelf-Rising FlourWhipped CreamBaker’s AmmoniaPotassium Bicarbonate + SaltBut, Don’t Do ThisBaking Soda Substitute FAQExpert Tip 7 Clever Substitutes For Baking Soda Renee Gan is a food scientist with over 25 years experience working for major food companies such as Kraft Foods and Kellogg’s. She has several common solutions for home bakers who are stuck without baking soda. She shared with today food her favorite baking soda substitutes. Egg Whites If you don’t have baking powder or baking soda, you can use egg whites. Gan explained that egg whites give baked goods a physical structure. He suggested starting with two egg yolks at a given time. First, pour the egg yolks into a measuring cup. Next, remove the liquid from the recipe. Mix the egg whites in a bowl until they are foamy. The better the air is incorporated, which will give the baked goods a lift. Club Soda Club soda can be used as a substitute for baking powder. You’ll need to remove the same amount liquid from your recipe as you added in the club soda. Gan advised that you should try this approach quickly. “Much of club soda’s carbon dioxide will evaporate into the air, so it won’t give much leavening power.” Gan says that club soda won’t give you enough lift to make anything super light and fluffy. If you want to make cookies that look like cakes, go to the grocery store first and get club soda. Self-Rising Flour Self-rising flour, unlike all-purpose flour, has more ingredients (wheat). It is pre-mixed using a leavening agent, and sometimes a little salt. Self-rising flour is not an easy flour to use in baking. Self-rising flour contains approximately 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup, so adjust your recipe accordingly. If you have a friend who is a fan of fractions, they can help you recalculate the recipe using self-rising flour. Whipped Cream Cream can also be beat to trap air bubbles — think fluffy whipped cream on top of a cake. Ree Drummond, the Pioneer Woman says that whipped cream can be added to your cake! Drummond says this substitution is best for simple recipes such as pancakes or cookies. The texture of these products won’t be too affected by the baking soda, but Drummond said it can be used in more complex recipes. You can substitute the milk, yogurt or buttermilk for equal amounts of cream and whip it up to stiff peaks. To prevent the whipped cream from falling into the batter and ruining all your hard work, gently fold it in. To achieve the same tang in your finished product, you might add a little lemon juice or lemon juice substitute to any original recipe that called for acid (such as buttermilk or yogurt). Baker’s Ammonia Baker’s ammonia (also known as ammonium carbonate) is another common substitute for baking soda. However, it’s best to use it with smaller baked goods than dense cakes. This is the ingredient that was most commonly used in baking, before baking soda baking powderand baking powder were invented. It was also the main chemical leavening agent in the 13th century. It is also what you will find on most traditional, old-fashioned baked goods. Baker’s ammonia has a distinct crispiness that adds a unique flavor to the baked goods. This is a characteristic that is particularly sought-after in cookies and crackers. This product is a great alternative to baking thin or light foods. It can be used in the exact same way as baking soda, so it’s easy to replace baking soda. The baker’s ammonia reacts with heat and acid to create carbon dioxide, which is what makes the baking rise. It can also produce ammonia, which can cause a strong and unpleasant odor. The smell will quickly disappear if the baked goods are light and delicately textured, such as cookies. However, if you bake dense cakes or muffins, the smell will not disappear. Potassium Bicarbonate + Salt Potassium bicarbonate, an alkaline mineral that is often used as a dietary addition, is known to be alkaline. It can be substituted for baking soda. Potassium bicarbonate doesn’t contain any sodium, which is why some people use it as a substitute. It is therefore a great leavening agent for anyone trying to reduce their sodium intake. It can be used as an alternative to baking soda because it has the same amount potassium bicarbonate. It does not contain any salt so the flavor may be lacking. Here is where the “and salt” part of the substitution comes in. For every teaspoon of potassium bicarbonate, you should add about a quarter to a fifth of a teaspoon salt. However, potassium bicarbonate is an option and it may take some experimentation depending on the recipe. Baking soda can be left out for baked goods that don’t require a lot of leavening, such as cookies and pancakes. However, they won’t be as light or fluffy. Gan suggested that you use this method when making pancakes. Gan advised that you pour less batter into the pan to ensure the same surface area. To avoid a dense cookie dough that won’t rise, Gan suggested flattening the dough when making cookies. Gan stated that the cookies will be crispier and the pancakes more like crepes. Don’t forget to adjust the baking times. The thinner the batter, the faster it will bake. But, Don’t Do This Although yeast is a popular leavening agent in bread making, it is not recommended to replace baking soda. Gan stated that the mechanism is totally different. Gan said yeast is a living organism and requires different conditions to thrive. It will impart flavors or characteristics that you don’t want in your cookie or cake product. Baking Soda Substitute FAQ What’s baking soda? Baking soda is also known as sodium bicarbonate. It is a chemical compound. It is essentially a salt that contains a sodium anion and a bicarbonate cation.We could go into detail, but this is not a science class. So we’ll just leave it at that. What does baking soda do? So what’s the purpose of baking soda? Baking soda is a versatile product that can be used in many ways. It is used in many DIY cleaning tricks.Baking soda is used primarily for cooking. (Specifically, baking, as the name implies!)Baking soda is a leavening agent and can be used in baking. Baking soda activates when it comes into contact with an acidic ingredient or a liquid. The reaction causes it to emit carbon II oxide.The batter expands as if it’s filling with air, and forms the typical texture you see in cakes, bread, and other similar foods.Baking soda is what makes baked goods fluffy and cake-like and what gives them their rise during baking. Baking without baking soda will cause your baked goods to fall flat and not have the right texture. Why are some recipes calling for both baking soda AND baking powder? If the recipe calls for both leavening agents, it’s likely that there is acid in the recipe. However, this is not enough to cause a full reaction if combined with baking soda alone.Baking powder is used to reinforce the leavening process, while baking soda neutralizes the acid (lessens the astringent flavor) and adds some lifting power. This is teamwork!Baker’s tip If it fizzes it is baking powder. If it doesn’t, it’s baking soda. What happens to baking soda if you don’t use it? Baking soda can be left out of the cake to prevent it from rising. However, baking powder can be used as a substitute. Baking soda is a salt which makes food light and fluffy.Baking soda substitutes are available if you don’t have it. Without it, your cake will not rise and may turn out flat. Can baking powder be used as a substitute for baking soda? The difference between baking soda and baking powder is very simple. Baking powder contains the leavening acid needed to produce carbon dioxide bubbles, while baking soda requires other ingredients to make that reaction happen. Gans suggested that you avoid certain recipes if you don’t have baking soda or baking powder on hand. For example, cakes will be too dense. Can I skip baking soda? It’s tempting to wonder if baking soda is really necessary when you look at the small amount required for many recipes.Baking soda or any other leavening agent is an essential part of the baking process. The baking powder activates when it comes in contact with an acidic liquid. This causes it to release carbon dioxide.This causes the mixture to bubble, and the batter to expand (as though it is filling with air), and it forms the typical texture you find in cakes and breads.You will have trouble baking any recipe that calls for baking soda. Baked goods won’t rise and will stay very dense even after being fully cooked.If you try to make banana bread with no leavening agent like baking soda or baking powder, you will end up with a piece of banana flavored rubber.There are many options for baking soda, as we have discussed in our article. Expert Tip Pay attention to the label! Double, if not triple, make sure you are using the correct ingredients and in the right proportions. For freshness , make sure to always check expiration dates. They don’t last forever! Final Verdict Baking soda is a vital ingredient in many types of quick bread recipes, as it helps to leaven and add volume to the final product. If you find yourself mid-recipe without any baking soda, there are several substitutes available. You may have to make some adjustments to your original recipe to accommodate for the substitutes, but trial and error will get you to the perfect substitute for baking soda.
