Baking soda is a clip ingredient found in the cupboards the both seasoned and also amateur bakers.

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Formally well-known as sodium bicarbonate, it’s mainly used as a leavening or increasing agent in baked goods, such together muffins, pancakes, cookies, and also other species of rapid bread.

Baking soda is a an extremely alkaline, or basic, substance. Combining it through an acidic ingredient like lemon juice or cream that tartar forms carbon dioxide gas, which allows baked products to expand and rise, giving them a soft and fluffy structure (1).

Many recipes speak to for this ingredient, but don’t scare if you uncover yourself without. Various ingredients and techniques deserve to be used to replace it in a pinch.

Here room 4 clever substitutes because that baking soda.


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1. Baking Powder
Like baking soda, baking flour is an ingredient frequently used in baking to encourage rise, or leavening, of the final product.

Baking powder often gets puzzled for baking soda because of similarities in their names, functions, and also physical appearances. However, lock distinctly various products.

In fact, baking powder is a mix of baking soda and also cream the tartar. When it’s exposed come liquid and heat, carbon dioxide gas is formed, which reasons baked products to rise (2).

Baking powder might be supplied as a substitute because that baking soda. Still, the leavening strength is not as solid as the of plain baking soda. Together a result, you’ll must use a higher quantity the baking flour to obtain the same last product.

Though results may vary, you must use triple the amount of baking powder that you would usage of baking soda.

For example, if a recipe calls because that 1 teaspoon of baking soda, usage 3 teaspoons of baking powder together a replacement.

Note that this substitution may an outcome in a contempt saltier and more acidic flavor than the initial recipe intended.

If her recipe already calls because that salt, it might be a good idea to alleviate the amount by at least half to account because that the potential adjust in taste.

Additionally, because baking powder currently contains an mountain (cream the tartar), you may want to consider reducing or replacing some of the other much more acidic ingredient in the recipe v something neutral.

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Baking flour is an additional leavening certified dealer that deserve to replace baking soda, but its effect isn’t as strong. Use about three time the lot of baking powder together you would baking soda.


2. Potassium Bicarbonate and also Salt

Though often used together a dietary supplement, potassium bicarbonate is likewise an reliable substitute because that baking soda.

This swap is particularly handy for those who room trying to reduced down top top their sodium intake, as potassium bicarbonate no contain salt (3).

It can be offered as a 1:1 substitute because that baking soda. Yet, due to its low salt content, friend may an alert a adjust in the taste of her dish.

If you’re no concerned about sodium intake, friend may think about adding more salt to her recipe to account for the change in flavor — yet this step is optional.

The exact amount the salt you’ll require to include depends ~ above the individual recipe and is likely to call for some experimentation to gain it just right. About 1/4–1/2 teaspoon of salt for every tespoon of potassium bicarbonate is a good place to start.

summary

Potassium bicarbonate is an efficient substitute for baking soda and also can be replaced in a 1:1 ratio. Due to the fact that it doesn’t contain salt like continual baking soda, you might want come add much more salt to your recipe come account for changes in flavor.


Baker’s ammonia — or ammonium carbonate — is one more practical substitute because that baking soda.

It tote some historic significance, together it was among the key chemical leavening agents used throughout the 13th century (4).

It was ultimately replaced through baking powder and baking soda in modern baking practices, though it’s still sometimes used today.

Baker’s ammonia is recognized for imparting distinct crispiness to baked goods, i m sorry is an especially desirable in part confections, such together thin, crisp cookie or crackers.

Baker’s ammonia have the right to be easily swapped because that baking soda in a 1:1 ratio, but it may not be perfect for every recipes.

When linked with heat and acid, baker’s ammonia to produce carbon dioxide and also ammonia. The ammonia can produce a strong, unpleasant odor (5).

In baked products with a light, slim texture, the ammonia will quickly dissipate without negatively affecting the result.

However, in baked goods with a special crumb, such together cake or muffins, the ammonia might not be able to escape, leaving behind an uncomfortable odor.

summary

Baker’s ammonia have the right to be used in a 1:1 proportion for replacing baking soda. Still, it must only be supplied for baked products that space thin and crispy prefer cookies and crackers.


Self-rising flour is one more option because that replacing baking soda, though vital recipe adjustments using this technique are a small more complex and might not be best suited for the novice baker.

Self-rising flour has a mix of all-purpose flour, baking powder, and also salt. Each cup (120 grams) of self-rising flour contains approximately 1 1/2 teaspoons that baking powder and also 1/4 tespoon of salt.

If her recipe calls because that baking soda, it many likely likewise includes one acidic ingredient because that the baking soda to reaction with.

Because self-rising flour already includes an acid (baking powder), you’ll want to replace the mountain in your original recipe v something an ext neutral to store the seasonings balanced.

For example, if your recipe offers buttermilk as the acid, friend may consider replacing the with constant milk.

This component of the procedure can it is in a tiny tricky, relying on the cooking recipes you’re following, but trial and error is a great way to hone your an abilities as a home baker.

summary

Self-rising flour has baking powder and also salt, so it may be offered to change baking soda in some recipes. Keep in mind that you’ll must adjust details ingredients.


When it concerns baking, proper leavening is crucial to achieve your desired outcome.

If you’re out of baking soda, it’s necessary that you change it v a comparable functional ingredient, such as baking powder.

However, there room some various other tweaks you have the right to use come further an increase the climbing capacity of your recipe.

Whipped egg whites or cream can act as mechanical leavening agents, offering extra increase to particular kinds that baked items that encompass these ingredients.

If your recipe calls because that eggs, different the yolks indigenous the whites and whip the whites through a whisk or electrical mixer until they’re fluffy. After adding the yolks to the batter, wrinkles in the whipped white skin - man to send an airy, irradiate texture modification.

Similarly, if her recipe calls for hefty cream, use a whisk or electric mixer to whip air into the cream before adding it come the batter. Doing this can assist keep her baked products extra fluffy. Take treatment not come overmix her batter, or it may limit the climb of the last product.

See more: What Is 1 Divided By 7 /1? What Is 1/4 Divided By 7 (Calculate 1/4 ÷ 7

summary

Whipping egg whites and cream before adding them to her baking batter deserve to enhance the leavening strength of the recipe.