Some Baking Soda Substitutes: We Can You Use Instead

Baking soda is a popular leavener used in baked goods. Sodium bicarbonate, also known as sodium carbonate, is found in nature in crystalline form but is ground into powder for use in cooking.

Uses of Baking Soda

Bicarbonate of soda, also called “baking soda” has many uses beyond baking.
  • The alkaline, or basic, nature of baking soda makes it a very useful ingredient.
  • A combination of it and an acidic ingredient such as lemon juice or cream of tartar produces carbon dioxide gas, which gives baked goods their soft and fluffy texture.
  • It cleans your teeth, removes stains, and even curbs your sweet tooth.
  • Sprinkle baking soda inside coffee mugs, tea cups, and carafes and gently scrub with a moist cloth to remove stains. Once the mug or container has been thoroughly rinsed, please put it in the dishwasher.
  • Chocolate-chip cookies require the most effective leavening agent. When BuzzFeed baked 400 cookies and compared different agents, baking soda alone won hands down.
  • You can also use baking soda to remove sweat stains from clothes.


These are some Substitute we can use Instead of Baking Soda:


1. Baking Powder

The purpose of baking powder is the same as that of baking soda is a best baking soda substitute to promote the rise of the final product, or leavening, by releasing carbon dioxide.
There are many similarities between baking powder and baking soda, including their names, functions, and physical appearances. There are, yet, distinct differences between the two.
This mixture has two ingredients , baking soda and cream of tartar. Baked goods rise caused by carbon dioxide gas formed when exposed to liquid and heat.
It is possible to some baking soda substitutes for baking powder. Although it produces less leavening than plain baking soda, it is still a leavening agent. You will need to use more baking powder to produce the same results.
To get the most effective results, you should use triple the amount of baking powder as baking soda.
In a recipe, you can replace one teaspoon of baking soda with three teaspoons of baking powder.
Note that this substitution may produce a slightly saltier and more acidic flavor than the original recipe intended.
For the potential change in taste, it may be a worthwhile idea to reduce the salt in the recipe by at least half.
In addition, baking powder already contains an acid (cream of tartar), so you might consider substituting another neutral ingredient for a more acidic one.

2. Self Rising Flour

Self-rising flour combines all-purpose flour, baking powder, and salt, allowing baked goods to rise without additional leavening. The ingredient may already be in your kitchen if you are a bread baker.
Some Baking Soda Substitutes self-heating flour for baking soda when making a recipe containing flour. The baking powder in one cup of self-rising flour is 1 ½ teaspoon. So, if your recipe calls for three cups of flour, self-rising flour provides enough baking powder to substitute for 1.5 teaspoons of baking soda.
Salt is also included in self-rising flour, so you won’t need to add any to your recipe.
When substituting self-rising flour for baking soda, leave the salt in your recipe and replace the flour with self-rising flour.
If you use self-rising flour, you may need to adjust the recipe’s acidic ingredients since baking powder contains acid. You can, for instance, leave out cream of tartar if your recipe calls for it. You can substitute regular milk for buttermilk in recipes that call for it.

3. Egg Whites

You can also use egg whites as a substitute of baking soda in any dough or baked item that calls for baking soda. Additionally, you can use something other than additional baking powder as a substitute for recipes that already use baking powder.
Some Baking Soda Substitutes can replaced in a recipe with whipped egg whites to provide lift and structure. Baking goods rise when egg whites beaten into the batter.
You can replace baking soda with egg whites by whipping them until stiff and folding them into your batter. To compensate for the liquid added by egg whites, eliminate some of the liquid in the recipe. For example, omit 1/4 cup milk when using 1/4 cup egg whites.
Alternatively, if your recipe calls for eggs, separate the whites from the yolks, stir in the yolks, and whip the whites. Add the egg whites to the batter and fold them in.

4. Baker’s Ammonia

Baker’s ammonia — or ammonium carbonate — can be substituted for baking soda.
In the 13th century, it was one of the main chemical leavening agents used.
Baked goods were traditionally leavened with Baker’s Ammonia, also known as Ammonium Carbonate. Today, you can still find baker’s ammonia on the ingredient list of some recipes.
In modern baking practices, baking powder and baking soda have replaced them, though it is still occasionally used.
It is known that baker’s ammonia imparts a distinct crispiness to baked goods, which is particularly desirable in confections like thin, crisp cookies and crackers.
Some recipes call for baking soda instead of baker’s ammonia, but this may only be appropriate for some recipes.
Carbon dioxide and ammonia produced when baker’s ammonia is combine with heat and acid. It is possible to smell ammonia strongly, which can be unpleasant.
It is easier for ammonia to dissipate from baked goods with a light, thin texture without negatively impacting the results.
Cakes and muffins with a thick crumb may have difficulty escaping ammonia, which leaves an unpleasant scent.

5. Potassium Bicarbonate and Salt

Potassium bicarbonate is commonly used to treat hyperkalemia and as an antacid. Some Baking Soda Substitutes 1:1 for sodium bicarbonate, but it lacks the salt found in sodium bicarbonate (baking soda).
For any potential change in flavor, add salt to your recipe in addition to baking soda.
Though often used as a dietary supplement, potassium bicarbonate is also an effective substitute for baking soda.
Potassium bicarbonate doesn’t contain sodium, so it’s perfect for limiting sodium intake.
It can be substituted 1:1 for baking soda. However, your dish may taste different because of the low salt content.
If you aren’t worried about sodium intake, add more salt to your recipe to account for the change in flavor.
Depending on the recipe, it may take some experimentation to get the amount of salt just right. Approximately 1/4–1/2 teaspoon of salt should added for every teaspoon of potassium bicarbonate.
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