There's one substitution that seems would be a natural fit, but that you absolutely should not use (except on very rare occassions). But, what if you don't have baking powder either? Can I Replace Baking Soda With Yeast? When doing this, you should also leave out the "dash of salt" that many recipes call for, since most baking powder contains a bit of salt already. The Joy of Baking explained how the two interact when they're in a recipe together: baking powder does the heavy lifting of actually leavening (enlarging the air bubbles that get into the batter during mixing), while baking soda neutralizes acids and helps the mixture be more tender.Īccording to MyRecipes, you should use triple the amount of baking powder than you would use baking soda if a recipe calls for one teaspoon of baking soda, use three teaspoons of baking powder for a similar (though probably not identical) result. In fact, many recipes will actually use both baking powder and baking soda. However, since the baking soda in baking powder is diluted (with cream of tartar), it doesn't have the same leavening power, so you'll need to use more powder than you would soda.
The most obvious substitute, of course, would be baking powder, which actually contains baking soda as an active ingredient. Can I Replace Baking Soda With Baking Powder? You'll want to steer clear of particularly fussy recipes (you know the type - the ones that don't turn out right if you so much as wobble your hand while measuring!), but otherwise, there are a few options for getting leavening in your baked goods without baking soda.
It serves as a leavening agent, which makes your cookies, cakes, and breads light and beautifully textured instead of flat and dense. So what do you do if a recipe calls for the ingredient and you don't have any? There are definitely some food hacks that will let you keep baking! Baking soda is one of the most important ingredients in many recipes. We've all been there: you're ready to bake, but you realize you're out of baking soda.