Baking powder is a staple in many kitchens. It plays a crucial role in creating fluffy pancakes, light cakes, and airy muffins. However, there are times when you might find yourself without this essential ingredient. Don’t worry! There are several effective substitutes you can use to save the day. In this article, we’ll explore the 18 best baking powder substitutes. In addition, we will also discuss some useful insights, and tips, to enhance your baking experience.

What is Baking Powder?

Before we dive into the substitutes, let’s take a quick look at what baking powder is. Baking powder is a leavening agent that contains a combination of sodium bicarbonate (baking soda). This is an acidifying agent and a drying agent like cornstarch

When combined with moisture and heat, the chemical reaction between the baking soda and acid produces carbon dioxide bubbles. This can cause baked goods to rise and achieve that light, airy texture we all love.

18 Best Baking Powder Substitutes

1. Baking Soda and Cream of Tartar

Cream of tartar is an acidic byproduct of winemaking that helps stabilize whipped egg whites and prevent sugar crystallization. When combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, similar to baking powder.

This substitute works best in recipes that don’t already contain an acidic ingredient. Because the cream of tartar provides the necessary acidity.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar.
• Note: This combination will provide the necessary acidity for the reaction.

Best For

• Cakes, cookies, and quick breads where a light texture is desired.

2. Buttermilk and Baking Soda

Buttermilk is a fermented dairy product with a slightly tangy flavor. Its acidity reacts with baking soda to produce carbon dioxide gas, which helps baked goods rise.

When using this substitute, be sure to reduce other liquids in the recipe to maintain the proper consistency. You can also use plain yogurt instead of buttermilk, using the same substitution ratio.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1/2 cup of buttermilk and 1/4 teaspoon of baking soda.
• Note: Reduce the amount of other liquids in the recipe to compensate for the added buttermilk.

Best For

• Pancakes, muffins, and quick breads.

3. Yogurt and Baking Soda

Like buttermilk, yogurt is an acidic dairy product that can activate baking soda to create a leavening effect.

Plain yogurt, whether regular or Greek, can be used as a baking powder substitute due to its acidic nature. The tanginess of the yogurt can also add depth of flavor to your baked goods.

When using yogurt, be sure to adjust the other liquid ingredients in the recipe to maintain the proper consistency.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1/2 cup of plain yogurt and 1/4 teaspoon of baking soda.
• Note: Adjust the amount of other liquids in the recipe accordingly.

Best For

• Cakes, muffins, and quick breads.

4. Lemon Juice or Vinegar and Baking Soda

Lemon juice and vinegar are both highly acidic liquids that can react with baking soda to produce carbon dioxide gas. White vinegar has the most neutral flavor, making it a good choice for most recipes.

However, apple cider vinegar or rice vinegar can also be used. Lemon juice adds a bright, citrusy note that can complement many baked goods. Keep in mind that using these acidic liquids may alter the flavor profile of your recipe.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1/2 teaspoon of lemon juice or vinegar and 1/4 teaspoon of baking soda.
• Note: This combination may alter the flavor of your baked goods slightly.

Best For

• Cakes, muffins, and quick breads where a slight tang can enhance the flavor.

5. Molasses and Baking Soda

Molasses is not as acidic as some other substitutes, but its slight acidity can still react with baking soda to produce a leavening effect.

However, molasses is a very strong flavoring agent. So it’s best used in recipes where its flavor is welcome, such as gingerbread or molasses cookies. Be sure to adjust the amount of sugar in your recipe to account for the sweetness of the molasses.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1 tablespoon of molasses and 1/4 teaspoon of baking soda.
• Note: Molasses is a strong flavoring agent, so use it sparingly and adjust the amount of sugar in your recipe accordingly.

Best For

• Gingerbread, molasses cookies, and other recipes where the flavor of molasses is desirable.

6. Whipped Egg Whites

Whipped egg whites can add air and structure to baked goods, acting as a leavening agent. This method works particularly well in recipes that rely on whipped egg whites for structure, such as angel food cakes, soufflés, and meringues. Be sure to whip the egg whites until they form stiff peaks for the best results.

How to Use

• Substitution Ratio: Use 2 egg whites, whipped to stiff peaks, for every 1 teaspoon of baking powder.
• Note: Adjust other liquid ingredients in the recipe to compensate for the added moisture from the egg whites.

Best For

• Cakes, soufflés, and meringues.

7. Self-Rising Flour

Self-rising flour is a time-saving ingredient that eliminates the need to add baking powder separately. It’s particularly useful in recipes that call for a small amount of flour. Note that self-rising flour also contains salt, so you may need to adjust the amount of salt in your recipe.

How to Use

• Substitution Ratio: Replace the regular flour in your recipe with self-rising flour, and omit the baking powder. Adjust the other ingredients accordingly.
• Note: Each cup of self-rising flour contains about 1.5 teaspoons of baking powder.

Best For

• Quick breads, pancakes, and muffins.

8. Club Soda

Club soda is carbonated water that contains sodium bicarbonate. This makes it a handy substitute in some recipes.

This soda can provide a subtle leavening effect due to the carbon dioxide bubbles it contains. It works best in recipes where a light, airy texture is desired, such as pancakes or waffles. Note that the carbonation may dissipate quickly, so it’s best to work quickly when adding club soda to your batter.

How to Use

• Substitution Ratio: Replace the liquid in your recipe with an equal amount of club soda.
• Note: This works best in recipes where a light texture is desired, such as waffles or pancakes.

Best For

• Pancakes, waffles, and light batters.

9. Potassium Bicarbonate

Potassium bicarbonate is a sodium-free alternative to baking powder that can be used as a 1:1 substitute. It’s a great option for those on low-sodium diets or anyone looking to reduce their sodium intake.

Keep in mind that potassium bicarbonate doesn’t contain the same flavor-enhancing properties as sodium. So you may need to add a pinch of salt to your recipe to balance the flavors.

How to Use

• Substitution Ratio: Use 1 teaspoon of potassium bicarbonate for every 1 teaspoon of baking powder.
• Note: You may want to add a pinch of salt to your recipe to enhance flavor since potassium bicarbonate doesn’t contain sodium.

Best For

• Any recipe that calls for baking powder, especially for those monitoring sodium levels.

10. Baker’s Ammonia (Ammonium Carbonate)

Baker’s ammonia is also known as ammonium carbonate. This is a traditional leavening agent that was commonly used before the invention of baking powder. It produces a light, crisp texture that is ideal for thin cookies and crackers.

However, it can leave behind a slight ammonia smell while baking, which dissipates as the baked goods cool. Baker’s ammonia is less commonly used today but can still be found in some specialty baking stores. READ FULL STORY HERE>>>CLICK HERE TO CONTINUE READING>>>

How to Use

• Substitution Ratio: Use 1 teaspoon of baker’s ammonia for every 1 teaspoon of baking powder.
• Note: It may leave a slight ammonia smell while baking, but this dissipates during cooking.

Best For

• Thin, crisp cookies and crackers.

11. Whipped Cream

Whipped cream can add moisture and lightness to baked goods. This makes it a suitable substitute for baking powder in some recipes.

It works best in simple recipes like pancakes or cookies, where the added fat from the cream won’t significantly alter the texture. Be sure to adjust other liquid ingredients in the recipe to maintain the proper consistency.

How to Use

• Substitution Ratio: Use 2 tablespoons of whipped cream for every 1 teaspoon of baking powder.
• Note: Adjust other liquid ingredients in the recipe to compensate for the added moisture from the whipped cream.

Best For

• Simple baked goods like pancakes or cookies.

12. Sparkling Water

Sparkling water, like club soda, contains carbon dioxide bubbles that can provide a subtle leavening effect in baked goods. It works best in recipes where a light texture is desired, such as pancakes or waffles.

Keep in mind that the carbonation may dissipate quickly. So it’s important to work quickly when adding sparkling water to your batter.

How to Use

• Substitution Ratio: Replace the liquid in your recipe with an equal amount of sparkling water.
• Note: The carbonation may dissipate quickly, so work quickly when adding it to the batter.

Best For

• Pancakes, waffles, and light batters.

13. Whipped Coconut Cream

For a vegan alternative to whipped cream, you can use whipped coconut cream as a substitute for baking powder.

To make whipped coconut cream, chill a can of full-fat coconut milk overnight, then scoop out the solidified cream from the top. Whip the cream until it forms stiff peaks, then fold it into your batter. This substitute works well in vegan baking, pancakes, and cookies.

How to Use

• Substitution Ratio: Use 2 tablespoons of whipped coconut cream for every 1 teaspoon of baking powder.
• Note: Chill a can of full-fat coconut milk overnight, then scoop out the solidified cream from the top.

Best For

• Vegan baking, pancakes, and cookies.

14. Sour Milk or Buttermilk Powder

Sour milk or buttermilk powder can be used as a baking powder substitute by providing the acidic component needed to activate baking soda. This substitute works well in quick breads, pancakes, and muffins.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1 teaspoon of sour milk or buttermilk powder plus 1/2 cup of water.
• Note: Allow the mixture to sit for a few minutes before adding it to the recipe.

Best For

• Quick breads, pancakes, and muffins.

15. Baking Soda and Acid

If you have baking soda but no baking powder, you can create a substitute by combining it with an acidic ingredient like lemon juice, vinegar, or buttermilk.

The acid will react with the baking soda to produce carbon dioxide gas, providing a leavening effect. This substitute works best in recipes that already contain an acidic ingredient.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda plus 1 teaspoon of an acidic ingredient like lemon juice, vinegar, or buttermilk.
• Note: The acid will activate the baking soda, creating a leavening effect.

Best For

• Recipes that already contain an acidic ingredient.

16. Aquafaba

Aquafaba is a fantastic vegan substitute because it mimics the properties of egg whites. This can provide both moisture and structure to baked goods.

To use aquafaba, simply drain a can of chickpeas and reserve the liquid. Whip the aquafaba using a hand mixer or a stand mixer until it reaches stiff peaks, similar to whipped egg whites. This makes it an excellent choice for recipes like meringues, and mousses.

How to Use

• Substitution Ratio: Use 3 tablespoons of aquafaba for every 1 teaspoon of baking powder.
• Note: This is a great vegan substitute that adds moisture and structure.

Best For

• Vegan baking, meringues, and cakes.

17. Skip It

For inherently dense recipes, you can often skip the baking powder without significantly affecting the outcome. This approach works well for recipes that rely on other leavening agents or methods.

Just be aware that the final texture may be denser than if baking powder were used, but it can still be delicious.

How to Use

• Note: This may result in a denser final product, but it’s not the end of the world. Recipes that rely on other leavening methods, like whipped egg whites or creaming butter and sugar, may still turn out well.

Best For

• Dense cookies, brownies, and some cakes.

18. Baking Soda and Cream of Tartar (Homemade Baking Powder)

Making your baking powder is a simple and effective way to ensure you have a leavening agent on hand. This homemade version works just as well as store-bought baking powder. Plus, it allows you to control the ingredients.

The combination of baking soda and cream of tartar creates the same chemical reaction that occurs in commercial baking powder. This substitute is particularly useful in recipes where you need to avoid additives found in some commercial baking powders.

How to Use

• Substitution Ratio: For every 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar.
• Note: This combination will provide the necessary acidity for the reaction.

Best For

• Any recipe that calls for baking powder.

FAQs

1. Can I use baking soda instead of baking powder?

Yes, you can use baking soda as a substitute for baking powder, but you will need to add an acid to activate it. For every teaspoon of baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of an acidic ingredient like vinegar, lemon juice, or cream of tartar.

2. What happens if I don’t have any baking powder?

If you don’t have baking powder, you can use one of the substitutes mentioned in this guide, such as baking soda with an acid, yogurt, or buttermilk. Alternatively, you can skip it in recipes that don’t rely heavily on leavening, but the final product may be denser.

3. Can I use self-rising flour instead of baking powder?

Yes, self-rising flour contains baking powder and salt, so you can use it as a substitute. Replace the all-purpose flour in your recipe with self-rising flour and omit the baking powder. Each cup of self-rising flour contains about 1.5 teaspoons of baking powder.

4. How do I know if my baking powder is still good?

To test the freshness of your baking powder, add a teaspoon of it to a small bowl of hot water. If it bubbles vigorously, it’s still active. If there’s little to no reaction, it’s time to replace it.

5. Can I use expired baking powder?

It’s not recommended to use expired baking powder, as it may not provide the necessary leavening power. Always check the expiration date and perform a freshness test if you’re unsure.

6. How do I know which substitute to use?

The best substitute depends on the recipe and the other ingredients involved. Some substitutes work better in certain types of baked goods than others.