Baking powder is one of those ingredients that you might take for granted in your pantry until you desperately need it. Its role in baking (which is equally an art and a science) is to give your baked goods the perfect light, airy texture. It’s often confused with baking soda, but the two are not the same. They both help baked goods rise, but they create different chemical reactions.
Routine home bakers likely keep extra baking powder on hand since it’s oh so important, but if you seldom use your oven, you may run out without even noticing. When baking powder isn’t an option, try one of these clever substitutes for the crucial ingredient to get the same fluffy results.
8 Substitutes for Baking Powder to Use When You Run Out
Each swap can replace one teaspoon of baking powder.
Baking powder usually contains cream of tartar, so this is the best swap. To make it, mix together 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. Since cream of tartar is flavorless, it won’t affect the taste of your final product, so this is a versatile substitution.
Lemon Juice and Baking Soda
Lemon juice is acidic, which makes it a suitable swap for baking powder since the ingredient also contains an acid. To make this substitution work, you’ll need to combine 1/2 teaspoon of lemon juice with 1/4 teaspoon of baking soda. Lemon juice has a tangy taste, so it could affect the flavor of whatever you’re making. This would be ideal for lemony goods, like lemon bars.
Buttermilk and Baking Soda
Noticing a pattern here? Combining baking soda with other ingredients can help you get the effects of baking powder even if you’ve run out. Here, you’ll add some buttermilk (aka slightly acidic milk) and baking soda to your mixture—but not at the same time. First, add an extra 1/4 teaspoon of baking soda to your dry ingredients. Then, add a 1/2 cup of buttermilk to your wet ingredients.
Now, you’ll have to improvise a little since you’re adding more liquid, which can make your batter runny. So, try to find ways to reduce liquids in other areas of your recipe.
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Molasses and Baking Soda
Molasses is sweet, gooey, and a staple in baking. It’s slightly acidic, so it makes sense that it could be used as a baking powder substitute. To make this swap, mix 1/4 cup of molasses with 1/4 teaspoon of baking soda. Just keep in mind that this extra liquid could throw off the consistency of your batter, and it may make it sweeter. You may need to adjust accordingly.
Yogurt and Baking Soda
Since yogurt is fermented milk, it has the acidity that’s needed to replace baking powder. Follow the same ratio and instructions as the buttermilk hack from before—add 1/2 cup of yogurt to your wet ingredients, and an extra 1/4 teaspoon of baking soda to your dry ingredients. You’ll have to reduce your other wet ingredients by a 1/2 cup though, to prevent the batter from being too runny.
Vinegar and Baking Soda
Since it’s acidic in nature, vinegar can be used to swap out baking powder in recipes for baking. Vinegar has a distinct taste, so this sub will be best used in recipes that call for plenty of sugar, such as cookies and cakes. To make this swap, add 1/2 teaspoon of vinegar and 1/4 teaspoon of baking soda to your recipe.
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Club Soda
Club soda already contains baking soda, so adding it to your pancake and waffle batter is a well-known hack for getting these breakfast favorites to rise and have that fluffy texture. Simply use club soda in lieu of any other liquid in your recipe, such as water or milk.
Self-Rising Flour
Baking powder is one of the ingredients used in self-rising flour, so naturally, it’s a great substitution. All you have to do is replace the regular flour your recipe calls for with self-rising flour. You’ll want to omit both baking powder and baking soda if you utilize this hack, since they won’t be needed. Use this substitute in any recipe that calls for flour, such as cupcakes, cookies, and pancakes.
Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar. Summary: Each teaspoon (5 grams) of baking powder can be replaced with a 1/4 teaspoon (1 gram) baking soda and a 1/2 teaspoon vinegar.
Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar. Summary: Each teaspoon (5 grams) of baking powder can be replaced with a 1/4 teaspoon (1 gram) baking soda and a 1/2 teaspoon vinegar.
Baking powder and baking soda are both leavening agents, which means they cause dough or batter to expand by releasing gas. Yeast is another leavening agent you might know about.
Baking powder, in particular, is one of those ingredients you can easily run out of without noticing, but when it comes to baking, it does a very particular job, and can be difficult to replace. Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.
The formula for our homemade baking powder recipe couldn't be easier to follow. For every teaspoon of Baking Powder your chosen baking recipe requires, simply combine ¼ of a teaspoon of Bicarbonate of Soda with ½ a teaspoon of Cream of Tartar.
However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.
Using Cornstarch and Baking Powder Interchangeably
Let's cut to the chase. Cornstarch is not baking powder, and you shouldn't use cornstarch instead of baking powder or vice versa because they react differently and serve distinct roles.
Since baking powder is baking soda with an acid and a stabilizer added, one of the best substitutions for baking powder is to use baking soda plus an acidic ingredient, such as plain yogurt, buttermilk, lemon juice, or vinegar.
Yes, it does work. While baking soda can't protect your teeth from cavities as effectively as a fluoride toothpaste can, it's still considered a good cleaning agent for your teeth. Toothpastes containing baking soda have been shown to have antibacterial properties, which can help protect your teeth from decay.
The easiest swap for every 1 teaspoon of baking powder in your pancake mix is a blend of 1/2 teaspoon of cream of tartar, 1/4 teaspoon of baking soda and 1/4 teaspoon of cornstarch. To understand why, let's dive into the difference between baking soda and baking powder. Baking soda is an alkaline leavener.
Whip up some egg whites. Provided that you have given them a good stiff whip they can provide both structure and leavening qualities. Whipped egg whites would be my number one substitute for baking powder. But they can also work as a baking soda alternative in a pinch.
Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.
Cream of tartar does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.
Self-rising flour has leavening agents already inside of it, so by subbing that in for all-purpose flour, you eliminate the need for extra baking powder. For example, if a recipe calls for 1 cup all-purpose flour, use 1 cup self-rising flour.
Baking soda is pure sodium bicarbonate, whereas baking powder also contains an acid, such as cream of tartar, and cornstarch. Baking soda is a raising agent that must be mixed with one or more acid ingredients, such as cocoa powder or buttermilk.
Self-rising flower is basically a mixture of all-purpose flour, baking powder and salt at a ratio of 1.5 teaspoons of baking power and 0.5 teaspoon of salt to 1 cup of flour. If your recipe calls for that proportion of baking powder, then yes, you can just use self-rising.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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