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Baking soda is nothing short of a staple ingredient when it comes to baking, as the vast majority of baked goods are leavened with either baking soda or baking powder. Yes, yes, yes: baked goods can be leavened (ie: can achieve their lift and height) with egg whites (think angel food cake) or leavened with nothing at all (think dense flourless chocolate cake). But generally speaking, most recipes require baking soda or baking powder – or even both. And because baking soda is so important, if you need it for a recipe, but realize that you’ve run out, things can get a little tense. But guess what? We’ve got you! There are several pantry-friendly ingredients that you can use as baking soda substitutes, including egg whites, self-rising flour and even club soda. Or, you can use baking powder – and even a couple of extremely scientific sounding items that perhaps you just happen to have lying around – baker’s ammonia anyone? Finally, in a pinch, you can leave the soda out in a few different baked goods, but just not all.
Baking soda or baking powder are essential for your baked goods to come out light, airy, and with the right texture. Every home needs at least one box of ARM & HAMMER baking soda at all times, for your baking and household needs.
Can I Just Leave Out the Baking Soda?
Yes: you can leave out the baking soda in recipes, if you do not have any, BUT only in very simple baked goods such as some cookies and pancakes. But keep in mind, your pancakes will be more like crepes and your cookies might need to be flattened down a bit, after they are scooped and placed on the baking sheet, as the rounded, humped shape won’t really change without the soda to help it do so.
We have 6 different suggestions for baking soda substitutions, but keep in mind that none of these options are perfect – in other words, none of them will exactly replicate what baking soda can do. But each is great in a pinch.
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When to Use It: Baking Powder can be used as a baking soda substitute in any baked good where the recipe calls for soda and you find yourself without any – cakes, cookies etc.
Why It Works: Baking Powder works because it too, is a leavening agent and helps baked goods expand and rise. Baking powder, however, will make your baked goods a tad fluffier than soda will so, for instance, your cookies will be a tad cakier.
How to Substitute: To substitute baking powder for baking soda in a recipe, triple the amount of soda called for and substitute with that much powder. In other words, if the recipe calls for 1 teaspoon of soda, use 3 teaspoons, or one tablespoon, of baking powder. And if the recipe originally called for both soda and powder, you need to add both the original amount of powder called for, plus the amount you are substituting for the soda.
When to Use It: Only use self-rising flour as a substitute for baking soda in recipes that call for flour.
Why It Works: Self-rising flour works as a baking soda substitute because it already has 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt in every cup. In other words, the flour is already leavened.
How to Substitute: To substitute self-rising flour for baking soda in a baking recipe, swap the self-rising flour for the amount of regular flour called for in your recipe one for one. Then calculate how much baking powder you have now added (remembering that there are 1 1/2 teaspoons in every cup). Once you know how much baking powder you have added, check to see how much baking soda was originally called for in the recipe. Next, confirm that you have used 3x as much baking powder than the original amount of soda called for in the recipe. For instance, if your recipe calls for 2 cups of flour and 1 teaspoon baking soda, once you have added 2 cups of self-rising flour, you have added 3 teaspoons, or 1 tablespoon, of baking powder and so you are all set.
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What Is Baking Soda?
Baking soda is an extremely common and essential baking ingredient. It is a literal work horse when it comes to baked goods, providing them their lift, their fluffy texture, their golden brown color AND their tasty caramelized flavor. Baking soda is an alkaline (as opposed to acidic) chemical compound and so is considered a base, because when mixed with an acidic ingredient, it forms carbon dioxide. It is also referred to as sodium bicarbonate, is naturally occurring, and is most commonly found as a powder.
Before You Consume Baking Soda: WATCH THIS
FAQ
What happens if you don’t use baking soda?
Does baking soda really matter?
Can I skip adding baking soda?
Does your body need baking soda?
Is baking soda good for You?
For example, it may alleviate heartburn, boost exercise performance, and even whiten your teeth. What’s more, baking soda is inexpensive and widely available. It never hurts to have a container on hand. Try this today: Storing baking soda properly after use is crucial for maximizing its shelf life.
Is soda good for you?
No, soda is one of the most harmful things. It is very rich in sugars and food additives, and does not contain any vitamins or minerals. Even the diet or zero versions are terrible for intestinal health, and are best avoided and only consumed on special occasions.
Does a recipe need baking soda?
Recipes that don’t contain one of these naturally acidic ingredients will usually call for baking powder, which is a complete leavening system containing both baking soda and one or more acids. But even if a recipe calls for baking powder, it will often still call for baking soda.
What is baking soda used for?
As its name implies, baking soda (also known as bicarbonate of soda) is used in baking recipes. It is a naturally occurring chemical compound that acts as a leavening agent, meaning it helps batters and doughs rise as they bake.