Nothing disrupts a baking session like running out of baking soda mid-recipe. As a seasoned home baker with tips passed down from my grandmother, I've got reliable solutions to keep you going.
Here are 3 simple, effective substitutes for baking soda. Watch:
The simplest swap: Use baking powder in place of baking soda. Multiply the amount by 3.
For instance, 1 teaspoon of baking soda equals 3 teaspoons of baking powder.
Not complicated at all—it's ideal for muffins.
However, adjust your recipe for balance:
- Eliminate or reduce salt, as baking powder already contains some.
- Remove acidic liquids (e.g., lemon juice, buttermilk, yogurt, vinegar), replacing them with milk or water. For citrus flavor, add lemon or lime zest to water.
Self-rising flour has baking powder built in—no extra leavener needed. It's an excellent substitute; just use it directly in place of regular flour plus baking soda.
Perfect for bread or pancakes. Add other ingredients as usual.
Found in some pharmacies for blood pressure or reflux relief (also called potassium bicarbonate), this works too. Mix 1 teaspoon potassium citrate with 1/3 teaspoon salt to equal 1 teaspoon baking soda.
Great for cookies, but less ideal for pancakes, muffins, or cakes.
The answer is no. Cornstarch adds lightness and thickens sauces but won't make your batter rise.
Baking soda is a natural cleaning staple, but baking powder works as a substitute too. It's surprisingly effective—find out how here.
