Baking Soda Alternatives: How to Keep Baking Without Missing a Beat

Baking Soda Substitutes: Here’s What to Use Instead. When you’re midway through baking and realize you’re out of baking soda, it can feel like a disaster. But there’s no need to panic. You likely have several common ingredients on hand that can step in as substitutes to keep your recipe intact. Let’s dive into some reliable alternatives for baking soda and how they work.

What is Baking Soda?

Baking soda, also called sodium bicarbonate, is an alkaline compound that, when combined with acid, creates carbon dioxide. This chemical reaction is the secret behind the fluffy, light textures in cakes, cookies, and other baked goods. Baking soda is not just limited to baking—it’s also a versatile cleaning agent and can speed up the cooking process of beans or preserve the color of vegetables. But what do you do when your pantry is missing this essential ingredient?

Can You Skip Baking Soda?

Yes, you can. Depending on the dish, skipping baking soda won’t always ruin the final product. For instance, pancakes and cookies don’t require much leavening, so they can survive without it. However, recipes like cakes and bread demand a rising agent to give them the fluffy texture you expect. That’s where substitutes come in handy. Here are the baking soda alternatives.

Top 5 Alternatives for Baking Soda

1. Baking Powder

Baking powder is one of the most commonly used substitutes for baking soda. While similar in their function, baking powder already contains both an acid and a base, eliminating the need for additional acidic ingredients in your recipe. The trick here is to use three times the amount of baking powder as you would baking soda to achieve the same effect.

Note: Be cautious—too much baking powder can make your baked goods taste salty. Adjust the salt in your recipe accordingly.

Example: Replace 1 teaspoon of baking soda with 3 teaspoons of baking powder.

2. Whipped Egg Whites

Whipped egg whites can stand in for baking soda for delicate, airy desserts like sponge cakes or soufflés. When whipped, egg whites create air bubbles that give volume and lift to your recipe. Add 1 egg white for every ½ teaspoon of baking soda you’re replacing.

Pro Tip: Add ⅛ teaspoon of cream of tartar or ½ teaspoon of lemon juice per egg white to stabilize the mixture and keep it from deflating.

3. Club Soda

If you enjoy fizzy club soda, you’ll be happy to know it can double as a baking soda substitute. While it may not give the same rise as baking soda, it can work in a pinch for pancakes, muffins, or quick breads that need a little boost. Simply swap out part of the liquid in your recipe with unflavored club soda.

Example: Use ¼ cup of club soda in place of ¼ cup of liquid to help add volume.

4. Self-Rising Flour

Self-rising flour is a great substitute when your recipe requires flour and baking soda. It already contains baking powder and salt, so you don’t need to add more rising agents. Remember that this substitution works only in recipes that use flour—using it in other recipes will mess with the texture and balance.

5. Baker’s Ammonia

Before baking soda and baking powder, bakers relied on ammonium bicarbonate, also known as baker’s ammonia. This old-school leavening agent works well in low-moisture baked goods like cookies or crackers, giving them a crisp texture. It’s important not to use this substitute in high-moisture recipes like cakes, as the ammonia scent won’t fully dissipate and could leave an unpleasant taste.

Tip: Swap baking soda 1:1 with baker’s ammonia in crispy, dry baked goods.

The Bottom Line

Running out of baking soda does not shatter your baking plans. With these substitutes, you can still make toothsome and light-baked products. Baking powder or egg whites are some alternatives to achieve the desired rise in your cakes. Therefore, when baking soda is exhausted next time, you know what to do.

Table: Baking Soda Substitutes Comparison