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Here’s a handy substitute for baking soda you can use if you’re baking and you realize you’ve run out!
Looking to substitute baking powder for baking soda? If you’re in the middle of a recipe and have that oh crap moment, we’ve got your back! As two cookbook authors and recipe developers, we’ve found a substitute for baking soda to use in cookies, cakes, pies, and quick breads. But keep in mind, the real thing is always better.
Substitute for baking soda
Here’s how to substitute baking soda in recipes. The formula is using triple the quantity of baking powder to equal the same amount of baking soda.
1 teaspoon baking soda = 3 teaspoons of baking powder
Make sure that the baking powder is not past its use-by date. Keep in mind that adding triple the baking powder can sometimes add a little bitterness to baked goods. If at all possible, head to the store and grab that baking soda instead!
What is baking soda vs baking powder?
Here’s a really quick breakdown! Baking soda (sodium bicarbonate) and baking powder are both leaveners, which means they’re used to make baked goods rise. What’s the difference?
- Baking soda is a base. When combined with an acid (lemon, buttermilk, vinegar, yogurt) in a recipe, it produces carbon dioxide bubbles and makes the baked good rise. It’s about 3-4x stronger than baking powder.
- Baking powder is a mix of baking soda, plus an acid (like cream of tartar). Since it already has the acid, it doesn’t rely on acid in the recipe to provide lift to baked goods.
Did you want the opposite?
Were you looking to substitute baking soda for baking powder instead? You can do that too: go to Substitute for Baking Powder.
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Frequently asked questions
Baking soda (sodium bicarbonate) is a chemical leavening agent that reacts with acids to produce carbon dioxide gas, causing baked goods to rise. It’s commonly used in recipes that also contain acidic ingredients like buttermilk, yogurt, or vinegar.
Some substitutes may slightly alter the taste or texture of your baked goods. For example, using baking powder may result in a slightly more acidic flavor. Use the real thing if at all possible.
