Baking Powder Substitute
ó Ultimate List of Top 12
Finding an ideal baking powder substitute requires a better understanding of
baking powder. This will enable you to pinpoint the most suitable substitutes
and alternatives for your recipes.
What is Baking Powder?
Anyone who bakes will appreciate the benefits of baking powder. Itís the
ingredient that encourages your gorgeous cupcakes to rise. Or itís what makes
your cookies nice and fluffy.
is pure sodium bicarbonate.
Baking powder is baking soda and an acidifying agent. The most common acidifying
agent is cream of tartar.
combination of baking soda, acid, and heat produces carbon dioxide. These
bubbles are what make your food rise.
Different Types of Baking Powder
powder can be single-acting. It can also be slow-acting or fast-acting.
Here are the major differences between these types of baking powder:
single-acting rising agent means it only has either fast-acting characteristics
or slow-acting properties;
double-acting agent means it can be used for its fast and slow-acting
acids in a wet mixture will react at room temperature; and
On the other
hand, slow-acting needs to be heated for a reaction.
many alternative ways to get your baked food to rise. Some of them use
ingredients that are already in your kitchen. Others might be more difficult to
find but are well worth the effort. If you donít have baking powder at hand or
you would like to try alternatives, then here are 12 options you can use as
baking powder substitutes:
Top 12 Baking Powder Substitutes
1. Self-Raising Flour (or Self-Rising Flour)
All-purpose flour is an important ingredient in many recipes. It is made
from hard milled wheat and soft wheat. Itís ideal for coating meat or making
your sauce thicker. It contains around 10Ė12% protein.
flour and all-purpose flour have no difference in taste. Using one or the other
will not affect the flavor.
flour is a mixture of all-purpose flour, baking powder, and salt.
It contains approximately 8.5% protein.
It is the protein that develops gluten. This is the key to many baked foods.
flour is perfect for cakes, muffins, and pancakes. It is also commonly used for
the breading in fried chicken. Sometimes a recipe says plain flour (or
all-purpose flour). You may use self-raising flour instead. For making sauces,
self-raising flour will also make your sauces lighter.
It might be
confusing to look at the flour options in a supermarket. There is bread flour,
pastry flour, white whole-wheat flour, oat flour, and lots more. Itís only
self-raising flour that has added baking powder. Therefore, itís only
self-raising flour that can give you airy cakes and cookies.
substitute all-purpose flour for self-raising flour. But you canít substitute
self-raising flour for all-purpose because you will be missing its baking powder
component. Without this, your food wonít be light and airy. If your recipe
requires all-purpose flour, then you can substitute baking powder and salt with
the following ratio:
all-purpose flour + 1 Ĺtsp baking powder + Ĺtsp salt = 1 cup self-raising flour
if you want to make a gluten-free cake and you donít have any baking powder,
then you can combine:
gluten-free flour bread + 1tsp baking powder + 1tsp white vinegar
flour is the easiest alternative to baking powder. Itís the type of ingredient
that should be in everybodyís kitchen. Itís easy to find in any supermarket.
Itís also cheap and has a long shelf life.
is milk that has been left to ferment. Lactic acid is produced, and this causes
a reduction in the PH levels of the milk. On the other hand, the protein in the milk causes it to curdle.
buttermilk used to be made from the liquid leftover from churning butter. But
buttermilk is now cultivated to follow safety standards.
You can make your
buttermilk by adding 1tsp of vinegar or lemon juice to 1 cup of milk and
waiting for 10 minutes. This is called Acidified buttermilk. You will notice
here that again, acid is needed. You can use any type of milk, but whole milk is
better for baking.
Homemade buttermilk is
better for baking because it is less acidic and tastes better than shop-bought.
Here, you can only use baking soda (not baking powder). Baking powder will upset
the balance between acid and alkali in normal milk. However, buttermilk and
baking soda can replace normal milk in many recipes.
baking powder, you will need to use:
A Ĺ cup of
buttermilk + 1tsp of baking soda
reaction will start immediately because of the acid and baking soda. When you
use buttermilk as a rising agent, you might need to adjust the amount of other
liquids in a recipe. A recipe that only calls for baking powder will not have
the same consistency if you add buttermilk. Alternatively, you can use powdered
buttermilk. You can use:
1 cup of
water + 4tbs powdered buttermilk + 1tsp baking soda (wet ingredients); or
powdered buttermilk + 1tsp baking soda (dry ingredients)
with baking soda makes delicious pancakes, cakes, and scones, to name a few. It
is a great ingredient for soda bread. The thickness of the buttermilk makes for
a rich batter. The acidity gives the food a nice tangy taste.
You can also
replace buttermilk with plain yogurt. Adding baking soda to yogurt acts as a
raising agent. Also if you have leftover buttermilk, then you can safely freeze
it to use for your next recipe.
3. Vitamin C
(or Ascorbic Acid) is the main nutrient in citrus fruits. Itís a powder that is
often used as a raising agent in bread. It can raise bread 20% more than without
Vitamin C boosts the action of the yeast,
which thrives in slightly acidic environments. This also helps to make the dough
stronger as it traps more air bubbles.
need baking powder or baking soda when you have vitamin C. Another benefit of
using this baking powder substitute is that it speeds up yeast development,
making the bread rise quicker.
And if you
kneaded your bread, then thereíll be plenty of air in it. The air (or oxygen)
reacts with ascorbic acid, making the bread even lighter.
need to change any ingredient in your bread recipe. Just add one leveled
teaspoon into your ingredients, and the vitamin C will work its magic.
common use of this baking powder substitute is for bread-making. Whole grain
flours have less gluten than white flours. Less gluten means less strength in
the bread, so itís quite difficult to capture air.
will help elevate wholemeal bread. It can be used in pastry, particularly the
fluffier types. Some bakers use it in the batter. If you want to use vitamin C
as a replacement for baking powder in cake recipes, then use:
soda + Ĺtsp Vitamin C powder = two Ĺtsp of baking powder
baking powder with Vitamin C is ideal for people who are sensitive
to corn (the main ingredient in baking powder). It can reduce sensitivity
to some foods. One advantage is that Vitamin C will help your immune system far
more than baking powder. But be careful! Vitamin C does come with a warning. ľ
of a teaspoon of the powder contains 1000mg
of Vitamin C. The recommended daily amount is 50-60mg per day.
There are so
many different types of eggs. For baking, it is best to use large chicken eggs.
If your recipe requires eggs and baking powder, then you can skip the baking powder.
To do this,
you will have to master some serious whipping techniques. First, itís good to
understand the difference between the yolk and the egg.
The yolk is
the part that contains the nutrients
and fats. If you think about making a cake, then the yolk acts as a
binder for the other ingredients. Itís also the part of the egg that has the
egg whites are made up of proteins and water. When whipped, the egg whites will
trap air bubbles and work as a natural leavening agent. Before baking powder and
baking soda, eggs were one of the main things used in cakes as a raising agent.
some tips to remember when whipping eggs:
Use a clean,
dry glass, stainless steel, or copper bowl. Chefs love copper because minute
amounts of the copper combine to make the whites more stable;
balloon whisk. There are more thin wires, and its larger head gets more air into
whisking by hand, then have patience. It takes between 12 and 18 minutes;
using a mixer, then it can take around 3Ė4 minutes;
You can add
1tsp of cream of tartar to help stabilize the whites;
recipe to see if you need soft peaks or hard peaks; and
notice your egg whites start to curdle or go lumpy, then they have been overbeaten. The best thing is to start again
talk about stabilizing eggs, you can use cream of tartar, lemon
juice or vinegar. It will help retain the bubbles and keep your peaks
egg whites are foamy, theyíre ready to be added to the other ingredients. The
idea of all that hard whisking is to have lots of air in the whites. You canít
just throw in everything else.
So if youíre
making a cake or a soufflť,
then you need to gently fold the egg whites into the mixture. Folding in egg
whites will not beat out the air. Add sugar to your egg whites. This makes it
incredibly stable, and you can make meringue or even pipe the whites into any
shape you want.
earlier, gluten is a key ingredient in baking. This strengthens bread dough and
cake batter. It helps it to rise by holding the bread together, trapping the air
cakes, we recommend gluten-free
flour, baking soda, and lemon. It is a good idea to whisk your egg whites
too. This helps make up for the lack of gluten.
are nervous about using egg whites. Donít be. This is an ideal way to bake your
favorite goodies without baking soda or baking powder.
whites add lots of air. When cooked, these air bubbles expand. Now, this is a
perfectly natural way for food to rise.
similarly to baking powder and baking soda. It works wonders as a raising agent.
The difference is that yeast is natural. Baking powder and baking soda are
considered chemical raising agents. There is also a difference in taste.
You can buy
yeast fresh or dried. In both cases, you will need to wake the yeast up. It
takes a warm liquid and some form of sugar (sugar, honey, fruit juice).
the organisms in the yeast that creates carbon dioxide. Itís a brilliant
substitute for bread because of the added flavor.
will tell you to activate the yeast, let the yeast rise or both. It takes about
10 minutes for the yeast to activate, and 45 minutes to rise. So if you have
made bread dough, then itíll need 45 minutes before you can bake it. But keep in
mind that using yeast in some cases might not be the best choice if you are
short of time.
average-sized loaf of bread, you will need about two Ĺtsps of active dry yeast.
Other popular dishes that you can use yeast in rather than baking powder are
bagels, English Muffins, and pretzels.
Yeast is a
natural way to add volume to numerous recipes. It requires more time. Itís
fundamental in bread recipes. The bread you make at home has no comparison to
6. Lemon Juice & Vinegar
and vinegar both act in the same way when you combine them with baking soda. The
acid reacts to the alkaline in the baking soda.
As soon as
you mix them, youíll see a reaction. It will start to bubble and fizz. To
substitute baking powder, you need to mix:
juice + ľtsp baking soda = 1tsp of baking powder; or
+ ľtsp baking soda = 1tsp of baking powder
use vinegar or lemon will depend on the recipe youíre making. There are several
kinds of vinegar you could use, such as white wine vinegar, red wine vinegar, apple
cider vinegar. However Balsamic vinegar will make your cookies taste a
little off. Also, the sour taste of the vinegar wonít go well in cakes.
The best use
for vinegar and baking soda as a substitute for baking powder is to make
cookies. White wine vinegar and baking soda will add lightness to cookies. They
will stay airy in the middle but crispy on the outside.
have used baking powder to marinate chicken. Instead, you can use a mixture of
baking soda with stronger flavored vinegar. Red wine vinegar and baking powder
go great with red meats. Apple cider vinegar and the baking powder will add
sweetness to your pork. In both cases, the combination of vinegar and baking
soda will tenderize the meat.
will add a lovely zesty taste to cakes. If you want a light sponge cake, then
you can combine several of these suggestions. Lemon juice and the baking powder
will work wonders, but you could also add yogurt and whisk your egg whites
either lemon or vinegar in their kitchen. There is no need to go shopping to
make your baking powder. If you have leftover lemon juice and baking soda, then
keep in mind that it makes a great skin cleanser. Also, vinegar and baking soda
can be used to clean saucepans. So you donít waste anything with these baking
Molasses is the general name for a very thick, sweet liquid that
comes from refined sugarcane. The type of molasses depends on the amount of
sugar, the way it is extracted and the age of the sugarcane.
healthier than refined sugar. They contain Vitamin B6, calcium, magnesium, and
iron. If you are going to eat cake, it should be a healthy one.
method to activate yeast is by using molasses. It is the sugar that will ďfeedĒ
the yeast. If you want to use it as a raising agent, then youíll need to add:
molasses + ľtsp baking soda = 1tsp baking powder
why this works so well as a rising agent is because itís acidic, just like lemon
juice and vinegar. When you use this in recipes, youíll need to adjust the other
sweeter than sugar. So take this into consideration. Youíll also need to think
of the liquid consistency of your batter mix.
As a raising
agent, molasses and baking soda can replace baking powder in gingerbread
muffins, bread, and cookies. It can also be used to make a sticky toffee
pudding like no other.
can be used with baking soda in the cake base as well as in the sauce. If you
want to marinate meat, then try ginger chicken kabobs or sticky spare ribs. The
sweetness will add flavor, and the baking soda will soften the meat.
But now for
a couple of tips for using molasses ó Because of its heaviness, make sure your
oven is preheated to the correct temperature. This way, the mixture will start
to cook faster without air bubbles escaping.
sticky. Measuring by cups is a great, straightforward method, but half the
molasses seems to stick to the cup! Rub a little oil around the cup first. It
will help the molasses slide out better.
8. Cream of Tartar
Itís easy to make your baking powder because cream of tartar is
something that most bakers already have in their cupboard. Making your raising
agent with this powder will result in a healthy option. Thisíll also render a
more natural taste.
scientific terms for the cream of tartar are potassium
bitartrate or potassium hydrogen. It is a tartaric acid that comes from
producing wine. When mixed with baking soda, it produces carbon dioxide. This
will cause your baking recipes to rise.
tartar are often used in baking powder. The acid will mix with the alkaline in
the baking soda to create carbon dioxide.
advantage of using cream of tartar is ideal liquid consistency. If youíre going
to use vinegar or lemon juice, then youíre going to add more liquid to the
recipe. You might need to adjust other ingredients.
need more vinegar to get the same bubbly reaction. This could affect the taste.
However, if you use too much cream of tartar, then you might end up with a
bitter taste. So the correct combination is:
of tartar + ľtsp baking soda = 1tsp baking powder
to use this over baking powder is that it is aluminum-free.
Many store-bought baking powder products contain sodium aluminum sulfate. This
can leave a slight metallic taste in your cakes.
of tartar and baking soda are ideal for all cake and cookie recipes. In
particular, you could try angel food cake with lemon curd or citrus meringue
If you mix
too much cream of tartar and baking soda, then donít throw it away. This mixture
is brilliant for cleaning stainless steel and rust stains. It can also revive
dishes that have been scratched.
9. Bakerís Ammonia
seem a peculiar alternative, but Bakerís Ammonia is a good baking powder
substitute. Before baking powder or baking soda was used, Bakerís Ammonia was
the main raising agent. It was what lots of people used in family recipes that
have been passed down through generations.
Ammonia is also known as Ammonium carbonate. There is one warning when using
Bakerís Ammonia. It has a very
smell wonít affect the taste of your cooking, it can only be used in certain
need to mix Bakerís Ammonia with anything else. When heated, it breaks down into
ammonia, water, and carbon dioxide. The carbon dioxide will elevate the food.
The ammonia gas will escape. The escaping gas makes Bakerís Ammonia only
suitable for cookie style recipes. If you try to use it in cakes, then the
ammonia gas will get trapped in the cake.
reason for its excellent fluffiness is its tiny crystals. When the dough heats
up, the crystals decompose. You then get air pockets in its place. These two
reactions make for light, crunchy crumbs. Also, you wonít get commercial,
metallic flavors that you would from baking powder.
Ammonia is the first substitute in this list thatís a double-acting agent. This
means itíll produce double the air bubbles. If you make cookie dough, then it
needs to rest before baking. Bakerís Ammonia starts to work while the dough is
resting. It will go into the second phase in the cooking when the heat is added.
Ammonia is great for cookies and crackers. Make sure you store the cooked goods
in an air-tight container.
10. Potassium Bicarbonate
powder can be used instead of baking powder and baking soda. Itís a good choice
for people who are on a low sodium diet..
is used in a variety of baked goods as a chemical raising agent. You can guess
from its name that itís high in potassium. Potassium
is key for keeping your muscles healthy and regulating your heartbeat
and blood pressure.
bicarbonate works in two ways. For both, you will need to dissolve it in water.
This first method involves an acidic ingredient like lemon or vinegar.
second method, you can heat the watered-down potassium bicarbonate. The first
and second methods will produce carbon dioxide.
You can use
potassium bicarbonate in cakes, cookies, donuts,
pancakes, waffles, muffins, and crackers. It works well in any recipe that uses
baking powder. You can also get a potassium intake equivalent to one small
banana while reducing your sodium intake by 20Ė50%.
disadvantage of using this as a substitute is that itís tricky to measure out.
You need to use 19% more than you would baking soda. Itís difficult to measure
19% of a teaspoon. Not many non-professional bakers have scales that measure so
not an ingredient that is found everywhere. The best place to buy it is on the
say this is the best alternative for a raising agent if you donít have baking
powder. Even though it is chemically based, itís a healthier option. You donít
need to worry about the type of food you are making. It will make any recipe
airy and light.
11. Club Soda
Club soda is
unflavored carbonated water. It has potassium bicarbonate, potassium carbonate
or sodium citrate added to it. This gives it the bubbles and an almost salty
probably guessed that these additives are going to give us the raising agent
thatís needed. Club soda is easy to find in any shop, unlike some of the
substitutes in this roundup.
a lot of rising power in Club
soda because it is mainly water. You wonít be able to just replace any
liquid with it. The best options for club soda as a rising agent are in batter
recipes for fried foods.
To make a
batter, youíll need flour, cornstarch and one tablespoon of lemon juice. Slowly
add in the club soda, until you get the right consistency. The lemon juice will
react with the club soda and add extra bubbles to the batter. The lemon juice
adds flavor to fish, pork, and chicken.
pizza dough, youíll need a small amount of water. If you like a deep crusty
base, then you can swap the water for club soda. You can also do this in some
pastry recipes. Again, it wonít be a great amount, but you will notice a
If youíre a
fan of ready-made cake mixes and donít have eggs, then you can use club soda.
Thisíll make a better liquid base than normal water. If youíre making your cake
from scratch, then think about the flavor first.
For white or
yellow cakes (victoria sponge or lemon drizzle), club soda is an excellent
alternative to baking powder.
12. Sour Milk
big difference between sour milk and spoiled milk. Sour milk is unpasteurized
milk fermented with natural bacteria found in milk. Meanwhile, spoiled milk is
milk that has turned and expired.
fermentation takes a while, you might want to make your own using lemon juice or
vinegar. Add a tablespoon of vinegar or lemon juice to a cup of milk. Stir it
and leave it for five minutes.
The milk is
now called acidified milk. It should have thickened during the five minutes. If
you have sweetened condensed milk that you want to use up, then you can make
the cup of water, use a Ĺ cup of sweetened condensed milk and half a cup of
water. And now that your sour milk is ready, you can make baking powder
substitute out of it through:
Ĺ cup sour
milk + ľtsp baking soda = 1tsp baking powder
earlier, the combination of the acidic sour milk and the alkaline baking soda
will release carbon dioxide and create light and airy recipes. Remember, many
recipes require milk, buttermilk or even sour cream. This can be replaced with
sour milk. When mixed with baking soda, it can be used to make fluffier cakes,
muffins and cookies.
But our main
concern with this baking powder substitute is the amount of liquid. If the
recipe requires liquids, then there wonít be a problem. But if itís a cake
batter, then youíll need to compensate the dry ingredients so that you donít end
up with soggy, uncooked food.
the best food to make with this baking powder substitute. A standard recipe uses
milk and baking powder. Use sour milk to add richness to the flavor. Using
baking soda will reduce the chance of a metallic, factory-made dessert.
Also keep in
mind that while buttermilk and sour milk have the same effect and appear to be
made the same way, they are not interchangeable. Using one instead of the other
can significantly change the texture of your recipe.
Whatís the Best Baking Powder
some baking powder substitutes that we can group in terms of how they work.
Cream of tartar, lemon juice, and vinegar are all acidic. When you mix baking
soda to any of them, you will get a chemical reaction.
chemical reaction creates carbon dioxide. This, in turn, produces the air
bubbles that we need to work into the batter to get fluffy cakes and cookies.
Any of these
3 ingredients that you choose should depend on the final flavor you wish to
achieve. Cream of tartar is tangy. Meanwhile, lemon juice is citrusy. On the
other hand, vinegar is sour.
So cream of tartar can be used in cakes or cookies. Lemon juice is more suited
for cakes. Vinegar is for some cookie recipes.
All of these
options are easy to find in your kitchen for the day you donít have baking
powder. Donít forget that leftovers can be used for cleaning and skin cleansers!
Meanwhile, plain yogurt, sour milk, and buttermilk are also similar.
Plain yogurt and sour milk are interchangeable. If a recipe says buttermilk,
then use buttermilk. To activate the raising agent, you need to add baking soda.
In the same
way as before, this produces carbon dioxide. The only downside to these options
is that they will affect the consistency of your batter. So you need to adjust
your dry ingredients accordingly.
On the other
hand, things like frying batter and pizza
dough are better off with a bit of club soda rather than plain water. For
making ready-made pancakes or cakes, always substitute water for club soda. The
ready mix probably has baking powder added, but club soda will make the dessert
yeast and molasses are like the winter warmer versions of acid and alkaline
combinations. They are natural raising agents and are generally healthier
Molasses will need the help of baking soda to fluff up your recipes. Yeast will
only need some patience.
either of these as a substitute, you will get the same height as with baking
powder. But you will get a hearty, rich taste, particularly in chocolate cake
people know of vitamin C and its ability to make cakes rise. It makes sense
that it will add a nice fruity taste to a cake. It is mainly used for your bread
Eggs are in
a league of their own. Remember never to use an egg in baking without properly
whisking it first. If you want light and airy meringues, then add a little cream
of tartar, lemon juice or sugar to stabilize the eggs.
self-raising flour is the safest option as a substitute for baking powder. It
has all the necessary components to make your recipes rise and taste light and
delicious. Itís cheap and easy to find. We advise self-raising flour for those
with the minimal baking experience.
Ammonia and Potassium Bicarbonate may not be in your kitchen. They have been
around for much longer than baking powder.
these options make light cakes and cookies that are fluffy on the inside and
crunchy on the outside. You will get better flavors than what you often get when
you use baking powder.