5 Baking Powder Alternatives: How to Substitute Baking Powder

Baking powder is a chemical leavening agent common in recipes for baked goods, giving loft and fluffiness to foods like quick breads, pancakes, muffins, meringues, and cakes. It works by releasing gases into the batter or dough, creating pockets of carbon dioxide gas and causing it to expand (or rise) and achieve a lighter texture.

Baking powder is a combination of baking soda and cream of tartar (an acid)—so while similar leavening agents like baking soda need an additional acid to activate (think the baking-soda-and-vinegar volcanoes of elementary-school science fairs), baking powder is a one-stop shop that already contains acid to create a chemical reaction and help baked goods rise all on its own.

Baking powder and baking soda are both chemical leavening agents, but they are not the same thing. If you substitute one of them for the other, your recipe will not turn out properly.

Baking powder is a combination of baking soda and an acid (specifically cream of tartar), which means that it is self-activating and doesn’t need additional acid to bubble. On the other hand, baking soda is just a plain leavening agent without extra acid, which means your recipe needs to have an additional acid (like vinegar or lemon juice) to rise. Some recipes may call for both baking powder and baking soda to add extra loft to a recipe.

If you’re out of baking powder or find that your old package of baking powder from the grocery store is past its expiration date, here are a few solutions to save your recipe:

1. 1. Homemade baking powder: You can easily make the best baking powder substitute at home. To make baking powder, combine baking soda and cream of tartar in a 1:2 ratio—so if you need one tablespoon of baking powder, combine one teaspoon baking soda and two teaspoons cream of tartar. If you want to make a larger batch of homemade baking powder for future recipes, store it in an airtight container and add in a teaspoon of cornstarch, which will absorb excess moisture and prevent your baking powder mixture from caking.
2. 2. Baking soda and a liquid acid: Since baking powder is a simple combination of baking soda and an acid, you can use various acidic ingredients you likely have in your kitchen to create a substitute leavening agent. For one teaspoon of baking powder, substitute ¼ teaspoon baking soda and any of the following: ½ cup plain yogurt, ½ cup buttermilk, ½ teaspoon lemon juice or citric acid, ¼ teaspoon white vinegar, ½ cup sour milk, or ¼ cup molasses.
   
3. 3. Whipped egg whites: If you’re out of baking powder and baking soda, you can sometimes substitute baking powder for whipped egg whites. If your recipe calls for one teaspoon of baking powder, use the whites of two eggs. Whip the whites in a stand mixer on medium-high speed for about one minute, until the tips of the mixture droop over but stay structural. Gently fold this mixture into your recipe, being careful not to agitate the batter too much since that will deflate the whipped whites and lose the loft.
4. 4. Self-rising flour: Self-rising flour is a combination of all-purpose flour, baking powder, and salt, so if you’re all out of baking powder, you can use self-rising flour in flour-based recipes to achieve the same loft. To substitute, swap out the all-purpose flour in your recipe with self-rising flour, and reduce or omit the salt, adjusting to taste.
5. 5. Club soda: In a pinch, you can substitute club soda or other carbonated waters for small amounts of baking powder, since club soda contains small quantities of sodium bicarbonate (baking soda) and its own carbon dioxide. To substitute club soda for baking powder, replace all liquid ingredients in your recipe with club soda. This will add minimal loft but can work when you’re in a hurry, especially for basic recipes like pancakes and waffles.

When you use an alternative to store-bought baking powder, use these tips to ensure your baked goods maintain their intended flavor, texture, and loft:

1. 1. Choose the right flavor for your recipe. When mixing baking soda and liquid acid, base your acid selection on the liquid content and flavor profile of the recipe. If your recipe has very few wet ingredients, avoid liquid-heavy substitutes like buttermilk or yogurt; if your recipe has a delicate flavor, avoid strong-flavor substitutes like lemon juice or molasses.
2. 2. Keep wet and dry ratios in mind. Be aware of the liquid balance in your recipe—if you combine baking soda with ½ cup buttermilk, yogurt, or sour milk, reduce the liquid ingredients in your recipe by about ½ cup to keep the proper wet-to-dry-ingredients ratio.
3. 3. Incorporate ingredients with care. Overmixing can counteract the rising properties of different baking powder alternatives. Carefully fold in ingredients like whipped egg whites, and be sure to work quickly when using club soda since its air bubbles can fizzle out and result in a weaker rise.

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