Baking Soda (sodium bicarbonate) is a chemical leavening agent used in baking (but not only). This basically means that it makes baked goods rise by creating air bubbles when mixed and baked. Thousands of recipes use it and fortunately, you can often use baking soda substitutes when you do not have access to the original.
There are a few baking soda substitutes that can have a better and more natural effect. Actually, there is a substitute for every use of baking soda. But we’ll get to that in a while.
Ancient Egyptians were the first people known to use a rudimentary version of baking soda called Natron. Since it’s discovery the name may have changed but its uses have not. It has been used for thousands of years as a cleaning product for both home and body, among others, mainly due to the acidic ingredients present.
The Best Baking Soda Substitutes Out There
1. Yeast
Yeast is one of my favorite baking soda substitutes because it’s not a chemical compound. It’s 100% natural and contains 27% Fiber, 0% Cholesterol, 50% Protein and it’s rich in Vitamin C, Calcium and Iron. Just like baking soda, it helps baked goods rise. This natural substitute is recommended by most doctors and nutritionists. I also like using yeast better because it doesn’t add the bitter flavor baking soda and powder do. And it’s also pretty loved by most bread makers and chefs, especially when it comes to rising flour.
Charles Rhode from Sheboygan, Wisconsin:
“I run my automatic bread maker at least twice a week, so I go through a lot of yeast. I measure out my own dry bread mix according to a couple of recipies and store it in the freezer. I mix five batches at a time. To start the machine on any given day, I just reach for a single-batch container.”
You may just buy yeast or if you want to DIY you can learn more here. Use the same amount of yeast (active-dry) as a baking soda substitute.
Note: yeast does not contain gluten.
2. Potassium Bicarbonate
Potassium bicarbonate is another excellent substitute for baking soda. It’s often recommended for those who need to limit sodium intake or have circulatory or heart conditions.
If you’re baking cookies, you can replace the baking soda with an equal amount of potassium bicarbonate. However, if your recipe includes acidic ingredients like sour cream, vinegar, yogurt, buttermilk, molasses, or citrus juice, consider swapping them for plain whole milk or water. Otherwise, the substitute may not work properly.
3. Baking Powder
Many people think baking powder is a substitute for baking soda, but that’s not quite true. While they serve a similar purpose, baking powder is actually a mix of baking soda (sodium bicarbonate) and an acid (usually cream of tartar). Because of this, baking powder is typically used in recipes that don’t already contain acidic ingredients. It works the same way as baking soda by creating air bubbles that help the batter rise.
If you’re out of baking soda, you can use baking powder instead, but keep in mind that baking soda is much stronger. You’ll need to use three times as much baking powder to achieve the same effect.
To make one teaspoon of baking powder, mix:
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch
Yummy Healthy Recipes To Try Using Baking Soda Substitutes
Orange-Applesauce Date Cake
Orange-Applesauce Date Cake (a divine recipe for people with diabetes or vegetarians) – makes 9 servings. This easy lunchbox cake is moist and delicious—and even better the next day. The applesauce replaces both eggs and fat.
- 1 cup smooth unsweetened applesauce
- 1 teaspoon baking soda or backing soda substitute
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup oat flour (oatmeal ground in a dry blender or electric coffee mill) or barley flour
- 1/2 cup brown sugar
- 1 cup whole-wheat pastry flour (not regular whole-wheat flour)
- 1 tablespoon grated orange peel
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 cup chopped pitted dates
Preheat your oven to 350°F. Place applesauce, lemon juice, and water in a small saucepan over medium heat and warm slowly. Add orange peel. Mix pastry flour, brown sugar, oat or barley flour, cinnamon, salt, nutmeg, and allspice in a medium bowl. Stir baking soda into applesauce mixture (it will foam up). Pour immediately into flour mixture and stir briefly but thoroughly.
Add dates and mix briefly. Scoop the batter into a non-stick 9″×9″ cake pan, smooth the top, and bake for 10 minutes. Reduce heat to 325°F and bake for 25 to 30 minutes or until it tests done with a cake tester. Transfer to a rack and cool completely. Make 2 evenly spaced cuts through the cake vertically, then horizontally, to make 9 squares. Per serving (1/9 of cake)
• Calories: 155• Saturated Fat: 0.1 g • Cholesterol: 0 mg • Protein: 2.8 g • Carbohydrates: 37.7 g • Sugar: 22.7 g • Fiber: 4 g • Sodium: 211 mg • Calcium: 25 mg • Iron: 1.1 mg • Vitamin C: 1.8 mg • Beta Carotene: 6 mcg • Vitamin E: 0.2 mg
Gluten-Free Buttermilk Pancakes
- 4-3/4 oz. (1 cup) brown rice flour
- 1-1/2 oz. (1/3 cup) almond meal
- 1 Tbs. cornstarch
- 1 tsp. baking soda or baking soda substitute
- 1/2 tsp. table salt
- 1 cup low-fat buttermilk
- 2 large eggs
- 1 Tbs. canola oil
- 1 Tbs. honey
- 1 tsp. pure vanilla extract
- 1/2 lemon squished
- Pure maple syrup, for serving
Heat the oven to 200°F. In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.
Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more.
Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch. Serve the pancakes with the maple syrup.
• Calories: 100 • Saturated Fat: 5 g • Cholesterol: 30 mg • Protein: 3 g • Carbohydrates: 12 g • Fiber: 1 g • Sodium: 200 mg
You may also like:
22 Ingenious Hacks to Make Food Last Longer
Do You Make These Fatal Mistakes In A Crisis (video)
Survival Food – 59 Long-Term Survival Foods and Supplies at the Grocery Store
H2O Dynamo – The Device That Turns Air Into Fresh Water! (Video)
This Bug Will Kill Most of the Americans during the Next Crisis (Video)
Excellent post. I used to be checking constantly this
blog and I am impressed! Very useful information specifically
the remaining section 🙂 I handle such info a lot. I was seeking this certain info ffor
a vesry long time. Thank you and good luck.