Are You Out of Baking Powder? Here are 7 Alternatives!

Imagine that you are in the middle of a baking adventure, making cakes, cookies or other delicious delicacies; you go to the pantry to get the baking powder and you realize that you cannot find any envelope. If this scenario sounds familiar to you, don’t worry: you have options besides running to the store at the last minute.

Both baking soda and baking powder are an essential part of many recipes, and the two have more in common than you think: baking soda is simply baking soda, while chemical yeast is a prepared combination of baking soda and an acid.

Baking powder is a type of chemical yeast that creates expansion in a baked product by releasing carbon dioxide . When you add a liquid (like water) to the baking powder, the dry acid and base react to produce carbon dioxide bubbles. Single-acting baking powders release carbon dioxide at room temperature when moistened, while double-acting baking powders produce carbon dioxide bubbles a second time when heated.

Out of Baking Powder? Here are 7 Alternatives!

To create this magic, the baking soda must be mixed with an acid or it will never activate (and whatever you’re doing is probably a disappointment). When used alone, baking soda does not have any rising properties . However, when used in combination with acidic ingredients like yogurt, buttermilk, or cream of tartar, yeast is produced, creating a light, fluffy product.

What to use if you have baking soda?

Making your own homemade baking powder is quick and easy if you have some baking soda on hand.

Cream of tartar

Cream of tartar is a dry acid, a by-product of wine production. Also known as tartaric acid , it is the residue found in wine barrels turned into powder.

When combined with baking soda, it creates a chemical reaction that leavens (incorporates gas) baked goods by forming carbon dioxide gas. It also acts as a stabilizer when whipped with egg whites , which is why it’s often found in recipes for soufflé, meringue, and angel food.

You can usually find cream of tartar in the spice section of your local supermarket.

For every teaspoon of baking powder required, use ½ teaspoon of cream of tartar with 1/3 teaspoon of baking soda with 1/8 teaspoon of salt.

Fermented dairy

Because fermented dairy is naturally acidic, it is a perfect partner for baking soda as a leavening agent to create that light, fluffy texture.

To make sour milk, add a tablespoon of lemon juice or distilled white vinegar to a cup of cow’s milk and let it steep for five minutes; This turns it into sour milk. The following proportions work with acidic liquid dairy-based ingredients:

For every teaspoon of baking powder required, use ¼ teaspoon of baking soda with ½ cup of acidic liquid (you can use sour milk, plain yogurt, buttermilk, sour cream, or plain kefir).

Molasses

Molasses is a sweetener that is produced by boiling the sugarcane juice and removing the sugar crystals so that there is a thick, brown syrup. It is used in a variety of baked goods, so you can have some on hand. It is also an acidic liquid that can replace baking powder when mixed with baking soda.

For every teaspoon of baking powder required, use ¼ teaspoon of baking soda with ¼ cup of molasses.

Lemon juice

Lemons are another acidic alternative and you probably have some of them in your fridge right now!

Just make sure the lemon flavor is a positive addition to the recipe rather than a distraction. For this reason, lemon juice is recommended for recipes that require a small amount of baking powder.

For every teaspoon of baking powder required, use ¼ teaspoon of baking soda with ½ teaspoon of lemon juice.

What to use if you do not have baking soda?

Don’t you have baking soda either? No problem. The following baking powder substitutes do not require a little baking soda.

Strength flour

If you have strength flour in the pantry, this is a great option. Yeast flour is all-purpose flour with baking powder already mixed, making it an easy and hassle-free exchange. Use this in place of flour, baking powder, baking soda, and salt in a recipe.

Use 1 cup of yeast flour for every 1 cup of flour; omit the baking powder, baking soda, and salt in the original recipe as well.

Whipped egg whites

Some recipes, such as meringues, soufflés, and pancakes, use beaten egg whites instead of baking powder. Whipping the egg whites creates small air bubbles that increase the overall volume of the whites, resulting in a light, fluffy product.

Folding beaten egg whites into a recipe is a solid alternative to baking powder. To beat the egg whites, use a mixer, hand mixer, or stand mixer and start on low speed, gradually increasing until the egg whites form soft peaks.

The amount of egg whites required varies, but in general, pancakes may only need two egg whites, while one cake may need eight to 10 whites.

Carbonated water

A carbonated drink that contains baking soda is also a possible exchange for baking powder. Contains baking soda and water, creating an immediate chemical reaction once added to a recipe.

Since carbonated water contains a fairly small amount of baking soda, note that this alternative will not provide much yeast or bulk.