Top 10 Ingredient That Can be Used as a Substitute of Baking Soda

Baking soda is the most common ingredient to bring the texture, aura, volume and freshness to any kind of baked food. Before delving into the same, let’s take a short overview of the above

baking soda substitute

Baking Soda

Composed with sodium bicarbonate, when combines with water, forms an acidic reaction. It releases carbon dioxide which occurs in the form of bubbles. This mixture in any baking batter acts as the catalyst in making the mixture to expand bringing volume to cakes, cookies and other baking food.

Though, while you are at home thinking about preparing a cake or cookies, it might happen that you are short or might not have baking soda. Would you cancel the entire idea of cooking? Not any more. There are many things which you can opt for that acts as a substitute for baking soda providing you with the same output that you have been waiting for.

Substitute for Baking Soda

1. Buttermilk

Substitute of baking soda: buttermilk

  • It is a dairy product which tastes sour as it is fermented. It is often in comparison with plain yoghurt. The old process forming buttermilk is through the churning of sweet cream into butter. The processing of commercial buttermilk is done through the addition of bacterial cultures to milk. This is done for fermentation to let the sugar be broken down into acids.
  • Due to the presence of the acidity, a combination of buttermilk with vinegar or lemon juice will create the same impact as that of baking soda. And that makes it a thumbs up for buttermilk to be a substitute of baking soda.
  • All you have to do is to add around 1/2 cup of buttermilk mixing 1/4 teaspoon of lemon juice or vinegar. This mixture is the same as that of 1 teaspoon of baking soda.
  • To maintain the volume and the output of the baked product, you can easily reduce the other consistency of the liquids, adds to the baked product. This will create a proper balance in the mixture.

2. Molasses

Substitute of baking soda

  • Another alternative of baking soda is molasses. It is mainly a form of sweetener which is the by-product from the production of sugar. At times, it is used as a proper substitute for refined sugar. Molasses can be considered to be one of the forms of baking powder substitutes.
  • The reason behind this is that molasses are acidic in nature which helps to cause an acidic-base reaction. This happens when you create a mixture of it which vinegar or lemon juice.
  • Use around 1/4th cup of molasses and 1/4th teaspoon of lemon juice which stands as a substitute of 1 teaspoon of baking soda.
  • Same like the above point, tend to reduce the other liquid required in the baking mixture. Even you might have to reduce the amount of sweetener during the process of the cooking the recipe. This is because molasses is high in sugar.

3. Sour Milk

Substitute for baking soda

  • Sour milk can be another substitute for baking soda as well as baking powder. The reason behind this is that sour milk has been going under the process of acidification. This actually causes the pH levels to decrease.
  • The acidity present in the sour milk tends to react with natural acid-base for the production of the same levelling effect as that of the baking soda.
  • Mix 1/4 teaspoon of lime juice with 1/2 cup of sour milk to the baking food mixture. It is equivalent to the same of mixing 5 grams of baking powder or soda.
  • While you give the mixture, make sure the other liquids that you are adding to the formulation of the baking product should be equivalent to the entire mixture and should not be extra.

4. Plain Yogurt

Yogurt - Slow Down the Aging Process

  • Just like buttermilk, through the fermentation of milk, yoghurt is produced. During the process of fermentation, the sugar gets broken down. This gradually increases the concentration of lactic acid, meanwhile lowering the pH level, which increases the acidity of the yoghurt.
  • Coming to understanding the pH of a solution, it is done through the concentration of the hydrogen ions. Those substances which have a low pH are known to be acidic and the ones with high pH are known to be basic.
  • When it comes to plain yoghurt, it has acidic pH which serves for another alternative of baking soda when mixed with lime juice. This works in various cases as it presents with the acidic need for the volume without the addition of the flavours.
  • That means you need to add 1/4 teaspoon of lime juice and a half cup of plain yoghurt which is equivalent to 1 teaspoon of baking soda.
  • Just like the other factors, mentioned above, the amount of liquid given in the mixture of the recipe should be reduced to maintain the consistency of the yoghurt.

5. Cream of Tartar

Substitute of baking soda: cream of tartar

  • Cream of tartar which is also known as hydrogen tartrate is mainly an acidic powder which is formulated as the by-product of winemaking.
  • It is mainly used for the stabilization of egg whites and creams. Not only this, it helps in the preventing of forming sugar crystals. Also, this making is another substitute for baking soda and is easily available in the supermarket.
  • When you are providing the tartar in the mixture, the ratio has to be 2:1. That means you have to provide half teaspoon of tartar and 1/4th teaspoon of vinegar.

6. Vinegar

Substitute of baking soda: vinegar

  • As it is formed through the process of fermentation where the alcohol is turned into bacteria for its acidic results, it has a strong flavour. Coming to baked products, vinegar sums up to be a common ingredient.
  • The acidic pH of vinegar makes it a perfect choice to act as the alternative of baking powder. It has the effect which when comes with any other base to provide the volume and richness in cakes and cookies.
  • You can use any sort of vinegar but the white one works the best as it is in the neutral state and doesn’t affect the final product.
  • You can mix cornstarch with 1/2 teaspoon of vinegar in the alternation of baking soda and powder.

7. Lemon Juice

Substitute of baking soda: lemon juice

  • As stated above, vinegar and lemon juice do have the acidic formulation that acts as the best substitute of baking soda. It has the strong acidic base which when paired with any of the above ingredients provides for the best alternative of baking soda.
  • Always use the juice in a smaller quantity which is nearly 1/4th with the other ingredients mixed as it maintains the quantity and the final output remains constant even without the addition of baking soda.

8. Club Soda

  • Mainly a carbonated beverage, Club Soda contains sodium bicarbonate which is the other name of baking soda. Thus, it is another of the substitute of baking soda,
  • It is often used in certain recipes to act as a leavening agent which results in providing the apt volume and fluffiness of the baked products without the used of baking soda or baking powder.
  • Though the amount of sodium bicarbonate is not that high and is only used in the recipes to add volume to it. It is mainly provided in moist pancakes or fluffy cakes to create the voluminous effect.
  • For gaining the best output, replace the other fluid with club soda. It works the best when you tend to replace it with milk or water. The after effects are commendable.

9. Self-Rising Flour

Substitute of baking soda

  • When you are out of both baking soda and powder, it is the self-rising flour which acts as the best alternative of baking soda. It is mainly a combination of flour which includes all-purpose flour, baking powder and salt. This helps to make a proper baked good.
  • You will be able to find that this flour is quite common in packaged cake mixes, cookies and quick loaves of bread. All you have to do is replace the normal flour with this flour and continue with the same procedure required for baking your final product. You will not have to add any other natural ingredient to that.

10. Whipped Egg Whites

Substitute for baking soda

  • If you tend to follow online tutorials, you will be able to view many of the bakes good acquire their light and airy texture due to the presence of whipped egg whites. This has been another of the best options for being a substitute for baking soda and powder.
  • The process of egg whites being whipped creates for tiny air bubbles that enhance the volume and texture of your baked good. This method is quite common in the formulation of pancakes, meringues and other types of cakes.
  • The amount that you need to follow depends upon the quantity of the product made and the type of product made. To make the perfect whipped egg whites, you need to keep beating it at a lower speed until it has got a foamy texture.
  • Provide all the other mixture into the foamed extract and slowly start folding it in a clockwise direction to prevent it from forming lumps.

How will you be able to find the best substitute for baking soda?

  • If you are looking forward to finding the best baking soda substitute, the first most important thing that you need to keep in mind is regarding the flavour of the baking good.
  • If you take up vinegar, you need to know that it adds to sour taste. You need to add the same in mixtures where the requirement of the soda or baking powder is quite low.
  • On the other hand, when it comes to adding molasses, it has a high sugary effect. Then you need to keep in mind that you need to add less sugar or use it in the ones which are savoury bread.
  • Along with the addition of the substitute of baking soda, you need to add another alternative to balance the entire mixture and formulating the best result.
  • If you are making use of a liquid, you should either replace it with other liquids or maintain the consistency added to the mixture.
  • If you are selecting a substitute which is high on flavour, you might want to adjust the amounts of the other ingredients to garner the best productive flavour.

Final Words

Both baking soda and baking powder are important ingredients when it comes to making lip-smacking baked savours. There are other different substitutes which you can make use of. All you have to remember that the quantity provided to the mixture should not be too less or too much.

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