Replacement for Baking Powder

Rate this post

Baking can be a very precise science. From carefully measuring ingredients to cooking at the optimal temperature for the appropriate amount of time. But what if you don’t have all of the ingredients?

What happens when you need to swap one ingredient for another? This post will answer that question for one of the most used baking components, baking powder!

What is Baking Powder?

To comprehend correct replacement of an ingredient, you need first grasp what that item is. So let’s start with the fundamentals.

To fully comprehend baking powder’s role in baking, it’s vital to grasp how it interacts to another frequent component in baking, baking soda.

Baking soda, often known as sodium bicarbonate, is a leavening agent that activates when coupled with an acidic substance. When triggered, it emits carbon dioxide, allowing baked foods to expand.

Baking powder is an all-purpose leavening agent. This indicates it includes both the basic component (baking soda) and the acidic substance needed to activate it. It also includes cornstarch, which prevents the baking powder from activating while it is kept.

As you can see, the interaction between the base component (baking soda) and the acidic ingredient is everything.

As a result, any baking powder alternative will basically be a combination of these two components. Our list will include several acidic substances that may be used to activate the baking soda base.

How to Choose the Best Substitute?

Selecting the finest baking powder alternative is all about duplicating the response that occurs when baking powder is used. You want to find the amounts that generate the same reaction, so you can make the same dish!

We’ll go through a few options that will enable you to imitate the reaction seen in baking powder and tweak your recipes in a rush.

Baking Powder Alternatives

In this part, we’ll go through the best baking powder substitutes. As previously stated, these substitutes are basically simply acidic chemicals that may be combined with baking soda.

Hence, as you read, bear in mind that each alternative component must be mixed with baking soda to produce the identical chemical reaction as baking powder.

The most critical aspect of any substitution is combining the elements in the correct amounts.


So we’ll start with one of the most probable things you already have on hand: plain yogurt. That’s correct, plain yogurt can stand in for baking powder in a pinch.

The fermentation process actually raises the concentration of lactic acid in the yogurt, giving it enough acidity to stand in for the acid component of the baking powder.

Proper proportions are the most critical aspect of a baking powder solution. 1 teaspoon baking powder may be substituted with 1 cup plain yogurt + 1 teaspoon baking soda.

But, there is another aspect you must apply to the recipe in order to effectively construct the replacement substitute. Since you’ve added a cup of yogurt, you’ve effectively added a cup of liquids that weren’t previously in the recipe. To maintain the same consistency for your final product, decrease a cup of liquids elsewhere in the recipe.

Of course, there’s a reason we selected plain yogurt as the taste! You want to make certain that, when changing the chemical response of the baking powder, you do not overlook the taste component. Whatever you add to a baking recipe can change the flavor, and plain yogurt was selected for its mild flavor.


The fermentation process of buttermilk, like that of yogurt, increases the presence of lactic acid, making it a good alternative for baking powder.

It is simple to substitute baking powder. 1 teaspoon baking powder is about equal to 1 cup buttermilk Plus 1 teaspoon baking soda.

Remember, as with yogurt, to compensate for the additional cup of buttermilk, reduce the liquids elsewhere in the recipe.

It’s also worth noting that buttermilk has a somewhat acidic, sour flavor. When mixed with the other ingredients, it is unlikely to be obvious, but it is always worth considering the influence of the flavor of your baking powder substitution.

Milk with a sour taste

In keeping with our lactose theme, sour milk is another possibility. Sour milk is mostly acidic milk. It has been acidified, which lowers the pH levels and produces a material that may be used as a baking powder alternative.

1 teaspoon baking powder equals around 1 cup sour milk Plus 1 teaspoon baking soda. Furthermore, reduce the liquids by a cup elsewhere in the recipe.

Of course, it doesn’t have the most pleasant flavor, but it may be overwhelmed if other components in the dish are strong.

Juice of lemon

If you don’t want to use milk, there are alternative acidic components you may use. Lemon juice is one of the most popular of these choices. Lemon juice is inherently quite acidic due to the presence of citric acid.

1 teaspoon baking powder equals 1 teaspoon lemon juice + 1 teaspoon baking soda. You won’t have to worry about replacing liquids elsewhere in your dish since you’re using significantly less liquid than with the dairy choices.

But, keep in mind that lemon juice has a strong taste. It has a strong citrus flavor and is quite acidic. Hence, if your recipe asks for a lot of baking soda, a lemon juice replacement might make a big difference!


In the same way that lemon juice is very acidic, vinegar may serve as a suitable baking powder substitute if your hands are tied. Yet, once again, take heed of its robust flavor!

1 teaspoon baking powder equals 1 teaspoon vinegar + 1 teaspoon baking soda. It has the advantage of not requiring you to think about replacing liquids in your recipes.

We suggest white vinegar since it has the least distinguishing flavor (and color) of any vinegar. If you want to minimize the influence on the final outcome, white vinegar is the way to go.

Tartare Sauce

Cream of tartar, also known as potassium hydrogen tartare, is an acidic powder. Its acidic properties make it an excellent baking powder replacement.

Most people like this baking powder replacement since it is already in powder form. The only difficulty is that you may not have it on hand! If you have to go shopping for cream of tartar, you may as well simply purchase standard baking powder.

If you happen to have it on hand, you may replace 1 teaspoon of baking powder with 1 teaspoon cream of tartar + 1 teaspoon baking powder.


You may be surprised to learn that molasses is acidic, let alone acidic enough to replace baking powder. Yet, if you have any on hand, you’ll be astonished at its potential.

1 teaspoon baking powder may be used in place of 1 cup molasses + 1 teaspoon baking soda. To compensate for the cup of liquid molasses, reduce the quantity of liquid in the recipe.

Keep in mind that molasses is quite sweet. As a result, it is a better replacement for dessert baking. To compensate for the sweet flavor, you may wish to reduce the quantity of sugar elsewhere in the recipe.

The BEST Substitute

In this post, we looked at many baking powder substitutes that you may use in a variety of recipes. Baking is a difficult science, and understanding the principles can help you replace well.

Assess the flavor and texture of each alternative, as well as any areas where you may need to adjust by reducing the liquid elsewhere in the recipe.

Having said that, cream of tartar is our favorite baking powder replacement. We choose it since it has the least impact on the flavor and texture of the dish.

It is basically simply an acidic powder capable of completing the chemical reaction initiated by baking soda (and is even included in some types of baking powder).

Having said that, it’s quite possible that you don’t have cream of tartar on hand. As a result, the most practical replacements may be more common home components such as plain yogurt or lemon juice.

But keep in mind how these additions will affect the flavor of the dish, as well as how much more liquid you will be adding to the mix.


What can I use if I dont have baking powder?

10 Quick Substitutes for Baking Powder and Buttermilk. Buttermilk is a fermented dairy product with a sour, somewhat acidic flavor that is sometimes likened to plain yogurt. Yogurt, like buttermilk, is made by fermenting milk…. Molasses…. Cream of Tartar…. Sour Milk…. Vinegar…. Lemon Juice…. Club Soda.
More to come…

What is a substitute for 1 tablespoon of baking powder?

2 tablespoons baking soda to level out the base. Make use of Baking Soda

Baking soda is three times stronger than baking powder, so if a recipe asks for 1 tbsp baking powder, use 1 tsp baking soda instead. You will also need to add 1 teaspoon of an acid (such as vinegar or lemon juice) for every 1 teaspoon of sugar.

Can you skip out baking powder?

Substituting baking powder is a bit more difficult. If you just have baking soda and no baking powder, you’ll need to combine it with an acid, such as cream of tartar. For every teaspoon of baking powder, use 14 teaspoons baking soda and 12 teaspoons cream of tartar.

How do you make baking powder if you have none?

Baking Soda + Cream of Tartar

To make 1 tablespoon baking powder, combine 2 teaspoons cream of tartar and 1 teaspoon baking soda (if preparing a large amount, add 1 teaspoon cornstarch to avoid caking, although it’s not essential).

What happens if I use baking soda instead of baking powder?

This is because baking soda is not a replacement for baking powder. If you substitute baking soda for baking powder in your baked products, they will lose their lift and your pancakes will be flatter than, well, pancakes.

Can you make your own baking powder?

1 teaspoon homemade baking powder Equals 4 teaspoon cornstarch. 2 tsp cream of tartar + 14 tsp baking soda + 1 tsp Mix one part baking soda, one part cornstarch, and two parts cream of tartar to manufacture your own baking powder, which some claim has less metallic overtones than commercial baking powder. For instance: 1

What is the substitution of 2 tsp baking powder?

(For example, instead of 2 teaspoons baking powder, use 12 teaspoon baking soda and 1 teaspoon lemon juice.)

What happens if you miss baking powder in a recipe?

Making cookies without baking soda or baking powder is doable, but the final cookie will be thick. This is due to the fact that carbon dioxide is not created by a chemical reaction that happens when baking soda or powder is present in the cookie mixture.

How much baking soda to replace 1 tsp baking powder?

Too much baking soda in a recipe will give your baked products a metallic or soapy flavor, so use caution when converting proportions. In terms of leavening strength, 1 teaspoon of baking powder is comparable to 14 teaspoon of baking soda.

Can I use cornstarch instead of baking powder?

Cornstarch is a component of baking powder, however there is a considerable difference between the two. Cornstarch is not a leavening agent, but rather a thickening agent that absorbs moisture. Cornstarch is included in baking powder primarily to keep it inactive until it reacts with moisture.

Leave a Reply

Your email address will not be published. Required fields are marked *