If your baking powder has lost its oomph or you're just totally out of it, try one of these easy baking powder substitutes-they'll save the day so you can get back to your biscuits. If your baking powder is past its prime or if you’re worried it might not be potent, here’s an easy test: Mix ½ teaspoon baking powder with ½ cup hot water the mixture should bubble right away. Always check the expiration date to start. It's usually good for about 12 months if stored in a cool, dry place, but, like any ingredient, it can go bad sooner. Baking soda will also help your favorite cakes and cookies rise, but it needs something acidic, like lemon juice, buttermilk ,or vinegar, in order to work.Īnother important thing to remember-baking powder doesn't last forever. Most baking powder that you buy at the store is 'double-acting,' which means it's activated once when it hits liquid and again when it's heated. When baking powder comes in contact with a liquid, it releases carbon dioxide bubbles, which cause baked goods to rise. Baking powder is actually baking soda mixed with an acid. Gan who noted that any substitutions may change the texture and flavor of the final dish recommended using three times the amount of baking powder in lieu of baking soda. You should use three times the amount of baking soda being substituted. The results might differ slightly, but the baking powder can produce a leavening effect just like baking soda. Both are leavening agents, but they act differently in recipes. Since baking soda is an ingredient of baking powder, baking powder is technically the best substitute for baking soda. Baking powder is the closest to baking soda, and this makes it a perfect substitute. As long as you still have some baking soda hiding in your pantry, you're golden.įirst things first: Baking powder and baking soda are not the same, so you can't just swap one for the other. And if you're like Ree Drummond, you may not be able to just pop out to the supermarket-her nearest grocery store is 30 minutes away! Don't worry: There are a bunch of baking powder substitutes that will do the trick. Sometimes you can just wing it, but if you're out of baking powder, things get a little trickier-it's not something you can just leave out of a recipe.

Baking powder acts in the exact same way as baking soda, as it also releases carbon dioxide when exposed to liquid and heat, causing whatever you are baking to rise. It happens to the best of us: You're in the middle of a baking project and you realize you're missing an ingredient. Baking powder is a sort of combination between baking soda and cream of tartar (which is also similar to baking soda).

Substitute for baking soda