It must be really annoying to know you ran out of baking soda while cooking. Fortunately, there are several ingredients that can be used instead of baking soda. Look for baking soda or self-rising flour and just use these. It's also a good idea to adjust the type of liquid you use, as baking soda reacts specifically to other ingredients. Changing the way the recipe is cooked can also help the baking soda substitute work optimally. Tricks like beating the eggs before adding the flour can ensure your recipe is a success. With a little tweaking, your recipe can still make a great cake even without baking soda.
Step
Part 1 of 3: Finding a Baking Soda Substitute
Step 1. Triple the baking soda
One of the easiest substitutes for baking soda is baking soda. If you have baking soda in your pantry, simply add three times the amount of baking soda in the recipe. For example, if the recipe requires one tablespoon of baking soda, add three tablespoons of baking soda instead of baking soda.
You can use baking soda instead of baking soda in any recipe that calls for baking soda
Step 2. Use rising flour
If you're also out of baking soda, check to see if you have any rising flour. This type of flour already contains baking soda in small amounts so it can be used as a substitute for baking soda. You can simply replace the regular flour in the recipe with this type of flour.
Step 3. Mix potassium bicarbonate with salt
If you don't have baking ingredients available as a substitute for baking soda, check the medicine cabinet for potassium bicarbonate. This drug is sometimes used to treat conditions such as acid reflux or hypertension. For every one teaspoon of baking soda in the recipe, substitute a mixture of one teaspoon of potassium bicarbonate and one third of a teaspoon of salt.
This step is best suited for a cookie recipe. However, it is not suitable for cake recipes, pancakes, muffins, and other cake recipes
Part 2 of 3: Adjusting Other Materials
Step 1. Ignore the salt if you are using baking soda
Baking soda already contains salt. It's best if you don't use it at all or reduce the amount of salt listed in the recipe if you're using baking soda instead of baking soda. Not using salt or reducing it will prevent your recipe from getting too salty.
Step 2. Adjust the liquid when using baking soda
Baking soda is designed to react with acidic ingredients. If you are replacing it with baking soda, replace the acidic liquid you will be using with a non-acidic one. Acidic liquids include sour cream, yogurt, vinegar, buttermilk, molasses and citrus juices. You can replace it with whole milk or water. Use in the same amount as the amount of liquid stated in the original recipe.
For example, if the recipe calls for one cup of buttermilk, use one cup of whole milk as well
Step 3. Use water and lime to get a citrus taste and aroma
Recipes that use baking soda often call for an orange-based liquid such as lemon or lime juice. Add a little grated lime or lemon to the water and use it instead of liquid in recipes. This will help retain the citrus aroma and taste.
Part 3 of 3: Ensuring the Correct Cooking and Baking Process
Step 1. Beat the eggs before adding the flour
Baking soda adds a carbonating effect to the recipe. Beating the eggs before adding the flour can increase the number of air bubbles. This increases the likelihood that the baking soda substitute will work well.
Step 2. Add a small amount of carbonated drink to the dough
If you have a carbonated drink like beer in the kitchen, add a little more to the mix. This will add a little carbonation and help the baking soda substitute work properly.
Step 3. Use the rising flour for the pancakes
Even if you have other baking soda substitutes, you should still use the flour when you don't have baking soda to make the pancakes. Without baking soda, pancakes will be tough. This rising flour can make the pancakes more fluffy.
