Baking Soda Substitutes: What Are Your Options?

Ran out of baking soda? No worries. You likely have a suitable substitute in your kitchen. Here’s what you need to know about replacing baking soda in your recipes:

What Role Does Baking Soda Play in Recipes?

Baking soda (sodium bicarbonate) is a chemical leavening agent, which means it's used in baking to help your treats rise.

How does it work? Here's a quick chemistry lesson: Since baking soda is a base, it reacts when mixed with an acid. That’s why most recipes with baking soda also include acidic ingredients like buttermilk, lemon juice, or vinegar. This chemical reaction produces carbon dioxide, causing the dough or batter to rise.

Substitutes for Baking Soda

If you find yourself baking without baking soda, there's no need for an emergency trip to the store. You likely have a suitable replacement right in your pantry:

The Top Baking Soda Alternative: Baking Powder

Baking powder is undoubtedly the best substitute for baking soda. While they’re not identical (baking soda is roughly three times as strong), both are leavening agents that function similarly. Substitution works best in sugar-rich and dense recipes, as the ingredients can create different textures when used separately.

How to swap baking powder for baking soda: Use a 1:3 ratio (for every teaspoon of baking soda, use three teaspoons of baking powder).

Baking Soda Alternative: Self-Rising Flour

Self-rising flour is a blend of all-purpose flour, baking powder, and salt that helps baked goods rise without needing additional leavening agents. If you bake bread, you may already have this ingredient in your pantry.

How to use self-rising flour as a substitute for baking soda: It's a bit tricky to replace baking soda with self-rising flour since you'll need to adjust the rest of the recipe too. Each cup of self-rising flour contains roughly 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt, so you'll need to account for these changes when substituting.

Baking Soda Alternative: Egg Whites

Whipped egg whites can add structure and leavening to your recipe. While they’re more commonly used to replace baking powder, they can also work as an alternative to baking soda in certain situations.

How to substitute egg whites for baking soda: Whisk egg whites until they're foamy and stiff. Measure the egg whites in a liquid measuring cup and replace an equal amount of liquid in your recipe (e.g., replace two tablespoons of liquid with two tablespoons of egg whites).

Can You Skip Baking Soda?

While you can omit baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, the final result won't be as light and airy as the original. If possible, it’s better to use a suitable leavening substitute.

For other baked goods that depend heavily on rising, like cakes, muffins, and bread, you can’t skip the baking soda or a viable alternative.