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Substitute for Baking Powder

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Alfred Bird is credited with being the first person in history to manufacture a sort of baking powder (1843). Because of his wife’s sensitivity to eggs and yeast, he came up with the idea for a leavener that does not need yeast. Baking powder is a dry chemical leavening ingredient that contains a combination of carbonate and a weak acid. It is also known as baking soda. It is added to baked products in order to make them more fluffy and to expand their volume at the same time. It is composed of a base, an acid, and a buffering ingredient, which stops it from reacting too quickly, or before it is used for the purpose for which it was designed. In order to create his baking powder, Alfred Bird used the following ingredients:

Acid; cream of tartar/ tartaric acid, potassium bitartrate/KC4H5O6

Base; baking soda/ bicarbonate o soda sodium bicarbonate/ NaHCO3

Over the course of time, other people like August Oetker and Joseph C. Hoagland developed their own versions of baking powder.

Baking powder often has an unpleasant taste due to the presence of sodium sulfate in its composition. This characteristic is often obvious in baked products such as pancakes and biscuits that have a significant amount of flavorings. Because it does not release its carbon dioxide until after it has been cooked, the majority of applications for this chemical include the use of double-acting baking powder. This is beneficial in the case that there is excessive mixing or a temporal delay.

As you touch baking powder, it has a powdery, soft consistency, but when you rub it between your fingers, it takes on a more grainy appearance.

Baking Powder Nutrition Facts:

Use in Different Types of Recipes

Leavening may be accomplished using baking powder, and the variety that works best is called double-acting baking powder. In a variety of recipes, it may be used as a leavening agent, some of which include the following:

  • Brownies
  • Cake
  • Bread
  • Meat Pie
  • Pancakes

Substitute for Baking Powder

In almost all of them, baking powder is an important ingredient that just cannot be skipped over. There are, however, alternative components that may carry out its intended function admirably, and they include the following:


This is a byproduct that results from the manufacturing of sugar. This sweetener is used as a replacement due to the fact that it has an acidity level that is high enough to create a reaction when combined with baking soda. Because this alternative contains a lot of sugar, you need to cut down on the quantity of sugar you use in the other recipes when you use it. Combine one-fourth of a teaspoon of baking soda with one-half of a teaspoon of molasses to make one teaspoon of baking powder.


This is a fermented dairy product that has a flavor that is between between sour and somewhat tangy. When sweet cream is churned into butter, buttermilk is produced as a byproduct. The majority of buttermilk sold in stores is produced by fermenting milk with the addition of bacterial cultures, which converts sugars into acids in the process. Because of the acidity it contains, it may be used with baking soda to provide the same leavening effect as is achieved by using baking powder.

In order to get one teaspoon of baking powder, combine one-fourth of a teaspoon of baking soda with the dry ingredients, and then combine one-half cup of buttermilk with the wet components. Reduce the amount of the other liquids in the recipe so that it can accommodate the additional half cup. For recipes that call for a relatively little amount of juice, this is not a suitable replacement.

Plain Yogurt

The fermentation of milk may result in the production of this substance. The fermentation process results in the breakdown of sugar and a rise in the concentration of lactic acid, which together result in a decrease in pH and an increase in the acidity of the yoghurt. Due to the acidic pH of plain yoghurt, it may be used as a suitable replacement for baking powder when combined with baking soda.

To make one teaspoon of baking powder, first combine your dry ingredients with one-fourth of a teaspoon of baking soda, and then combine your wet ingredients with one-half of a cup of plain yoghurt. It would be beneficial if you did not forget to reduce the amount of other drinks by a half cup.


Fermentation is necessary for its production; during this process, microorganisms transform alcohol into acetic acid. This is an ingredient that may be found in a lot of different baked goods. Because of its slightly acidic pH, it works well as a replacement for baking powder. When mixed with baking soda, it imparts a leavening quality to baked goods like cakes. The white vinegar is your best option since the color of your finished baked good will not be altered by its use.

Combine one-fourth teaspoon of baking soda with one-half teaspoon of vinegar to make one teaspoon of baking powder.

Cream of Tartar

The production of wine results in the formation of this by-product, which is an acidic white powder. In certain circles, it is referred to as potassium hydrogen tartrate. The formation of sugar crystals may be avoided with the use of this alternative, as can the separation of egg whites and creams. It is recommended that a ratio of cream of tartar to baking soda that is equal to two to one be used. This will provide the most satisfying outcome.

Combine one teaspoon of baking soda, two teaspoons of cream of tartar, and one teaspoon of cornstarch in a mixing bowl. This will provide one tablespoon of baking powder.

What is a substitute for baking powder in a cake?

In situations when baking powder is unavailable, a simple combination of baking soda and any one of these acids may be used to achieve the same results as baking powder. The ingredients that make up the acids include cream of tartar, molasses, sour cream, and buttermilk. Baking soda has a higher potency than baking soda, and if you add too much of it to your cake, it will end up tasting soapy.

What is a substitute for baking powder in muffins?

Muffins are a tasty treat for people of all ages, including youngsters. Baking powder may be replaced in muffins with baking soda, cream of tartar, or lemon juice. Cream of tartar is another option. The fact that this replacement does not function as a double-acting agent is the primary shortcoming of using it.

Frequently Asked Questions

What is the substitute for one tablespoon of baking powder?

Combine one teaspoon of cream of tartar, two teaspoons of cream of baking soda, and one teaspoon of cornstarch in a mixing bowl.

Can baking soda be used in place of baking powder?

It is possible to make use of it if you combine it with yogurt, vinegar, or lemon juice.

How do you make homemade baking powder?

Baking powder may be manufactured at home by combining one-fourth of a teaspoon of baking soda with one-fourth of a cup of molasses. This mixture yields one teaspoon of baking powder and is comparable to homemade baking powder.

What is a substitute for baking powder in pancakes?

Baking soda, powdered acid such as cream of tartar, and a moisture absorber such as cornstarch are the three components that go into making baking powder, which acts as a leavening agent. When making pancakes, a combination of baking soda, cream of tartar, and cornstarch will work well as a suitable replacement for baking powder. It may be replaced with any of these other components and the result will be the same.

What happens if you don’t have baking powder?

You should use one-fourth of a teaspoon of baking soda and one-half of a teaspoon of cream of tartar in place of each teaspoon of baking powder in the recipe. If you do not have any cream of tartar, you may replace one teaspoon of baking powder with a combination consisting of one-fourth of a teaspoon of baking soda and one-half of a teaspoon of either vinegar or lemon juice. This can be done in the event that you do not have any cream of tartar.

What is a substitute for 1 tablespoon of baking powder?

Since one teaspoon of baking powder is equivalent to three teaspoons of baking soda, if a recipe calls for one tablespoon of baking powder, you should use just one teaspoon of baking soda instead. To counteract the effects of the base, you will also need to add one half teaspoon of baking soda for every one teaspoon of an acid, such as vinegar or lemon juice.

Can I use flour in place of baking powder?

But there is a way out of this predicament. If you’re creating a cake, for example, you may use self-raising flour for baking powder without affecting the end result. Because of this, you won’t really need to add baking powder to get the baked items to rise the way you want them to. In addition to it, you might use ingredients such as cream of tartar and baker’s yeast.

Can I sub baking soda for baking powder?

If there is sufficient quantity of an acidic element to cause a reaction, then the answer is yes. In order to activate the leavening potential of half a teaspoon of baking soda, you will need one cup of buttermilk or yogurt, or one teaspoon of either lemon juice or vinegar.


Due to the fact that it covers a wide range of recipes, this article serves as a helpful resource on baking powder alternatives that may be used in many recipes. In the event that you are baking and find yourself without baking powder, this article will supply you with the most straightforward of remedies.