Have you ever run out of baking powder when you really needed it? As every baker knows, baking powder is a vital ingredient in a broad variety of recipes. It is used to boost the flavor of cakes, breads, pancakes, and other baked goods.
However, if you have run out of baking powder, you do not have to quit your baking endeavor!
In a pinch, a variety of items can be used as a replacement for baking powder. Let’s take a look at a few of the best baking powder substitutes to see which one is best for you!
The Best Baking Powder Substitutes
1. Cream Of Tartar
Many chefs feel that cream of tartar is one of the best baking powder alternatives available. This chemical is produced as a byproduct of the fermentation of grape wine. Because of its acidic taste characteristic, cream of tartar is also known as tartaric acid.
Despite its name, cream of tartar is not a creamy substance. It is powdered and has an extremely extended shelf life. This contributes to it being an excellent substitute for baking powder that you can keep on hand at all times.
It’s time to improve your health…
One of the best things about cream of tartar is that it has a range of health-promoting characteristics. Cream of tartar has been shown to help relieve arthritic symptoms. It can also be used to treat acne and urinary tract infections.
And the list of health advantages continues…
People who are gluten intolerant will be relieved to learn that cream of tartar is gluten-free. Vegans and vegetarians can also enjoy it. It calms the stomach, making it an excellent choice for those who suffer from heartburn.
However, combining cream of tartar with baking soda provides the best results. When replacing baking powder, use a 2:1 ratio for optimal results. As a result, one teaspoon of baking powder can be substituted for ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar.
2. Yogurt
If you enjoy cooking, chances are you have a pot of yogurt in the fridge. Simply scoop a small amount of yogurt from the bottle and use it as baking powder in your recipes. In terms of accessibility and convenience of use, this makes yogurt an excellent baking powder substitute.
It’s also high in protein…
One of the many benefits of yogurt is that it is high in protein. Natural yogurt has been proven to improve intestinal health and is high in phosphorus as well as other critical vitamins and minerals.
When substituting yogurt for baking powder, it is critical to use plain yogurt. This is due to the fact that flavored yogurts have a different pH level than baking powder, as well as the unexpected additions of sugar and other toxins. Furthermore, the change in pH level is likely to cause your results to be imperfect.
Another thing to keep in mind is that yogurt contains more water than baking powder. This implies you’ll need to adjust the amount of wet ingredients in your recipe.
Working quickly is necessary because…
When you combine the yogurt with the remaining ingredients, the reaction will begin in the same manner as it would with baking powder.
It is important to remember that an open pot of yogurt should be consumed within three days. It is critical to keep the container chilled and sealed. Unfortunately, freezing yogurt changes both the texture and flavor of the yogurt, so this option is preferable for individuals who constantly keep yogurt in the fridge!
3. Buttermilk
If you don’t have any baking powder, buttermilk will do. This is a variety of milk that has been pasteurized with acid bacteria and lactic acid, which contributes to the acidic flavor profile that resembles the taste of baking powder.
The best option is store-bought…
Although you may create your own buttermilk, store-bought buttermilk is preferable for baking. This is because it tends to be thicker, more acidic, and tangier. Buttermilk from the store usually has a longer shelf life than buttermilk produced at home.
Is it, however, any good?
Buttermilk is a simple and effective baking powder alternative that can be used in the same way as yogurt. Simply change some of the wet components in the recipe and you’re set to go.
Buttermilk must be mixed with baking soda to be used as a baking powder replacement. Combine ½ cup buttermilk with ¼ teaspoon baking soda to generate the equivalent of one teaspoon baking powder. Reduce the other liquids in the recipe by ½ cup, and you will be pleased with the results.
Buttermilk has a terrible reputation for being very heavy in fat. On the other hand, low-fat and skimmed buttermilk are widely available.
4. Lemon Juice
Lemons are used in plenty of dishes because of their fresh and delicious flavor. As a result, there’s a strong possibility you’ll have a lemon or two in your kitchen. Lemons’ strong acidic content makes them an excellent alternative to baking powder.
It’s time to juice…
In addition to fresh lemons, concentrated lemon juice can be used as a replacement, providing the chemical reaction required to make baked goods rise. Because a little concentrated lemon juice goes a long way, you can store a bottle for a long time.
Lemon juice is rich in vitamin C and has many health benefits. It’s also a very simple choice to replace baking powder with lemon juice, making it the ideal go-to ingredient when you’re short of baking powder.
Be careful not to overdo it…
However, the acidity of lemon juice may give baked goods a distinct flavor. This may or may not be suitable depending on what you’re making. The lemony flavor will undoubtedly complement pancakes, but it may not be optimal in muffins.
You may neutralize the strong flavor of lemon juice by mixing it with baking soda. To substitute a teaspoon of baking powder, just add ¼ teaspoon lemon juice. Baking soda can be substituted for the remaining ¾ teaspoon.
5. Sour Milk
If your milk has gone sour, you don’t have to throw it out immediately. While you probably don’t want to put it in your coffee, sour milk may be utilized in different dishes. In fact, it may easily serve as one of the best baking powder substitutes available.
Not to waste, not to desire…
If you dislike throwing things away, you will undoubtedly enjoy using sour milk. As the milk begins to sour, it goes through a little fermentation process. Sour milk, believe it or not, has a plethora of remarkable health advantages.
Because sour milk contains amino acids, it may be quickly absorbed into the bloodstream.
Sour milk, unlike fresh milk, contains live lactic acid. Even those who are lactose intolerant are likely to be able to consume sour milk without experiencing any adverse effects.
Does an excellent job…
Sour milk’s acidity makes it an ideal alternative for baking powder. When it is combined with baking soda, a chemical reaction occurs, causing baked goods to rise. Simply decreasing the amount of liquid in your recipe will have a significant impact.
When using sour milk as a replacement, it is essential to follow the exact ratio as usual. ½ cup sour milk can be combined with ¼ teaspoon baking soda. In almost every recipe, this can be used as a substitute for one teaspoon or five grams of baking powder.
5. Molasses
If you have a sweet tooth, chances are you have a container of molasses in your pantry. Boiled sugar cane juice is used to make this natural sweetener. After removing the sugar crystals, you are left with a thick, dark syrup that is distinctive of molasses.
Molasses, unlike refined sugar, has numerous health benefits. It contains plenty of vitamins and minerals that the body needs. Iron, potassium, copper, manganese, selenium, and even calcium are examples.
Want to know what the best part is?
Molasses is a diabetic-friendly natural sweetener. This implies you’ll be able to eliminate at least some of the sugar while creating sweet goods. However, if you’re making savory foods, you could find the sugary flavor profile unappealing.
Molasses must be combined with baking soda to be used as a replacement for baking powder. ¼ cup molasses plus ¼ cup baking soda. This can be used as a substitute for a teaspoon of baking powder.
Remember to cut back on liquids…
When molasses is combined with baking soda, it causes your baked goods to rise. Naturally, you’ll want to keep in mind that the amount of liquid you add to the mixture should be reduced. It could also be a good idea to reduce the quantity of sugar you use, or perhaps leave it out entirely.
6. Vinegar
Vinegar is another item that you’re likely to have on hand in your kitchen. It is available in a variety of flavors, ranging from light white vinegar to the rich and syrupy balsamic vinegar. When it comes to baking, numerous people use vinegar instead of baking powder.
Is it, however, effective?
The acidity level of vinegar, like baking powder, causes a chemical process that creates carbon dioxide. This makes cookies and cakes rise faster during baking. If you want your meringues to be lighter and fluffier, add a splash of vinegar.
But don’t go overboard…
When choosing vinegar as a replacement, it is necessary to keep in mind that a little goes a long way. If you use too much, your food will likely taste sour, which might be an issue if you are making cakes and other kinds of sweet delicacies.
To be on the safe side, stick to white…
When compared to brown vinegar, white vinegar has a considerably more neutral flavor. Brown vinegar also has a strong hue, which can discolor baked items. As a result, it is advisable to use white vinegar as a baking powder substitute.
Baking soda and vinegar should be blended together to substitute a teaspoon of baking powder. Combine ¼ teaspoon baking soda with ½ teaspoon vinegar. You should also remember to lower the amount of liquid in your recipe by half a teaspoon.
7. Self-Rising Flour
If you enjoy baking, you are undoubtedly aware of the astonishing capabilities of self-rising flour. This unusual flour is made from a combination of baking powder, all-purpose flour, and salt. It is frequently used as a direct substitute for baking powder.
Rise and shine…
One of the best aspects of self-rising flour is how simple it is to use. It improves the speed at which cakes rise in the oven. As a result, it is commonly used in fast breads, biscuits, and cake mixes.
Take it straight up…
While most conventional baking powder alternatives require the addition of baking soda, this is not the case here. Simply substitute the usual flour in your recipe with self-rising flour. You can then eliminate the baking powder and baking soda entirely.
If you don’t have any baking soda available, this is a great substitute. There will be no need to modify the recipe or mix self-rising flour with other ingredients to achieve satisfactory results, making it an excellent substitute for inexperienced bakers.
8. Egg White Powder
Numerous recipes call for only the yolk of an egg rather than the entire egg. This means that the egg white is generally discarded. However, in some recipes, egg whites can be used in place of baking powder.
Make it quick…
Egg white adds fluffiness and texture to cakes, cookies, and other baked goods. They are frequently used by those who make souffles to help them rise faster. To achieve the best results, whip them either by hand or with a blender.
The ideal balance…
You’ll probably need a lot of experience with egg whites to obtain the best results. This implies that it is not the best option if you are a beginner in the kitchen. You may discover that the additional tweaking necessary to achieve the ideal results is too much bother.
Whipping the egg whites ensures that they are light and fluffy. This must be done slowly until they foam up. The speed can be increased until the egg whites form soft peaks.
After whipping the egg whites, mix in the other ingredients. Depending on the recipe, though, you may need to change the quantity of egg whites you use. While a batch of pancakes might only call for two or three egg whites, an angel food cake can call for up to twelve!
9. Club Soda
Club soda, often known as carbonated water, is an excellent ingredient to have on hand. It’s the major element in carbonated drinks that gives them their fizz. Club soda, on the other hand, can be consumed on its own when looking for a refreshing beverage.
It contains important nutrients…
Club soda provides a variety of vital minerals that promote health. It’s a fantastic sugar-free alternative to traditional sodas! To enhance the taste, simply squeeze some lemon into your glass.
It’s worth noting that club soda doesn’t have a lot of sodium bicarbonate in it. As a result, it should only be substituted for baking powder in recipes that do not require a lot of volume. Otherwise, your cakes will most likely be thick and flat.
And there are no added calories…
Club soda, unlike many other baking powder replacements, has no calories. This particular water is also free of carbs and lipids. As a result, club soda is one of the greatest solutions for dieters.
When substituting club soda for baking powder, it’s necessary to pay attention to the amounts. It should be used in place of any liquids called for in your recipe. If you don’t do this, your baked goods will likely be heavy and won’t rise correctly.
Frequently Asked Questions
Can I Use Baking Soda Instead Of Baking Powder?
Baking soda can be used as a substitute for baking powder, but it takes more than simply switching one for the other. Baking soda is three times stronger than baking powder, so if a recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of soda instead.
So, What Are The Best Baking Powder Substitutes?
Which of these alternatives to baking powder should you use first? Finally, your nutritional choices are likely to impact your decision. In terms of availability and usability…
Our favorite is the cream of tartar!
To obtain the required result, just combine cream of tartar with the appropriate amount of baking soda. Cream of tartar is not only great for vegans, but it also has some substantial health advantages. It has a rather long shelf life and is conveniently stored until desired.
Enjoy your baking!
