Baking soda + cream of tartar
- ½ tsp baking soda
- 1 tsp cream of tartar
Best for: Anything — the most faithful swap
Acts immediately, so get the batter into the oven quickly.
Baking Powder Substitute
Baking powder is baking soda with the acid already mixed in. Baking soda is roughly three to four times stronger, so a substitute uses a quarter of the amount of soda plus an acid to set it off.
Use one of these instead — amounts update as you change the quantity.
Baking soda + lemon juice or vinegar
- ½ tsp baking soda
- 1 tsp lemon juice or vinegar
Best for: Pancakes, muffins, cakes
Add the acid with the wet ingredients and the soda with the dry.
Baking soda + buttermilk or yogurt
- ½ tsp baking soda
- 1 cup buttermilk or plain yogurt (reduce other liquid by the same amount)
Best for: Quick breads, biscuits
Take the same volume of liquid out of the recipe so the batter is not too wet.
Self-rising flour
- 2 cup self-rising flour replaces 1 cup flour (skip the salt too)
Best for: Biscuits, pancakes
Self-rising flour contains about 1½ tsp baking powder per cup, so only use it where that is close to what the recipe asks for.
Why the acid matters
Baking soda (sodium bicarbonate) is a base. When it meets an acid in a wet batter, it reacts and gives off carbon dioxide, and those bubbles expand in the oven's heat to lift the bake. With too little acid, unreacted soda stays behind: the crumb turns yellowish and the bake tastes soapy or metallic. With too much, you get less rise and a sharper tang.
That's why plain milk is a poor stand-in for buttermilk in a recipe leavened with soda. Drag the sliders to see the balance.
Try it: soda vs. acid
Balanced: the acid neutralises the soda, releasing carbon dioxide that lifts the batter with no off taste.
Rule of thumb: ½ tsp baking soda per 1 cup of buttermilk, yogurt or other acidic liquid. That's why every buttermilk swap on this site keeps the acid.
Questions people ask
Can I use baking soda instead of baking powder?
Only with an acid. Use a quarter of the amount of baking powder in soda, plus an acid such as cream of tartar, lemon juice or buttermilk. Soda alone leaves a metallic, soapy taste.
How do I test if baking powder is still good?
Stir ½ tsp into ¼ cup of hot water. If it fizzes hard straight away it is still active.
Why is baking soda stronger?
Baking powder is only about a quarter to a third baking soda; the rest is dry acid and starch.
Other swaps: Buttermilk · Heavy cream · Egg · Cornstarch · Sour cream · Brown sugar · Butter · Milk