9 Best Baking Soda Substitutes: What to Use Instead

Baking is an essential part of many households and for some, it’s a passion. But baking can be a tricky business; one tiny switch-up or mess-up in ingredients can lead to disaster! Baking soda is one such ingredient that can totally change the taste, texture, and even color of your baked goods – so much so that you may find yourself asking “What are the best baking soda substitutes?”

Well, you’re in luck because this blog post is here to answer all your questions about baking soda, from what it really is and how it is used in different types of baking recipes to finding the 9 best substitutes for baking soda. From baker’s ammonia to club soda, we’ve got you covered – grab your favorite apron, and let’s dive into our guide on great alternatives for baking soda!

What is Baking Soda?

Baking soda, also known as bicarbonate of soda or sodium bicarbonate, is a naturally occurring compound composed of sodium ions and bicarbonate ions. It has many uses in cooking and cleaning, making it an important staple to have in the kitchen. Baking soda is a basic alkaline compound that reacts with acidic substances such as vinegar and some forms of dairy. This reaction produces carbon dioxide bubbles which can be used to leaven quick bread like pancakes or muffins. It’s also an important ingredient for producing fluffy cakes like angel food cakes.

Composition of Baking Soda

Baking Soda is primarily comprised of three essential elements: Sodium Bicarbonate (NaHCO3), Carbon Dioxide (CO2), and Water (H2O). Sodium Bicarbonate acts as an alkali which makes up 80-90% of baking soda’s weight while CO2 creates its fizzing action when mixed with acidic substances such as lemon juice or vinegar while water helps create its soft texture when mixed with other ingredients in recipes like cookies or cakes.

What Does Baking Soda Do?

Baking soda is a commonly used leavening agent in baked goods, such as cookies, cakes, muffins, and quick breads. It works by producing carbon dioxide when it is combined with an acid, like buttermilk, yogurt, or lemon juice, and heated. This chemical reaction causes the batter or dough to expand and rise, resulting in a light and fluffy texture. Without baking soda, baked goods would be dense and heavy.

Besides being a popular ingredient in baked goods, it has a range of other uses. Baking soda is a natural, eco-friendly alternative to many household cleaners. It effectively removes stubborn stains, neutralizes odors, and unclogs drains. It is also known for its antacid properties, making it an excellent remedy for heartburn. Many people use it for personal hygiene too, as it helps to whiten teeth, freshen breath, and even soothe sunburns. With so many diverse uses, it’s no wonder that baking soda is a staple in many homes.

How to Choose the Best Substitute For Baking Soda?

Choosing the best substitute for baking soda can be difficult, as there are several different options to consider. When choosing a suitable replacement for baking soda, it is important to consider the texture and taste of the final product. For example, some substitutes require more liquid than baking soda while others may affect the overall flavor of baked goods; it is essential to understand how each option will impact your recipe before you make a selection.

Keep in mind that each substitute will affect the flavor and texture of your baked goods differently, so it’s worth experimenting to find the best option for your specific recipe.

9 Baking Soda Substitutes That Are Easily Available

Baking soda is a common ingredient in many baking recipes, but what happens if you run out? Luckily, there are several baking soda substitutes that you can use if you find yourself in a pinch.

Let’s check out the substitutes for baking soda.

1. Baking Powder

In general, if you’re lacking baking soda you can use baking powder as a substitute with some alterations in your recipe. So, if you do not have baking soda, you can look towards baking powder.

• Why This Works As a Substitute – Baking powder contains baking soda but has another component, usually an acid such as cream of tartar or cornstarch that has been treated with an acid such as calcium phosphate so it will react even in the presence of moisture without any added acids in the ingredient list for cakes or quick bread. Because baking powder already contains both the alkaline and acidic components needed to produce carbon dioxide, it can be used alone without requiring additional ingredients like vinegar or lemon juice typically found in recipes containing only baking soda (aka ‘single-acting’ baking powder).
• How To Substitute – In most cases, you can substitute one teaspoon of single-acting baking powder for each 1/4 teaspoon of baking soda called for in your recipe if you want your batter or dough to rise properly when baked; however, some recipes may require more than just a simple substitution due to other ingredients involved — so use caution when making substitutions including check specific conversion charts online when available — plus there’s always trial & error method too!
• Points to Note – The major caveat here is that while the result may still be edible it won’t likely rise nearly as much or be quite as fluffy as intended because its ability to interact chemically will likely appear different than when using pure sodium bicarbonate. Additionally, depending on what type of flavor profile you wish to achieve this substitution may change both taste and texture significantly due to the presence of cream of tartar inside most types of store-bought baking powders. Also, note that using too much leavening agent can affect taste by causing items to become overly salty tasting and appear heavy afterward.

2. Baker’s Ammonia

Baker’s Ammonia is one of the best substitutes for baking soda due to its lighter texture. It has been used in various baked goods since the 19th century.

• Why This Works As a Substitute – Baker’s ammonia (ammonium bicarbonate) is an alkaline leavening agent that can be used as a substitute for baking soda due to its ability to impart a finer grain and lighter texture than baking soda. One unique quality of flour leavened with ammonium bicarbonate is its acidic flavor when heated; this is why some recipes rely on it specifically! To make use of this property, you can add 1/8 teaspoon of citric acid for every teaspoon called for within the recipe. Doing so will create a fluffier texture while intensifying any flavors present within the baked good as well!
• How To Substitute – When substituting Baker’s ammonia in place of baking soda, it’s important to keep in mind that it generally requires twice the amount and reacts more quickly than baking soda. Therefore, you should reduce the oven temperature by 25 degrees Fahrenheit from what your recipe suggests or lessen the time of cooking or rising. Additionally, if using wet ingredients with high acidity like yogurt, sour cream, buttermilk, etc., decrease them by half as well; this is due to ammonium bicarbonate releasing carbon dioxide gas at lower temperatures which might cause your mix to rise too quickly while not being cooked properly inside.
• Points to Note – It is important to exercise caution and follow some key guidelines when using this unique ingredient. First and foremost, baker’s ammonia has a strong odor during the baking process, so it is best used in recipes where this scent will not overpower the final product. Secondly, it must be completely dissolved in liquids before being added to dry ingredients. Finally, baker’s ammonia should be stored in an airtight container, as it can lose its potency over time.

3. Self-rising Flour

As one of the substitutes for baking soda, self-rising flour can be used when making homemade baked goods such as cakes, cookies, biscuits, and more.

• Why This Works As a Substitute – Self-rising flour is often favored because it eliminates the need to measure out additional ingredients—namely baking powder (which is included in the self-rising flour blend). When using self-rising flour instead of baking soda, the amount of leavening agent needed will be significantly reduced. This is because self-rising flour contains a combination of baking powder (with its own rising agents) and salt. Therefore when using self-rising flour as an alternative to baking soda for leavening purposes, reduce your normal measurement by about half.
• How To Substitute – Generally, for every teaspoon of baking soda, use 1 and 1/2 teaspoons of self-rising flour. This will produce a similar effect, but it is still important to adjust other measurements accordingly and not rely solely on the substitution. With a little bit of knowledge and creativity, any baking challenge can be conquered with ease.
• Points to Note –When substituting with self-rising flour it’s important to reduce the amount typically used by at least half compared to what you would normally add/use when using plain all-purpose flour plus added ingredients like baking powder and/or bicarbonate (baking) soda. Also, consider any other forms of acidity found within your recipe – this could influence how much leavener needs adjusting too! If you use recipes that require yogurt or buttermilk for example, you may need to use less self-rising flour than what has been traditionally specified since these liquids are naturally acidic and activate some degree of leavening on their own.

4. Whipped Egg Whites

Whipped egg whites – the ingredient that seemingly can do it all! While you may think that beating egg whites is just reserved for creating perfect meringues or soufflés, it turns out that this kitchen hack is one of the most fantastic baking soda substitutes.

• Why This Works As a Substitute – Egg whites are made up of water, protein, and tiny pockets of air. By whipping them together, those little pockets of air expand, resulting in a light and airy foam. This foam acts as a leavening agent in your baked goods, giving them that desired rise without the need for baking soda. Not only will the egg whites provide a unique fluffy texture and flavor to your recipe, but you’ll be able to enjoy a healthier, more natural ingredient in your baked goods.
• How To Substitute – The general rule of thumb is to use 1/4 cup of whipped egg whites per teaspoon of baking soda called for in the recipe. Keep in mind that you can adjust the measurements as per your recipe & needs.
• Points to Note – Firstly, always ensure that you beat your egg whites to stiff peaks before folding them into your batter. This will ensure that they hold their shape and provide the desired lift to your baked goods. Additionally, be sure not to overmix your batter once you’ve added the egg whites, as this can cause them to lose their structure and deflate. Keep in mind that this substitution may not work for every recipe, as baking soda has unique chemical properties that may not be fully replicated by whipped egg whites.

5. Club Soda

Club soda, the fizzy beverage often enjoyed on its own or mixed with alcohol, may not seem like it has much in common with baking soda. However, the two have more in common than you may think, and hence it can be used as one of the substitutes for baking soda.

• Why This Works As a Substitute – Club soda has a slightly alkaline pH, just like baking soda, which means it can be used as a substitute in certain recipes. Unlike baking soda, club soda contains carbon dioxide gas, which creates bubbles and can help to create a light and airy texture in baked goods. Additionally, club soda can add a subtle tangy flavor to recipes, making it especially useful in savory dishes. It can be used in a variety of recipes, from pancakes to fried chicken, and can even be used to create a crispy crust on breaded foods.
• How To Substitute – The amount of club soda you will need depends on the recipe you’re making and the amount of baking soda required per cup of flour. Usually, a tablespoon or two of club soda can be used as a substitute for a teaspoon of baking soda. Just remember that club soda is not as potent as baking soda, so you may need to add a little extra to achieve the desired effect.
• Points to Note – Club soda has a higher pH level and contains added minerals, which can affect the taste and texture of your baked goods. It is best to use club soda as a substitute in recipes that require a small amount of baking soda, such as pancakes or muffins. Also, be sure to adjust the other ingredients in the recipe accordingly, as the addition of club soda may change the overall chemistry of the batter.

6. Potassium Bicarbonate

A great substitute for baking soda is potassium bicarbonate! This versatile ingredient can be used in a variety of baking recipes, from cookies to cakes to bread.

• Why This Works As a Substitute – Potassium bicarbonate is an excellent substitute for baking soda, offering similar properties without altering the taste of your final creation. Not only does it act as a leavening agent, but it also has the added benefit of being a natural fungicide and alkalizing agent. In fact, potassium bicarbonate is often used in the food industry as a healthier alternative to baking soda, as it has a lower sodium content.
• How To Substitute – Typically, one teaspoon of baking powder is equal to 1/4 teaspoon of baking soda, and 1/4 teaspoon of potassium bicarbonate. However, if you find that the taste is too salty, you can use a little less and adjust accordingly. The important thing is to experiment and find what works best for you and your taste buds. So, depending on your recipe, you may need to adjust the amount of potassium bicarbonate.
• Points to Note – Firstly, although it often acts as a substitute for baking soda, this ingredient isn’t a one-to-one replacement. You’ll need to adjust the amount you use to ensure the same results. Another important note is that potassium bicarbonate has a somewhat salty taste, meaning it won’t work in all recipes. It may work best for bread and other savory baked goods rather than sweet treats. Lastly, it’s important to properly store your potassium bicarbonate to ensure it stays fresh and effective.

7. Whipped Cream + Baking Powder

Whipped cream is a staple in the world of desserts, and believe it or not, whipped cream can also be used as one of the substitutes for baking soda in certain recipes.

• Why This Works As a Substitute – Whipped cream contains a small amount of acid, which reacts with baking powder to create carbon dioxide bubbles that help baked goods rise. This same reaction can occur when whipped cream is used in place of baking soda, making it a suitable substitute in a pinch. Plus, adding whipped cream to your baked goods can provide a rich, creamy flavor and texture that is sure to impress.
• How To Substitute – While there’s no exact ratio, a good rule of thumb is to use one tablespoon of whipped cream for every one teaspoon of baking soda called for in the recipe. However, it’s always best to consult the recipe or a professional baker for specific guidelines to ensure the best results
• Points to Note – First, it’s important to note that whipped cream may not function exactly the same way as baking soda. While baking soda works as a leavening agent, whipped cream primarily adds moisture and richness to baked goods. Additionally, it’s important to prepare whipped cream properly before using it as a substitute. Make sure that it is whipped to stiff peaks and is stable enough to hold up in the recipe. Finally, be aware that substituting whipped cream for baking soda may alter the overall flavor and texture of the finished product.

8. Cream of Tartar + Baking Soda

While it’s not commonly used as a standalone ingredient in recipes, cream of tartar can be a great replacement for baking soda in a pinch.

• Why This Works As a Substitute – Cream of tartar, an acidic powder, also known as potassium bitartrate, is a natural byproduct of grape fermentation and is often used in baking for its leavening and stabilizing properties. It helps to activate other leavening agents like baking powder and helps with the formation of stiff peaks. Not only does this combination of cream of tartar + baking soda work as a great substitute, but it also offers health benefits such as aiding digestion and promoting healthy skin.
• How To Substitute – When used together in place of baking soda, the general rule is to use 1/4 teaspoon of baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon cornstarch to make 1 teaspoon of baking powder. This will ensure that your baked goods rise properly and come out with the right texture.
• Points to Note – It’s important to note that this substitution should be used in specific ratios in order to achieve the desired results. Too much cream of tartar can lead to a metallic taste in your baked goods, while too much baking powder can result in a bitter taste. So, it’s important to follow the recipe closely and measure accurately when using this substitution.

9. Lemon

Lemons are more than just a tangy addition to your favorite beverage or a garnish on your dessert. It is one of the most easily available substitutes for baking soda.

• Why This Works As a Substitute – Not only do lemons add a pleasant citrusy flavor to your baked goods, but they also help create a chemical reaction that causes your batter to rise and gives your final product a light, fluffy texture. Plus, using lemons instead of baking soda is a great way to utilize an ingredient you might already have on hand.
• How To Substitute – Aim to use about half a teaspoon of lemon juice for every teaspoon of baking soda you need to replace. This will give you just the right amount of acidity without going overboard on the lemon flavor, helping your baked goods turn out perfectly every time.
• Points to Note – Firstly, lemon juice is quite acidic, so it’s essential to balance it out with other ingredients. Secondly, since it’s not a chemical leavening agent, you might need to increase your recipes’ baking powder to get the same rise. Lastly, lemon can add an extra layer of flavor, so consider how this might change the overall taste of your dish.

So these were the 9 baking soda substitutes that you can use in your recipes or baked goods. So next time you’re in a pinch, don’t hesitate to try out these unique substitutions and see the magic they can bring to your baked goods!

Why You Cannot Use Yeast As a Substitute For Baking Soda?

While both are used to help baked goods rise, they have different functions and when used together can result in a better finished product. Yeast is an active ingredient that requires time for fermentation and produces carbon dioxide to create the airy texture of bread, muffins, cakes, etc. Baking soda is a chemical salt compound and should not be eaten raw; it acts quickly by creating carbon dioxide gas bubbles when combined with other ingredients such as vinegar or yogurt. It creates lift immediately in cakes and gives them a more airy texture than if just yeast were used alone.

When using yeast for leavening instead of baking soda it will take longer for dough or batter to rise since the process of fermentation takes longer to occur compared to the reaction with baking soda which occurs almost instantaneously. Additionally, since yeast does not react with acidity like baking soda does your product may lack flavor complexity which you would get from combining both agents appropriately. In short, although you cannot substitute one ingredient for another entirely there are ways that you can combine both yeast and baking soda in order to achieve optimal results when producing baked goods!

Are Baking Soda and Baking Powder The Same Thing?

Baking soda and baking powder are important leavening agents commonly used in baking recipes, but there are some notable differences between the two.

Baking soda is a simple chemical compound known as sodium bicarbonate. It’s a naturally occurring salt that requires an acid to act as a catalyst for the carbon dioxide bubbles that help make baked goods light and fluffy when heated. Common ingredients used to activate baking soda include lemon juice, vinegar, yogurt, or cream of tartar in addition to other acidic ingredients such as brown sugar or molasses. Baking soda will also react with heat on its own at temperatures over 176 degrees Fahrenheit (80 degrees Celsius).

In contrast, baking powder is essentially pre-mixed baking soda combined with an acidifying agent such as a cream of tartar. It’s usually sold in dry form and fully activated when it comes into contact with moist ingredients during the mixing process which will cause it to produce carbon dioxide gas to make dishes rise during cooking. Unlike baking powder, you don’t need additional acidic ingredients like sour milk or yogurt when using it – so this makes it much more convenient for cooks who often don’t have those items on hand or who don’t want the added effort of measuring additional acids into their recipes; though they still do require liquid additions just like with any other type of leavening agent.

The main difference between baking soda and baking powder is that while you need an acidifying ingredient like cream of tartar for regular table-salt sodium bicarbonate (baking soda), self-rising forms already have those built into them – making them ready for use right out of the box!

Buying Tips For Baking Soda

Baking soda is one of the most versatile and affordable ingredients available in any kitchen, due to its unique properties. It can be used for so many purposes: baking cakes, deodorizing rooms, cleaning dishes, making a natural all-purpose cleaner, and more. So before you go ahead and purchase some baking soda for your needs, here are a few tips that can help you get the best out of it!

• Look for Raw or Pure Baking Soda – The first tip when buying baking soda is to make sure you’re getting something that is pure and unadulterated. You want to get raw baking soda as opposed to the one that has been processed with additives like aluminum or calcium sulfate. Read labels carefully before purchasing because some manufacturers try to pass off an “all-natural” product but still contain other ingredients within it.
• Choose Organic Products- If possible, choose organic products since these have not been exposed to pesticides or other chemicals from fertilizers which could adversely affect your health if ingested through food prepared using them or if inhaled while using solutions like cleaning agents, etc.
• Consider Single Origin – When looking at single-origin products like baking soda consider sources such as where it comes from? Is there an optimum harvesting period? Does it come from suppliers with a proven track record who guarantee purity? All these things should be taken into consideration when choosing this ingredient as they’ll help ensure the freshness and quality of the item purchased!
• Know What You Need It For – Before deciding on what type of product you need take time to think about what exactly will be its purpose in your cooking/cleaning routine? Knowing this will influence how much amount should be bought (if too little then another trip might be necessary!) As well as whether any added extras may apply such as organic certification!
• Investigate Bulk Options– Check out bulk sizes if you do intend on using this ingredient regularly over time; not only does this make economic sense but buying larger amounts also lowers the cost per unit weight usually significantly compared with smaller packaging options (which often become anything but economical). Of course, stores always offer different discounts throughout their various promotions so investigate those too just in case they fit into the budget better than sticking solely with size options – sometimes even free shipping applies depending on order volume placed online!

Following all these tips can help ensure great results when using baking soda for your desired application(s), whether that be making delicious cakes, keeping up with hygiene standards around the home, or creating DIY recipes specifically crafted according to your own needs & preferences — overall making sure amazing outcomes are achieved each time!

How To Store Baking Soda?

When it comes to storage, there are some key tips and tricks you should keep in mind.

• First of all, it’s important to always check the expiration date on your baking soda before using it. It is recommended that you don’t use the product if it has been open for more than 6 months or has any discoloration or odor.
• Store your baking soda in an airtight container with a lid and make sure to store the container in a cool, dry place away from any sources of heat such as ovens or stoves. You can also store larger amounts of baking soda (such as 5 pounds) sealed tightly in plastic bags inside an air-tight metal canister for extra protection against moisture and humidity.
• If you’re keeping an opened box of baking soda around for extended periods of time (more than 3 months), make sure to stir/mix the contents once every two weeks so that they don’t settle at the bottom; this will help keep its performance consistent throughout its shelf life.
• It’s also important not to expose your baking soda directly to food items like fruits and vegetables since these contain natural acids which may reduce the effectiveness of this substance over time if stored together — even when contained within a separate air-tight container! So try and separate them when storing them both long-term in cabinets or pantries.
• Lastly, never reuse containers used for other substances such as chemicals since these could cause contamination which would render your baking soda useless!

How To Check If My Baking Soda Is Fresh Or Not?

One of the best and easiest ways to check whether your baking soda is still fresh or not is by conducting a simple test. All you need to do is mix one tablespoon of baking soda with two tablespoons of white vinegar in a small bowl. If it begins bubbling and fizzing, then it’s safe to use – the reaction that happens occurs because the vinegar reacts with the sodium bicarbonate present in the baking soda, releasing carbon dioxide gas.

If there isn’t much reaction or no reaction at all, then it’s time you replace your box of baking soda as this indicates that it’s past its expiration date or has been sitting for too long on your shelves. Baking soda can only hold its potency for four-six months if stored properly away from any moisture sources like heat and direct sunlight due to its hygroscopic nature.

Also, note that excessive humidity causes clumping which reduces volatility and affects chemical reactivity so make sure you store dry ingredients such as baking powder/soda in an airtight container before using them in order to get optimum results!

Can I Make Baking Soda At Home?

Yes, you absolutely can make baking soda at home! Baking soda is a common ingredient that can be found in almost any home. It has lots of uses, from cleaning to personal care and even cooking.

Making your own baking soda is not difficult; all it takes is two ingredients–some vinegar and some sodium bicarbonate (also known as baking powder). To make your homemade baking soda, first take about 1/2 cup of sodium bicarbonate and pour it into a bowl. Next, add one tablespoon of white distilled vinegar to the mixture. The reaction starts immediately as gas bubbles form in the liquid solution. Once the bubbling stops, let the mixture sit for 10 minutes or so for the complete dissolution of the ingredients before using it as an effective substitute for store-bought baking soda.

Recipes Using Baking Soda

Baking soda, also known as sodium bicarbonate, is a multipurpose ingredient that can be used to create myriad delicious recipes. From cakes and cookies to breads and candies, baking soda adds lift and helps any dish rise to perfection.

Here are 12 recipes using baking soda for those looking for a delicious and easier way of cooking:

1) Chocolate Chip Cookies – These classic cookies have been made more delicious by adding baking soda. It makes the cookies airier and fluffier, giving them an irresistible texture.

2) Carrot Cake – This signature cake gets its incredibly moist texture from baking soda which helps with the reaction of other ingredients like yogurt or sour cream.

3) Banana Bread – Another classic recipe that can benefit from the addition of baking soda; it adds lightness while keeping the bread moist as well as providing more flavor and sweetness.

4) Waffles – This breakfast favorite has all sorts of variations out there, but one thing they all have in common is a good dose of baking soda which produces fluffier waffles with crisp edges.

5) Pancakes– Similar to waffles, pancakes also benefit from adding baking powder; it will make them lighter and help create an even shape when cooked up on the griddle or skillet.

6) Gingerbread Men– This holiday cookie recipe calls for plenty of spices including cinnamon and cloves but don’t forget a pinch of baking powder too! The combination creates soft yet crunchy gingerbread men every time you make them.

7) Brownies – Adding some baking powder to your brownie batter creates an even texture throughout so you get chewy brownies without any hard spots!

8 ) Apple Pie– No apple pie would be complete without a little bit of rising power from being combined with butter, sugar, egg yolks, and flour thanks to some added salt-free Baking Soda!

9 ) Pound Cake – upgrade your pound cake by adding Baking Soda as part of our dry ingredients; it will give your final product extra rise while ensuring moisture remains intact through each slice

10 ) Doughnuts – elevate regular doughnut batter by mixing in some Baking Soda; not only does it give extra lift to fried doughnuts, but also prevents oily residue on hands carrying away food out tray.

11 ) Meringue – combine egg whites with proper level leavening agents such as Baking soda to create tasty dessert toppings, perfect pies, decorating cakes cupcakes.

12 ) Popovers – Impress everyone that homemade popovers made with quality ingredients include drop teaspoonfuls hot grease pan then adding a mixture of flour, sugar butter milk ( warm ), beaten eggs lightly mixed Baking Soda prior to spooning over the top batter before piling oven warming.

Frequently Asked Questions

Can I use Eno instead of baking soda?

Eno is a popular antacid that contains sodium bicarbonate (the same ingredient as baking soda). However, keep in mind that Eno also contains other ingredients like citric acid and sodium carbonate, which may affect the flavor of your baked goods.

Can I use Cornstarch instead of baking soda?

No, baking soda is a leavening agent that helps dough and batter rise while cornstarch is a thickening agent that can be used to improve the texture of soups, sauces, and puddings.

How much is 1 tsp baking soda equivalent to baking powder?

Baking soda is 3-4 times stronger than baking powder. 1 tsp baking soda = 3 tsp baking powder.

Is baking soda vegan?

The good news is that baking soda is indeed vegan, as it is a simple compound made of sodium, hydrogen, carbon, and oxygen. However, it is important to note that some baking powders may contain animal-based ingredients such as calcium phosphate, making it important to read ingredient labels carefully.

Bottom Line

From being a great leavening agent in many baking recipes to being used for cleaning and deodorizing, baking soda is an incredibly versatile household staple. Although it’s difficult to find a single substitute for it due to its unique properties, there are some viable alternatives that could be used depending on the required function. From baking powder and self-rising flour to potassium bicarbonate and club soda, each of these items might be used as a bakery-friendly and cost-effective replacement for baking soda in certain recipes.

Hopefully, this article has been useful in shedding light on the often overlooked but pretty much indispensable aspect of baking – replacing baking soda.

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