The 3 Best Substitutes for Baking Soda (2024)

We've all been there: You're making a favorite baked good when you realize you don't have one of the key ingredients. When that ingredient is baking soda, do you need to run to the store to buy it—or is there an easy replacement hiding in your kitchen cupboards or refrigerator?

Not all baking recipes rely on baking soda as a leavener, but many do. Luckily there are three sound replacements. None are an exact match (and none are perfect), but these baking soda substitutes are good to use in a pinch.

What Is Baking Soda?

Baking soda is the common name for the chemical compound sodium bicarbonate. It is a naturally occurring alkaline base. When mixed with an acidic ingredient, it forms carbon dioxide. Baking soda is generally sold as a powder.

In baked goods, baking soda is used as a leavening agent. When it is combined with an acid, such as buttermilk, lemon juice, or yogurt, and heated, it produces carbon dioxide, which gives cakes, cookies, muffins, and quick breads their lift and fluffy texture. It also promotes browning and caramelization.

Substitute 1: Baking Powder

"Baking powder will work in some recipes since it contains baking soda, but you will need more of it as a swap for soda," says Greg Lofts, our former deputy food editor. Specifically, baking powder also includes acid and a moisture-absorbing element, such as cornstarch. Baking powder is used as a leavener whether the recipe has acidic ingredients or not. It will activate once when mixed in with batter in recipes like cakes, cookies, or pancakes and another time when it comes in contact with heat in the oven or on the stovetop.

How to Swap Baking Powder for Baking Soda

Modifying recipes to use baking powder in place of baking soda is relatively simple, according to Thomas Joseph, our former Kitchen Conundrums host.

• For each teaspoon of baking soda your recipe calls for, you need four times as much baking powder. So if the recipe has 1 teaspoon of baking soda, add 4 teaspoons of baking powder.

Ultimately, this baking soda substitute may alter the flavor of the finished baked good, but it's a good swap to get the leavening action you need, says Joseph.

Substitute 2: Self-Rising Flour

Another way to replace baking soda is by using self-rising flour, which has leavening agents that cause doughs and batters to expand, says Lofts. Store-bought self-rising flour will work best, but if you don't have that in your pantry, either, you can easily make your own by combining 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt with 1 cup all-purpose flour.

If you do replace baking soda with self-rising flour, you might need to add additional baking powder for proper leavening; self-rising flour contains some baking powder, but it might not be enough to get the job done.

How to Swap Self-Rising Flour for Baking Soda

First, swap the all-purpose flour called for in your recipe with the same amount of self-rising flour (the ratio is 1:1). Then, follow these steps:

1. Calculate how much baking powder you have already added via the self-rising flour (there are 1 1/2 teaspoons of baking powder in every cup of self-rising flour; if you used 2 cups of self-rising flour, you would have already added 3 teaspoons of baking powder to your batter).
2. Check how much baking soda the recipe originally called for—then make sure that you have used four times as much baking powder total (see the above baking soda to baking powder ratio for context). Add additional baking powder as needed.
   

Substitute 3: Egg Whites

For cakes and muffins, another easy baking soda substitute is egg whites, says Lofts. They can act as a leavener, which is what they do in a classic French Genoise cake. It's best to use this substitute only for cookie recipes or baked goods that do not contain any liquid.

How to Substitute Egg Whites for Baking Soda

1. Separate the eggs called for in the recipe you are using.
2. Add just the yolks when you would usually add whole eggs.
3. Beat the egg whites to stiff peaks.
4. Gently fold them into the batter before baking.

Lofts says you will likely need to add a couple of extra egg whites to the recipe you're working from if it only calls for one or two eggs.

No Replacement

Simply skipping the baking soda and not replacing it with another leavening agent is the easiest option of all and works for simple recipes like pancakes and some cookie recipes. There are downsides, however: Omitting the baking soda and not using a replacement will mean pancakes are flatter; cookies also won't fully expand in the oven and will be denser than usual.