Baking Soda Substitute

As the name suggests, baking soda is a leavening agent which is primarily used for baking purposes. Baking soda, also called sodium bicarbonate or bicarbonate of soda (alkali), is alkaline in nature and commonly used in recipes containing an acidic ingredient like vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup. It combines with moisture and an acidic ingredient present in the batter which results in a chemical reaction that produces bubbles of carbon dioxide that expand under oven temperatures; causing the baked food items to rise.

Due its ability to turn cocoa powder reddish brown when baked, baking soda is commonly used in Devil's Food Cake and many other cake recipes. However, excess of baking soda added to a recipe can result in a soapy taste with a coarse, open crumb. Since it has a definite shelf life, it works best if stored in an air tight container in a cool dry place. Well, these were some brief insights about the baking soda, now let us have a look on baking soda substitute for baking and other purposes. More on baking soda uses.

Baking Soda Substitute
Just like baking soda, baking powder also works as a leavening agent that helps baked items to rise. Although it does not have the same chemical composition as baking soda, baking powder can be used as a best baking soda substitution in many recipes. Baking soda comprises sodium bicarbonate, along with an acidifying agent (cream of tartar) and a drying agent (starch). Basically, baking powder is made up of baking soda with right quantities of acidic salts that react with the soda when heated or wet.

Baking powder is available in two forms: single acting and double acting. Single acting baking powder gets activated by moisture, hence once added to a recipe, has to be baked instantly. Whereas double acting baking powder reacts in two phases and can stand for some time before baking. Most baking powder used today is double acting, which when added causes a reaction between the acid salts and baking soda, that releases carbon dioxide gas. The second reaction occurs when the batter is placed in the oven which results in expansion of gas cells that causes the batter to rise.

Use of Baking Powder as Baking Soda
Some recipes call for baking soda, while others require baking powder. Either way, our ultimate goal is to prepare a tasty recipe with a pleasing texture. Since baking soda is basic in nature, it will create a bitter taste unless countered by the acidity of some other ingredient, like buttermilk. Whereas baking powder has both an acid and a base, hence it creates an overall neutral effect in terms of taste. Therefore, recipes that call for baking powder, require other neutral tasting ingredients, like milk. Baking soda is four times more stronger than baking powder hence one may have to use 2 - 3 times more baking powder than baking soda. Therefore, if a recipe calls for 1 tsp of baking soda, one should use 3 tsp of baking powder, and to prepare baking powder, one has to mix 2 tsp cream of tartar with 1 tsp baking soda.

Also read about:

• Pancakes Without Baking Powder
• Sugar Cookies Without Baking Powder

Hence, baking powder used as baking soda substitute for cookies, cakes or biscuits, if added to any recipe in right proportions can create similar taste and texture. However, even if baking powder acts as a perfect alternative to baking soda, recipes that require both baking soda and baking powder, probably use baking soda to counter balance extra acidity in the batter.