Baking Powder Substitute Recipes
BAKING POWDER SUBSTITUTE
Have you ever been halfway through a recipe, only to realize that you don't have the baking powder you need to complete it? This simple substitution for baking powder works every bit as well as the real thing. This will become active as soon as it is mixed with any liquid ingredients, so be sure to bake the batter right away.
Provided by Rachael Varblow
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.
Nutrition Facts : Calories 6.4 calories, Carbohydrate 1.5 g, Sodium 315.5 mg
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- Cream of Tartar + Baking Soda. This mixture is basically like making your own baking powder right at home. Cream of tartar, which is sold in most baking isles, adds acidity to the baking soda to help baked goods rise.
- Buttermilk + Baking Soda. When working with baking soda, adding an acidic ingredient is essential if you want your recipe to rise. Luckily, buttermilk is very acidic.
- Yogurt + Baking Soda. Yogurt and baking soda are another duo that works well as a baking powder substitute. Just be sure to use plain yogurt (not flavored).
- Sour Milk + Baking Soda. If your milk has turned sour but isn’t curdled yet, that means it has started to undergo the process of fermentation and contains lactic acid, which will activate baking soda.
- Lemon Juice + Baking Soda. Lemon juice is high in citric acid, so it's great for activating baking soda as a baking powder substitute. Just be warned: lemon juice also has a strong flavor.
- Vinegar + Baking Soda. Just like lemon juice, vinegar is highly acidic… and it's probably something you already have in your kitchen! White vinegar has the most neutral flavor, so it will probably go undetected in a baked good, but rice vinegar or apple cider vinegar will also work in a pinch.
- Molasses + Baking Soda. Molasses isn't very acidic, but when mixed with baking soda it can have similar leavening properties as baking powder. It's basically sugar (sugar cane juice that has been boiled), so it'll add more sweetness to a recipe.
- Whipped Egg Whites. Most baking powder substitutes require the use of baking soda, but if you don't have that on hand either, you may be able to use whipped egg whites to add a bit of volume in some recipes.
- Self-Rising Flour. Did you know that self-rising flour is just flour with baking powder and salt already mixed in? That means that you can swap all-purpose flour for self-rising and just omit the baking powder and salt called for in the recipe!
- Club Soda. Guess what? Water + baking soda = club soda. If you are really in a pinch and don’t have baking powder OR baking soda, use this lightly salted carbonated water in place of the milk or water in your recipe and it will provide a little extra volume.
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- Buttermilk. Buttermilk is a fermented dairy product with a sour, slightly tangy taste that is often compared to plain yogurt. Old-fashioned buttermilk is a by-product of churning sweet cream into butter.
- Plain Yogurt. Much like buttermilk, yogurt is produced through the fermentation of milk. The fermentation process breaks down sugars and increases the concentration of lactic acid, effectively lowering the pH and increasing the acidity of the yogurt.
- Molasses. This sweetener is a by-product of sugar production and is often used as a replacement for refined sugar. It contains 40–60% sugar. Molasses can also be used as a replacement for baking powder.
- Cream of Tartar. Also known as potassium acid tartrate, cream of tartar is an acidic white powder formed as a by-product of winemaking. It is most commonly used to stabilize egg whites and creams as well as to prevent the formation of sugar crystals.
- Sour Milk. Sour milk can replace baking powder. In the past, people used milk that had spoiled. Rather than leaving milk to spoil, however, your can make your own sour milk by adding one tablespoon of white vinegar or lemon juice to 1 cup of milk.
- Vinegar. Vinegar is produced through fermentation, during which alcohol is converted by bacteria to acetic acid. Despite its strong and distinctive flavor, vinegar is a common ingredient in many baked goods.
- Lemon Juice. Lemon juice contains a high amount of citric acid and is very acidic. For this reason, it can help provide the acid needed to trigger an acid-base reaction when paired with baking soda in baked goods.
- Club Soda. Club soda is a carbonated beverage that contains sodium bicarbonate, or baking soda. For this reason, club soda is often used in recipes to act as a leavening agent that can provide volume to baked goods without the use of baking powder or baking soda.
- Self-Rising Flour. If you’re out of both baking soda and baking powder, self-rising flour might be a good alternative. Self-rising flour combines all-purpose flour, baking powder and salt, so it contains everything you need to help baked goods rise.
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