You can use several substitutes for baking soda depending on your recipe and what you have available:
- Baking powder: Use about three times the amount of baking powder as baking soda (e.g., 3 teaspoons baking powder for 1 teaspoon baking soda). Baking powder contains both an acid and a base, so it can leaven baked goods but is less potent and may affect flavor slightly
- Potassium bicarbonate: A 1:1 substitute for baking soda, good for reducing sodium intake. You may want to add extra salt (about 1/4 to 1/2 teaspoon per teaspoon of potassium bicarbonate) to balance flavor
- Baker’s ammonia (ammonium carbonate): Use in a 1:1 ratio, best for thin, crispy baked goods like cookies or crackers. It can produce an ammonia smell in thicker baked goods, so use cautiously
- Self-rising flour: Contains baking powder and salt, so you can substitute it for baking soda if you adjust or remove acidic ingredients in the recipe (e.g., replace buttermilk with regular milk)
- Whipped egg whites: Can add leavening and lightness by incorporating air. Use whipped egg whites folded into the batter as a substitute in cakes, muffins, or simple cookies
- Aquafaba (whipped chickpea water) with lemon juice: Works similarly to egg whites for leavening when whipped and combined with acid
- Soda water (carbonated water): Can be used in recipes with liquid components like pancakes or waffles to add lift, but not ideal for dense baked goods
If none of these are available, you can omit baking soda, but expect denser, less fluffy results, especially in recipes that rely heavily on leavening
. In summary, baking powder is the most straightforward and commonly recommended substitute, but other options like potassium bicarbonate, baker’s ammonia, self-rising flour, and whipped egg whites can also work depending on the recipe and desired texture
