Baking powder is an important leavening agent that gives baked products their light, airy texture. But what happens when you’re in the midst of baking and realize you’re out of ingredients? Or you may have dietary restrictions that make standard baking powder inappropriate.
Fortunately, there are a number of effective alternatives to baking powder that will still produce a successful dish.
In this article, we will look at these substitutes by discussing their chemical properties, how to use them in recipes, and what to expect in terms of flavor and texture.
What To Use In Place Of Baking Powder?
Baking powder is used as a leavening agent in baked goods to help them rise. If you find yourself without baking powder, there are several replacements you can use depending on the ingredients you have on hand:
1. Cream of Tartar and Baking Soda
- Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
- Usage: This is a straightforward substitute for baking powder. Combine the baking soda & cream of tartar and use it in place of the baking powder.
2. Baking Soda and Acid
- Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 cup buttermilk/yogurt/sour milk
- Usage: Reduce the other liquids in the recipe by 1/2 cup to maintain the consistency. This combination works because the acid in the buttermilk or yogurt reacts with the baking soda to produce carbon dioxide, which will help the dough rise.
3. Self-Rising Flour
- Ratio: Replace all-purpose flour and baking powder with self-rising flour.
- Usage: Self-rising flour contains baking powder and salt, so you can use it in place of both ingredients. However, this may not be suitable for all recipes, especially those requiring a specific type of flour.
4. Lemon Juice and Baking Soda
- Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon lemon juice
- Usage: The acid in the lemon juice will react with the baking soda, acting as a leavening agent. This can add a slight lemon flavor to your dish.
5. Vinegar and Baking Soda
- Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon white or apple cider vinegar
- Usage: Similar to the lemon juice option, the vinegar acts as the acid that reacts with the baking soda. This is a good option for recipes where a lemon flavor would be undesirable.
6. Club Soda
- Usage: In some recipes, especially those for pancakes or quick breads, club soda can be used as a leavening agent because it contains carbon dioxide. Replace the liquid in your recipe with the club soda.
7. Molasses and Baking Soda
- Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/4 cup molasses
- Usage: Reduce the other liquids in the recipe by 1/4 cup. Molasses is acidic enough to react with baking soda, but it will darken your baked goods and add a distinct flavor.
8. Yogurt and Baking Soda
- Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 cup plain yogurt
- Usage: Reduce the other liquids in the recipe by 1/2 cup. The acidity in the yogurt will react with baking soda to make your baked goods rise.
9. Buttermilk and Baking Soda
- Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 cup buttermilk
- Usage: Reduce the other liquids in the recipe by 1/2 cup. The acidity in buttermilk will react with the baking soda, serving as a leavening agent.
Remember that when using substitutes, your baked goods’ final texture and flavor may vary slightly from the original recipe. Always adjust the quantities based on your specific needs and the size of your recipe.
Can We Use Eno Instead Of Baking Powder?
Yes, Eno can be used in place of baking powder in a variety of recipes. Eno is predominantly composed of sodium bicarbonate and citric acid, and its rapid activation in water produces carbon dioxide that aids in the rising of dough or batter.
You can replpace 1 tsp of baking powder with 1 teaspoon of Eno. Eno is flavored and may impart a minor flavor to your dish; therefore, it is best suited for dishes in which the flavor will not be noticeable.
What Is A Substitute For 1 Tablespoon Of Baking Powder?
A mixture of 1/2 tablespoon (1.5 teaspoons) cream of tartar and 1/2 tablespoon (1.5 teaspoons) baking soda is a frequent alternative to 1 tablespoon of baking powder. This mixture produces the acid-base reaction required for leavening.
1 tablespoon lemon juice or white vinegar coupled with 1 teaspoon baking soda is another alternative. These alternatives may impact the final taste and texture of your baked items, so use them sparingly.
Bottom Line
If you run out of baking powder, don’t give up on your baking ambitions. Baking soda mixed with acid (such as lemon juice or vinegar), or even cream of tartar can all be used as excellent leavening agents.
Understanding the ratios and how they will interact with other ingredients in your recipe is the key to a successful substitute.
Read More: What Can Be Used Instead Of Heavy Cream?