Baking
Substitute for Baking Soda
Out of baking soda? Use 3 tsp baking powder per teaspoon and swap the recipe's acidic liquid for milk, or potassium bicarbonate 1:1 for low-sodium baking.
- vegetarian
- vegan
- gluten free
Quick answer
Out of baking soda? The most versatile swaps:
- 1
Baking powder
3 tsp baking powder per 1 tsp baking soda
- 2
Potassium bicarbonate
1:1, plus a pinch of salt
- 3
Self-rising flour
Each cup carries leavening roughly equal to ⅜ tsp baking soda
Baking soda is pure sodium bicarbonate, a base. It does two jobs: it reacts with the acid already in a batter (buttermilk, yogurt, brown sugar, natural cocoa, honey, citrus) to release carbon dioxide, and it raises the batter’s pH, which speeds browning and lets cookies spread. King Arthur’s shorthand links soda with spread and powder with puff. A substitute has to replace both the gas and, where it matters, that alkalinity.
Muffins, pancakes and cakes
Baking powder at three times the volume, King Arthur’s ratio, gives similar lift. Powder brings its own acid, so the batter’s buttermilk or yogurt stays sour and the crumb stays paler. Bob’s Red Mill suggests swapping acidic liquids for plain milk or water one for one, adding citrus zest if juice was there for flavor. In a chocolate cake made with natural cocoa, the crumb comes out redder and less dark, because soda’s alkalinity is what deepens cocoa’s color.
Cookies
Cookies show the swap most. Without soda’s alkalinity they spread less, rise more and brown lightly, ending up thick and cakey. Flatten the dough balls before baking and bake a minute or two longer for color. Potassium bicarbonate keeps the spread and browning, since it is also a base; it is the better choice if you have it.
Soda bread and buttermilk biscuits
These rely on soda reacting with a lot of buttermilk. Baking powder works but leaves the bread noticeably tangier. Potassium bicarbonate reproduces the classic result, with a little less salt flavor.
When not to substitute
Pretzels and some ramen-style noodles use baked or dissolved soda for its alkalinity, not leavening, to get a dark, glossy crust or springy texture; baking powder can’t do that. Gingerbread, molasses cookies and devil’s food cakes built on heavy acid also suffer, turning sharp and pale with powder.
Common mistakes
- Swapping powder one for one. A third of the needed lift gives a dense, gummy bake.
- Keeping all the buttermilk with powder. The unneutralized acid makes the bake sour and stops it browning.
- Using too much powder to compensate. More than three times the soda tastes bitter and can make cakes rise and collapse.
- Assuming cream of tartar works alone. Without a base it adds sourness and no rise.
All 3 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Baking powder Baking | 3 tsp baking powder per 1 tsp baking soda | muffins, pancakes, quick breads, cakes | Powder is mostly acid and starch, so it takes about three times as much to supply the same bicarbonate. The recipe's own acid is no longer neutralized: expect a tangier, paler, puffier result. At this dose some bakes taste slightly bitter. |
| Potassium bicarbonate Baking | 1:1, plus a pinch of salt | low-sodium baking, quick breads, cookies, soda bread | Reacts with acid the same way, so the rise matches. It lacks soda's salty edge. Bob's Red Mill suggests adding some salt to make up for it; on a low-sodium diet, leave that out and accept a flatter taste. |
| Self-rising flour Baking | Each cup carries leavening roughly equal to ⅜ tsp baking soda | biscuits, pancakes, drop scones | Self-rising flour holds about 1½ tsp baking powder per cup, which equals roughly ⅜ tsp soda. Use it in place of the flour only when the recipe's soda is near that level, and drop the separate salt. |
Substitute calculator
How much baking soda does your recipe call for?
- Baking powder1 tbsp baking powder
- Potassium bicarbonate1 tsp potassium bicarbonate
- Self-rising flourEach cup carries leavening roughly equal to ⅜ tsp baking soda
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Frequently asked questions
What happens if I leave baking soda out entirely?
The bake loses most of its lift and stays pale, because soda also raises pH and speeds browning. Cookies spread less and turn cakey; buttermilk pancakes turn flat, dense and sour, since nothing neutralizes the acid.
Can I use cream of tartar instead of baking soda?
No. Cream of tartar is an acid, not a base; it produces no gas without bicarbonate. It only helps as the acid half of homemade baking powder.
Why do some recipes use both baking soda and baking powder?
The soda neutralizes acidic ingredients such as buttermilk, yogurt or brown sugar and helps browning, while the powder supplies extra lift that doesn't depend on how much acid the batter holds.
Can I use washing soda or baking soda from the cleaning aisle?
Never use washing soda; it is sodium carbonate, far more alkaline and not food-safe. Baking soda sold for cleaning is the same compound, but use a box labelled for food so purity is guaranteed.
Sources
- What's the difference between baking soda and baking powder?, King Arthur Baking
- Baking soda replacements and substitutes, Bob's Red Mill
- How to substitute self-rising flour for all-purpose flour, King Arthur Baking
- Ingredient weight chart, King Arthur Baking
More baking substitutes
Substitute for Baking Powder
No baking powder? Mix ¼ tsp baking soda with ½ tsp cream of tartar for each teaspoon, or pair the soda with lemon juice, vinegar or buttermilk instead.
Read
Substitute for Self-Rising Flour
Make self-rising flour in a minute: whisk 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt. Pastry flour gets closer to soft Southern brands.
Read
Substitute for Brown Sugar
Make brown sugar from 1 cup white sugar plus 2 tsp molasses (light) or 1 tbsp (dark), or swap in plain white sugar cup for cup and accept crisper cookies.
Read
Substitute for All-Purpose Flour
No all-purpose flour? Bread flour swaps cup for cup, use 1 cup + 2 tbsp cake flour per cup for tender cakes, and half whole wheat for muffins and breads.
Read