What can replace baking powder: 8 simple ways

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Baking powder is indispensable in baking. It's what makes dough light and airy. But sometimes you don't have it on hand, and the natural question arises – what to do next? Especially if you need it urgently and don't have time to run to the store. Especially for such cases, we tell you what to substitute it with!

1. Baking Soda with Citric Acid and Flour

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This is a kind of homemade alternative to baking powder. Use it in the same quantity as baking powder.

You will need: 5 tbsp baking soda, 12 tbsp flour, 3 tbsp citric acid.

Preparation and Use: Carefully mix all dry ingredients in a glass container with a wooden or plastic utensil. Avoid contact of the powder with metal to prevent premature oxidation. The main advantage is that dough with this powder can sit. However, with pure baking soda, it needs to be baked immediately.

2. Baking Soda with Citric Acid and Starch

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This recipe is almost identical to the previous one, but instead of wheat flour, you can use cornstarch. The quantity is the same – identical to baking powder.

You will need: 5 tbsp baking soda, 12 tbsp cornstarch, 3 tbsp citric acid.

Preparation and Use: Mix all dry ingredients in a glass jar with a wooden spoon or spatula. The remaining mixture can be stored in the same sealed jar in a dry, dark cupboard.

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3. Baking Soda

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Plain baking soda is already a leavening agent. But it needs to react, so it can only be added to dough containing acid.

You will need: 1 tsp baking soda.

Preparation and Use: Baking soda itself doesn't need any preparation. Add it to kefir, sour cream, or other fermented dairy products, mix it with lemon juice or fruit puree.

4. Baking Soda with Vinegar

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This is a method our grandmothers used. Instead of 1 tsp baking powder, you need 0.5 tsp baking soda.

You will need: 0.5 tsp baking soda, 0.25 tsp vinegar.

Preparation and Use: There are two ways: you can pour vinegar over the baking soda, let it foam, and then add it to the prepared dough. Or you can mix baking soda with flour and other dry ingredients, and add the vinegar to the wet ingredients. It's important that the baking soda dissolves completely, otherwise it will taste bitter.

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5. Vodka

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Surprisingly, this is quite a good leavening agent for both yeast and unleavened dough. The proportions are 1 tbsp per 1 kg.

You will need: 1 tbsp vodka.

Preparation and Use: Pour the vodka into the wet ingredients before adding the flour. Alcohol helps the dough rise faster – this secret was also known to our grandmothers.

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6. Rum or Cognac

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This method is similar to the previous one. The difference is that cognac or rum also add aroma to the dough.

You will need: 1 tbsp cognac or rum.

Preparation and Use: Alcohol has an interesting property – it neutralizes the stickiness of flour. This makes the dough more crumbly and airy. It's a good option for shortcrust pastry.

7. Mineral Water

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It must be highly carbonated, without flavorings or other additives.

You will need: 100 ml mineral water.

Preparation and Use: The amount actually depends on the dough and ingredient proportions. It's easiest when it's a water-based dough. Simply replace the water with carbonated water.

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8. Mineral Water with Citric Acid

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Works slightly better than just mineral water. Best suited as a leavening agent for water-based dough.

You will need: 100 ml mineral water, a pinch of salt, a pinch of citric acid.

Preparation and Use: Mix the mineral water with citric acid and salt, and immediately add it to the ingredients. In addition to plain unleavened dough, you can also make rich and choux pastry this way.