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One teaspoon of baking soda is 4.8 grams, 1/4 teaspoon would weight 1.2 grams.1/4 teaspoon is about two good pinches between your thumb and both your forefinger and middle finger. A teaspoon is about the size of the tip of your finger (joint to tip).Substitution for 1 teaspoon commercial baking powder: 1/4 teaspoon (1.25 grams) baking soda, 1/2 teaspoon cream of tartar plus 1/4 teaspoon of cornstarch or 1/4 teaspoon (1.25 grams) baking soda plus 1/2 cup (120 ml) of an acidic ingredient (buttermilk, sour milk or yogurt).
- Baking Powder. Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product. …
- Potassium Bicarbonate and Salt. …
- Baker’s Ammonia. …
- Self-Rising Flour.
Contents
How do I make 1/4 teaspoon?
1/4 teaspoon is about two good pinches between your thumb and both your forefinger and middle finger. A teaspoon is about the size of the tip of your finger (joint to tip).
What is 1/4 teaspoon of baking powder in grams?
Substitution for 1 teaspoon commercial baking powder: 1/4 teaspoon (1.25 grams) baking soda, 1/2 teaspoon cream of tartar plus 1/4 teaspoon of cornstarch or 1/4 teaspoon (1.25 grams) baking soda plus 1/2 cup (120 ml) of an acidic ingredient (buttermilk, sour milk or yogurt).
What can I substitute for 1/4 tsp baking soda?
- Baking Powder. Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product. …
- Potassium Bicarbonate and Salt. …
- Baker’s Ammonia. …
- Self-Rising Flour.
What is the meaning of 1/4 teaspoon?
1/4 teaspoon = 1.25 ml. 1/2 tsp = 2.5 ml. 1 tsp = 5 ml. 1 tablespoon = 15 ml. 1/4 cup = 60 ml.
What is half of 1/4 tsp in baking?
Half of ¼ tsp is equivalent to ⅛ tsp.
What is the half of 1 4 teaspoon?
| Original Amount | Half the Amount | One-Third the Amount |
|---|---|---|
| 1 tbsp | 1-1/2 tsp | 1 tsp |
| 1 tsp | 1/2 tsp | 1/4 tsp |
| 1/2 tsp | 1/4 tsp | 1/8 tsp |
| 1/4 tsp | 1/8 tsp | Dash |
How many grams is a 1/4 teaspoon?
| U.S. | Metric |
|---|---|
| 1/4 teaspoon | 1.42 grams |
| 1/2 teaspoon | 2.84 grams |
| 1 teaspoon | 5.69 grams |
| 1/2 tablespoon | 8.53 grams |
What is one teaspoon of baking soda?
Baking powder: 1 teaspoon = 4 grams. Bicarbonate of Soda: 1/2 teaspoon = 3 grams. Butter: 1/2 cup = 1 stick = 4 ounces = 113 grams. Sugar (caster): 1 cup = 7 ounces = 198 grams.
How much is a pinch of baking soda?
Pinch: 1/16 tsp.
What can substitute baking soda in a recipe?
Since baking soda is an ingredient of baking powder, baking powder is technically the best substitute for baking soda. Gan — who noted that any substitutions may change the texture and flavor of the final dish — recommended using three times the amount of baking powder in lieu of baking soda.
Can you use flour instead of baking soda?
It’s tricky to substitute self-rising flour for baking soda, but it can be done by changing the recipe a little. Each cup of self-rising flour contains approximately 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whipped egg whites can give your recipe structure and add leavening abilities.
Can you substitute anything for baking soda?
Replace baking soda with 3x the amount of baking powder: 3 teaspoons of baking powder for every 1 teaspoon of baking soda.
How many 1/4 tsp does it take to make 1 tsp?
How many 1/4 teaspoons make 1 teaspoon? Four of one by four teaspoons = make one teaspoon.
How many 1/4 teaspoons does it take to make a tablespoon?
How many ¼ teaspoons in a tablespoon? 1 U.S. tablespoon = 12 U.S. ¼ teaspoons. 4.
How many teaspoons is a quarter teaspoon?
| 1/8 teaspoon | 1 pinch using your thumb, index and middle finger |
|---|---|
| 1/4 teaspoon | 2 of the above pinches OR cup your hand like you were holding water in it; pour a mound into the center of your hand about the size of a nickel |
How many 1 4 tsp does it take to make 1 tbsp?
How many ¼ teaspoons in a tablespoon? 1 U.S. tablespoon = 12 U.S. ¼ teaspoons. 4.
What is a 4th of a tablespoon?
¾ teaspoons = ¼ tablespoon. 1 ½ teaspoons = ½ tablespoon. 2 ¼ teaspoons = ¾ tablespoon.
What is a quarter teaspoon of salt?
1/4 teaspoon salt = 575 mg. sodium.
Is 7g of yeast a teaspoon?
Two level teaspoons equals 7g of yeast.
How much is a 1/4 teaspoon of baking soda? – Quora
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- Summary of article content: Articles about How much is a 1/4 teaspoon of baking soda? – Quora Updating …
- Most searched keywords: Whether you are looking for How much is a 1/4 teaspoon of baking soda? – Quora Updating How much is a 1/4 teaspoon of baking soda? Ok, here is my test setup. Soda Digital scale Tray Measuring spoon I don't have a measuring spoon for 1/4 teaspoon (tsp), only for a 1/8 tsp, but as we are awesome at maths, we know that 1/4 (0.25) = 2 x …
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Baking Soda – Joyofbaking.com
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- Most searched keywords: Whether you are looking for Baking Soda – Joyofbaking.com Updating Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.
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4 Clever Substitutes for Baking Soda
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1 Baking Powder
2 Potassium Bicarbonate and Salt
3 Baker’s Ammonia
4 Self-Rising Flour
Other Tips to Enhance Leavening
The Bottom Line
Cooking Measurement Charts and Tables | Disabled World
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- Most searched keywords: Whether you are looking for Cooking Measurement Charts and Tables | Disabled World Updating Handy cooking measurements conversion references in chart form including bar drink measurements and oven temperature gas mark numbers
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Baking Soda – Joyofbaking.com
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- Summary of article content: Articles about Baking Soda – Joyofbaking.com Note: The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The … …
- Most searched keywords: Whether you are looking for Baking Soda – Joyofbaking.com Note: The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The … Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.
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Conversion Tables – What Jessica Baked Next
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- Summary of article content: Articles about Conversion Tables – What Jessica Baked Next 1/4 teaspoon baking powder = 1 gram … 1 + 1/4 teaspoons baking soda (or salt) = 9 grams … Thanks so much for the conversion table, really helpful. …
- Most searched keywords: Whether you are looking for Conversion Tables – What Jessica Baked Next 1/4 teaspoon baking powder = 1 gram … 1 + 1/4 teaspoons baking soda (or salt) = 9 grams … Thanks so much for the conversion table, really helpful. I use this helpful conversion table to convert measurements for my baking. For Cups, Tablespoon and Teaspoon to Millilitres: 1 cup = 16 tablespoons = 48 teaspoons = 240 ml 3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml 2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml 1/2 cup = 8 tablespoons…
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1/4 Tsp of Baking Powder to Grams Conversion
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- Summary of article content: Articles about 1/4 Tsp of Baking Powder to Grams Conversion 1/4 US teaspoon of baking powder is equivalent 1.2 grams. How much is 1.2 grams of baking powder in US teaspoons? 1.2 grams of baking powder equals 1/4 … …
- Most searched keywords: Whether you are looking for 1/4 Tsp of Baking Powder to Grams Conversion 1/4 US teaspoon of baking powder is equivalent 1.2 grams. How much is 1.2 grams of baking powder in US teaspoons? 1.2 grams of baking powder equals 1/4 … How many grams of baking powder in 1/4 US teaspoon? This weight to volume converter for recipes will show you the quantity of grams contained in 1/4 US teaspoon of baking powder, as well as, in many other cooking ingredients and other weight units.
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baking powder weight to volume conversion
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Conversion Tables
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- Summary of article content: Articles about Conversion Tables Weights can vary conserably depending on the method used to measure … 1+1/4 teaspoons baking powder = 5 grams … 1/4 teaspoon baking soda = 2 grams … …
- Most searched keywords: Whether you are looking for Conversion Tables Weights can vary conserably depending on the method used to measure … 1+1/4 teaspoons baking powder = 5 grams … 1/4 teaspoon baking soda = 2 grams …
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How Much is 3/4 Teaspoon of Baking Soda?
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Meatballs and Gravy I can still see Grandmother making dozens of these little meatballs, and gravy to go with them! The hint of spices gives them a savory taste that makes them authentically Norwegian. —Karen Hoylo, Duluth, Minnesota Go to Recipe I can still see Grandmother making dozens of these little meatballs, and gravy to go with them! The hint of spices gives them a savory taste that makes them authentically Norwegian. —Karen Hoylo, Duluth, Minnesota
Dill Pickle Hamburger Pizza My husband’s favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it always laugh in surprise because it’s so good. —Angie Zimmerman, Eureka, Illinois Go to Recipe My husband’s favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it always laugh in surprise because it’s so good. —Angie Zimmerman, Eureka, Illinois
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Florentine Spaghetti Bake This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California Go to Recipe This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California
Taste of Home Quick Chicken Parmesan My mother inspired me to develop my first pasta sauce. It’s tangy, simple and really satisfying. The longer it simmers, the better it gets, so keep that in mind if you have time to spare. —Danielle Grochowski, Milwaukee, Wisconsin Go to Recipe My mother inspired me to develop my first pasta sauce. It’s tangy, simple and really satisfying. The longer it simmers, the better it gets, so keep that in mind if you have time to spare. —Danielle Grochowski, Milwaukee, Wisconsin
Mexican-Style Pizza My husband is a picky eater, but this healthy Mexican-style pizza has lots of flavor, and he actually looks forward to it. Leftovers are no problem, because this meal tastes better the next day. —Mary Barker, Knoxville, Tennessee Go to Recipe My husband is a picky eater, but this healthy Mexican-style pizza has lots of flavor, and he actually looks forward to it. Leftovers are no problem, because this meal tastes better the next day. —Mary Barker, Knoxville, Tennessee
Thai Chicken Tacos Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington Go to Recipe Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
Chicken and Gravy Here’s a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina Go to Recipe Here’s a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina
Slow-Cooker Pork Loin I live in Arizona, and this slow-cooker pork loin is an easy dish with many southwestern seasonings. It’s fantastic with rice and beans or in a taco with hot sauce. —Johnna Johnson, Scottsdale, Arizona Go to Recipe I live in Arizona, and this slow-cooker pork loin is an easy dish with many southwestern seasonings. It’s fantastic with rice and beans or in a taco with hot sauce. —Johnna Johnson, Scottsdale, Arizona
Taste of Home Turkey Biscuit Stew This chunky stew makes a hearty supper, especially in the fall and winter. It’salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota Go to Recipe This chunky stew makes a hearty supper, especially in the fall and winter. It’salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Steak and Shrimp Kabobs These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota Go to Recipe These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota
The Ultimate Chicken Noodle Soup My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this Go to Recipe My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Taste of Home Summer Garden Fish Tacos I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois Go to Recipe I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Quick Nicoise Salad Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri Go to Recipe Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri
Yellow Split Pea Soup This yellow split pea soup is a great new twist on traditional pea soup. It tastes wonderful and has a sunny yellow color. — Lynn Jurss of Thousand Oaks, California Go to Recipe This yellow split pea soup is a great new twist on traditional pea soup. It tastes wonderful and has a sunny yellow color. — Lynn Jurss of Thousand Oaks, California
Crockpot Spareribs Even my three little ones love these easy-to-make and delicious-to-eat slow-cooker spareribs. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan Go to Recipe Even my three little ones love these easy-to-make and delicious-to-eat slow-cooker spareribs. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan
Three-Cheese Meatball Mostaccioli When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan Go to Recipe When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
Taste of Home Bacon & Swiss Chicken Sandwiches I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska Go to Recipe I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska
Chicken and Asian Slaw This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. —Melissa Jelinek, Apple Valley, Minnesota Go to Recipe This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. —Melissa Jelinek, Apple Valley, Minnesota
Taste of Home Shortcut Sausage Minestrone I call this surprisingly good soup my magic soup because of its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. —Marta Smith, Claremont, Pennsylvania Go to Recipe I call this surprisingly good soup my magic soup because of its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. —Marta Smith, Claremont, Pennsylvania
Egg Roll Noodle Bowl We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas Go to Recipe We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
Swedish Meatball Recipe Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas Go to Recipe Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas
Instant Pot Whole Chicken We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. —Joan Hallford, North Richland Hills, Texas Go to Recipe We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. —Joan Hallford, North Richland Hills, Texas
Joyofbaking.com
Baking Soda and Baking Powder
1 teaspoon = 5 grams
To test baking powder’s effectiveness: mix 1 teaspoon (5 grams) baking powder with 1/2 cup (120 ml) hot water and the mixture should bubble immediately. Store in a cool dry place and it should be replaced every 6-12 months.
To test baking soda’s effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.
Note: The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The amount will depend on the ingredients and how they are mixed.
Substitution for 1 teaspoon commercial baking powder: 1/4 teaspoon (1.25 grams) baking soda, 1/2 teaspoon cream of tartar plus 1/4 teaspoon of cornstarch or 1/4 teaspoon (1.25 grams) baking soda plus 1/2 cup (120 ml) of an acidic ingredient (buttermilk, sour milk or yogurt). Since homemade baking powder immediately releases its carbon dioxide gas when it is added and then moistened by the batter, it is important to bake the batter right away.
Note: Cream of Tartar – Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid). This sediment is removed, purified and then ground to produce a fine white powder which we call cream of tartar. Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place.
Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil’s Food Cake.
4 Clever Substitutes for Baking Soda
Baking soda is a staple ingredient found in the cupboards of both seasoned and amateur bakers. Formally known as sodium bicarbonate, it’s primarily used as a leavening or raising agent in baked goods, such as muffins, pancakes, cookies, and other types of quick bread. Baking soda is a very alkaline, or basic, substance. Combining it with an acidic ingredient like lemon juice or cream of tartar forms carbon dioxide gas, which allows baked goods to expand and rise, giving them a soft and fluffy texture (1). Many recipes call for this ingredient, but don’t panic if you find yourself without. Various ingredients and techniques can be used to replace it in a pinch. Here are 4 clever substitutes for baking soda. Share on Pinterest
1. Baking Powder Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product. Baking powder often gets confused for baking soda due to similarities in their names, functions, and physical appearances. However, they’re distinctly different products. In fact, baking powder is a combination of baking soda and cream of tartar. When it’s exposed to liquid and heat, carbon dioxide gas is formed, which causes baked goods to rise ( 2 ). Baking powder may be used as a substitute for baking soda. Still, its leavening power is not as strong as that of plain baking soda. As a result, you’ll need to use a greater quantity of baking powder to get the same final product. Though results may vary, you should use triple the amount of baking powder that you would use of baking soda. For example, if a recipe calls for 1 teaspoon of baking soda, use 3 teaspoons of baking powder as a replacement. Note that this substitution may result in a slightly saltier and more acidic flavor than the original recipe intended. If your recipe already calls for salt, it may be a good idea to reduce the quantity by at least half to account for the potential change in taste. Additionally, because baking powder already contains an acid (cream of tartar), you may want to consider reducing or replacing some of the other more acidic ingredients in the recipe with something neutral. summary Baking powder is another leavening agent that can replace baking soda, but its effect isn’t as strong. Use about three times the amount of baking powder as you would baking soda.
2. Potassium Bicarbonate and Salt Though often used as a dietary supplement, potassium bicarbonate is also an effective substitute for baking soda. This swap is especially handy for those who are trying to cut down on their sodium intake, as potassium bicarbonate doesn’t contain sodium (3). It can be used as a 1:1 substitute for baking soda. Yet, due to its low salt content, you may notice a change in the taste of your dish. If you’re not concerned about sodium intake, you may consider adding more salt to your recipe to account for the change in flavor — but this step is optional. The exact amount of salt you’ll need to add depends on the individual recipe and is likely to require some experimentation to get it just right. Roughly 1/4–1/2 teaspoon of salt for every teaspoon of potassium bicarbonate is a good place to start. summary Potassium bicarbonate is an effective substitute for baking soda and can be replaced in a 1:1 ratio. Because it doesn’t contain sodium like regular baking soda, you may want to add more salt to your recipe to account for changes in flavor.
3. Baker’s Ammonia Baker’s ammonia — or ammonium carbonate — is another practical substitute for baking soda. It carries some historical significance, as it was one of the main chemical leavening agents used during the 13th century ( 4 ). It was ultimately replaced with baking powder and baking soda in modern baking practices, though it’s still occasionally used today. Baker’s ammonia is known for imparting distinct crispiness to baked goods, which is particularly desirable in some confections, such as thin, crisp cookies or crackers. Baker’s ammonia can be easily swapped for baking soda in a 1:1 ratio, but it may not be suitable for all recipes. When combined with heat and acid, baker’s ammonia produces carbon dioxide and ammonia. The ammonia can create a strong, unpleasant smell (5). In baked goods with a light, thin texture, the ammonia will easily dissipate without negatively affecting the result. However, in baked goods with a thick crumb, such as cake or muffins, the ammonia may not be able to escape, leaving behind an unpleasant odor. summary Baker’s ammonia can be used in a 1:1 ratio for replacing baking soda. Still, it should only be used for baked goods that are thin and crispy like cookies and crackers.
4. Self-Rising Flour Self-rising flour is another option for replacing baking soda, though necessary recipe adjustments using this method are a little more complicated and may not be best suited for the novice baker. Self-rising flour contains a combination of all-purpose flour, baking powder, and salt. Each cup (120 grams) of self-rising flour contains approximately 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. If your recipe calls for baking soda, it most likely also includes an acidic ingredient for the baking soda to react with. Because self-rising flour already includes an acid (baking powder), you’ll want to replace the acid in your original recipe with something more neutral to keep the flavors balanced. For example, if your recipe uses buttermilk as the acid, you may consider replacing it with regular milk. This part of the process can be a little tricky, depending on the recipe you’re following, but trial and error is a great way to hone your skills as a home baker. summary Self-rising flour contains baking powder and salt, so it may be used to replace baking soda in some recipes. Keep in mind that you’ll need to adjust certain ingredients.
Other Tips to Enhance Leavening When it comes to baking, proper leavening is essential to achieving your desired outcome. If you’re out of baking soda, it’s important that you replace it with a similar functional ingredient, such as baking powder. However, there are some other tweaks you can use to further boost the rising capacity of your recipe. Whipped egg whites or cream can act as mechanical leavening agents, giving extra rise to certain kinds of baked goods that include these ingredients. If your recipe calls for eggs, separate the yolks from the whites and whip the whites with a whisk or electric mixer until they’re fluffy. After adding the yolks to the batter, fold in the whipped whites to impart an airy, light texture modification. Similarly, if your recipe calls for heavy cream, use a whisk or electric mixer to whip air into the cream before adding it to the batter. Doing this can help keep your baked goods extra fluffy. Take care not to overmix your batter, or it may limit the rise of the final product. summary Whipping egg whites and cream before adding them to your baking batter can enhance the leavening power of the recipe.
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