Baking Soda Substitutes

Even the best-prepared bakers run into trouble when the box of baking soda is empty or expired. Since it’s such a key ingredient, skipping it isn’t an option—but you don’t have to give up on your recipe. With a few smart swaps, you can keep baking without missing a beat.

From everyday pantry items to specialty ingredients, here are the best ways to replace baking soda when you’re out.

Why Baking Soda (and Baking Soda Substitutes) Are Necessary

Here are a few reasons why you need it:

• It makes baked goods rise by acting as a leavening agent.
• It creates soft, fluffy textures in breads, cakes, and cookies.
• It also helps with browning and caramelization, giving baked treats great color and flavor.

Common Baking Soda Substitutes

Choose the best substitution for you and your recipe.

Baking Powder

Baking powder is the closest stand-in since it also leavens, though it’s not quite as strong. Use three times the amount called for—so replace 1 teaspoon baking soda with 3 teaspoons baking powder. If your recipe already includes baking powder, keep the original amount and add extra to cover what the soda would have done. Skip any added salt to avoid an overly salty taste.

“As much as I think I plan ahead, sometimes I find myself without baking soda, so I add 3 teaspoons of baking powder for every teaspoon of baking soda that my recipe calls for. It’s never let me down yet.”

— Mandy Applegate, Splash of Taste

Self-Rising Flour

This works in recipes that already include flour like cakes or quick breads. Self-rising flour has baking powder and salt built in, so swap it in for all-purpose flour. Be sure to calculate how much baking powder you’re adding, about 1 ½ teaspoons per cup, so it lines up with your recipe. You can skip additional salt if called for as desired according to your recipe.

Double-check that you have used three times the amount of baking powder than the original amount of baking soda called for. For example, if your recipe calls for 2 cups of flour and 1 teaspoon of baking soda, if you have added 2 cups of self-rising flour, you have added 3 teaspoons of baking powder, so you have the correct amount.

Whipped Egg Whites

Egg whites can give your batter a lift when whipped to stiff peaks. Two whipped egg whites replace 1 teaspoon of baking soda. To keep the balance right, reduce other liquids by the same amount of egg whites you add. Gently fold them into the batter at the end so they don’t deflate.

Club Soda

The bubbles in club soda help baked goods rise, making it useful in recipes with at least ½ cup liquid. Replace ¼ cup of liquid with club soda, stir it in last, and get your batter in the oven quickly while the carbonation is active.

Potassium Bicarbonate and Salt

Potassium bicarbonate is nearly identical to baking soda, except it doesn’t include sodium. Swap it one-to-one for baking soda, then add about ⅓ teaspoon salt per teaspoon used to balance the flavor. This swap works well for cookies or cakes or muffins.

Baker’s Ammonia

This old-fashioned leavening agent works well in thin, dry bakes like crackers, biscotti, or crisp cookies. It can leave behind a smell in moist recipes like cakes, so stick to dry ones. Use the same amount as you would baking soda.

Final Thoughts

While nothing works exactly like baking soda, these substitutes will keep your baking on track. The rise or texture may turn out a little different, but with the right swap, your recipe won’t go to waste.