Baking soda is the most popular and simplest substitute for baking powder. Importantly, soda only works in combination with an acid – it can be lemon juice, apple vinegar or natural yogurt. Proportion is the most important thing: for each teaspoon of baking powder, you can use 1/4 teaspoon and the appropriate amount of sour ingredient.
How to use: If you are baking a cake and need a teaspoon of powder, use 1/4 teaspoon of baking soda and a teaspoon of lemon juice. Effect? Fluffy, light cake.
Natural yogurt and kefir are a great choice if you want the cake to be fluffy. Thanks to its acidity, it activates the action of baking soda, which helps in the rising process. It works best in recipes for muffins or pancakes. When using yogurt or kefir, remember to reduce the amount of liquid in the recipe to ensure the consistency of the dough.
How to use: Combine 1/2 cup of yogurt/kefir with 1/2 teaspoon of baking soda. This mixture replaces about 2 teaspoons of baking powder.
Beer, especially light and carbonated beer, contains carbon dioxide, which helps the dough rise. It is an ideal substitute in recipes for bread, rolls and pancakes. It adds a delicate, bready aroma to baked goods that goes perfectly with spicy additions. Water with bubbles works similarly. this is the easiest way to replace baking powder. Its bubbles make the cake light and fluffy. It is especially useful in pancakes, waffles and fritters, where a delicate structure is important.
How to use: Replace some of the liquid ingredients in the recipe (e.g. water or milk) with the same amount of beer or sparkling water.
Apple cider vinegar is another kitchen ingredient that can save your baked goods. When combined with baking soda, it creates a chemical reaction, releasing carbon dioxide, which makes the cake light and fluffy. it is quite neutral in taste, so you don’t have to worry about its presence in the dough.
How to use: Mix 1 teaspoon of baking soda with 1 teaspoon of apple cider vinegar to replace 2 teaspoons of baking powder.
Yeast is a traditional baking ingredient that is a great substitute for baking powder in recipes that require longer rising times. They are perfect for bread, rolls or . Remember, however, that using yeast requires more time – the dough must rise properly.
How to use: 25g of fresh yeast (or 7g of dry) can replace a teaspoon of baking powder, but you will need to add sugar and warm liquid to activate the yeast.
Eggs are an ingredient that not only binds the dough, but also helps it rise. To obtain an effect similar to baking powder, beat the egg whites until stiff and gently mix them with the mass. They are perfect for light cakes, sponge cakes and omelets.
How to use: Separate the egg whites from the yolks, beat until stiff and add at the end of mixing the dough. For every 2 eggs, you can omit a teaspoon of baking powder.
Lack of baking powder does not mean the end of baking! There are ingredients hidden in your kitchen that will effectively replace it. Choose them in the right proportions and you will see that baked goods from the oven or pan will be as good as always.
