Do you think a lack of baking powder will ruin your baking? It doesn’t have to be that way! If you replace this ingredient with other means from our list, there is a good chance that you will not take a bun out of the oven, but a delicious work of art. Don’t forget to read our article in case of emergency.

Baking soda – the queen of substitutes

  • Importantly, baking soda only works in combination with acid – it can be lemon juice, apple cider vinegar or natural yogurt.
  • The ratio is key – for every teaspoon of baking powder you can use 1/4 teaspoon of baking soda and the right amount of acid.

How to use it:

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. The result. Fluffy, light cake.

Natural yogurt or kefir

Natural yogurt and kefir is a great choice, if you want a fluffy cake.

  • Thanks to its acidity, it activates the action of baking soda, which helps the fermentation process.
  • It works best in recipes for muffins, yogurt cakes or pancakes.
  • When using yogurt or kefir, do not forget to reduce the amount of liquids in the recipe for the consistency of the cake.

How to use them:

Mix 1/2 cup yogurt/kefir with 1/2 teaspoon baking soda. This mixture will replace about 2 teaspoons of baking powder.

Beer or sparkling water – liquid support

Beer, especially light and carbonated beer, contains carbon dioxide, which helps the dough rise.

  • It is an ideal substitute in recipes for bread, buns or pancakes. It gives pastries a delicate bready aroma that combines well with salty ingredients.
  • Bubble water has a similar effect. Sparkling water is the easiest way to replace baking powder. Thanks to its bubbles, the dough is light and fluffy. It is especially useful for pancakes, waffles or fritters, where a fine structure is important.

How to use them:

Replace some of the liquid ingredients in the recipe (such as water or milk) with an equal amount of beer or sparkling water.

Pure apple cider vinegar – simple and effective

Apple cider vinegar is another kitchen ingredient that can save your baked goods.

  • When combined with baking soda, it creates a chemical reaction that releases carbon dioxide, making your cake light and fluffy.
  • Apple cider vinegar has a fairly neutral taste, so you don’t have to worry about it being noticeable in your cake.

How to use it:

Mix 1 teaspoon of baking soda with 1 teaspoon of apple cider vinegar to replace 2 teaspoons of baking powder.

Yeast – ideal for sourdough

  • It is ideal for preparing bread, rolls or sourdough.
  • However, do not forget that using yeast requires more time – the dough must rise properly.

How to use it:

25g of fresh yeast (or 7g of dried) can replace a teaspoon of baking powder, but you will need to add sugar and warm liquid to activate the yeast.

Eggs – natural leavening agents

  • If you want to achieve a similar effect to baking powder, beat the egg whites to a stiff foam and gently fold them into the mixture.
  • Eggs go well in light cakes, sponge cakes or omelettes.

How to use them:

Separate the whites from the yolks, beat them to a stiff foam and add to the end of mixing the dough. You can add a teaspoon of baking soda for every 2 eggs.

No baking powder means no more baking! There are ingredients hidden in your kitchen that will effectively replace it. Mix them in the right ratio and you will see that your baked goods come out of the oven or pan as good as before.

Feel free to add them to Christmas pastries. They replace luxury butter