Baking Powder Substitute 10 to 12


10. Potassium Bicarbonate

Potassium Bicarbonate

This white powder can be used instead of baking powder and baking soda. It’s a good choice for people who are on a low sodium diet. Its origin has nothing to do with cooking. It was developed by a steam engineer back in 1788.

This powder is used in a variety of baked goods as a chemical raising agent. You can guess from its name that it’s high in potassium. Potassium is key for keeping your muscles healthy and regulating your heartbeat and blood pressure. Finally, a pancake that’s good for your heart!

Potassium bicarbonate works in two ways. For both, you will need to dissolve it in water. This first method involves an acidic ingredient like lemon or vinegar.

For the second method, you can heat the watered-down potassium bicarbonate. The first and second methods will produce carbon dioxide.

You can use potassium bicarbonate in cakes, cookies, donuts, pancakes, waffles, muffins, and crackers. It works well in any recipe that uses baking powder. You can also get a potassium intake equivalent to one small banana while reducing your sodium intake by 20–50%.

The disadvantage of using this as a substitute is that it’s tricky to measure out. You need to use 19% more than you would baking soda. It’s difficult to measure 19% of a teaspoon. Not many non-professional bakers have scales that measure so accurately.

It’s also not an ingredient that is found everywhere. The best place to buy it is on the Web.

Many people say this is the best alternative for a raising agent if you don’t have baking powder. Even though it is chemically based, it’s a healthier option. You don’t need to worry about the type of food you are making. It will make any recipe airy and light.

11. Club Soda

Club Soda

Club soda is unflavored carbonated water. It has potassium bicarbonate, potassium carbonate or sodium citrate added to it. This gives it the bubbles and an almost salty taste.

You’ve probably guessed that these additives are going to give us the raising agent that’s needed. Club soda is easy to find in any shop, unlike some of the substitutes in this roundup.

There isn’t a lot of rising power in Club soda because it is mainly water. You won’t be able to just replace any liquid with it. We found that the best options for club soda as a three agent are in batter recipes for fried foods.

To make a batter, you’ll need flour, cornstarch and one tablespoon of lemon juice. Slowly add in the club soda, until you get the right consistency. The lemon juice will react with the club soda and add extra bubbles to the batter. The lemon juice adds flavor to fish, pork, and chicken.

To make pizza dough, you’ll need a small amount of water. If you like a deep crusty base, then you can swap the water for club soda. You can also do this in some pastry recipes. Again, it won’t be a great amount, but you will notice a difference.

If you’re a fan of ready-made cake mixes and don’t have eggs, then you can use club soda. That’ll make a better liquid base than normal water. If you’re making your cake from scratch, then think about the flavor first.

For white or yellow cakes (victoria sponge or lemon drizzle), club soda is an excellent alternative to baking powder. For a chocolate cake, beer would be a better substitute.

12. Sour Milk

Sour Milk

Now just to be clear, there’s a big difference between sour milk and spoiled milk. Sour milk is unpasteurized milk fermented with natural bacteria found in milk. Meanwhile, spoiled milk is milk that has turned and expired.

As fermentation takes a while, you might want to make your own using lemon juice or vinegar. Add a tablespoon of vinegar or lemon juice to a cup of milk. Stir it and leave it for five minutes.

The milk is now called acidified milk. It should have thickened during the five minutes. If you have sweetened condensed milk that you want to use up, then you can make sour milk.

Instead of the cup of water, use a ½ cup of sweetened condensed milk and half a cup of water. And now that your sour milk is ready, you can make baking powder substitute out of it through:

  • ½ cup sour milk + ¼tsp baking soda = 1tsp baking powder

As described earlier, the combination of the acidic sour milk and the alkaline baking soda will release carbon dioxide and create light and airy recipes. Remember, many recipes require milk, buttermilk or even sour cream. This can be replaced with sour milk. When mixed with baking soda, it can be used to make fluffier cakes, muffins, and cookies.

But our main concern with this baking powder substitute is the amount of liquid. If the recipe requires liquids, then there won’t be a problem. But if it’s a cake batter, then you’ll need to compensate the dry ingredients so that you don’t end up with soggy, uncooked food.

We feel that pancakes are the best food to make with this baking powder substitute. A standard recipe uses milk and baking powder. Use sour milk to add richness to the flavor. Using baking soda will reduce the chance of a metallic, factory-made dessert.

Also keep in mind that while buttermilk and sour milk have the same effect and appear to be made the same way, they are not interchangeable. Using one instead of the other can significantly change the texture of your recipe.

So What’s the Best Baking Powder Substitute in This Roundup?

Albert Einstein once told his chef, “Cooking is a science as much as it is an art.” And this is certainly true in baking. This requires exact measurements to get a light and fluffy dessert. You might have thought that this requires a bit of baking powder to achieve this.

There are some baking powder substitutes that we can group in terms of how they work. Cream of tartar, lemon juice, and vinegar are all acidic. When you mix baking soda to any of them, you will get a chemical reaction.

Now, this chemical reaction creates carbon dioxide. This, in turn, produces the air bubbles that we need to work into the batter to get fluffy cakes and cookies.

Any of these 3 ingredients that you choose should depend on the final flavor you wish to achieve. The cream of tartar is tangy. Meanwhile, lemon juice is citrusy. On the other hand, vinegar is sour.

So cream of tartar can be used in cakes or cookies. Lemon juice is more suited for cakes. Vinegar is for some cookie recipes.

All of these options are easy to find in your kitchen for the day you don’t have baking powder. Don’t forget that leftovers can be used for cleaning and skin cleansers!

Meanwhile, plain yogurt, sour milk, and buttermilk are also similar. Plain yogurt and sour milk are interchangeable. If a recipe says buttermilk, then use buttermilk. To activate the raising agent, you need to add baking soda.

In the same way as before, this produces carbon dioxide. The only downside to these options is that they will affect the consistency of your batter. So you need to adjust your dry ingredients accordingly.

On the other hand, things like frying batter and pizza dough are better off with a bit of club soda rather than plain water. For making ready-made pancakes or cakes, always substitute water for club soda. The ready mix probably has baking powder added, but club soda will make the dessert even lighter.

Moving on, yeast and molasses are like the winter warmer versions of acid and alkaline combinations. They are natural raising agents and are generally healthier versions. They aren’t just substitutes for baking powder — They’re improvements!

Molasses will need the help of baking soda to fluff up your recipes. Yeast will only need some patience.

When using either of these as a substitute, you will get the same height as with baking powder. But you will get a hearty, rich taste, particularly in chocolate cake recipes.

We have all heard of the benefits of vitamin C, but not many people know about its ability to make cakes rise. It makes sense that it will add a nice fruity taste to a cake. So don’t forget to add it to your bread recipes.

So now let’s talk about eggs. These are in a league of their own. We promised never to use an egg in our baking without properly whisking it first. Remember if you want light and airy meringues, then add a little cream of tartar, lemon juice or sugar to stabilize the eggs.

Overall, self-raising flour is the safest option as a substitute for baking powder. It has all the necessary components to make your recipes rise and taste light and delicious. It’s cheap and easy to find. We advise self-raising flour for those with the minimal baking experience.

Finally, science — Baker’s Ammonia and Potassium Bicarbonate may not be in your kitchen. But we recommend buying some to try in your baking. They have been around for much longer than baking powder.

Both of these options make light cakes and cookies that are fluffy on the inside and crunchy on the outside. You will get better flavors than what you often get when you use baking powder. You’ll also be able to try a load of new recipes from countries like Germany, Poland, the Netherlands, and Eastern European countries.

Whichever baking powder substitute you choose as your favorite alternative, we would advise you to try each of them twice. This way you can get a feel for the best alternatives out there for your recipes.

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