Baking soda substitute
Baking soda is a strong base that needs acid from the recipe to make gas. Baking powder brings its own acid, so it can stand in, but it’s weaker, so you need more.
of baking soda. Every swap below is sized for that amount.
Baking powder
Standard swap- 1 tbsp baking powder
Use three times the amount. If the recipe is very acidic (buttermilk, lots of yogurt), it may taste slightly tangier.
Best for: Cookies, pancakes, quick breads.
Potassium bicarbonate
- 1 tsp potassium bicarbonate
- ¼ tsp extra salt
Use one for one and add a pinch of salt, since it contains no sodium.
Best for: Low-sodium baking.
Choosing the right swap
Three teaspoons of baking powder contain roughly the soda of one teaspoon of baking soda, plus acid. The extra acid means less browning and a slightly more tender, paler result.
Don’t swap baking soda for baking powder the other way round without adding acid, and don’t use washing soda: it’s not food safe.
Baking soda needs an acid partner
Baking soda (sodium bicarbonate) only releases carbon dioxide, the bubbles that lift a batter, when it meets an acid. Choose what goes in the bowl and see what happens.
Flat and soapy. Milk is barely acidic, so most of the soda never reacts. The bake stays dense and the leftover soda tastes bitter or metallic.
Missing baking soda? Ask about your dish
Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.
Questions cooks ask
Can I use baking powder instead of baking soda?
Yes, use three times as much. Cookies may spread less and brown less.
What happens if I leave baking soda out?
Bakes that rely on it come out dense and pale, because soda also helps browning.
Is baking soda the same as bicarbonate of soda?
Yes. Bicarbonate of soda and bicarb are the UK and Australian names for baking soda (sodium bicarbonate).