What Can You Use Instead of Baking Powder? Top Substitutes for Your Recipes

Molasses

This sweetener is a byproduct of sugar production and is typically used as a substitute for refined sugar. Molasses can be a good alternative to baking powder because it is acidic enough to react with baking soda in an acid-base reaction.

Instead of one teaspoon (5 grams) of baking powder, use a quarter cup (84 grams) of molasses with a quarter teaspoon (1 gram) of baking soda. Additionally, when using molasses, you should reduce the amount of other liquids in your dough and decrease the quantity of sweeteners as well to maintain the right balance

Cream of Tartar

Cream of tartar, scientifically known as potassium hydrogen tartrate, is a white acidic powder that can easily be used as a substitute for baking powder. It is typically found in the spice section of most stores.

Cream of tartar is used to stabilize egg whites and cream, and it prevents sugar crystals from forming. For the best results, maintain a 2:1 ratio of cream of tartar to baking soda. Instead of one teaspoon (5 grams) of baking powder, use a quarter teaspoon (1 gram) of baking soda along with half a teaspoon (2 grams) of cream of tartar.

Sour Milk

Sour milk can be used as a substitute for baking powder. The milk becomes sour through a process called acidification, during which its pH level decreases.

The acids in sour milk react with baking soda, creating the same leavening effect as baking powder. Instead of one teaspoon (5 grams) of baking powder, use half a cup (122 grams) of sour milk and a quarter teaspoon (1 gram) of baking soda. Remember to reduce the amount of other liquids in your recipe to account for the added sour milk.

Vinegar

Vinegar is produced through a fermentation process and contains acetic acid. Despite its sharp and tangy taste, vinegar is used in many baked goods. The acidic pH of vinegar makes it an excellent substitute for baking powder, as it reacts with baking soda to leaven the dough for cakes and pastries.

You can use different types of vinegar as a substitute for baking powder, but white vinegar is preferred because it has a neutral taste and doesn’t alter the color of the final product. Instead of one teaspoon (5 grams) of baking powder, use a quarter teaspoon (1 gram) of baking soda and half a teaspoon (2.5 grams) of vinegar.

Lemon Juice

Lemon juice contains a significant amount of citric acid and is highly acidic. When combined with baking soda, it can provide the acid needed to initiate the acid-base reaction. However, because lemon's sour taste is quite strong, it should only be used in recipes that require a very small amount of baking powder, to prevent altering the flavor of the final product. Instead of one teaspoon (5 grams) of baking powder, use a quarter teaspoon of baking soda and half a teaspoon (2.5 grams) of lemon juice.

Sparkling Water

Sparkling water is used in making pancakes. Using sparkling water makes your cakes and pastries lighter. It’s worth mentioning that sparkling water contains some baking soda, though the leavening effect it provides is not very strong.

Egg Whites

Many cake recipes call for whipped egg whites. It's important to beat the egg whites with a mixer until they are fluffy, and then gently fold them into the cake batter towards the end. Mixing the batter too much can deflate the air whipped into the egg whites. Just fold them in gently. The number of egg whites depends on the amount of ingredients you're using, and most recipes specify how many eggs are needed.