Can I bake without baking powder? What can I use in place of it? The answers are here. This article looks at the best substitutes for baking powder.
Baking powder is a leavening agent that is a much-needed ingredient in baking. It’s made of sodium bicarbonate paired with an acid, also contains a filler like cornstarch.
By the way, baking powder is different from baking soda which contains only sodium bicarbonate with no acid component added to it.
7 Convenient Substitutes For Baking Powder
Many of the bakers do not prefer using baking powder for baking as it comes with preloaded acidic content.
In addition, baking powder may not always be available. Fortunately, there are enough and more ingredients you can use in its place.
Here are 7 baking powder replacements:
Molasses is a by-product of sugar which is used as a sweetener that contains organic acids.
It is a good alternative to baking powder or soda.
The acid content in molasses is capable of causing a strong acid-base reaction when it is mixed with baking soda.
You can replace 5 grams (1 teaspoon) of baking powder with ¼ cup (84 grams) molasses and ¼ teaspoon (1 gram) baking soda.
Molasses contain a high amount of sugar and liquid. When you are using molasses, you can reduce the volume of liquid and sweeteners to be added to the dough.
Yogurt is produced through the fermentation of milk.
Plain yogurt contains a high concentration of lactic acid with low pH content.
Yogurt is a perfect substitution for baking powder because of the acidic pH in it.
You can replace one teaspoon (5 grams) of baking powder with 1 gram of baking soda and ½ cup (122 grams) of plain yogurt.
Since the yogurt is already liquid form, you can reduce the water to be added for making the dough.
Using yogurt makes the baking batter leavened without adding any flavor to it.
Related Article: Substitute For Baking Soda – 5 Alternatives That Work Great
3. Lemon Juice
Lemon juice is highly acidic as it contains a large amount of citric acid.
Lemon juice paired with baking soda is an excellent substitute for baking powder.
However, lemon juice has a strong flavor that alters the taste of the baked goods accordingly.
The desired taste of baked goods may not change if you are using only a few drops of lemon juice. Thus, it is best suited to use in recipes that need only a small amount of baking powder.
Using ½ teaspoon lemon juice with ¼ teaspoon baking soda is equivalent to using 1 teaspoon baking powder.
Vinegar, with acetic acid, is an excellent proxy for baking powder.
It is a commonly used ingredient in baking and cooking despite its distinct flavor.
The acidic pH in vinegar can trigger a powerful acidic reaction with sodium bicarbonate.
There are many types of vinegar like balsamic vinegar, distilled white vinegar, apple cider vinegar, white wine vinegar, champagne vinegar, sherry vinegar, and rice vinegar.
For baking purposes, the distilled white vinegar is best as it has a neutral taste and it will not alter the color of the baked product.
Every 5 grams of baking powder can be substituted with 2.5 grams of white vinegar and 1 gram of baking soda.
Buttermilk, similar to yogurt is a dairy product.
Buttermilk can be made by churning the milk or by fermenting milk with the help of bacterial cultures.
During the process of fermentation, the sugar contained in the milk turns into acid. The lactic acid in buttermilk is produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk.
Instead of baking powder, you can use a mixture of buttermilk and baking soda.
Adding ½ a cup of buttermilk and ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Since the buttermilk is already in liquid form, you need to use a minimal amount of water and other liquid to the dough to maintain the consistency of the baked product.
6. Cream of Tartar
Cream of tartar is an acidic white powder.
It is a byproduct of winemaking which has potassium hydrogen tartrate as the main chemical substance in it; it contains tartaric acid.
Cream of tartar paired with sodium bicarbonate is an excellent substitute for baking powder.
Using it in baking is also beneficial for stabilizing the egg whites and creams, and for preventing the formation of sugar crystals.
Using ¼ teaspoon of baking soda and ½ teaspoon of tartar is equivalent to 5 grams of baking powder.
7. Whipped Egg-Whites
Whipped egg-white is an effective ingredient for adding airy texture and lightness to the baked goods. –
For making pan pancakes, cakes, soufflés, and meringues whipped egg white is usually preferred by bakers instead of using baking powder or baking soda.
The amount of eggs-white required depends on the type of recipe. For example, a batch of pancakes may need only three egg whites.
Tips On Choosing The Right Substitute
First of all, you should consider the flavor profile of the baked good and choose the substitute accordingly.
If you are preparing a sweet recipe like desserts or cream cakes, molasses will be a good option to consider.
Using too much vinegar can make your baked product taste sour, thus use vinegar as an alternative to baking powder in recipes that require not more than a spoon of vinegar.
Always adjust the other ingredients in the recipe according to the flavor of the substitute. For example, reduce the use of sweet ingredients when you are using molasses.
When you are using a liquid substitute for baking powder, balance the measure of other liquid ingredients used in your recipe.
Use the substitute that will resonate with other key ingredients of the recipe.
Lastly, the substitute you choose for baking powder shouldn’t overpower the flavor profile of the recipe. If needed, adjust the other ingredients in a recipe to harmonize the overall flavor of the finished product.
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