Conversions tsp
Baking Powder & Baking Soda Substitution Guide
Out of baking powder or baking soda? Get exact swaps for the amount your recipe needs, or check how much leavening a recipe should have for its flour and buttermilk.
How to use it
- Choose what you're out of, or How much should I use? to check a recipe.
- Enter the amount in teaspoons (or the flour and buttermilk for a check).
- Pick one swap and add it as the recipe says; mix chemically leavened batters and bake promptly.
How it works
Baking powder is baking soda plus a powdered acid. One teaspoon contains about ¼ teaspoon of soda, so ¼ tsp soda with ½ tsp cream of tartar replaces it, as does ¼ tsp soda with an acidic liquid like buttermilk.
Baking soda is about four times as strong, but powder carries its own acid, so 3 teaspoons of powder replace 1 of soda. For a check, the guide uses standard amounts per cup of flour and ½ tsp soda per cup of buttermilk, yogurt or sour cream.
Assumptions and limits
- Homemade baking powder acts once, as soon as it's wet; bake right away.
- Rules of thumb suit typical home recipes; specialty recipes may differ.
Tips
- Test old baking powder: a spoonful in hot water should fizz hard.
- Too much soda tastes soapy and turns baked goods dark; measure it level.
- Sift leaveners with the flour so there are no bitter pockets.
Recipes to try it with
Questions
How do I make baking powder?
For each teaspoon, mix ¼ tsp baking soda with ½ tsp cream of tartar. Use it right away.
Can I use baking powder instead of baking soda?
Yes: use 3 times as much. The result may be a little paler and tangier.
How much baking powder per cup of flour?
About 1 to 1¼ tsp for cakes, 1½ to 2 tsp for biscuits, scones and pancakes.
How do I know if baking powder is still good?
Stir ½ tsp into ¼ cup hot water. Lots of bubbles: good. A few: replace it.