This quick tip could save your cookies, your cakes, and a
whole lot more!
Baking Powder Substitutes
So, what do you do if you're out of baking powder and you don't want to run to the store?
Here are a few simple substitutes...
Baking powder, I’ve learned, is basically one-third baking soda and two-thirds an acidic “activator.” So this makes substitution easy:
- If the recipe already contains something acidic — vinegar, lemon or lime juice, cream of tartar, wine, sour milk or sour cream to name a few — just use 1/3 teaspoon baking soda for every teaspoon of baking powder originally called for.
- If you have cream of tartar on board, use 1/3 teaspoon baking soda and 2/3 teaspoon cream of tartar for every teaspoon of baking powder originally called for.
- Otherwise, for every teaspoon of baking powder originally called for, use 1/3 teaspoon baking soda AND replace 1 teaspoon of liquid in the recipe with vinegar (white will affect the taste least), wine (ditto on white), sour milk, sour cream, yogurt or citrus juice. Choose based on what you have on hand and what fits with the rest of the recipe.