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Baking Soda Substitute: 6 Options for Healthier Baking

March 13, 2023
Baking Soda Substitute: 6 Options for Healthier Baking

Are you a passionate baker on the lookout for ways to elevate your culinary creations while making healthier choices? Look no further, my baking friend! Have you heard the buzz about baking soda substitutes? 

There are so many incredible options out there waiting to be explored. In this blog post, we will delve into the exciting world of natural substitutes for baking soda that not only boost the nutritional value of your recipes but also pack a flavor punch. Whether you choose to experiment with organic vinegars or incorporate natural fruits and veggies, we have got you covered! Who knew that healthy substitutions could be so thrilling? 

Keep reading to discover how to take your baking game to the next level with these amazing alternatives. Trust us, your taste buds and health will thank you!

Club Soda

club soda in a glass

Prepare to take your baking to the next level with this amazing product! Its carbon dioxide content makes it the ideal ingredient for giving your meals the light, airy feel you've been desiring. And the highlight? It works exactly like baking soda!

So don't be fooled by the simplicity of usage. You must be quick-witted while dealing with club soda. This substance is so potent that if you're not cautious, your dough will deflate before you can say "yum." So roll up your sleeves, grab a whisk, and get ready to produce some absolutely remarkable sweets with this incredible product enriched with carbon dioxide!

Baking Powder

In terms of ingredient substitution, baking powder is superior than baking soda. The primary distinction rests in the fact that baking powder already contains acid. This makes it easy to use and improves the rise of your baked products.

Consider that you will need two to three times as much baking powder as baking soda to obtain the same degree of rise. Use three times as much baking powder as baking soda for optimal results.

Furthermore, baking powder may minimize the need for other acidic components in a recipe. This allows you to experiment with substituting or decreasing other components without compromising taste.

Nevertheless, replacing baking soda with baking powder may result in a somewhat saltier flavor than desired. Consider halving the suggested quantity of salt to achieve equilibrium. With these suggestions in mind, you will be able to produce genuinely exceptional baked items. Happy baking!

Potassium Bicarbonate and Salt

Get ready to upgrade your baking game with this exciting alternative - potassium bicarbonate! Not only is it a great nutritional supplement, but it's also a fantastic substitute for baking soda. And guess what? It's perfect for those looking to reduce their salt intake because it doesn't contain any sodium!

Simply swap out baking soda for potassium bicarbonate in a 1:1 ratio, and voila! However, be prepared for a slight difference in flavor due to its low sodium concentration. But fear not, for you can always add some salt to your dish to adjust the taste to your liking (optional, of course).

Don't know where to start? No worries! The exact amount of salt needed will vary depending on the recipe, but a good starting point is adding 1/4 to 1/2 teaspoon of salt per teaspoon of potassium bicarbonate. So what are you waiting for? Experiment with this exciting substitution and take your baking to the next level!

Self Rising Flour

Did you know that self-rising flour may replace baking soda in many of your favorite recipes? That's correct! Self-rising flour contains an astounding 1.5 teaspoons of baking powder per cup, making it an ideal substitute for baking soda.

Let's assume your recipe asks for three cups of flour and baking soda. No problem! By using self-rising flour, baking soda may be omitted and baking powder can be used instead. Also, because self-rising flour already includes salt, you will not need to add any to your recipe.

Yet, there is more! If your recipe calls for acidic ingredients, such as cream of tartar, you may need to make modifications. Just delete the cream of tartar and substitute regular milk for the buttermilk. With a little experimenting, you'll soon be a self-rising flour baking pro. So go ahead and give it a go to see the magic for yourself!

Baker's Ammonia

Have you heard of Ammonium Carbonate, also known as Baker's Ammonia? This powerful alternative to baking soda has a rich history dating back to the 13th century when it was widely used as a chemical leavening agent.

Although it was eventually replaced by baking powder and baking soda, Baker's Ammonia is still an incredible tool for bakers looking to achieve that extra crispness in their cookies and crackers. Its unique ability to create carbon dioxide and ammonia when mixed with heat and acid is what sets it apart from other leavening agents.

But be warned, when used in baked items with a dense crumb, such as cakes or muffins, the ammonia may be unable to escape, leaving a foul stench. However, fear not, in baked items with a light, thin texture, the ammonia will evaporate readily without compromising the outcome.

So go ahead and try using Baker's Ammonia in your next baking adventure! With a 1:1 substitution ratio to baking soda, the possibilities are endless. Just be prepared for the pungent, disagreeable odor that may come along with it. Happy baking!

Egg White


Did you know that egg whites can work wonders in your recipes just like baking soda? Imagine whisking those egg whites until they are as light and fluffy as whipped cream. With this simple substitution, your dough will rise beautifully and your baked goods will turn out irresistibly light and airy.

I bet you're wondering if it really works. Well, I haven't personally tried it, but I can tell you that it's definitely worth a shot! And here's a little tip: for a standard baking recipe, start off with two to three egg whites and see how it goes. Who knows, this substitution might just take your baking skills to the next level! 

Final Thoughts 

Yes, you read that right - you don't have to sacrifice flavor to live a healthier lifestyle. Thanks to amazing substitutes like apple cider vinegar and bananas, coupled with our vast selection of oats, millet flour, and almond flour, the possibilities for creating delectable treats in healthier versions are endless!

Are you curious to see what you can whip up? Why not take the plunge into the world of healthier baking today? Our research has got you covered from top to bottom, so you can rest assured that you're making the best ingredient choices.

Let us guide you on your journey towards healthier eating. Start your adventure today and who knows where it could take you? With our help, you can create mouthwatering treats that won't compromise your health.

Don't forget to check out our blog for more nutritional info and tips like this. So what are you waiting for? Get baking, get healthy, and get excited!

* All the information and content in this blog post are intended for informational purposes only. It should not be a substitute for professional or medical advice. You should always speak with a licensed professional before you follow anything you read in this blog post.

The information is provided by By Hilda Wong. While we try to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability, or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.

Dr. Hilda Wong, MD

My name is Dr. Hilda Wong, MD, graduated from Avalon University School of Medicine. I have over 5 years of medical externship experience and a published researcher on PubMed. I'm also a health and nutrition enthusiast and have written several blogs and magazines in these areas. Forgot to mention that I own a Toy Australian Shepherd and a Betta Fish, and have an amazing zest for life, fashion, health, nutrition, and pets.

Dr. Hilda Wong, MD