What to use instead of 1 tsp baking soda
1
3 tsp baking powder
Reduce the salt slightly; the result may be a little less brown.
Best for: Cookies, quick breads, pancakes
Chef's tipThere is no good swap the other way for recipes that rely on baking soda for browning, like gingersnaps; it's worth buying a box.
Substituting in baking
Baking is chemistry, so swaps work best when you change one ingredient at a time and keep everything else exactly as written. Measure the substitute carefully, ideally by weight, and expect small differences in texture or browning. If a bake really matters, such as a birthday cake, try the swap in a half batch first.
Need more or less than 1 tsp baking soda? Scale the swap the same way as the original amount, or paste your recipe into the recipe converter to scale everything at once.
