Citric acid is a leavening agent. Housewife's advice: what can replace baking powder when baking?

Our housewives learned about baking powder relatively recently. A few years ago, to obtain fluffy, appetizing baked goods, soda slaked with vinegar was added to the dough. Now baking powder (which is baking powder) is present in many recipes and has become a common component of dough. But it happens that at the right time it is not at hand. How then? Is it possible to replace it with something? No problem, you can easily find a replacement.

What is baking powder and how is it different from yeast?

Baking powder is a powder that can be used to create airy, melt-in-your-mouth baked goods. This product contains baking soda, citric acid, starch or flour. When mixed in the dough, baking soda and citric acid enter into a chemical reaction, which releases carbon dioxide, which expands the dough with bubbles, which gives it fluffiness.

Baking powder makes baked goods more airy and appetizing

Baking powder is easy to make at home. To do this, you will need all the same products: citric acid, soda, flour or. All ingredients must be dry. If citric acid is in crystals, it must be crushed to powder in a mortar or rolled in a plastic bag with a rolling pin. The ratio for 20 grams of baking powder: soda 5 grams, citric acid 3 grams, starch or flour 12 grams. It is difficult to weigh such an amount, so I give the ratio in teaspoons: 5:3.75:12. Pour it all into a clean, dry jar without stirring. Between the layers of active ingredients there should be a layer of filler - starch or flour. This way, improvised baking powder is stored longer without losing its properties at all. You can use homemade baking powder in the same way as factory-made baking powder; it will not differ in quality.

Yeast also has the same leavening properties. But, unlike baking powder, it is a biological leavening agent consisting of living microorganisms. Under favorable conditions, they begin to reproduce, releasing carbon dioxide. But this process takes time.

Products with leavening properties

But not only a mixture of soda and citric acid has loosening properties. Baking powder can be replaced by:

starch;
beaten egg whites;
gelatin;
pectin;
agar-agar;
cream;
a mixture of fat and sugar;
mineral water;
beer;
alcohol;
yeast.

Photo gallery: what can be added to the dough instead of baking powder

Starch removes excess liquid and makes biscuits fluffier Air bubbles in whipped egg whites serve as a leavening agent in the dough. A mixture of sugar and butter releases steam when heated. Mineral water contains carbon dioxide Yeast - biological leavening agent

Before preparing any dough, sift the flour through a fine sieve, preferably twice. This will remove small lumps, enrich the product with oxygen and help make the dough more fluffy.

How to replace baking powder in dough

To make your baked goods not only airy, but also tasty, you need to know what is the best substitute for baking powder in different types of dough.

Unsweetened dough for homemade pies, pizza, bread

The industry is now producing instant yeast. They require very little time to rise the dough, and in some recipes the dough can be baked immediately after kneading.

Yeast is well suited as a replacement for baking powder for savory baked goods: pies, pizza, bread. The consumption is indicated on the bag of yeast; 1 bag is required for 1 kg of flour.

If the recipe contains water, half of it can be replaced with mineral water, preferably highly carbonated. An even better effect is achieved if you add salt with citric acid to the mineral water.

Pastry for sweet baking

Replace some of the flour in this dough with semolina. 2 tbsp. A spoon per 1/2 liter of liquid will be enough to make the dough fluffy. Baking powder, as for unsweetened dough, can be replaced with yeast.

Recipe

Dissolve 25 g of fresh yeast in 1 glass of warm milk, beat in 2 eggs, mix with 1.5 cups of sugar, 0.5 teaspoon of soda and 3 cups of flour. Knead the dough, let it rise and bake immediately. In a warm place, the dough will rise in 30-40 minutes.

How to make dough for kefir pies - video

Pancakes and pancakes

If you add well-beaten whites, then you don’t have to add baking powder. In addition to proteins, it can serve as a leavening agent. As a rule, this ingredient is used when kneading dough using whey, kefir or other acidic products.

Biscuit

A classic sponge cake can do without baking powder. The whipped whites in it already act as a leavening agent due to air bubbles. It is important to beat the whites separately until fluffy, and then carefully fold them into the dough. After adding the proteins, do not use a mixer, but carefully mix with a spoon or fork using upward movements. If you replace 1/3 of the flour with potato starch, the sponge cake will turn out even fluffier. You can also add a few drops of cognac or liqueur, they will act as a leavening agent.

It is appropriate to add 3-4 tablespoons of beer to the dough for charlotte and strudel.

Shortbread dough

This type of dough is mixed with fats and sugar, which themselves are a leavening agent. When exposed to temperature, the mixture releases steam, which raises the dough. If the dough is mixed with sour cream, you can add soda. A teaspoon of baking powder replaces 0.5 teaspoon of soda.

Butter biscuits and muffins

If classic biscuit and shortbread dough can do without baking powder, then these products cannot. The fats they contain will not allow the products to rise sufficiently and this will affect the quality of the baked goods.

You can, of course, add it the old fashioned way, but this method is ineffective. The fact is that the reaction occurs outside the dough and, before entering it, the mixture loses all the carbon dioxide released. The only thing that saves is that the slaking is carried out in the wrong proportions and part of the soda gets into the quicklime dough, acting already inside. Soda must be mixed with dry ingredients, and vinegar with liquid ingredients, then they will interact in the dough. It is better to use apple or wine vinegar; lemon juice and citric acid are also used instead.

It is permissible to add only baking soda to dough containing acidic foods. Acidic foods include: kefir, yogurt, fruit or berry juices, lemon juice, and so on. The amount is determined experimentally (1 teaspoon of soda corresponds to 2-3 teaspoons of powder).

How to cook and what to replace baking powder with - video

Interestingly, 1 tablespoon of vodka replaces 2.5 teaspoons of baking soda.

How is it different from soda - video

Armed with the information received and your own experience, you can find a replacement for baking powder for other types of dough. And homemade baked goods will delight you with splendor.

When preparing baked goods, housewives often use baking powder. It is very easy to use and allows you to get a more fluffy dough. Myself the effect of the dough leavening agent is based on the release of carbon dioxide, which raises the dough.

Ready baking powder or, as it is also called, baking powder, contains basic and acidic salts, a special filler that allows them to interact only when they get into the dough. It is the combination of salts that promotes the release of carbon dioxide, which allows you to get excellent baked goods after cooking.

But sometimes you don’t have any baking powder on hand, but you really want to bake a delicious cupcake or pie. Even though You can’t make a classic baking powder at home, it's possible replace with products that are in every home, you just need to remember in what proportion they need to be mixed and how to add them correctly.

How to replace baking powder in yeast-free baked goods?

IN composition of industrial baking powder includes baking soda, ammonium carbonate, rice flour and cream of tartar. Such components are very difficult to find in your kitchen, but they can be replaced with products that every housewife has.

You will need: baking soda, citric acid, starch, powdered sugar or flour. To get homemade baking powder, you need to mix them in the following proportion: 2 tsp. soda, 1 tsp. citric acid and 4.5 tsp. flour.
Another option proportions: 2 tsp. filler (starch, flour or powder), 2 tsp. soda and 0.5 tsp. citric acid. You can experiment a little with proportions, but when using other components instead of baking powder The main thing is that the quick soda does not get into the dough, otherwise its not very pleasant taste will be felt. This usually happens when too much of it has been added and it has not fully reacted with the acid.

How to replace baking powder?

The products you will use to replace baking powder must be dry., otherwise, when interacting with water, a reaction will begin prematurely.
If you want to prepare the mixture instead of industrial baking powder in reserve, then it is better not to mix the components, but pour them in layers, separating them with filler. For example, a layer of soda, flour, and then citric acid. This will prevent them from reacting prematurely among themselves.
Store homemade baking powder in a tightly sealed container. in a dry and dark place.
Baking powder can only be replaced with baking soda if the dough contains acidic ingredients. These include vinegar, juices, fermented milk products, fruit purees, chocolate and honey. In this case, it is better to determine the amount of baking soda practically, but usually its volume should be less than 2 rubles than indicated in the recipe for a classic baking powder.
Baking powder can be replaced by extinguishing baking soda with vinegar or citric acid.. Baking soda itself is not a very good leavening agent, even if the dough contains foods that contain acid. Extinguishing the soda ensures that the desired reaction will definitely occur.

When preparing biscuit dough, it is better to extinguish the soda, but when preparing shortbread dough, it is not necessary..
When preparing baking powder at home, take a dry jar and add 1 tsp. citric acid, 6 tsp. flour and 2.5 tsp. baking soda. Mix everything, close the jar with a lid and shake it. This baking powder can be immediately added to the dough or stored for several months in a dry and dark place, using as needed.

A few tricks when replacing baking powder

When replacing baking powder, first of all, you need to pay attention to the recipe. If the recipe calls for adding 1 or 2 tsp. spoons of baking powder, and you replaced it with baking soda, then take 0.5 tsp. baking soda and sift with flour. If the recipe calls for less than 1 teaspoon of baking powder, add ¼ teaspoon. baking soda.
If you need to add chocolate, honey, molasses, cocoa powder, fermented milk products, lemons or oranges to the pie, then you can safely replace the baking powder with just ordinary soda without extinguishing it. To make it more convenient, remember: 0.5 tsp. soda will react completely with 240 ml of kefir, which will allow you to get a non-acidic and fluffy dough.
If you don't have citric acid on hand, you can use vinegar. For this, 0.5 tsp. dissolve soda in 1 tbsp. l. vinegar.
There is an opinion that there is no need to extinguish the soda, since the reaction will begin before the soda gets into the dough. The released carbon dioxide, necessary for the dough to be puffy, will evaporate in this case, and baking will not work. But to avoid such a possible scenario, it is better to extinguish the soda and quickly introduce it into the mixture, then the reaction necessary for fluffiness will continue inside the dough. For a better reaction of soda, which can replace baking powder, it is desirable that the dough contains products with a strong acidic reaction, for example, sour cream, kefir, citrus fruits, whey or yogurt.

Baking powder is very often used in baking. It is very easy to use and allows you to prepare delicious fluffy dough without much difficulty or unnecessary manipulation.

Baking powder can be replaced with simple ingredients such as baking soda, citric acid and flour, which every housewife definitely has in her kitchen. By observing some of the subtleties of preparing baking powder at home, you can prepare excellent baked goods no worse than those to which classic baking powder has been added.

Everyone loves baking, and every housewife has at least once cooked something delicious in the oven at home. But often recipes require a special ingredient that allows the pastry to be fluffy, and, as luck would have it, sometimes it is not on hand. Let's look at how to replace baking powder so that baked goods do not lose their airiness and softness.

To find out what to replace baking powder with and what products can give the same effect when baking, you must first become familiar with the composition and principles of “work” of this ingredient.

Of course, you can find out what it is made of by reading the ingredients on the package, but in this case we are talking about a situation where there is no baking powder at home. Meanwhile, there is nothing unusual in it.

The baking powder contains citric acid, regular baking soda, wheat flour or starch.

The convenience of the product is that it is sold ready-made. There is no need to mix anything, measure and wait for a reaction. You just need to pour the powder into the dough, and it will begin to work in baked goods when it is in the oven.

How to make baking powder at home

So, if you still want to make your own replacement, you will need a homemade baking powder recipe. It is quite simple, but it is important to correctly maintain the proportions of the components, and then your baked goods will turn out no worse, just as fluffy and soft.

To make homemade baking powder you will need:

soda;
citric acid;
flour or starch.

Simply mix these ingredients in a ratio of 5:3:12.

In addition, it is not at all necessary to make baking powder; you can look for something to replace it with.

Soda slaked with vinegar (1:1)

Soda slaked with vinegar is perhaps the most popular option. Most often, this combination is used to “raise” baked goods.

Although there are several opinions on this matter. Some argue that there is no need to extinguish the soda, since carbon dioxide evaporates even before the baked goods go into the oven. Others believe that the reaction occurs even in the test.

Both sides are right to some extent. The most important thing is that as soon as you extinguish the soda, immediately put it into the dough and do not wait until the boiling process has passed.

As for the proportions, for one teaspoon of soda you will need half a tablespoon of vinegar.

Recipe without using soda

If there is no soda, then another recipe will do. You can use sparkling water or alcohol.

The drinks are suitable for any test.

Alcohol is taken at the rate of one spoon of liquid per kilogram of dough. It can be mixed into the dough or poured into liquid ingredients. It makes baked goods more airy by reducing the stickiness of flour. Rum or cognac is ideal for yeast-free dough. And for the yeast version, use vodka, especially if it is based on dough.
Carbonated water simply replaces regular liquid while kneading the dough. It is best to buy a highly carbonated drink; it will saturate the baked goods well with oxygen. And if you want to enhance the effect, add a little more citric acid or soda.

A mixture of fat and granulated sugar

When thinking about how you can replace baking powder for dough, remember another way to make baked goods airy - use a mixture of fats and regular sugar. What exactly is suitable depends on the recipe.

If the recipe contains eggs and sugar, then you will first need to beat this mixture well. It is the resulting bubbles that will become the active substance that will give the dish porosity. Therefore, in this case there is no need to use baking powder at all.
Another option is grinding sugar and butter. This combination alone provides enough air to make your cake rise to double its size. Margarine works in the same way, but it is considered more harmful.

With corn or potato starch

To replace baking powder with starch, you will also need baking soda and lemon juice or acid.

To do this, observe the following proportions and sequence of actions:

Combine one small spoon of citric acid with three teaspoons of soda.
Add six more spoons of any starch.
Mix the resulting mixture well and add it to the dough.

Please note that the amount of starch should always be twice as much as soda.

If you want to store this version of baking powder, then be prepared for the fact that it may cake. To avoid this, simply put a piece of beet sugar in the container - it will remove excess moisture and preserve the mixture.

Recipe with flour

This option is ideal for those who have a bunch of different recipes and baked goods appear on the table every day, but the baking powder, which is sold in stores in very small bags, runs out at the most inopportune moment.

If you don’t want to find yourself in this situation and put off preparing a delicious pie, then you should prepare baking powder at home in advance. You can make a lot of it, because you only need simple products that everyone has.

Please note that the container for mixing and storage must be dry, otherwise the citric acid included in the composition will immediately begin to react with soda and the powder can simply be thrown away.

Observe mixing proportions.

To prepare you will need:

48 grams of flour;
12 grams of citric acid;
20 grams of baking soda.

Cooking process:

Have a kitchen scale to accurately measure the weight of your ingredients.
Mix the ingredients together.

And, in principle, the powder is ready. But it’s best to pass it through a coffee grinder or beat it in a blender for 30 seconds so that all components are crushed to the same degree. As a result, you will get as much as 80 grams of powder versus the 11 that are sold in stores.

Store homemade baking powder in a dry glass container, making sure to cover it with a lid.

As you can see, making baking powder at home is not at all difficult. If you don't want to bother with mixing, you can always use substitution options without ruining the baked goods.

Somehow I ran into a problem. I ran out of baking powder, and the nearest store didn’t have any either. One good old piece of advice helped. Maybe it will be useful to someone as well.

So, you can make your own baking powder. Everything turned out to be as simple as shelling pears. Since then, I’ve been preparing it myself, and I don’t even look at buying it from the store.

We will need:

baking soda,
citric acid,
small jar with a lid.

Pour 12 teaspoons of wheat flour, 5 teaspoons of baking soda and 3 teaspoons of citric acid into a dry jar.
Then we mix this mixture thoroughly, close the jar with a lid and shake it well.
That's it, our baking powder is ready and we can use it.

Store the baking powder in the same jar in a dark, dry place for several months.

And a few more tips found on the net:

The most common advice: “Quench 1/2 teaspoon of baking soda with acetic acid or lemon juice.”

“Good people! Why do you extinguish soda with vinegar? After such a procedure, you have to increase the amount of soda 2-3 times in order for it to at least somehow work. I am a confectioner by profession, believe me, you will not find soda quenched with vinegar in any production recipe. Soda and acid are mixed in DRY form and only when interacting with the dough liquid does the release of carbon dioxide begin, which is what we, in fact, achieve. For a regular portion of shortbread dough (for 250 grams of margarine), 1/4 teaspoon of soda is enough, and acid can be added directly to the dough. Also, a large amount of soda worsens the taste of the dough and gives it a gray tint. By the way, you don’t need to put any baking powder into the biscuit dough at all, air works great there.”

“I suggest replacing the baking powder with soda with the addition of starch (in a volume 2 times greater than the amount of soda). For me, this is ideal for baking.

And extinguishing soda with vinegar or lemon juice is not always useful. If your dough contains an acidic medium (for example, sour cream, kefir, etc.), then you do not need to quench the soda. By extinguishing soda with vinegar earlier, you will thereby deprive it of those properties that are needed for the dough to rise in the oven.”

“To avoid poisoning with vinegar, dilute half a teaspoon of soda in a glass of boiling water and pour into the dough, it will increase in volume by one and a half times and will be very fluffy. Tested for pancakes and charlotte!”

Well, I would like to sum it up with this, in my opinion, fairly complete information:

“In cooking books and magazines, this term is very often found in the ingredient lists - baking powder.

In my young years, this mysterious baking powder made me upset - there was no such “beast” on sale, and it was not clear what to replace it with.

I tried to use regular and familiar soda instead of the mysterious baking powder, but the result was not always happy - the taste of soda in some cases killed any desire to repeat the recipe.

However, the seeker always finds, and once in one of the magazines, in a section with useful tips, I found the “secret” of the mysterious baking powder for dough.

And, although enough time has passed since that moment, and the desired baking powder has long and firmly settled on the shelves of all grocery stores, I continue to use the old magazine “secret”.

Because the result is the same as when using a “store-bought” one, and the price is ten times lower. Let’s not forget that I am an average, self-respecting housewife - therefore, “if there is no difference, then why pay more?” (With)

Before we continue talking about baking powder, we need to return to soda - it can completely replace the notorious baking powder for dough, but only in those recipes where there is a sufficient amount of acidic ingredients (for example, kefir, sour cream, or lemon juice). In this case, the baking soda should always be mixed first with the flour (or other dry ingredients) required by the recipe.

In those products where there are no acidic products, or there are very few of them, it is undesirable to use soda in its pure form, since with a high degree of probability you will get a distinct and unpleasant taste of “undissolved”, or more precisely, “unreacted” soda in the products. After all, the baking powder itself is not soda itself, and the product of the reaction of soda with acid is carbon dioxide. No reaction means no loosening, and the soda itself remains in the dough as an unnecessary ingredient that spoils the taste.

I think, after the above, many have already guessed that the common habit of “quenching” baking soda with vinegar in a spoon is not entirely correct, since soda very violently releases the gas needed by the dough not into the dough itself, but mostly into the air, which results in completely baked goods. not as lush as I would like.

That is why it is most reasonable to combine acid with soda directly when kneading the dough, that is, we first add soda to flour, A acid - into liquid ingredients, and then we mix it all.

The second way to make the dough fluffy is to use the same “baking powder”, which we can very easily make using a very simple recipe from an old magazine, the name of which, unfortunately, has been erased from my memory, unlike the advice itself.

So, in order to make baking powder for dough yourself, you will need: 3 g citric acid, 6 g soda, 12 g starch.

Cooking Instructions: Mix the above ingredients. When cooking test Mix the resulting baking powder with flour, then proceed according to the recipe. This amount of baking powder is calculated for 500 g of flour.”
www.prosto-povar.ru/baking-powder

That’s all, my dear housewives, that I would like to say about replacing baking powder for dough. I hope you find these tips helpful.
And let your pies, pancakes and cakes be airy, light and tasty!

Every housewife has a little wizard in her kitchen... Without him, it is impossible to prepare delicious cupcakes, muffins, and pancakes. Just a couple of spoons of baking powder will make the baked goods fluffy and tender. The use of some other substances also leads to the same result.

Most flour products use baking powder. Thanks to it, the dough increases in volume and rises. Without baking powder, baked goods burn on the bottom, become crusty, and may not bake in the middle. There are several ways to loosen the dough. If the recipe contains a lot of butter and sugar, then use chemical raising agents. Most often it is ammonium and soda. Store-bought baking powder contains a mixture of substances. In some types of baked goods, yeast is added. Alcohol is also used to loosen the dough.

If the recipe specifies baking powder, this means that you need to use the so-called store-bought baking powder. But you can prepare the mixture for raising the baking dough yourself. To do this, use citric acid, soda and other ingredients.

The increase in volume and giving the dough an airy texture occurs due to the release of gas, which is formed under the influence of temperature.

Baking powder: recipe

Compound:

Soda - 10 gr.
Flour - 12 gr.
Starch - 12 gr.
Citric acid - 6 gr.

Preparation:

We wash and wipe a small jar. It should be dry inside. Place all the ingredients in a container, close it with a lid and shake.
Next, use the powder according to the recipe. You can increase the amount of homemade baking powder by following the proportion: flour, starch, soda and lemon are used in a ratio of 12:5:3.

Read also:

How to extinguish soda with vinegar? What can you replace vinegar with if you don’t have it?

Homemade baking powder: how to prepare?

Compound:

Baking soda - 50 gr.
Flour - 8 gr.
Citric acid - 32 gr.

Preparation:

Dry ingredients are mixed together. They must be well dried, without wet particles. The mixture is sifted through a sieve and stored in a tightly closed jar. For 1 kg of flour take 50 grams. homemade baking powder.

You can make a powder that does not require storage. It is used as needed.

Compound:

Soda - 5 gr.
Citric acid - 3 gr.
Flour - 12 gr.

Preparation:

As in the previous recipe, you need to mix all the ingredients. They must be dry. The mixture is sifted into flour. Then it is added to the dough following the recipe.
The amount of this powder is calculated for 1 application per 400-500 g. flour.

Baking soda is an excellent substitute for ready-made baking powder. Usually, before use, it is quenched with acid (vinegar, lemon juice). In order to correctly replace baking powder in a recipe, you need to take certain proportions of soda. Usually 400 gr. flour you need 10 grams. baking powder. This proportion is 1 tsp. soda, quenched with a bite.

Baking soda is not always used to loosen the dough. Usually in this form it is used only in biscuits. In other types of baking, you can use a mixture of soda with lemon and flour. Also, soda is not quenched if sour milk, sour cream, or kefir are used in baking. When extinguishing with vinegar, it is important to observe moderation. If the soda is not quenched, then the dough may have its taste. Conversely, too much vinegar will also spoil the taste of baked goods. Therefore, a mixture of soda and citric acid in a 1:1 ratio is more popular. To prepare 1 tsp. baking powder take 0.5 tsp. soda and the same amount of lemon.

If the dough contains acidic components, you can quench it with baking soda and boiling water. Don't be afraid that it won't rise. The reaction is endothermic, meaning it will continue under the influence of temperature.

In some cases, using soda is preferable. It is better to add it rather than baking powder if honey is present in the recipe. It and dark syrups contain acids that react with soda. The proportion of replacing baking powder with soda is as follows: 1-2 tsp / 0.5 tsp. respectively. If the powder is less than 1 tsp, then you need to take an amount of soda equal to half its volume.

Alcohol can act as a leavening agent. It is usually added to muffins, charlottes, and brushwood. A few spoons of cognac or rum will make the dough airy. The smell of alcohol will evaporate during baking. It can also be used together with baking powder. It improves the taste of baked goods and its appearance.

What can I use instead of baking powder? The most popular substitutes are a mixture of soda and citric acid. This composition is in no way inferior to the finished product. If you don’t have baking powder in your kitchen, you can replace it with baking soda. It will make baked goods fluffy and airy.