How to replace soda in baking except baking powder. baking soda substitute

Store-bought baking powder (baking powder) is a mixture of soda, citric acid and flour (starch). It fills the dough with carbon dioxide and makes pastries fluffy.

Carbon dioxide is released due to the interaction of soda and acid. In order for them to react completely and in a timely manner, they are mixed in a ratio of 5: 3: 12 (soda: citric acid: flour or starch).

Baking powder substitutes are designed to repeat this reaction, fill the dough with carbon dioxide, or simply make it more friable.

For reference... 10-12 g of baking powder is placed in one teaspoon, the same amount in a standard bag. If you have to translate the rest of the ingredients, Lifehacker will help.

How to replace baking powder

• What test is suitable for: butter, biscuit, custard or.
• How to replace: 1 teaspoon baking powder = 1 teaspoon homemade baking powder.
• Where to add: in flour.

Take 5 tablespoons of baking soda, 3 tablespoons of citric acid, and 12 tablespoons of flour or cornstarch. Pour all the ingredients into a dry glass jar and gently mix with a wooden stick.

The jar and spoons must be absolutely dry, and the stick must be wooden. Moisture and stirring with a metal spoon may cause the reaction to start prematurely.

• What test is suitable for: butter, biscuit, custard or shortbread, if the composition contains acidic foods.
• How to replace: 1 teaspoon baking powder = 1 teaspoon baking soda.
• Where to add: in flour.

Baking soda itself is a baking powder. At temperatures above 60 ° C, it releases some carbon dioxide.

Quick soda in its pure form can be added to the dough, where there are already acidic foods. For example, sour cream, kefir, fruit puree or juice.

• What test is suitable for: butter, biscuit, custard, shortbread.
• How to replace: 1 teaspoon baking powder = ½ teaspoon baking soda + ¼ teaspoon table vinegar.
• Where to add: soda - to dry ingredients, vinegar - to liquid or slaked soda - to the finished dough.

Undecomposed soda gives baked goods a yellow-brown or greenish tint and an unpleasant aftertaste. Therefore, if there are no acidic ingredients in the recipe, it must be quenched with vinegar.

It is important to introduce slaked soda quickly, without waiting for the end of bubbling, so that carbon dioxide does not have time to escape.

The dough with baking powder can stand. The dough with slaked soda needs to be baked right there, since the reaction is already running.

But it is better to mix soda with dry ingredients, and vinegar with liquid ones. Then the interaction will begin after kneading the dough.

• What test is suitable for: shortbread without yeast, .
• How to replace: 1 tablespoon of alcohol per 1 kg of dough. The mass of the future test is equal to the mass of all ingredients.
• When to add: can be poured into liquid ingredients or mixed into flour.

Alcohol adds airiness to baked goods, as it reduces the stickiness of the flour. Cognac and rum do an excellent job of loosening yeast-free shortcrust pastry. In addition, these drinks leave behind a pleasant aroma.

Vodka is added to yeast dough, especially if it is on a dough, so that it rises better.

• What test is suitable for: rich, unleavened, custard and other dough that is cooked on water.
• How to replace: forget about baking powder, replace non-carbonated water in the recipe with sparkling water.
• When to add: on prescription.

Highly carbonated mineral water can also saturate the dough with carbon dioxide. For greater effect, you can add a pinch of salt and citric acid to it.

When Not to Replace Baking Powder

The composition of the classic biscuit often includes baking powder. But if neither it nor soda is at hand, you can do without them. After all, there are eggs - the role of baking powder may well be played by squirrels whipped into a strong foam.

It is important to achieve airy foam and carefully, with movements from the bottom up, introduce it into the dough so as not to destroy the bubbles. The finished dough must be immediately sent to the oven, otherwise it will settle.

In the kitchen of any hostess there is soda. It is often added to cooking, especially baking. In the dough, baking soda plays the role of a baking powder, this effect is achieved as a result of the release of bubbles, as a chemical reaction. Because of this, the dough becomes lush, and this is what any housewife strives to achieve. However, baking soda tends to give baked goods a specific taste that is not entirely pleasant. How to replace soda in baking so that the dough remains “like fluff” and there is no unpleasant smell?

Experienced chefs say that replacing soda in baking with an analogue without damaging the quality of the dish is quite realistic. Sometimes you have to look for a replacement simply because of the lack of soda. To figure out how to replace it, you need to understand what reactions soda causes, that the dough is of high quality.

The secret of quality

When a pinch of soda comes into contact with fermented milk products, which are the basis of most baked goods, a reaction begins, known even to schoolchildren. A hiss appears, accompanied by bubbles, which indicates the release of carbon dioxide. It is this reaction of soda that makes the dough fluffy and loose. The constant development of the food industry allows you to choose a worthy substitute for soda, causing a similar reaction, only artificially.

It's about the softener. It contains soda, but in a small amount and acid. Also in most options there are additional ingredients, they can be flour and / or starch. The use of such an artificial baking powder is very practical and really allows you to cause a reaction similar to adding soda. Bubbles are visible in the dough and it turns out airy.

It turns out that it is not soda that is responsible for the reaction of the “bubbles”, but an acidic product, which can be milk, berries, and any other. The quality of baking depends on the quality of the acidic product and its interaction with either soda or artificial baking powder.

Modern substitutes

The modern food industry has learned to do without soda, which a few decades ago was an indispensable product in any culinary department. Spices and additives that are available to everyone are not inferior in effectiveness to soda. One popular food additive is ammonium carbonate. It looks peculiar - it is salt plates that are white and crumbly. Ammonium carbonate is widely used in cooking for yeast-free dough.

Ammonium carbonate has the ability to quickly decompose under the influence of high temperature, instantly dissolving in water. But if the decomposition process occurs not in water, but in air, then ammonium quickly turns into a bicarbonate component, which is categorically unacceptable for use in food. Because of this, ammonium carbonate is stored in strict order with the norms - in a closed container in a dark room. And open it just before preparing the dough. Open containers are either fully used or discarded.

In addition to the preparation of yeast-free dough, ammonium carbonate is used only for baking, the moisture level of which drops to 5%. Most often these are cookies, shortbreads and other thin pastries. Otherwise, ammonia is formed in the composition, which is not only toxic to humans, but also deadly in large quantities.

Despite all the advantages and high quality, the use of ammonium carbonate at home is not always acceptable, because at home it is difficult to adhere to the rules for storage and use. And in itself this element is dangerous. Therefore, ammonium carbonate is most often used in large consumer culinary shops. It used to be on the list of banned ingredients, but today they have learned how to use it safely. If someone wants to take a chance and use ammonium carbonate at home, you must strictly follow the recipe and purchase a quality product.

Do-it-yourself baking powder

It is quite possible to prepare baking powder on your own, using only improvised means. Some housewives who have long decided to stop using soda have personal recipes that have been tested over the years. The main thing is to observe the proportions during cooking. If this is not done, nothing terrible will happen, as in the case of ammonium carbonate, but the dough is unlikely to turn out to be loose and airy.

Consider a few popular recipes:

1. Mix flour, baking soda and citric acid in a ratio of 3:2:1. It is advisable to take flour only of the highest grade. The resulting mixture must be stored in a tightly closed container and in a dark place. It is best to cook it at one time. Some add such homemade baking powder to another component - vodka. This must be done immediately before adding the mixture to the dough. Vodka will give baked goods even more friability and crispiness.
2. We take 5 tsp. baking soda, 3 tsp. citric acid and 12 tsp. starch. This recipe for artificial baking powder is used for baking, the dough of which does not contain sour foods. For 0.5 kg of finished dough, no more than 12 g of prepared baking powder is taken.

Natural leavening agents

There are other alternative ways to replace soda:

Although there are many substitutes for baking soda in baking, it is important to understand that not every recipe allows you to use them. For example, if the dough contains honey, chocolate, fruits, then replacing baking soda is unlikely to succeed. Some people mistakenly believe that you can replace soda with yeast, but this is not the case, because it turns out a completely different type of dough. Therefore, you can select a baking powder only if the type of baking allows and select the appropriate option for a particular test.

Consider baking soda alternatives in baking, gargling and gargling for whitening and pain relief, decontaminating containers and protecting against odors, and soda baths for weight loss.

in baking

baking powder.

And all its substitutes. Baking powder should be added three times more than soda. You do not need to add vinegar or citric acid, which may be indicated in the recipe.

Mineral water.

Only water with a high pH (from 7 and above) is suitable. She needs to replace all the liquid ingredients of the dish.

Sour cream.

Previously, it was used as a baking powder in yeast-free products. You can use other fermented milk products, such as kefir, curdled milk, yogurt, etc. Replace all liquid ingredients and do not use citric acid or vinegar. To improve the result, fermented milk products should be warmed up a little before adding.

When gargling

Potassium permanganate and its substitutes.

When rinsing teeth

To relieve toothache and disinfection:

Salt.

Use it in the same proportions as soda.

Sage.

From sage you need to make a decoction or infusion. One st. l. dry sage herb you need to pour 100 ml of boiling water. To prepare a decoction, boil boiling water with sage in a water bath for 15 minutes. If there is no desire to make a water bath, then boiling water with sage should be infused in a thermos for 1 hour or in any other container with a tightly closed lid for 2 hours.

As an alternative, you can use sage essential oil, 3-4 drops of which should be added to a glass of warm water.

Similarly, you can use other herbs, but they have a lesser effect: birch buds, chamomile, calendula, calamus root, elecampane, bergenia rhizomes, plantain, rosemary, St. John's wort.

Strain before rinsing.

Oak or willow bark.

Pour 1 tbsp into the jar. l. root, pour 200 ml of boiling water, cover tightly and leave for 8 hours. Strain and use similarly to soda.

Potassium permanganate.

Dissolve 2-3 crystals in 200 ml of water. Has a disinfecting effect. In no case do not exceed the permissible dose.

Iodine.

7 drops of iodine are enough for 200 ml of water.

Green tea + garlic.

Pass one clove of garlic through a garlic press or grind on a fine grater. Pour 200 ml of hot green tea. Let it brew for 1 hour, strain and rinse.

For bleaching:

Activated charcoal.

The best alternative. Grind the tablet in a coffee grinder or crush by hand. Brush your teeth like regular toothpaste.

Lemon, vinegar or hydrogen peroxide.

Use only as a last resort, as frequent rinsing will destroy the enamel. Rinse 1-2 times a week. The course is not longer than 1 month. Repeat if necessary after six months. After the procedure, rinse your teeth thoroughly with plain water. On the day of rinsing, do not eat foods that can stain the enamel, such as beets. Rinse only healthy teeth!

Proportions:

• 6% apple cider vinegar - 0.5 tsp. for 200 ml of water.
• Lemon - the pulp of one lemon or 5 gr. citric acid, diluted in 100 ml of water. You can do without rinsing if you rub the tooth enamel with a sandpaper or lemon slices. It is also permissible to use natural lemon essential oil - 2-3 drops on cotton wool and rub the enamel.
• Hydrogen peroxide - dissolve 20 drops of a 3% solution in 50 ml of water. Rinse or add to toothpaste. Unlike other methods, the procedure is carried out 2 times a day for 2 weeks.

Herbs sage, chamomile, basil or coriander seasoning.

The safest way. The above herbs need to be ground in a coffee grinder to a powder state and brush your teeth. You can prepare infusions from them (1 tablespoon per 100 ml of boiling water, hold for 2 hours) and rinse, but brushing your teeth is more effective. Use 1-2 times a day until the final result.

Salt.

Use finely ground salt or grind it in a coffee grinder. Brush your teeth no more than once a week.

All varieties of strawberries.

Strawberries should be chewed thoroughly for 2-3 minutes. so that the berry acts evenly over the entire tooth enamel.

For heartburn

Any drugs that can be purchased at a pharmacy, for example, almafil, almagel, alumag, gaviscon, gastal, coalgel, lacmamil, maalox, magaldrate, palmagel, protab, stomalox, phosphalugel. Consult with your doctor first.

In a soda bath for weight loss

Infusion of branches and bark of the genus of trees of the pine family.

Larch has the best effect. In a 20-liter bucket (you can use 2 x 10 liters, 3 x 7 liters, etc.), compact coniferous branches and bark tightly. Pour boiling water and let it brew for 3-4 days. Take a bath like soda. Do not dry off after taking a bath.

Birch tar.

You can use natural essential oil. Mix 30-40 drops in a glass of salt or other emulsifier and add to the bath.

The main property of soda

In order to understand why we add soda to baking, let's look at its qualities. Its main “strength” is the ability to give the dough airiness, friability and porosity. This is achieved due to the fact that the product breaks down into water, salt and carbon dioxide when the white powder interacts with an acidic environment. The carbon dioxide then expands as a result of heating and gives the dough the desired splendor.

Baking powder for dough will replace soda

Baking powder is a product that is a mixture of food additives: soda (5 parts), citric acid (3 parts), flour or starch (12 parts) - ideal for replacing baking soda. This ingredient is convenient in that it is good to use it in a dough that does not contain “sour milk” (sour cream, yogurt, kefir, yogurt, whey). The amount of baking powder added to the dough instead of soda should exceed the initially required amount of soda twice or at the rate of 10 g. powder per 400 gr. flour.

Margarine or butter will replace soda

No less magnificent and tasty pastries can be obtained by adding oil or margarine to the composition of the dish instead of soda. It is worth considering that putting these products should be more than required by the recipe.

Alcohol will replace soda

Alcoholic drinks (rum, cognac, vodka, beer, flavored liquors) can add porosity to the dough. 1 st. l. alcohol is proportional to 2.5 gr. soda.

Kefir or mineral water instead of soda

To prepare lush pancakes, pancakes, biscuits, pies, you can use the addition of ordinary kefir or highly carbonated mineral water to the dough, in half with milk or plain water (if there are such ingredients in the recipe).

If you decide to replace soda, the addition of which is mandatory according to the recipe, with another product, be careful, as your baking may not work out as a result. For example, if your dough contains honey, chocolate, fruit puree or juice, soda is simply necessary, and the yeast added to the biscuit will not replace soda in any way.

The only pagan holiday that is successfully adopted by Christians is Maslenitsa. It ends with the ritual of burning an effigy, symbolizing the cold winter. And a week before that, housewives begin to bake pancakes using all kinds of fillings. And they always want to surprise their home using the recipe for making pancakes that everyone will like. For this, various types of flour are used, yeast is added to the dough, pancakes are baked, both custard and lace. But there is one wonderful recipe that is suitable even for beginner cooks - delicious soda pancakes.

How to extinguish soda

Often, housewives wonder why they should put out soda, and whether it is worth doing it at all. The answer of professional chefs in this case is categorical - it is not only necessary, but even necessary. Proper use of soda will give baked goods an airy porous texture, a large increase in volume. You can turn off the soda:

• vinegar (not to be confused with essence!);
• lemon juice;
• fermented milk liquid products.

It is not worth increasing the proportions given in the recipe, excess soda can spoil the taste of baking. A little advice - do not extinguish the soda in a spoon over a container with dough, there is a big risk of spilling vinegar or juice, which also does not improve the taste of the finished pie or cookie. It is best to use a small glass, this ensures that nothing extra gets into the dough.

Why baking soda

The first thing that every novice cook needs to understand is that only food soda can be used when kneading dough! During baking in the oven, in a frying pan or in a slow cooker, carbon dioxide is released from it, which contributes to loosening the dough.

We should not forget that the correct repayment of soda plays an important role. Without this process, acid will be released into the dough during baking, which will significantly spoil the taste. Without soda, baking will certainly turn into a flat, unpleasant to the touch and compressed substance, which, at a stretch, can be called a pie or cookie.

What is the best substitute for soda?

The situation when the stomach requires a holiday in the form of a ruddy treat, and the necessary and important ingredient - soda, is not at hand, is familiar to everyone. Can it be replaced, and with what?

It turns out that instead of soda, you can use:

• mineral water with gas;
• dry yeast);
• alcoholic drinks (vodka, rum, cognac);
• beer (preferably light);
• baking powder (which includes the same soda).

Another option is ammonium carbonate, but in the absence of experience, it is better to resort to this substance as a last resort, if there is no other way out. It should be borne in mind that under the influence of temperature an unpleasant pungent odor is released, but it will quickly disappear.

"Ideal" thin pancakes with milk

We will need:

• wheat flour - 2 cups;
• milk - 4 cups;
• eggs - 3 pcs;
• butter, melted - 4 large spoons;
• soda - half a spoon;
• citric acid and vanillin - on the tip of a knife blade;
• salt and sugar - to taste.

Cooking:

1. The specified amount of flour is poured into a container, diluted with a heated milk dose.
2. Eggs, granulated sugar, butter are added, everything is salted, and the dough kneading begins.
3. It is necessary to take empty glasses, pouring a couple of tablespoons of water into them. We breed soda and lemon separately in them. Having combined the contents, add the sizzling soda to the dough.
4. The pan needs to be very hot, grease the surface with oil.
5. We start baking thin pancakes, frying on both sides.

Pancake dough with milk

Required products:

• milk - 400 ml;
• flour - 250 gr;
• granulated sugar - 1.5 tablespoons;
• chicken eggs - 2 pcs;
• lard (instead it is allowed to use ghee or vegetable oil) - 40 gr;
• soda - 0.5 tablespoons;
• salt - to taste;
• vinegar to dilute soda.

Sequencing:

1. To prepare, carefully beat the eggs mixed with sugar. As soon as the mass becomes lighter - pour milk, salt, pour the flour sifted with a sieve.
2. The mass is whipped with a mixer until a homogeneous consistency is formed.
3. Add vinegar to soda, pour into the dough.
4. We heat the pan on the stove, grease the surface with bacon, start cooking, pouring the pancake mass in small portions, distributing it evenly and frying until golden brown.

Pancakes prepared according to this recipe are served with filling to taste, can be used as an independent dish.

Lean thin pancakes on the water

Ingredients:

• buckwheat and wheat flour - 200 gr each;
• water - 0.5 liters;
• soda - half a spoon;
• citric acid and salt - a quarter of a spoon;
• vegetable oil for cooking.

Cook together:

1. In heated water, dilute salt, citric acid, pour flour with water (mix buckwheat and wheat).
2. Put soda before baking and wait 10 minutes for the dough to “rise”.
3. We grease the heated pan and begin to cook, frying each pancake until a golden hue is formed.

On eggs and sour cream with soda

An easy recipe that cooks the dough quickly. The thickness of the pancakes depends on the consistency of the pancake mass. If there is a need to make pancakes even thinner, it is allowed to add water or warmed milk. It is very important to sift the flour before kneading and pour the liquid in small volumes, stirring constantly so that lumps do not form.

Products:

• eggs - 2 pcs;
• sour cream, which is allowed to be replaced with any fermented milk product - half a glass;
• salt - half a spoon;
• granulated sugar - 4 tablespoons;
• milk - 2 cups;
• flour - 1.5 cups;
• sunflower oil - 3 tablespoons;
• butter - 100 gr.

Sequencing:

1. The milk needs to be warmed up a little.
2. Sour cream is combined with eggs, stirred. The mass is salted, granulated sugar and half a glass of milk are added to it.
3. Sift the flour (at this moment they put soda in it), pour it into the egg-milk mass, stir to make a thick dough. Pour in the rest of the milk, add three tablespoons of butter, stir again.

Ready-made pancakes are served with different fillings.

A wonderful recipe for kefir, soda and eggs

Many people think that kefir is used only for making fluffy pancakes. But it is not so. There is also a recipe for pancakes on kefir with the addition of soda. Make them tasty and quite satisfying.

Required set of components:

• kefir - 1 liter;
• eggs - 3 pcs;
• soda and salt - one spoon each;
• vegetable oil - 3 tablespoons;
• flour - 0.3 kg;
• granulated sugar - 1 spoon;
• butter (grease ready-made pancakes).

We remember the sequence of actions:

1. Combine eggs, sugar, salt and kefir and mix thoroughly. The container with the mixture is placed on the tile and slightly heated.
2. Now you need to add flour in small portions and stir using a mixer.
3. Soda must be quenched in a glass of boiling water. The mixture is quickly poured into the dough and everything is mixed. The prepared pancake mass should be left alone for about thirty minutes so that it can “rest”.
4. We start frying. If there is a feeling that the dough turned out to be liquid, it is allowed to add flour. Yes, and do not forget to pour a little vegetable oil into the pasty mass - this will make it possible to fry pancakes without lubricating the surface of the pan.

Lace pancakes on soda

Pancakes prepared according to this recipe are considered an excellent option for a good breakfast, suitable as a snack for lunch.

We will need:

• chicken eggs - 5 pcs;
• wheat flour - 2 cups;
• granulated sugar - 2 tablespoons;
• salt - to taste;
• soda - 1 spoon (tea);
• milk - 1.5 liters;
• vegetable oil - 150 gr.

Cook together:

1. Drive eggs into a container, add granulated sugar, salt. I mix to get a homogeneous mass. This can be done with a regular fork.
2. Soda extinguish with boiling water (not vinegar!), Pour into the egg mixture and shake with a mixer.
3. Pass the required amount of flour through a sieve, add to the container in parts, stir so that lumps do not form.
4. Milk should be slightly warmed up and poured into a doughy mass in small doses, stirring thoroughly. For convenience, you can use a regular kettle. At the same time, it is believed that if liquid is added to a thick consistency, then lumps will definitely not appear. Focus on the consistency of a slightly thinner fermented baked milk. If at the same time there is a certain amount of milk left, there is no need to add it, it is better to do it later, if necessary.
5. Now it's the turn of the oil, which should also be poured into the dough.
6. We grease the pan for baking the first pancake, then this is not required - a fraction of the oil is present in the dough.
7. We spread the oiled pancakes in a pile. If they seem thick, add unused milk, stir and continue frying.

According to this recipe, pancakes will be thin and low-fat, you can put any filling in them.

Soda pancake recipe (video)

Early ripe pancakes on soda (video)

Don't be afraid to experiment. It is allowed to replace milk with water - pancakes will not get worse from this, they will remain the same thin and with holes. The use of filling is up to you. Sweet lovers are recommended honey or jam, you can not spoil the taste of salmon or caviar.

Soda (sodium bicarbonate) is a substance that is widely used in cooking. It is absolutely safe for health, non-toxic. Soda, probably, is in the kitchen of almost every housewife. If it so happened that it was not at hand when preparing a dish, then the question arises of how to replace baking soda.

There are many options that have characteristics similar to soda and help to prepare lush and tasty pastries.

The principle of action of soda

Baking soda is made up of atoms:

• hydrogen;
• sodium;
• carbon;
• oxygen.

If we consider its chemical properties, then soda is an alkali. Upon contact with acid, carbon dioxide begins to be released from soda, forming bubbles. Thanks to these bubbles, the dough is lush and airy.

If only soda is added to the dough, this can adversely affect the final dish, because the leavening components cannot completely dissolve, which causes a yellowish-brown color, a specific smell.

To avoid such consequences, soda must be quenched with acid, such as vinegar. This allows you to make the dish lush, soft.

As a result, pastries will be stored longer, do not get stale and retain their original shape. Soda can be added to dough that does not contain yeast. It is often used to prepare:

• pies;
• cake
• fritters.

Soda must be mixed with vinegar in a glass container, and then added to the rest of the ingredients. This procedure is carried out as quickly as possible so that the carbon dioxide bubbles get into the dough. Some housewives refuse vinegar, replacing it with lemon.

The result and method of use will be the same. You can also mix dry soda with kefir, then add to the dough - this option is not suitable for all dishes.

soda replacement options

There are many substitutes for soda powder in baking. And it doesn't have to be just yeast. You just need to study each and choose the one that suits you the most.

ammonium carbonate

At high temperatures, the substance begins to decompose, releasing carbon dioxide with ammonia, so that baking can be made quite voluminous. When preparing a dish with this substance, you need to be careful.

Proportions must be observed, no rush. If you do not follow these recommendations, the dish will be spoiled.

The second name for baking powder is baking powder. This is a composition of soda, citric acid and starch, sometimes flour. This is the most convenient way to increase the volume of the test.

During cooking, you do not need to use additional fermented milk products (kefir, sour cream, whey, yogurt or yogurt).

The baking powder will still perform its function. During kneading, it is important that the flour is sifted, otherwise the dough will not rise.

Butter, margarine

This is a great way to get fluffy pancakes, lacy pancakes, if soda is not on hand. With their help, you can make a soft, airy, porous dough.

It is important to consider that this is a fatty product, so it is necessary to add it to the dish in minimal quantities. In addition, margarine is a trans fat, which increases the level of bad cholesterol in the blood.

Alcohol

Almost all alcohol-containing drinks are suitable for baking and can perform the same functions as soda.

Soda (unsweetened)

Soda will be a great alternative to alcohol and will make the dough airy and fluffy. It is better to choose a highly carbonated mineral water.

Dairy products

This is one of the best ways to get tasty and airy dough. Instead, you can use curdled milk.

If you need to find something to replace soda, use the options presented. Surely one of them will suit you and help you prepare a delicious dish.

Sodium bicarbonate is an indispensable household helper. It is used for the manufacture of folk remedies, the removal of various contaminants, as well as in cooking, adding to pastries or other dishes. Of course, you can replace baking soda at home with some other ingredient, but it is considered the most popular product.

However, NaHCO3 sometimes causes allergic reactions or is simply not available. In this case, it is important to know how to replace soda in baking without losing its taste.

To understand why use other products, you need to understand what role baking soda plays in baking. Interacting with an acidic environment, it decomposes into water and salt, releasing carbon dioxide, the molecules of which “fluff up” the dough, giving it friability and airiness. By itself, sodium bicarbonate is not able to cause gas evolution, for this it requires an acidic environment created by the addition of other components. We wrote more about why extinguish soda.

How to replace baking soda with baking powder

The most popular substitute is baking powder or baking powder. The composition already includes baking soda, citric acid, as well as an inert substance - starch or a small amount of flour. Due to the ratio of components, the powder is ideal for loosening the dough, making it crumbly and giving splendor to dishes.

The advantage of baking powder lies in its versatility. It can be put both instead of soda and instead of fermented milk components in the recipe: kefir, milk, yogurt, whey drink, sour cream, etc.

Keep in mind that the amount of loosening mixture added should be twice the amount of sodium bicarbonate. For example, if 0.5 kg. flour you usually put 5 gr. soda powder, then baking powder will have to put 10 gr.

If you didn’t have a “store-bought” baking powder on hand, it’s easy to cook it yourself:

• In simple proportions, combine flour, baking soda and citric acid. It should be 3:2:1. Wheat flour is the best. Mix the resulting mixture thoroughly and pack in a container with a tight-fitting lid. Store homemade loosening powder in a dark and dry place. For greater friability and the appearance of a crisp, some housewives add a teaspoon of vodka before filling the mixture. According to reviews, such an alcoholic "seasoning" is good in pancakes - they turn out to be thin and delicate.
• Mix 5 teaspoons of sodium bicarbonate, 12 tsp. potato starch and 3 tsp. citric acid. This method is used in the base, where there are no acidic products. It replaces slaked soda with vinegar, preserving all the taste of baking. For 0.5 mass, no more than 12 g of the prepared powder will be required.

Thus, you can replace soda with baking powder for dough using both a ready-made baking mixture and making it yourself.

If there is no baking powder and soda

In the life of every housewife, there is a situation when you really want to bake some delicacy, but you don’t have the necessary ingredients at hand.

If there is no baking powder and soda, time-tested recipes will come to the rescue:

• Animal fat. Suitable only if it is indicated in the recipe of the dish. Ordinary margarine or butter will help to bake luxurious pancakes or thin pancakes. These ingredients will make the dough incredibly soft and porous. The main thing to remember is to add margarine or butter 1-2 times more than indicated in the recipe. First they need to be softened, to improve the intervention - beat with granulated sugar until foam forms.
• Alcohol. Any strong alcoholic drink can act as a substitute. Vodka, cognac, rum, whiskey, brandy or even alcohol can easily replace the missing component. It is important that the alcohol is of high quality, otherwise, instead of a tasty treat, there is a risk of getting an upset stomach. The ratio is 1:2.5 - a teaspoon of alcohol replaces 2.5 grams. baking soda. If you use flavored drinks (liqueurs, rum or beer), then their flavor will be preserved in the resulting dish.
• Mineral water. It turns out that, in addition to baking powder, highly carbonated mineral water will help “fluff up” the dough. It is necessary to pour it into any fermented milk product that is indicated in your recipe. The proportions are 1:1, so when using "mineral water" do not forget to increase the number of other components.
• Dairy products. Great alternative to baking soda. If there is kefir, whey, yogurt or just sour milk in the house, delicious pastries are provided for you.

Dough without yeast and soda

Many people think that pies and other treats cannot be baked without baking soda and yeast. In fact, there are several popular ways that completely exclude the use of these components:

• Pizza base. Mix 2.5 tbsp. flour with salt, then combine 2 eggs with 0.5 cups of warmed milk and 1 tsp. vegetable or olive oil. Mix all the ingredients until the mass becomes elastic. Roll it into a ball, roll it with a damp towel and leave it for 15 minutes.
• Dough for chebureks. It is very important here that the mass is elastic, because during frying your pasties should not burst. Beat the egg with salt, pour 1 tbsp. light beer. If necessary, it can be replaced with milk. Stir in 3 tbsp. wheat flour, then stir until soft and smooth. Tear off small pieces from the resulting mass and roll them out for future pasties.
• Unleavened pie. An excellent option for delicious pastries for sudden guests - it cooks quickly, and you can use any options as a filling: from meat and mushrooms to jam and berries. Combine 500 gr. flour with 250 gr. butter. Beat the egg, pour in a glass of warm milk or plain water, beat again. Pour to the mixed base, roll out and put in the cold for 15-20 minutes. We spread the desired filling and send it to the oven.
• Base on sour cream or kefir. In a deep bowl, mix 4 tbsp. sour cream (or 400 ml. kefir) and 100 ml. water. Pour in 400 gr. flour mixed with salt. Gradually introduce the flour into the solution until the mass thickens. Mix well and let stand for 10-15 minutes.

And how to cook pancakes without soda.