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Best Substitutes for Baking Soda

Out of baking soda? Here are four ranked substitutes with exact ratios, including which ones work best for baking vs. general cooking.
Photo by Sascha Hormel on Pexels

  1. #1

    Baking powder — Use 3x the amount of baking soda called for

    Best for: Both baking and cooking

    Baking powder already contains an acid, so it doesn't need the recipe's own acidic ingredient (buttermilk, lemon juice, etc.) to activate the way baking soda does. Using 3x the amount roughly matches the leavening power, though texture and flavor may shift slightly.

  2. #2

    Baker's ammonia (ammonium carbonate) — 1:1

    Best for: Thin, crisp baked goods (cookies, crackers)

    Traditional in some European baking; gives extra crispness but has a strong ammonia smell during baking that fully dissipates, not ideal for thick or dense baked goods, where the smell can linger if it can't escape.

  3. #3

    Potassium bicarbonate + a pinch of salt — 1:1, plus a small pinch of salt

    Best for: Sodium-reduced diets

    Chemically similar leavening action to baking soda without the sodium; the added pinch of salt approximates baking soda's flavor contribution.

  4. #4

    Self-rising flour — Replace the recipe's flour with self-rising flour and omit the baking soda and any added salt

    Best for: Simple quick breads and biscuits

    Self-rising flour already contains both leavening and salt, so this only works if you're replacing the recipe's plain flour with it, not as a direct add-in alongside the regular flour.

The substitutes above are for baking soda's leavening role in baked goods. If a savory recipe calls for a pinch of baking soda for browning or tenderizing (stir-fries, caramelizing onions), there isn't a good direct substitute, it's best to simply omit it there.

FAQ

Can I use baking powder and baking soda interchangeably?

Not 1:1. Baking powder is weaker per volume and already contains its own acid, so use about 3x the amount of baking powder to replace a given amount of baking soda, and expect a slightly different texture and flavor.

What happens if I leave baking soda out of a recipe entirely?

The baked good won't rise properly and will turn out flat and dense, since baking soda is what reacts with the recipe's acidic ingredients to produce the gas bubbles that create lift. It's not safe to just omit it without substituting something in its place.

Does baking soda go bad?

It doesn't spoil, but it does lose leavening power over time, especially once opened. Test it by dropping a pinch into vinegar, vigorous fizzing means it's still active; a weak reaction means it's time to replace it.