8 Baking Powder Substitutes That Will Actually Work

If you've ever accidentally used one in place of the other, you're aware there's a difference between baking soda and baking powder.

Baking soda, also known as sodium bicarbonate, is (like salt) essentially a mineral. Its big value is that it is alkaline (meaning it has a high ph balance) — and when mixed with an acid, like vinegar, will bubble. In foods, this causes cakes and breads to rise.

Baking powder is a combination of baking soda and a dry acid that can be activated with water. It allows you to bake without having to add something acidic, like vinegar to your cakes or quick breads—and without needing yeast.

Luckily, this means that when you run out of baking powder, if you have baking soda and one of a few kinds of acids, you can easily sub them in.

Regardless of the "best by" date, the USDA recommends storing unopened baking powder at room temperature for no more than 6 months, and no more than 3 months after opening.

The reason it has such a short-seeming shelf life is that, unlike baking soda, baking powder contains a dry acid that, when exposed to water, reacts to the baking soda that's also in baking powder, and creates the gas that makes quick breads and other baked goods rise.

So the drier you can keep your baking powder, the longer it'll last. If you live in a very dry environment, it'll last much longer.

Fortunately, there's a very easy way to tell whether your baking soda has gone bad. If humidity or time has caused the acid and the baking soda to react, it will no longer fizz up when wet. So, To see if your baking soda still works, mix 1/2 teaspoon baking powder with 1/2 cup hot water. If the mixture doesn't bubble immediately, you can toss it.

If it bubbles weakly, it may still be useable — but you'll need to add more, possibly double, to get your cakes to rise the way you want them to. It's possible this will impart some unwanted flavor, depending on the recipe, so you may want to taste the recipe before serving it.

Ready for the substitutions? Here are our favorites:

Cream of tartar is the acid that is typically in baking powder, so if you have any on hand, you can combine it with baking soda and you're all set. To replace 1 teaspoon baking powder, combine 1/4 teaspoon baking soda with 5/8 teaspoon cream of tartar.

If you bake regularly and want to save a little money, you can making a month's worth at a time. To do this, simply combine two parts cream of tartar with one part baking soda and one part cornstarch. Mix it together and seal it in an airtight jar. The cornstarch isn't absolutely necessary, but it'll help the mixture keep, and prevent clumping.

Buttermilk, which is slightly soured milk, is acidic, so it can be combined with baking soda to leaven foods. To substitute for 1 teaspoon baking powder, combine 1/2 cup buttermilk and 1/4 teaspoon baking soda. Reduce the other liquids in the recipe by 1/2 cup to maintain the desired consistency.

No buttermilk? You can create your own sour milk by stirring 1 tablespoon fresh lemon juice or vinegar into a cup of milk. Let the cup stand for 10 minutes or so, and then use it as you would buttermilk.

Milk that has already gone sour may not be safe to use. You should probably just toss that!

Like buttermilk, yogurt is also slightly acidic, making it an easy substitution. As with the buttermilk, 1/4 teaspoon baking soda and 1/2 cup yogurt should have the same leavening power as 1 teaspoon baking powder. You'll need to reduce the wet ingredients by about 1/2 cup to maintain the right ratios in your recipe.

Lemon juice is another common household acid that can be used to make a substitute for baking powder. But take note: This will alter the final flavor of your dish, so only use it if you don't mind adding a lemon flavor to the dish, and you have no other options. Use 1 teaspoon lemon juice plus a ¼ teaspoon baking soda to make 1 teaspoon of baking powder.

Any type of vinegar can be used, though white vinegar will result in the most neutral flavoring of the cake, muffin, or other dish. It'll still add a little flavor, however. Just like with lemon juice, 1 teaspoon of vinegar plus ¼ teaspoon baking soda will make 1 teaspoon of baking powder.

Though you may not think of it as particularly acidic, molasses, which has a ph of 5.5, is actually acidic enough to work as a leavener with baking soda. 1/4 cup molasses plus 1/4 teaspoon baking soda will substitute for 1 teaspoon baking powder. You'll want to lower the other liquids by about 1/4 cup per teaspoon baking powder called-for to keep the proportions even.

Self-rising flour doesn't need baking powder because it already contains some! In fact, it's simply a combination of all-purpose flour, baking powder, and salt. If you're making biscuits or quick breads, chances are you can use it in place of those three ingredients. However, if your baking powder is past the expiration date, chances are your self-rising flour is too, unless you just bought it.

Want to make your own self-rising flour? Simply combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Got a substitute you like best? Tell us in the comments, below!