Bold Baking Basics, Homemade Ingredients

How to Make Baking Powder and Baking Soda Explained

What are baking raising agents and how can you make substitutes? I'll show you how to make baking powder and baking soda so you will always have them ready.
How to Make Baking Powder and Baking soda

Hi Bold Bakers!

I have been swamped with messages asking to show you how to substitute raising agents in your baking including a baking soda substitute. Luckily this is totally doable. Baking powder and baking soda are both baking essentials, and depending on the specific recipe you may need one or the other, or both. If you run out of one while you are baking I’m going to tell you how you can substitute it in a recipe.

Let’s start out with the what:

So what is baking powder?

It is a raising agent that reacts with moisture in your recipe to activate it and make your baked goods rise. 

An example of this is: If you add baking powder to water you will see it bubble up and get fizzy.

So how can you make a substitute for baking powder ?

To make baking powder mix together 1 tablespoon of baking soda and 2 tablespoons of cream of tartar.

Cream of tartar is an acid and it is used to activate the baking soda in recipes. It is a by-product of wine making.

So what is baking soda?

Baking soda is another raising agent but it has to react with an acid in your recipe to activate it. By an acid I mean a recipe that has buttermilk, yogurt, sour cream, vinegar and so on. 

If you add baking soda into vinegar you will see it bubble up and fizz over. That is the acid reaction.

So how can you make a baking soda substitute?

For every 1 teaspoon of baking soda in a recipe replace it with 4 teaspoons of baking powder, so use 4 times the amount of baking powder. The ratio is 1:4.

How to Make Baking Powder and Baking soda, how to substitute baking powder, how to substitute baking soda, how to substitute raising agents in my baking, how to make baking powder, how to make baking soda, raising agent substitutes, baking powder substitute,Baking soda substitute

Notes on yeast

Yeast, fresh or dried, is a raising agent for breads and dough. Now, you can use active dried or fast action yeast. They are similar except fast action doesn’t require you to let your dough rise a second time unlike active dried yeast. Sorry but there is no substitute for yeast in a recipe. You need to add it in for the recipe to rise.

Want more baking tips like these? Check out my Weight Conversion Chart and How to Substitute Sugar in Recipes .

Watch The Recipe Video!

Submit your own photos of this recipe

0 Images

68
Comments & Reviews

avatar
newest oldest most useful
lorimhay
Member
lorimhay
11 days ago

Hi Gemma! I just love your recipes and videoes! I just bought your cookbook for myself and my daughter! I even bought us each a set of your adorable measuring cups, but I would like to know where you purchased your cute measuring spoons! Thank you

Larry
Guest
Larry
14 days ago

The Irish sofa bread is awsum,thx so much for the video which helps novices like myself. One critique, the boxes that float on the left side of the page are in the way and make it difficult to read the recipes,please relocate!

Ginette Pasteris
Guest
Ginette Pasteris
1 month ago

Thank you for all your videos, I’m learning so much with you, and it’s about time, I’m 72 years old, wish there was someone like you when I was cooking for my family.

Dianne Sahakian
Guest
Dianne Sahakian
2 months ago

What can you do to make up baking soda and baking powder if you have none what can you use to substitute them.

Kim
Guest
Kim
2 months ago

Why can’t u use self rising flour instead of all purpose or plain? Especially when the recipes say add salt and baking soda, why use all purpose Flour?

Zannatul Nafisa Mayaz
Guest
Zannatul Nafisa Mayaz
5 months ago

Thank you very much for the tip gemma.😇😇😇😀😀😀

Verleenice
Member
Verleenice
5 months ago

Thank you for the knowledge Gemma, I’m a newbie with baking & it’s enjoying to learn & have great cakes & breads from your recipes..
I just want to to ask, how will both leavening agents affect the consistency or softness of cakes & bread?

shaista islam
Member
shaista islam
1 year ago

hi Gemma i love your work i love your recipies i m a bigest fan of you

Judy Miller
Guest
Judy Miller
1 year ago

Gemma, I have been using baking soda &cream of tartar as a baking powder. My problem what can I use to substitute for baking soda. Hubby cannot have sodium, potassium or phosphorus. Plus no sugar, limited carbs, chlosterol, and fats. Appreciate any advice.

Elene
Guest
Elene
1 year ago

Hi gemma! So can we use baking soda+vinegar instead of baking powder in sugar cookies.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford