If you’ve ever found yourself in the situation where you’re baking cookies and you reach into the pantry to get out the baking soda only to find that there’s none left, we feel your pain.
It always seems to happen when you’ve already started making the cookies. Well, there’s no need to panic, because there are some substitutions you can make. We’re willing to bet that you’ll have at least one of the following pantry staples, so you can confidently keep making those cookies.
Baking soda is your best backup plan in this situation. That’s because baking powder is literally baking soda with cream of tartar mixed together, which means that it will still create the rise you’re looking for. Just make sure that you are properly adjusting the ratios. In this case, triple the amount of baking powder to use in place of the baking soda.
If the recipe calls for 1 teaspoon of baking soda, use 3 teaspoons of baking powder to make up for the fact that the soda is being cut with cream of tartar. This substitution could also mean you need to cut down on the salt, because using baking powder could make your final product a bit salty and acidic.
If you’re big into baking, then you probably have some self-rising flour on hand. This flour includes baking powder and salt. Every cup of self-rising flour usually includes one and a half teaspoon of baking powder as well as a quarter teaspoon of salt. Remember that the final product will be a bit more acidic so try to reduce the other acids in the recipe.
Egg whites are great for leavening. If you whip them into peaks and add them into your baked goods, they will give them structure and height. In order to replace baking soda with egg whites, you need to whip them into soft peaks and then measure them out into a liquid measuring spoon. Replace another liquid with the egg whites so your batter or dough won’t become too liquidy.