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Substitute for Baking powder

What it does in a recipe: Double-acting leavener: rises when wet AND when heated.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Baking soda + cream of tartar

per 1 tsp baking powder

US1/4 tsp baking soda + 1/2 tsp cream of tartar
Metric1 g + 2 g
CommonBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Cream of tartar is the dry acid that reacts with soda on contact.

What changes: Rises only once — bake immediately

Best for: Batters headed straight to the oven

Baking soda + acid in the recipe

per 1 tsp baking powder

US1/4 tsp baking soda + swap the recipe's liquid for buttermilk or yogurt
Metric1 g baking soda
Pantry stapleBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Buttermilk or yogurt supplies the acid the soda needs.

What changes: Requires changing the recipe's liquid

Best for: Pancakes, quick breads

Related swaps

Common questions

What can I use instead of Baking powder?
Baking soda + acid in the recipe: 1/4 tsp baking soda + swap the recipe's liquid for buttermilk or yogurt. Baking soda + cream of tartar: 1/4 tsp baking soda + 1/2 tsp cream of tartar.
What is the exact ratio to substitute Baking powder?
Baking soda + acid in the recipe (per 1 tsp baking powder) — US: 1/4 tsp baking soda + swap the recipe's liquid for buttermilk or yogurt. Metric: 1 g baking soda.
What changes when you substitute Baking powder?
Rises only once — bake immediately. Requires changing the recipe's liquid.

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