What can I use instead of Baking soda?

Baking powder (triple the amount): 2 to 3 tsp baking powder.

Substitute for Baking soda

What it does in a recipe: Base that reacts with recipe acids (buttermilk, brown sugar, yogurt) for lift.

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

Baking powder (triple the amount)

per 1 tsp baking soda

US2 to 3 tsp baking powder

Metric8-12 g

Pantry staple⚠ Not for bakingVeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Safety: Soda is 3-4x stronger than powder and needs recipe acid. Trippling powder adds a salty, metallic taste and less lift; best only in strongly acidic batters.

Powder carries its own acid; soda is 3-4x stronger.

What changes: Salty-metallic taste, weaker rise

Best for: Only strongly acidic batters

Related swaps

Baking powder (triple the amount) instead of Baking soda

Common questions

What can I use instead of Baking soda?: Baking powder (triple the amount): 2 to 3 tsp baking powder.
What is the exact ratio to substitute Baking soda?: Baking powder (triple the amount) (per 1 tsp baking soda) — US: 2 to 3 tsp baking powder. Metric: 8-12 g.
What changes when you substitute Baking soda?: Salty-metallic taste, weaker rise.

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