Substitute Baking powder (triple the amount) for Baking soda
What baking soda does in a recipe: Base that reacts with recipe acids (buttermilk, brown sugar, yogurt) for lift.
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
More options: all 1 Baking soda substitutes
Common questions
- What is the ratio for substituting Baking powder (triple the amount) for Baking soda?
- per 1 tsp baking soda — US: 2 to 3 tsp baking powder. Metric: 8-12 g.
- Why does Baking powder (triple the amount) work as a Baking soda substitute?
- Powder carries its own acid; soda is 3-4x stronger.
- What changes when you use Baking powder (triple the amount) instead of Baking soda?
- Salty-metallic taste, weaker rise
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