Baking Powder vs Baking Soda

Baking powder and baking soda are two of the most common leavening agents in baking. While both help baked goods rise, they are not interchangeable and serve different purposes. Although they may seem similar, their chemical properties and how they react in recipes are quite distinct. This is why substituting one for the other can lead to disappointing results. If you’ve ever tried to swap baking powder for baking soda (or vice versa), you’ve likely found that your baked goods didn’t turn out as expected.

Baking Powder vs. Baking Soda

Baking Powder

Baking powder is a dry leavening agent, similar to baking soda, but with the addition of an acid, typically in the form of a carbonate compound. This acid-base reaction is what causes the rise in baked goods.

Different brands of baking powder may contain varying additives, with the most common being cream of tartar, which is an acidic component. Some brands also include starches like cornstarch or potato starch to help absorb moisture and keep the powder dry.

For baking powder to work, it requires moisture. If you substitute baking soda for baking powder in a recipe, your dough or batter won’t rise as intended, as baking soda alone doesn’t have the acidic component necessary for the reaction.

If you’re using double-acting baking powder, the leavening action occurs in two stages: once when the powder is mixed with moisture, and again when exposed to heat, giving your baked goods an even greater rise.

Baking powder is commonly used in recipes like muffins, cakes, and gluten-free biscuits, where a light, airy texture is desired.

Baking Soda: How It Works and When to Use It

Baking soda, also known as sodium bicarbonate, requires an acid to activate its leavening properties, rather than moisture alone. When combined with an acidic ingredient, like lemon juice, it produces carbon dioxide gas, which causes the dough or batter to rise.

Baking soda is ideal for recipes that include acidic ingredients such as buttermilk, lemon juice, yogurt, fruit juices, brown sugar, maple syrup, and cocoa powder. Even honey, though varying in acidity depending on the type, can trigger this chemical reaction due to the natural acids it contains.

Because of its leavening effect, baking soda is often used in cookies to achieve a crisp, crunchy texture. It’s also a popular ingredient for cleaning, thanks to its mild abrasive and deodorizing properties.

Baking Powder vs. Baking Soda: Two Major Differences

Baking Powder VS Baking Soda, two major differences. The baking powder, in the past, manufacturers added wheat starch, which would add gluten to the baking powder.

Today most manufacturers add starches such as corn or potato, both of which are naturally gluten-free. So it is essential to check the label for additives or allergens.

Also, some brands add aluminum to baking powder. Be sure to look for baking powder labelled aluminum-free and gluten-free.

Pure baking soda has only one ingredient making it naturally gluten-free. Also, there is no aluminum in baking soda, as there may be in some brands of baking powder. 

To be sure that there is absolutely no gluten exposure, buy a brand of Baking Soda that is produced in a 100% gluten-free facility.

Substituting Baking Powder and Baking Soda: What You Need to Know

If you don’t have baking powder on hand, you can make your own. Combine one teaspoon of baking soda with two teaspoons of cream of tartar. Use it immediately because storing it will activate the reaction prematurely.

To replace baking soda in recipes, use triple the amount of baking powder. So, for every teaspoon of baking soda, use three teaspoons of baking powder.

However, the results will not be ideal. The dough may rise too fast and then fall before baking is completed. It is best to use baking powder and baking soda as per recipes for the best results!

Proper Storage and Shelf Life of Baking Soda and Baking Powder

Store baking powder and baking soda in a cool, dry place in tightly sealed containers to maintain their effectiveness. For optimal results, it’s best to replace them every 6 to 9 months, as they can lose their potency over time.

Let’s Connect

Be sure to FOLLOW US on FACEBOOK and PINTEREST.

Many thanks!

Kristina xx

Affiliate Disclosure: Only Gluten-Free Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Please check out my sponsorship and disclosure policy page for more details