Baking soda and vinegar
I am down to my last little bit of baking powder, and I have squirreled it away it for particular recipes.
A few months ago, I was baking cornbread and discovered that I was about out of baking powder. I used my 4-step method to finding a solution (found in the post in this link), determining my end goal (leavening for baking), brainstorming possibilities (cream of tartar/baking soda and vinegar/baking soda came to mind), then tested out the least expensive (vinegar and baking soda). I was thrilled that the least expensive option worked in my baking.
Best frugal substitute for baking powder Finding substitutes for ingredients is a key component of frugal living. This substitute for baking powder uses only 2 ingredients that you probably have in your kitchen right now -- baking soda and vinegar.
A few months ago, I was baking cornbread and discovered that I was about out of baking powder. I used my 4-step method to finding a solution (found in the post in this link), determining my end goal (leavening for baking), brainstorming possibilities (cream of tartar/baking soda and vinegar/baking soda came to mind), then tested out the least expensive (vinegar and baking soda). I was thrilled that the least expensive option worked in my baking.
Best frugal substitute for baking powder Finding substitutes for ingredients is a key component of frugal living. This substitute for baking powder uses only 2 ingredients that you probably have in your kitchen right now -- baking soda and vinegar.
As far as cost goes -- the leavening amount of baking soda and vinegar is about 1/3 to 1/5 the cost of the same leavening amount of baking powder!
Use in any baking application
This combo works well in muffins, cakes, quick breads, pancakes, waffles and some soft cookies (the kind that have at least a small amount of water, juice or milk in them) -- basically cake-like bakery items.
Simply mix the baking soda into the dry ingredients and the vinegar into the liquids (any liquid, it doesn't have to be milk).
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| tender, cake-like cornbread -- crispy crust, but soft and cake-like inside. No baking powder, just used baking soda and vinegar, instead. |
Simply mix the baking soda into the dry ingredients and the vinegar into the liquids (any liquid, it doesn't have to be milk).
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| pancakes made with baking soda and vinegar |
The leavening action will be short-lived and the dough or batter needs to be baked or cooked right away (within about 10 to 15 minutes).
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| muffins using baking soda and vinegar, instead of baking powder |
I have been using the baking soda and vinegar combination as my primary baking powder substitute for a month now, and have been very pleased with the results.
The only trouble I had was remembering the amounts. So, I wrote the following down and taped it to the inside of my baking cabinet. This is my grandmother's formula. |
| scones using baking soda and vinegar |
to equal the leavening of:
1 teaspoon baking powder . . . use 1/4 teaspoon baking soda *plus* 1 teaspoon vinegar
2 teaspoons baking powder . . . use 1/2 teaspoon baking soda *plus* 2 teaspoons vinegar
1 tablespoon baking powder. . . use 3/4 teaspoon baking soda *plus* 1 tablespoon vinegar
There is no acid taste from the vinegar and no soda-y taste from the baking soda. The two do a good job of neutralizing each other.
And remember, mix the baking soda separately with your dry ingredients, and the vinegar separately with the liquids in your recipe, then combine.
UPDATE Just to let you know, it's now February 2014, and I've been using this baking soda/vinegar combination as my substitute for baking powder since August 2013. I've been very pleased with the results. And I found a plastic spoon in a drawer in my kitchen that measures exactly 3/4 teaspoon -- perfect for measuring the baking soda. I wrote a post on finding that spoon here. Gotta love those plastic fast food spoons.
ANOTHER UPDATE It's now February 2015, and I still haven't bought any baking powder, but continue using this substitution formula! And an FYI, any kind of vinegar will give you the rise you want, just be careful about delicate flavors. The plainer the vinegar (white, apple cider, rice, champagne, white wine, and palm vinegar would be your most mild vinegars, and as well, they wouldn't color the batter of any item too heavily), the better tasting your final product.
FURTHER UPDATE: It's now September of 2015, over two years since I began substituting baking soda and vinegar for baking powder in all of my recipes. I have not had a single baked good fail as a result of this substitution. I've made cakes, biscuits, cookies, scones, cornbread, quick breads (like banana bread and cranberry bread), pancakes, muffins, waffles, dumplings (the kind that is a dough that you drop into a pot of hot soup). I've baked in the microwave, in a conventional oven, on the stove-top, on the griddle, in the waffle iron, and still no fails, not a one. I've made our special celebration cakes, like birthday cakes, the chocolate mini-cakes that I make for New Year's Day, an Easter cake, an apple-nut cake for Thanksgiving -- all using this substitute, I have so much confidence in its ability to turn out a high-quality product, and reliably leaven anything I choose to bake. I've served these baked goods to my family, brought to church picnics and suppers, served to my good friends over tea, and served to dinner guests in our home. I can hardly describe just how pleased I am with the on-going results I'm having using baking soda and vinegar to substitute for baking powder.
It's just a matter of kitchen science. Commercial baking powder is a combination of carbonate or bicarbonate (baking soda) and one or more acid salts (such as sodium aluminum sulfate or monocalcium phosphate). Baked goods are leavened by an acid-base reaction which produces carbon dioxide gas bubbles, causing the dough or batter to expand or leaven.
Commercial baking powders use chemical acids. In our home kitchens, we can substitute a food acid. Vinegar is one such food acid, of reliable strength (commercial vinegars must meet specific standards in the US, with regards to their acidity percentage), it's inexpensive and already in many homes.
AND YET A FURTHER UPDATE: July 2016, and yes, I'm still using baking soda and vinegar in place of baking powder. It's a no-brainer at this point. It always works for me, saves me money, and I always have those 2 ingredients in the kitchen. Oh, someday, I'll get around to buying baking powder again, I'm sure. But for now, this works.
SEPTEMBER 2016. I can't believe that it's been 3 years since I originally posted this. I get emails every week about this one post. Thank you! I love hearing about your successes. And I'm glad that some of you have now passed this info on to others. What was once my "emergency" substitute for baking powder has simply become my everyday "baking powder".
Anyways, I continue to be pleased with this substitute. I hope you will be, too! Happy baking!
NOVEMBER 2017. I post an update on this formula every so often. I still use this as my baking powder. I keep telling myself that I should buy some "real" baking powder. (You know, just so I can feel normal.) But I never do, and continue on with this tried and true substitute. I've honestly never had anything fail with this vinegar/baking soda substitution. I even bake special occasion cakes using this formula. My two daughters are now lovely, grown young ladies, and love to bake. They've memorized the proportions, too, and this is just a normal adjustment they make with baking.
I'm glad that you've now found this and can use this formula for baking for as long as you need. Happy baking!!
SEPTEMBER 2019. Yup, still using baking soda and vinegar. It's great stuff and super cheap.
There is no acid taste from the vinegar and no soda-y taste from the baking soda. The two do a good job of neutralizing each other.
And remember, mix the baking soda separately with your dry ingredients, and the vinegar separately with the liquids in your recipe, then combine.
 |
| sugar cookies using baking soda/vinegar instead of baking powder |
~~~~~~~~~~~~~~~~~~~~~
ANOTHER UPDATE It's now February 2015, and I still haven't bought any baking powder, but continue using this substitution formula! And an FYI, any kind of vinegar will give you the rise you want, just be careful about delicate flavors. The plainer the vinegar (white, apple cider, rice, champagne, white wine, and palm vinegar would be your most mild vinegars, and as well, they wouldn't color the batter of any item too heavily), the better tasting your final product.
FURTHER UPDATE: It's now September of 2015, over two years since I began substituting baking soda and vinegar for baking powder in all of my recipes. I have not had a single baked good fail as a result of this substitution. I've made cakes, biscuits, cookies, scones, cornbread, quick breads (like banana bread and cranberry bread), pancakes, muffins, waffles, dumplings (the kind that is a dough that you drop into a pot of hot soup). I've baked in the microwave, in a conventional oven, on the stove-top, on the griddle, in the waffle iron, and still no fails, not a one. I've made our special celebration cakes, like birthday cakes, the chocolate mini-cakes that I make for New Year's Day, an Easter cake, an apple-nut cake for Thanksgiving -- all using this substitute, I have so much confidence in its ability to turn out a high-quality product, and reliably leaven anything I choose to bake. I've served these baked goods to my family, brought to church picnics and suppers, served to my good friends over tea, and served to dinner guests in our home. I can hardly describe just how pleased I am with the on-going results I'm having using baking soda and vinegar to substitute for baking powder.
It's just a matter of kitchen science. Commercial baking powder is a combination of carbonate or bicarbonate (baking soda) and one or more acid salts (such as sodium aluminum sulfate or monocalcium phosphate). Baked goods are leavened by an acid-base reaction which produces carbon dioxide gas bubbles, causing the dough or batter to expand or leaven.
Commercial baking powders use chemical acids. In our home kitchens, we can substitute a food acid. Vinegar is one such food acid, of reliable strength (commercial vinegars must meet specific standards in the US, with regards to their acidity percentage), it's inexpensive and already in many homes.
AND YET A FURTHER UPDATE: July 2016, and yes, I'm still using baking soda and vinegar in place of baking powder. It's a no-brainer at this point. It always works for me, saves me money, and I always have those 2 ingredients in the kitchen. Oh, someday, I'll get around to buying baking powder again, I'm sure. But for now, this works.
SEPTEMBER 2016. I can't believe that it's been 3 years since I originally posted this. I get emails every week about this one post. Thank you! I love hearing about your successes. And I'm glad that some of you have now passed this info on to others. What was once my "emergency" substitute for baking powder has simply become my everyday "baking powder".
Anyways, I continue to be pleased with this substitute. I hope you will be, too! Happy baking!
NOVEMBER 2017. I post an update on this formula every so often. I still use this as my baking powder. I keep telling myself that I should buy some "real" baking powder. (You know, just so I can feel normal.) But I never do, and continue on with this tried and true substitute. I've honestly never had anything fail with this vinegar/baking soda substitution. I even bake special occasion cakes using this formula. My two daughters are now lovely, grown young ladies, and love to bake. They've memorized the proportions, too, and this is just a normal adjustment they make with baking.
I'm glad that you've now found this and can use this formula for baking for as long as you need. Happy baking!!
SEPTEMBER 2019. Yup, still using baking soda and vinegar. It's great stuff and super cheap.
NOVEMBER 2022 UPDATE. Still using baking soda and vinegar for all of my baking powder needs. It's just easy. I always have both ingredients on hand and never have to worry that my baking powder may have expired.
DECEMBER 2024 UPDATE. This is just so crazy -- here I am, over 10 years later and still using 3/4 teaspoon baking soda plus 1 tablespoon white vinegar in place of 1 tablespoon baking powder. I am in the midst of holiday baking right now, and this substitution has been a lifesaver over and over. I baked a gingerbread cake the other day and a batch of pancake men this morning, both with vinegar/baking soda instead of baking powder, and they rose out perfectly. Grandma was right.
If you've found this post helpful, please share. Help others find this info, too. Thank you!
If you've found this post helpful, please share. Help others find this info, too. Thank you!
