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Ingredient substitute

What can you use instead of baking powder?

Self-rising flour, Baking soda + cream of tartar and Baking soda + buttermilk (or yogurt) are the easiest swaps. Below: 5 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Self-rising flour. Use the same amount. Already contains baking powder + salt.

Adjust: Replace AP flour entirely with self-rising. Omit added salt.

  1. Self-rising flour

    Drop-in swap

    Use the same amount (ratio 1:1)

    Already contains baking powder + salt.

    Flavor
    Same.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Replace AP flour entirely with self-rising. Omit added salt.
    Best for
    Any recipe

  2. Baking soda + cream of tartar

    Drop-in swap

    Use ⅓ of the amount (ratio 1:3)

    1 tsp powder = 1/4 tsp soda + 1/2 tsp cream of tartar.

    Flavor
    Same.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Mix at ratio above. Use immediately — single-acting.
    Best for
    Any recipe

  3. Baking soda + buttermilk (or yogurt)

    Small adjustment

    Use ⅓ of the amount (ratio 1:3)

    Acid in dairy activates soda. Replace acidic liquid in recipe.

    Flavor
    Same.
    Texture
    Same.
    Moisture
    Adjust liquids.
    Adjust
    Reduce other liquid — dairy adds moisture.
    Best for
    Pancakes, Muffins

  4. Club soda

    Small adjustment

    Amount depends on the recipe (ratio per recipe)

    Replace some liquid. Carbonation = lift.

    Flavor
    Neutral.
    Texture
    Light.
    Moisture
    High — reduce other liquid.
    Adjust
    Use sparkling water, add last.
    Best for
    Pancakes, Fritter batter

  5. Whipped egg whites

    Technique swap

    Amount depends on the recipe (ratio per recipe)

    Fold gently at end. No chemical leavener.

    Flavor
    Eggy if underbaked.
    Texture
    Light, airy.
    Moisture
    Same.
    Adjust
    Separate eggs, whip whites to soft peaks, fold gently.
    Best for
    Cakes, Souffles

Common questions

What is the best substitute for baking powder?

Self-rising flour is the closest swap. Use the same amount. Already contains baking powder + salt.

How much should I use instead of baking powder?

It depends on the swap. Self-rising flour: Use the same amount. Baking soda + cream of tartar: Use ⅓ of the amount. Baking soda + buttermilk (or yogurt): Use ⅓ of the amount.

Recipes that use baking powder

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

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