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Ingredient substitute

What can you use instead of baking soda?

Potassium bicarbonate, Baking powder (use 3x) and Whipped egg whites are the easiest swaps. Below: 3 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Potassium bicarbonate. Use the same amount. Salt-free. Add salt back to recipe.

Adjust: Add same amount of salt separately.

  1. Potassium bicarbonate

    Drop-in swap

    Use the same amount (ratio 1:1)

    Salt-free. Add salt back to recipe.

    Flavor
    Same.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Add same amount of salt separately.
    Best for
    Low-sodium diets

    low sodium

  2. Baking powder (use 3x)

    Small adjustment

    Use 3× the amount (ratio 3:1)

    1 tsp soda = 3 tsp powder.

    Flavor
    Slight metallic if overdone.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Reduce or omit added salt — powder includes acid salt.
    Best for
    Any recipe

  3. Whipped egg whites

    Technique swap

    Amount depends on the recipe (ratio per recipe)

    Mechanical leavening.

    Flavor
    Same when baked.
    Texture
    Light.
    Moisture
    Same.
    Adjust
    Fold at end, bake immediately.
    Best for
    Light cakes

Common questions

What is the best substitute for baking soda?

Potassium bicarbonate is the closest swap. Use the same amount. Salt-free. Add salt back to recipe.

How much should I use instead of baking soda?

It depends on the swap. Potassium bicarbonate: Use the same amount. Baking powder (use 3x): Use 3× the amount. Whipped egg whites: Amount depends on the recipe.

Recipes that use baking soda

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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