Substitutions / baking soda
What to use instead of baking soda
Use baking powder at 3:1. Use 3x the amount, but it adds a subtle saltiness and slight tang — avoid if the recipe already has salt or acid.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Baking powder | 3:1 | Use 3x the amount, but it adds a subtle saltiness and slight tang — avoid if the recipe already has salt or acid. |
| Potassium bicarbonate | 1:1 | Nearly identical lift with no sodium, but you may need to add a pinch of salt to balance flavor. |
| Whipped egg whites | ¼ cup / 1 tsp | Works only in recipes that can absorb the extra liquid and volume; adds lightness but changes texture noticeably. |
How much is a cup of baking soda?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh baking soda in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.