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Every substitution is probably going to require other alterations. Baking soda's effects extend beyond leavening: it generally reacts with acidic ingredients (making the batter less sour) and also provides sodium ions which can affect flavor. If the substitute doesn't react with acid as strongly, you may need to decrease acid ingredients or substitute ...


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To replace baking soda, you can use four times the soda's measurement of baking powder. There are other alternatives, such as Natron if you live in Europe or have access to a European marketplace, but they tend to get complicated as acidic ingredients become involved. New Health Guide has a specific page here dedicated to this question. with not only ...



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