What can replace baking soda? Ingredients that can replace soda. The best recipes for pancakes with soda, which are sure to turn out well. How to replace soda in baking except for baking powder

Sodium bicarbonate is an indispensable assistant in the household. It is used to make folk remedies, remove various contaminants, and also in cooking, adding it to baked goods or other dishes. Of course, you can replace soda at home with some other ingredient, but it is considered the most popular product.

However, NaHCO3 sometimes causes allergic reactions or is simply not available. In this case, it is important to know how to replace soda in baking without losing its taste.

To understand why use other products, you need to understand what role baking soda plays in baking. Interacting with an acidic environment, it breaks down into water and salt, releasing carbon dioxide, the molecules of which “fluff” the dough, giving it looseness and airiness. Sodium bicarbonate itself is not capable of producing gas; to do this, it requires an acidic environment created by the addition of other components. We wrote more about why you should extinguish soda.

How to replace baking soda with baking powder

The most popular substitute is baking powder or baking powder. The composition already includes baking soda, citric acid, as well as an inert substance - starch or a small amount of flour. Thanks to the ratio of components, the powder is ideal for loosening dough, making it crumbly and giving dishes fluffiness.

The advantage of baking powder is its versatility. It can be used both instead of soda and instead of fermented milk components in the recipe: kefir, milk, yogurt, whey drink, sour cream, etc.

Keep in mind that the amount of loosening mixture added should be twice the volume of sodium bicarbonate. For example, if by 0.5 kg. flour you usually put 5 grams. soda powder, then you will have to put 10 grams of baking powder.

If you don’t have “store-bought” baking powder on hand, you can easily prepare it yourself:

• Combine flour, baking soda and citric acid in simple proportions. It should be 3:2:1. High-grade wheat flour is best. Mix the resulting mixture thoroughly and pack it in a container with a tight-fitting lid. Homemade loosening powder must be stored in a dark and dry place. To make it more crumbly and crispy, some housewives add a teaspoon of vodka before adding the mixture. According to reviews, this alcoholic “seasoning” is good in pancakes - they turn out thin and delicate.
• Mix 5 teaspoons sodium bicarbonate, 12 tsp. potato starch and 3 tsp. citric acid. This method is used in bases where there are no acidic foods. It replaces slaked soda with vinegar, preserving all the taste of baked goods. For 0.5 mass you will need no more than 12 g of prepared powder.

Thus, you can replace baking soda with baking powder using either a ready-made baking mixture or making it yourself.

If there is no baking powder and soda

There is a situation in the life of every housewife when you really want to bake some delicacy, but you don’t have the necessary ingredients at hand.

If you don’t have baking powder and soda, time-tested recipes will come to the rescue:

• Animal fat. Suitable only if it is indicated in the recipe of the dish. Ordinary margarine or butter will help you bake luxurious pancakes or thin pancakes. These components will make the dough incredibly soft and porous. The main thing to remember is to add margarine or butter 1-2 times more than indicated in the recipe. First they need to be softened, to improve mixing - beat with granulated sugar until foam forms.
• Alcohol. Any strong alcoholic drink can act as a substitute. Vodka, cognac, rum, whiskey, brandy or even alcohol can easily replace the missing component. It is important that the alcohol is of high quality, otherwise, instead of a tasty treat, there is a risk of getting an upset stomach. The ratio is 1:2.5 - a teaspoon of alcohol replaces 2.5 grams. baking soda. If you use flavored drinks (liqueurs, rum or beer), their aroma will be preserved in the resulting dish.
• Mineral water. It turns out that, in addition to baking powder, highly carbonated mineral water will help “fluff” the dough. It must be poured into any fermented milk product specified in your recipe. The proportions are 1:1, so when using mineral water, do not forget to increase the amount of other components.
• Dairy products. Great alternative to baking soda. If you have kefir, whey, yogurt or just sour milk in the house, you are guaranteed delicious baked goods.

Dough without yeast and soda

Many people believe that pies and other treats cannot be baked without baking soda and yeast. In fact, there are several popular methods that completely eliminate the use of these components:

• Pizza base. Stir 2.5 tbsp. flour with salt, then combine 2 eggs with 0.5 cups of warmed milk and 1 tsp. vegetable or olive oil. Mix all ingredients until the mass becomes elastic. Roll it into a ball, roll it with a damp towel and leave for 15 minutes.
• Dough for chebureks. It is very important here that the mass is elastic, because during frying your pasties should not burst. Beat the egg with salt, pour in 1 tbsp. light beer. If necessary, it can be replaced with milk. Mix 3 tbsp into the solution. wheat flour, then stir until soft and smooth. Tear off small pieces from the resulting mass and roll them out for future pasties.
• Yeast-free pie. An excellent option for delicious pastries for unexpected guests - it cooks quickly, and you can use any options as a filling: from meat and mushrooms to jam and berries. Combine 500 gr. flour with 250 gr. butter. Beat the egg, pour in a glass of warm milk or plain water, beat again. Pour into the kneaded base, roll out and refrigerate for 15-20 minutes. Place the desired filling and place in the oven.
• The base is sour cream or kefir. In a deep bowl, stir 4 tbsp. sour cream (or 400 ml. kefir) and 100 ml. water. Pour 400 grams there. flour mixed with salt. Gradually add flour to the solution until the mixture thickens. Knead well and let stand for 10-15 minutes.

How to cook pancakes without soda.

	Description
Ammonium carbonate	Under the influence of high temperature, the substance decomposes and carbon dioxide with ammonia is released, thanks to which it can be used in baking, replacing slaked soda.
Baking powder	Baking powder can be used to replace baking soda in a cake or charlotte. This product contains: soda; citric acid; You can make your own baking powder, it’s just important to follow the proportions. Citric acid can be replaced with fresh lemon (its juice), vinegar.
,	If you need to use tea soda for volume in pancakes, but you don’t have it on hand, use butter or margarine. They will make the dish soft, tender and porous. Such a replacement in pancakes will be more relevant, as it will help improve the taste of the dish.
	Almost all alcohol-containing drinks can be used instead of soda. 1 tbsp. l. strong alcohol is equal to 2.5 g of soda. You can use:
Soda	Highly carbonated mineral water will be relevant if it is not possible to use soda or its other analogues. By the way, just like soda, it helps with heartburn.
Fermented milk products	Dough made with kefir, yogurt or even milk will be a tastier option than with soda, especially in pancakes. Dough made with fermented milk products turns out tastier and more elastic, but may burn slightly.

Soda (sodium bicarbonate) is a substance that is widely used in cooking. It is absolutely safe for health, non-toxic. Almost every housewife probably has soda in her kitchen. If it happens that you don’t have it on hand when preparing some dish, then the question arises of what to replace baking soda with.

There are many options that have similar characteristics to baking soda and help make fluffy and delicious baked goods.

How soda works

Baking soda consists of atoms:

• hydrogen;
• sodium;
• carbon;
• oxygen.

If we consider its chemical properties, soda is an alkali. Upon contact with acid, carbon dioxide begins to be released from the soda, forming bubbles. Thanks to these bubbles, the dough turns out fluffy and airy.

If you add only soda to the dough, this can negatively affect the final dish, because the leavening ingredients will not be able to completely dissolve, which is why a yellowish-brown color and a specific smell appear.

To avoid such consequences, soda must be quenched with an acid, such as vinegar. This allows you to make the dish fluffy and soft.

As a result, baked goods will be stored longer, will not go stale and will retain their original shape. Soda can be added to dough that does not contain yeast. It is often used to prepare:

• pies;
• cake;
• pancakes

Mix soda with vinegar in a glass container and then add to the rest of the ingredients. This procedure is carried out as quickly as possible so that bubbles with carbon dioxide enter the dough. Some housewives refuse vinegar, replacing it with lemon.

The result and method of use will be similar. You can also mix dry soda with kefir, then add to the dough - this option is not suitable for all dishes.

Soda replacement options

There are many analogues for replacing soda powder in baking. And it doesn't have to be just yeast. You just need to study each one and choose the one that suits you best.

Ammonium carbonate

At high temperatures, the substance begins to decompose, releasing carbon dioxide with ammonia, thanks to which baked goods can be made quite voluminous. When preparing a dish with this substance, you need to be careful.

Proportions must be observed, no rush. If you do not follow these recommendations, the dish will be spoiled.

The second name for baking powder is baking powder. This is a composition of soda, citric acid and starch, sometimes flour. This is the most convenient way to increase the volume of the dough.

During cooking, there is no need to use additional fermented milk products (kefir, sour cream, whey, yogurt or yogurt).

The baking powder will still perform its function. During kneading, it is important that the flour is sifted, otherwise the dough will not rise.

Butter, margarine

This is a great way to get fluffy pancakes and lacy pancakes if you don’t have soda on hand. With their help you can make soft, airy, porous dough.

It is important to consider that this is a fatty product, so it must be added to the dish in minimal quantities. In addition, margarine is a trans fat, which increases the level of bad cholesterol in the blood.

Alcohol

Almost all alcohol-containing drinks are suitable for baking and can perform the same functions as soda.

Soda (unsweetened)

Soda will be an excellent alternative to alcohol and will make the dough airy and fluffy. It is better to choose a highly carbonated mineral water.

Dairy products

This is one of the best ways to get tasty and airy dough. You can use yogurt instead.

If you need to find something to replace soda, use the options presented. Surely one of them will suit you and help you prepare a delicious dish.

Baking soda is overwhelmingly used in baking, home cooking, medicine, and fire extinguishers. Since it is sodium bicarbonate, when it gets into the dough or pancake mixture, it plays the role of a leavening agent, reacting with acids and forming bubbles of carbon dioxide, making it spongy and fluffy. But not everyone likes the peculiar taste that soda gives to the finished product, and sometimes it happens that there is simply no soda in the house and nearby stores.

What can you replace soda with?

If you don’t have soda at home, or for other reasons, soda can be replaced with simple products. You can take baking powder (baking powder), but you need to know that the baking powder is taken twice as much as the soda prescribed in the recipe. Baking powder also contains soda, but in tiny quantities, and the base is starch and citric acid.

Butter or margarine replaces soda well, but you also need more of them than soda. Strong alcohol fluffs the dough quite well - vodka, cognac, and liqueur works well in sweet baked goods. The dough can also be raised by ordinary carbonated water, sweet or plain, depending on what kind of product you want to get.

Beer also replaces soda in baking, but it produces a unique taste that not everyone likes.

In some cases, soda is replaced with dry yeast, but here the proportions must be especially observed, otherwise dry baked goods and biscuits may not work out.

Some recipes recommend using slaked soda. To do this, the soda is first quenched with vinegar and then combined with the dough. This is wrong, because the effect of airiness is created by carbon dioxide bubbles, and when extinguished they release 70-80% into the air. Experienced cooks advise mixing soda with dry ingredients, and vinegar with liquid ingredients, and then combining everything together. Then the effect will be many times greater. But if there is no soda or vinegar, then they can be successfully replaced with kefir, corn starch, bran flour or bran; they will also make the dough airy and crumbly.

Let's consider alternatives to soda in baking, gargling and teeth for whitening and pain relief, disinfecting containers and protecting against odors, as well as in soda baths for weight loss.

In baking

Baking powder.

Previously, it was used as a leavening agent in yeast-free products. You can use other fermented milk products, such as curdled milk, yogurt, etc. Replace all liquid ingredients and do not use citric acid or vinegar. To improve the result, it is better to warm up fermented milk products a little before adding them.

When gargling

When rinsing teeth

To relieve toothache and disinfect:

Salt.

Use it in the same proportions as soda.

Sage.

You need to make a decoction or infusion from sage. One tbsp. l. dry sage herb needs to be poured with 100 ml of boiling water. To prepare the decoction, boil boiling water with sage in a water bath for 15 minutes. If you don’t want to make a water bath, then leave boiling water with sage for 1 hour or in any other container with a tightly closed lid for 2 hours.

As an alternative, you can use sage essential oil, 3-4 drops of which should be added to a glass of warm water.

Other herbs can be used similarly, but they have less effect: birch buds, chamomile, calendula, calamus root, elecampane, bergenia rhizomes, plantain, rosemary, St. John's wort.

Strain before rinsing.

Oak or willow bark.

Pour 1 tbsp into a jar. l. root, pour 200 ml of boiling water, cover tightly with a lid and leave for 8 hours. Strain and use in the same way as soda.

Potassium permanganate.

Dissolve 2-3 crystals in 200 ml of water. Has a disinfecting effect. Under no circumstances exceed the permissible dose.

Iodine.

7 drops of iodine are enough for 200 ml of water.

Green tea + garlic.

Pass one clove of garlic through a garlic press or grind on a fine grater. Pour 200 ml of hot green tea. Let sit for 1 hour, strain and rinse.

The best alternative. Grind the tablet in a coffee grinder or crush it by hand. Brush your teeth as you would with regular toothpaste.

Lemon, vinegar or hydrogen peroxide.

Use only as a last resort, as frequent rinsing will lead to destruction of the enamel. Rinse 1-2 times a week. The course is no longer than 1 month. Repeat if necessary after six months. After the procedure, rinse your teeth thoroughly with plain water. On the day of rinsing, do not consume foods that can stain the enamel, such as beets. Rinse only healthy teeth!

Proportions:

• 6% apple cider vinegar – 0.5 tsp. for 200 ml of water.
• Lemon – pulp of one lemon or 5 g. citric acid, dilute in 100 ml of water. You can do without rinsing if you rub the tooth enamel with sandpaper or lemon slices. It is also permissible to use natural lemon essential oil - 2-3 drops on cotton wool and rub the enamel.
• Hydrogen peroxide – dissolve 20 drops of a 3% solution in 50 ml of water. Rinse or add to toothpaste. Unlike other methods, the procedure is carried out 2 times a day for 2 weeks.

Herbs sage, chamomile, basil or coriander seasoning.

The safest way. The above herbs should be ground in a coffee grinder to a powder and brush your teeth. You can prepare infusions from them (1 tablespoon per 100 ml of boiling water, leave for 2 hours) and rinse, but it is more effective to brush your teeth. Use 1-2 times a day until the final result.

Salt.

Use finely ground salt or grind it in a coffee grinder. Brush your teeth no more than once a week.

All varieties of strawberries.

Strawberries need to be chewed thoroughly for 2-3 minutes. so that the berry acts evenly throughout the entire tooth enamel.

For heartburn

Any drugs that can be purchased at the pharmacy, for example, Almafil, Almagel, Alumag, Gaviscon, Gastal, Coalgel, Lakmamil, Maalox, Magaldrate, Palmagel, Protab, Stomalox, Phosphalugel. Consult your doctor first.

In a soda bath for weight loss

Infusion of branches and bark of the pine family tree.

Larch has the best effect. In a 20-liter bucket (you can use 2 x 10 liters, 3 x 7 liters, etc.), compact coniferous branches and bark tightly. Pour boiling water and let it brew for 3-4 days. Taking a bath is similar to drinking soda. After taking a bath, do not dry yourself.

Birch tar.

You can use natural essential oil. Mix 30–40 drops in a glass of salt or other emulsifier and add to the bath.

Disinfecting containers and removing odors

Vinegar.

Like baking soda, vinegar removes odors and germs. Depending on the degree of contamination, dilute with water to a 0.5–1% solution.

Citric acid.

10 gr. Dilute the powder in 20 ml of water and use it in the same way as soda.

Lemon essential oil.

One drop of natural per 1 tbsp. l. water will get rid of odors and germs.

White, alcohol, vodka, acetone.

Removes odor and germs. If necessary, dilute with water.

Soda, or sodium bicarbonate, has found wide use in everyday life, folk medicine, but especially in the manufacture of confectionery products. There is no confectioner who would not use this product when making his baked goods. But it should be noted that bicarbonate itself is not used in baking; it must be extinguished with a bite. How can I replace slaked soda, and is it so important when baking flour products? To answer this question, you need to find out the principle of “working” of sodium bicarbonate.

To ensure that your baking dough always turns out delicious, you must correctly use baking soda or its substitute.

How does baking soda work?

Regular baking soda contains atoms of hydrogen, carbon, sodium, and oxygen. Chemically it is an alkali. When it reacts with an acid, carbon dioxide is released, which forms bubbles. It is these bubbles that give the dough fluffiness and airiness. If you add only alkali, you can spoil the product at the end, since the leavening agent will not completely dissolve and will give the dough an unpleasant characteristic odor and a yellowish-brown color. To avoid this, you need to extinguish the soda with vinegar. The mass will become fluffy and soft. The confectionery product will not go stale for a long time and will retain its shape for a long time. You need to add alkali to dough that does not contain yeast. Soda powder is used when baking pies, cakes, pancakes, when you want to get a tall, fluffy product.

When using lye, the pastry chef needs to mix it with vinegar in a glass container, stir until completely dissolved, and only then add it to the rest of the ingredients. Do this quickly so that the bubbles get into the dough and continue the reaction there. Knead the dough this way: first mix all the dry ingredients, then add the liquid plus acid, stir everything quickly and bake. At high temperatures, the reaction inside the dough will accelerate, it will become even more fluffy and airy.

There are housewives who do not want to use vinegar. Therefore, it can be replaced with lemon juice or citric acid diluted with water. The principle of use is the same, and the result is the same. Very tasty bakery dishes are made with kefir or yogurt. Here bicarbonate is used dry. It is thoroughly stirred in an acidic environment, and then flour and other ingredients are added. This dough is suitable not only for pancakes, but also for cakes.

Can this product be replaced?

How can you replace soda if you don’t have the necessary food product on hand, but you need to bake something? Then use baking powder for the dough. Now there are many manufacturers producing such a component for confectionery products. When choosing this powder, they focus on already known brands.

Ready-made baking powder (baking powder) is much easier to use - there is no need to quench the powder

The baking powder should be clean, white or slightly yellowish, with a uniform consistency without lumps. It is important to pay attention to the expiration date, because if the ingredient expires, the mixture may not rise.

When it comes to pies, kulebyaks, pies, buns, you can replace slaked soda with regular dry or pressed bread yeast. But the use of yeast is impossible when preparing cakes or muffins; here you cannot do without bicarbonate.

If a culinary recipe contains a certain amount of sodium bicarbonate, then when replacing it with baking powder, it must be taken into account that it contains 2 times less of the ingredient, so a double dose of powder is used for the recipe. For example, if pancakes require 0.5 tsp of soda, then you need to add 1 tsp of baking powder. to achieve the desired effect.

Some housewives prepare the loosening mixture themselves. To prepare 20 g of powder take:

• 1 tsp. sodium bicarbonate;
• 0.5 tsp. citric acid;
• 2.5 tsp. flour.

This powder is made very quickly and does not differ from the one produced in production. Another plus is that it is fresh and the necessary ingredients are always available at home.

You can replace sodium bicarbonate with ammonium. But when using it, you must strictly follow the instructions for use, since ammonia is released during preparation. If you add more of the ingredient than normal, the cake will be tall and fluffy, but will have a strong smell of ammonia, so it will become unsuitable for consumption.

If the housewife does not want to use leavening agents, which also include sodium bicarbonate, then you can use butter or replace it with margarine (you will need more than butter). In this case, the cake or buns will be fragrant, soft, fluffy. The only disadvantage of such baking is the calorie content. Therefore, those who want to lose weight reduce the portions of such baked goods.

The proportions of the components in the baking powder are adjusted and selected in such a way that sodium bicarbonate reacts completely and does not give an unpleasant aftertaste

It is also effective to add cognac, rum or alcohol instead of raising agents. Delicious cookies are obtained if you add beer instead of soda powder. The product turns out aromatic, crumbly, and simply “melts” in your mouth.

The composition of the mixture is very important for successful baking. If it contains components that additionally increase acidity, then more baking powder is taken, because the acidic environment in this case exceeds the alkaline and during the reaction an insufficient number of bubbles will be released to raise the mixture. Such food products include:

• dairy products;
• jam;
• chocolate.

Note that if bee honey is used for cooking, then only sodium bicarbonate is used; baking powder will not “cope” with it. Taking into account all the above tips for preparing buns and cakes, even a novice housewife will prepare delicious pastries.