Baking powder is used to make products raise. It makes cookies, pancakes, biscuits all “fluff” up. If you are going to use a substitute then it needs to be able to produce a leavening action. Some products that do this would include: buttermilk, which can add a richness to a recipe and you can reduce the baking powder in the ingredients. Cream of tartar is the byproduct of winemaking and can be used in place of baking powder. Combine the Cream of tartar with baking soda to replace baking powder. Lemon, vinegar, even eggs can all be a substitute if combined with baking soda. Self-raising Flour is perfect because it already has baking powder in it. Yogurt or sour milk both can be used, just like buttermilk, and molasses. Club soda can be substituted and just use it in place of the liquid. Yeast can be used in a pinch, but it is best to hunt down a recipe that actually calls for the yeast.
Key Takeaways:
- Buttermilk, distinguished by its slightly tangy taste, is a plausible substitute for baking powder in many recipes.
- Cream of tartar is an acidic byproduct from winemaking which can react with baking soda.
- Vinegar and lemon juice can also both be added to recipes with baking soda in them, although you have to be careful to get the measurements right.
“it releases carbon dioxide bubbles, which is the reason for the rise you see in baked goods. For a substitute to be effective, we need the same leavening action.”
Read more: https://www.organicfacts.net/baking-powder-substitutes.html