Substitute Ingredient
Published 27 July 2026
The best substitute for bicarbonate of soda is baking powder at a ratio of 3 tsp baking powder for every 1 tsp bicarbonate of soda. It's widely available, works well in most baked goods, and requires no special technique. For a true 1:1 swap with identical behaviour, potassium bicarbonate is the closest match you'll find.
Bicarbonate of soda (also called baking soda) is a pure alkaline compound that produces carbon dioxide when it meets an acid — think buttermilk, vinegar, lemon juice, or cocoa. That gas creates lift in your bake. It also neutralises acidic ingredients, which affects flavour, and promotes browning through the Maillard reaction. No other single ingredient does all three things at once, which is why finding a swap sometimes requires adjusting the whole recipe.
| Substitute | Ratio | Best for | Dietary notes | Tips |
|---|---|---|---|---|
| Baking powder | 3 tsp per 1 tsp | Baking, pancakes, quick breads | Vegan, dairy-free | Reduce liquid slightly if batter becomes too wet |
| Potassium bicarbonate | 1 tsp per 1 tsp | Baking, quick breads, low-sodium | Vegan, dairy-free | Best sodium-free option |
| Baker's ammonia | 1 tsp per 1 tsp | Crisp biscuits, crackers, thin cookies | Vegan, dairy-free | Only use in thin, dry baked goods |
| Self-raising flour | 1:1 for plain flour, omit bicarb | Cakes, muffins, scones | Vegan, dairy-free | Adjust or remove acid ingredients |
| Whipped egg whites | 2 whites per ¼ tsp | Cakes, soufflés, light batters | Gluten-free | Fold gently to retain air |
Yes — baking powder is the most practical everyday swap. Use 3 tsp of baking powder for every 1 tsp of bicarbonate of soda called for. Baking powder already contains bicarbonate of soda plus a dry acid, so it self-activates without needing acidic ingredients in your recipe.
The catch is volume. Using three times as much can tip a batter from silky to soupy, so reduce other liquids slightly if needed. It can also add a faintly metallic or salty edge in larger quantities. Baking powder won't neutralise strong acids in a recipe the way straight bicarbonate of soda does, and it produces less intense browning. For everyday cakes, pancakes, and quick breads though, most people won't notice the difference.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
Can I just leave out bicarbonate of soda entirely?
In some recipes — particularly those with other leavening at work — you can omit it and still get an acceptable result. However, your bake will be denser and flatter, and you'll lose the browning effect. It's always better to use one of the substitutes above.
How much baking powder equals 1 teaspoon of bicarbonate of soda?
Use 3 teaspoons of baking powder to replace 1 teaspoon of bicarbonate of soda. Baking powder is much weaker, so you need three times the volume to achieve the same leavening effect.
Does bicarbonate of soda expire?
Yes. Bicarbonate of soda loses its potency over time, even when sealed. Test it by dropping a teaspoon into hot water or vinegar — if it doesn't bubble vigorously, replace it. Most packets are best used within 6–12 months of opening.
Is bicarbonate of soda the same as baking soda?
Yes, completely. Bicarbonate of soda and baking soda are the same compound (sodium bicarbonate) with different names
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →Potassium bicarbonate is the closest chemical cousin to bicarbonate of soda and the most seamless swap available. Use it at a 1:1 ratio — no other adjustments needed. It reacts with acids in the same way, produces the same carbon dioxide lift, and performs identically across most baking applications.
The main reason to reach for it is a low-sodium diet, since it contains no sodium at all. The flavour difference is negligible at standard quantities, though very sensitive palates might detect a subtle change at higher amounts. It's less common in supermarkets but readily available at health food shops and online. If you need a direct replacement that behaves exactly the same, this is your best option.
Baker's ammonia (ammonium bicarbonate) is a pre-modern leavening agent that produces an exceptionally light, crisp texture — old-school Scandinavian biscuits and Italian amaretti rely on it. Use it at a 1:1 ratio as a substitute.
The important caveat: it releases ammonia gas during baking, which must fully evaporate before the item is eaten. In thin, dry baked goods like crackers and crisp cookies, it escapes completely. In anything dense or moist — cakes, muffins, thick brownies — it gets trapped and leaves a sharp, unpleasant smell and taste. Stick to this one strictly for thin, crisp applications and you'll love the results. Avoid it everywhere else.
Self-raising flour isn't a direct substitute for bicarbonate of soda alone — it replaces both the plain flour and the leavening in a recipe simultaneously. Swap your plain flour for self-raising flour at a 1:1 ratio and omit the bicarbonate of soda entirely.
This works beautifully for cakes, scones, and muffins where the flour is the main component and leavening requirements are moderate. You'll also want to reduce or omit any strongly acidic ingredients, since self-raising flour isn't formulated to neutralise them. It won't provide enough lift for recipes that call for significant leavening, and it doesn't suit recipes built around a large acid component like a heavy Dutch-process cocoa batter. Best used when simplifying a straightforward recipe.
Whipped egg whites create lift through physical rather than chemical leavening — air beaten into the whites expands in the oven and raises the batter. Use 2 stiffly whipped egg whites to replace ¼ tsp of bicarbonate of soda, and fold them gently into the batter to preserve the air you've worked to incorporate.
This method genuinely works, but it changes the character of your bake. Expect a lighter, airier texture closer to a chiffon cake or soufflé than a conventional sponge. It doesn't suit dense breads or biscuits, and it won't neutralise acidic ingredients or drive browning. Technique matters here — over-folding deflates the whites and defeats the purpose. Best for bakers comfortable with egg-foam methods.
Most substitutes for bicarbonate of soda are naturally vegan and dairy-free, including baking powder, potassium bicarbonate, baker's ammonia, and self-raising flour. These are all plant-based and contain no animal products, so they suit vegan and dairy-free baking without any modification.
Whipped egg whites are the one exception — they are not vegan. If you need an egg-free lift using the same physical leavening principle, aquafaba (the liquid from canned chickpeas) can be whipped to stiff peaks and used in the same way. Potassium bicarbonate is the standout option for anyone on a low-sodium diet, as it provides identical leavening with zero sodium.
Baking powder covers most everyday situations — just remember the 3:1 ratio and you'll get reliable results. For a true like-for-like swap, potassium bicarbonate is unbeatable, especially for anyone watching their sodium intake. The right choice depends on your recipe, so match the substitute to the texture and chemistry your dish actually needs.
