What can you substitute for baking soda?

1. Baking Powder: Baking powder is a mixture of baking soda, an acid (such as cream of tartar), and a drying agent (such as cornstarch). For every 1 teaspoon of baking soda called for in a recipe, use 3 teaspoons of baking powder. Keep in mind that baking powder has a lower leavening power compared to baking soda, so you may need to adjust the amount or use an additional leavening agent.

2. Self-Rising Flour: Self-rising flour contains baking powder and salt, so you can use it as a direct replacement for all-purpose flour in recipes that call for baking soda. However, note that self-rising flour should not be used in place of all-purpose flour in other recipes that don't specifically call for baking soda, as it can result in too much leavening.

3. Ammonium Bicarbonate: Ammonium bicarbonate is another leavening agent, but it has a slightly different taste and may not be a suitable substitute for baking soda in all recipes. For every 1 teaspoon of baking soda, use about 1 1/4 teaspoons of ammonium bicarbonate.

4. Potassium Bicarbonate: Potassium bicarbonate can also be used as a substitute for baking soda, although it has a slightly bitter taste and may not be as effective in some recipes. For every 1 teaspoon of baking soda, use about 1 1/4 teaspoons of potassium bicarbonate.

5. Yeast: If you have the time, you can use yeast to leaven your baked goods instead of baking soda. Yeast is a natural leavening agent that produces carbon dioxide gas, causing your dough or batter to rise. However, using yeast requires additional steps like activating the yeast and allowing the dough or batter to rise, so it's not a quick substitute.

When substituting for baking soda, keep in mind that the resulting baked goods may have slight differences in texture, flavor, or color compared to the original recipe. It's always recommended to experiment and adjust the recipe according to your preferences and the specific substitute you're using.