What can be used as a substitute for baking soda?

1. Baking Powder: Baking powder contains baking soda, but it also includes an acid and a drying agent. For each teaspoon of baking soda called for in a recipe, use 3 teaspoons of baking powder.

2. Self-Rising Flour: This type of flour already contains baking soda and an acid, so you can use it directly without adding additional leavening agents. However, keep in mind that self-rising flour may alter the taste and texture of your baked goods slightly.

3. Ammonia: This is a strong alkali that can be used as a leavening agent. However, it has a pungent smell and can impart an off-flavor to baked goods if not used carefully. Use 1/4 teaspoon of ammonia for every 1 teaspoon of baking soda called for in the recipe.

4. Potassium Bicarbonate: This is a close chemical cousin of baking soda and can be used in equal amounts as a substitute. However, it's not as commonly available as baking soda, so you may need to search for it at specialty stores or online.

5. Yeast: Yeast is a biological leavening agent that produces carbon dioxide gas through fermentation. It's commonly used in bread baking but can also be employed in other recipes. Yeast requires some time for the fermentation process to occur, so you'll need to adjust your baking time accordingly.

When using a substitute for baking soda, keep in mind that the results may not be identical to using baking soda itself. It's always a good idea to experiment and adjust the recipe as needed to achieve the desired outcome. If you're unsure, it's best to stick to the original recipe or consult a reliable baking resource for guidance.