What to use instead of baking powder?

There are a few things you can use instead of baking powder, depending on what you're making and the effect you're looking for:

For leavening:

* Baking soda: This is a common substitute for baking powder, but it needs an acidic ingredient (like buttermilk, lemon juice, or yogurt) to activate. It's stronger than baking powder, so you'll need less.

* Yeast: This is a great option for breads and rolls, as it produces carbon dioxide to create a light and airy texture. However, it takes longer to activate than baking powder or baking soda.

* Cream of tartar: This can be combined with baking soda in a 1:2 ratio to create a substitute for baking powder.

* Self-rising flour: This flour already contains baking powder and salt, so it's a convenient option for quick breads and biscuits.

For texture:

* Egg whites: Whipped egg whites can add airiness and lightness to cakes and meringues.

* Yogurt: Yogurt adds moisture and tang to baked goods.

* Applesauce: Applesauce is a good substitute for oil in cakes and muffins, adding moisture and sweetness.

Other alternatives:

* Club soda: This can be used in place of milk or water to add airiness to pancakes and waffles.

* Vinegar: Vinegar can be used with baking soda to create a leavening agent.

Note: The amount of each substitute you use will depend on the recipe. It's always best to start with a small amount and adjust as needed.

Important: If you're substituting baking powder with baking soda, make sure your recipe contains an acidic ingredient. If not, your baked goods may have a flat and dense texture.