Substitute for Baking Soda: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The most common substitute for 1 teaspoon of baking soda is 3 teaspoons of baking powder. This simple swap works in many recipes, but it is not a perfect replacement and will change the final flavor and rise of your baked goods.

Baking soda needs an acidic ingredient like buttermilk, yogurt, brown sugar, or lemon to work. This acid creates the reaction that makes batters rise. Baking powder brings its own acid, meaning it does not rely on the other ingredients in your bowl to activate. Understanding this difference is key to making a successful substitution.

Substitutes for baking soda (per 1 teaspoon)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Baking soda needs an acid (buttermilk, yogurt, brown sugar, lemon) to work; baking powder brings its own acid

How to choose the right baking soda substitute

The best substitute depends on your recipe and what you have available in your pantry. Each option has a different impact on flavor, rise, and the recipe’s other ingredients.

• Baking powder: To replace 1 teaspoon of baking soda, use 3 teaspoons of baking powder. Because baking powder brings its own acid, this larger volume is needed to provide the same leavening power. Baking powder can sometimes taste slightly bitter, so we suggest reducing the salt in your recipe to help balance the flavor.
• Potassium bicarbonate: This can be swapped in equal amounts, 1 teaspoon for 1 teaspoon of baking soda, plus a little salt. It is an excellent choice for low-sodium baking. Just like baking soda, it needs an acid in the recipe to work properly.
• Self-rising flour: This is a replacement for multiple ingredients. Using it means you must replace the flour, leavening, and salt called for in the original recipe. This swap is only for simple recipes.

Swaps by recipe type

Certain substitutes are better suited for specific kinds of recipes. Matching the substitute to the food helps achieve the best possible result.

• For cookies and quick breads: Baking powder is the most reliable substitute when you are in a pinch. The ratio of 3 teaspoons of baking powder for 1 teaspoon of baking soda generally provides enough lift for these batters, though the flavor and rise will change.
• For biscuits and pancakes: Self-rising flour is a good option for simple recipes like these. Because it replaces the flour, leavening, and salt all at once, it simplifies the mixing process.
• For low-sodium baking: Potassium bicarbonate is the ideal substitute. Remember to add a little salt and ensure your recipe includes an acid.

What changes when you swap

Substituting for baking soda will alter your final product. The primary function of baking soda is leavening, but it also affects the overall structure of the batter or dough.

When you use baking powder instead of baking soda, you introduce extra acid. This can change the flavor and may result in a different rise. Because the ratios are different, the texture can also change. Adding three times the volume of baking powder alters the dry ingredients slightly. Mixing a larger amount of dry powder into a standard dough requires careful folding so you do not overwork the gluten in the flour, a standard practice to keep baked goods tender. These changes are the reason why using the original ingredient is always the best path to the intended result.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.