Can you use baking powered instead of baking soda?

Answer 1

Yes. If you have alum, cream of tartar or vinegar you can use soda instead of powder.

For alum substitute 2 1/2 tsp soda and 1/2 tsp alum for 1 tbs powder.

For cream of tartar substitute 2 tsp soda and 1 tsp tartar for 1 tbs powder.

mix the above together.

For vinegar put 2 1/2 tsp soda in for the powder, add 1 tsp vinegar with the liquids in the recipe for 1 tbs powder.

Note: baking powder is baking soda mixed with a dry acid that is activated when moistened and heated.

Answer 2

Every recipe I have found calls for baking powder.

I had this exact problem. Since I didn't have powder or the baking soda and cream of tarter required to substitute it, I found something else. BISQUICK! For my dumplings I used 2 cps of Bisquick and 2/3 cp of milk and they came out perfect! This may not be any easier for you, but I always have Bisquick in the house and never baking powder, so it worked. Plus, it's just Bisquick and milk, no eggs or oil necessary!!

I have never put baking powder in dumplings.Flour eggs and milk make great dumplings, forget the other stuff.I use plain flour also. My mom always made hers with just flour and water, they were wonderful.But I like mine just as well.Beats me why they make a simple thing so hard ! I guess bisquick works for some - but I prefer homemade all the way.

Answer 3

No... You should not use baking powder instead of baking soda because there is a different effect in the rising of what you are baking and it could possibly effect the taste depending on the thing you are baking/making.

Answer 4

Yes. If you have alum, cream of tartar or vinegar you can use soda instead of powder.

For alum substitute 2 1/2 tsp soda and 1/2 tsp alum for 1 tbs powder.

For cream of tartar substitute 2 tsp soda and 1 tsp tartar for 1 tbs powder.

mix the above together.

For vinegar put 2 1/2 tsp soda in for the powder, add 1 tsp vinegar with the liquids in the recipe for 1 tbs powder.

Note: baking powder is baking soda mixed with a dry acid that is activated when moistened and heated.