What can be used as a substitute for baking soda?

Answer 1

The effervescence is due to the fact that carbon dioxide is being formed. Baking soda is sodium bicarbonate, and when it reacts with an acid (in this case acetic acid in vinegar) carbon dioxide is formed. This means you can use pretty much any acid you want.

In short: anything acidic, eg. lemon juice (citric acid), hydrochloric acid, sulfuric acid, etc.

Answer 2

Any other type of base would do. Baking soda is sodium bicarbonate. If you could get your hands on another base, such as sodium carbonate or calcium carbonate, you can still perform the vinegar and base reaction.

Answer 3

Thousands - if you simply mean an acid/base reaction.

Any acid and alkali combination will yield a reaction. Some edible (though unpleasant like the one you mention), others dangerous or lethal. A safe option to above would be to replace the vinegar with lemon juice or citric acid.

A fun one is anhydrous (dry) citric acid and dry baking soda (sodium bicarbonate) as this (when added to sugar) makes sherbert.

When the acid and base (alkaline material) get wet, they react, removing heat from the surroundings (endothermic), producing CO2 and a pleasant, cooling tingly sensation in the mouth.

Volumetrtic ratios to make sherbert: 4 parts sugar, 2 parts citric acid, 1 part bicarb

Answer 4

Baking Powder can be substituted for baking soda, however baking powder has a higher rise rate than baking soda and will rise more, so I suggest using at least 1/2 the amount of powder as what your recipe calls for in soda.

Answer 5

Instead of baking soda you can use baking powder.

Answer 6

potassium bicarbonate (sodium-free; substitute measure for measure)

Answer 7

you could always try bicarbonate, but you might have to do a little experimenting!

Answer 8

Baking powder