What to use instead of baking powder?

Answer 1

no, these are two entirely different ingredients. Bakin powder is used to make batter rise, for instance in cakes as where baking soda is used to neutralize ingredients like salt and vinigar in certain recipes and also to enhance flavour.

Answer 2

Substituting baking soda for baking powder helps the food to rise more, but also affects the flavor if you use too much.

Baking soda begins to release bubbles as soon as it gets wet, so you lose rising power if you delay getting the batter into the oven. Baking powder (which may be called "double acting") has some ingredients that don't release bubbles until they are heated, so it is a little more forgiving.

Baking soda helps reduce the acid in sour ingredients such as buttermilk, sour cream, yogurt, and molasses; that is why some baked goods have both.

Usual amounts are 1/4 teaspoon baking soda per cup of flour or 1/2 teaspoon baking powder per cup of flour.

Here is a lengthy article comparing the two:

http://www.ellenskitchen.com/pantry/bsbp.html

Answer 3

NO! Don't try that. Your food will not turn out right.

Answer 4

you dont, you cant they are 2 totally different substances and can not replace each other in any cooking recipe

Answer 5

You can use flour, but it would not be as good.

Answer 6

No. Baking soda is not typically a good substitute for baking powder. Baking powder, which contains sodium bicarbonate, can be substituted for baking soda in recipes, but more will be needed.

Answer 7

A smaller portion of baking soda.