If the recipe calls for baking powder or baking soda, it is unlikely that a substitution would be successful. One might try beating the egg whites to incorporate air into the batter. If the batter is light enough, the air in the egg white might expand enough while baking to provide some lift to the final product.

The best thing to do is add the equivalent amount extra of the rest of the ingredients.

The flour is the same amount. The adjustment is in the leavening agent. In most things, you should be able to leave it out if you use self rising. If you look at most recipes, it takes 1 teaspoon of baking powder to 1 cup of flour. This varies somewhat, but it should get you close.

You probably could; it may make your cake rise a little more. I wouldn't add much, no more than 1/2 to 1 teaspoon. But you really should not need to add baking powder, as there should be enough in the cake mix.

If baking powder is called for in a recipe, it is essential. The base and acid components in the powder, when wet, create the air bubbles that cause the dough to rise, making the end product soft and allowing it to cook thoroughly. Without the baking powder or baking soda (see below), the result of baking unleavened dough will be just hot dough or perhaps dough dried hard. If you have no baking powder but have baking soda, you can substitute a combination of baking soda plus an acidic ingredient, such as molasses, buttermilk or yogurt, or even a little citrus juice.

1 1/2 t

Baking powder leaves more residual and "cakes" together. Corn starch is a little bigger and doesn't taste like baking powder.

put weak double sided tape and dusting powder on top

Baking powder is an alkali

Actually baking powder is a blend of both acid and alkali. It generally contains acids such as calcium acid phosphate, sodium aluminum sulfate or cream of tartar and the alkali sodium bicarbonate also known as baking soda. It's due to this blend that, after coming into contact with a liquid it is able to create carbon dioxide bubbles which are used as for leavening in baking.

Usually, you would want to make sure to use baking soda, but the only possibility I can think of would be Cream of Tartar. But, you have to be very careful with how much you use because it can really fluff up what ever it is your baking.

you put about a teaspoon in with the flour and it'll do its work when it gets mixed in with the liquid ingredients

no but usually there is alternatives like oils you can substitute instead of baking powder

it won't really affect the taste.

baking powder is used to help pastries/cookies rise, so the cookies just might be a little flat and hard.

Baking soda is also known as sodium bicarbonate. It is a more powerful leavening agent than baking powder. Baking powder is sodium bicarbonate + cream of tartar + starch.

I have to disagree that Baking Soda is a more powerful leavening agent than Baking Powder. Baking Soda begins it's leavening action almost immediately and is used greatly in many types of cookies that too much leavening would ruin. Baking Soda is a "single" action leavening agent while Baking Powder is generally a "Triple" Action leavening agent.

Baking Powder works in 3 stages (thus the term Triple Acting). The Sodium Bicarbonate is activated almost immediately in the recipe and begins the leavening of the product when liquid is added to the mixture. The Cream of Tartar that is in Baking Powder is activated by some type of "acidic" ingredient, this could be citrus, buttermilk, etc. The starch is then activated by "heat", once placed in the oven for baking and a certain temperature is reached, this activates the remaining leavening agent, creating the "third" stage and leavening the product to the maximum amount.

Add one rounded teaspoon of baking powder to each cup of flour. I frequently do this and it always work. Note - not a flat teaspoon of baking powder, not a heaped teaspoon but a rounded teaspoon!

I bought a box of Great Value baking soda to use in my laundry. When I added water, it bubbled. My Armor and Hammer baking brand did not do that, ever, unless I added vinegar.

I am concerned that as they are so different, one may have an additive? Not sure so will not use.

baking soda (sodium bicarbonate) and tartaric acid

Baking soda is sodium bicarbonate used in leavening foods that have acid in them. Baking powder contains baking soda plus an acid, and is used in leavening acid-free or low-acid foods.

Yeast, like baking soda (and baking powder), is used to leavened baked goods . The difference between these leavening agents is that baking powder/soda react chemically to produce the carbon dioxide that makes the baked goods rise. Yeast, on the other hand, is a living organism and the carbon dioxide it produces is the result of the yeast feeding on the dough.

When yeast is used in baked goods it not only increases the volume but also improves the texture, grain and flavor of the bread.

There are a few precautions that can be taken to prevent milk from curdling. If one is cooking and wants to prevent curdling it is suggested to use higher fat milks or cook lower fat milks slower and with less heat.

Neither baking soda nor baking powder is a yeast, but each is a leavening agent. In addition, baking powder contains cornstarch, which those who observe Passover strictly do not consume.

It is correct to say that baking soda and baking powder both are not yeast as yeast is a living fungus. Yeast however is also a leavening agent.

Baking soda is bicarbonate of soda or sodium bicarbonate and it's chemical compound formula is NaHCO3.

Baking powder is a combination of bicarbonate of soda, corn starch, & usually 2 acids depending on the type of baking powder.

Also those who observe Passover do not eat leavened bread, which is bread made without any leavening agent be it baking powder, baking soda, or yeast. Generally unleavened bread for passover is baked with a dough made of flour, water, & salt. (NO LEAVENING AGENT WHATSOEVER)

For 1 teaspoon baking soda you can substitute 1/4 teaspoon baking powder plus 1/2 cup sour milk or buttermilk to replace 1/2 cup of liquid called for in your recipe.

Baking soda is simply bicarbonate of soda that reacts with an acid in batter or dough to produce gas and cause the product to rise. Baking powder is a mixture of baking soda and an acid, along with cornstarch or other ingredients. Substituting baking powder for baking soda or vice versa can cause a product to "fall" or fail to rise.