John Myers
Surely you have already used baking powder in your kitchen. This leavening agent is reliable and inexpensive. However, it is often not necessary at all, since the ingredients in the dough have already loosened it. Even if that’s not the case, there are some healthy alternatives to baking soda.
Classic baking powder substitute – baking soda
Sodium bicarbonate is an important ingredient in baking soda. However, the leavening agent is only effective in connection with acid. So add lemon juice, fruit, cottage cheese, or buttermilk to the batter. The right ingredient depends on the recipe.
Example of the relationship:
500g flour
5 g baking soda
6 tablespoons citric acid, vinegar, or another acid
Deerhorn salt
A common baking soda substitute is staghorn salt. Some call it the ABC instinct. The correct name for the baking soda substitute is ammonium bicarbonate. Ammonia is produced during baking, which escapes from flat-baked goods. This is why deer horn salt is only suitable for low pastries, you cannot use it for high ones (cakes, muffins). Because here it is considered unhealthy since acrylamide is produced during baking. Another advantage is that baked goods have a longer shelf life.
Tip: Use five grams of deer horn salt in 500 grams of flour.
Potash
Potash is a typical leavening agent for Christmas baking and can be used as a baking powder substitute.
- spreads out flat pastries
- leave enough space between the pastries
- otherwise stick together
It used to be made from the ashes of plants. Today it is produced from caustic potash or milk of lime. Again, use 5 grams of potash for 500 grams of flour.
Eggs
There are two ways to use eggs as a baking powder substitute. However, the most common is egg whites. You separate the eggs and beat the egg whites in a fat-free bowl. Then carefully fold in the beaten egg whites.
There is also a lesser-known alternative without beaten egg whites. The so-called warm and cold beating:
- Crack whole eggs into a fat-free saucepan
- add sugar
- Heat the mass to approx. 50 °C while stirring constantly
- Eggs must not curdle
- Pour the mixture into the blender and beat until cool
- then fold in the flour and cornstarch
Note: This leavening agent only works if you need eggs for the cake.
Mineral water
Mineral water is not only healthy, but it is also a baking soda substitute. The water must be carbonated because that is what the raising effect is based on. However, this is less strong than with the previously mentioned methods. Carbon dioxide is produced from the carbonic acid in the water during baking. This will loosen the dough but is not a complete substitute for other leavening agents.
Use:
- can only be used to a limited extent as a leavening agent
- well suited for sponge cakes and pancakes
- Replace some or all of the milk from the recipe with mineral water
Alcohol
You can use rum and other high-proof drinks as a substitute for baking soda. During baking, the alcohol evaporates and makes the dough fluffy, although a small amount of alcohol remains in the pastry. You should therefore keep this in mind when using this alternative to baking powder.
Relationship:
- 1 teaspoon Baking powder
- replace with 2 tablespoons of rum or other alcohol
