Baking Powder vs Baking Soda: How to Choose

Vegan and gluten-free baking is becoming more mainstream, and we love to see it! Whether it’s for allergy, health, or environmental reasons, more and more people are baking without eggs or yeast. (Many types of yeast are gluten-free, but it can still cause allergic reactions in people who don’t have Celiac Disease.) This makes it all the more crucial to use the right leavening agents, so your baked goods have the rise and airy texture you crave. So which ingredient is right for your recipe: baking soda or baking powder?

What is Baking Soda?

Baking soda, also known as sodium bicarbonate, is an alkaline substance, which means it neutralizes acidic ingredients. The most common acidic ingredients in baking are:

• Lemon juice
• Brown sugar
• Maple syrup
• Apple cider or plain vinegar
• Honey
• Citrus juices
• Cocoa Powder
• Buttermilk

Baking soda will get rid of some of the tanginess of these ingredients and the reaction will release carbon dioxide gas, causing the dough to rise.

What is Baking Powder?

Baking powder has baking soda in it, along with the required acid (usually cream of tartar), and a starch. This eliminates the need for any additional acidic ingredients.

There are two types of baking powder: single-acting and double-acting. Single-acting baking powder only reacts once to your batter: when liquid is added. Double-acting baking powder reacts a second time, when exposed to heat. This helps boost the rise of your bake. Most baking powders at your local store are double-acting.

If you’re ever in a bind and need some (single-acting) baking powder fast, here’s a simple recipe:

• 1 tsp baking soda
• 2 tsp cream of tartar *or* lemon juice
• 1 tsp corn starch *or* tapioca starch

How to Choose

Baking Soda

• 4x more powerful than baking powder.
• Weakens gluten, giving more outward spread rather than vertical growth, so best used in cookies.
• Works more quickly in the oven compared to baking powder which needs time to work its magic.
• Creates large air bubbles, so to avoid a collapsed bake or too many large bubbles, put your batter in the fridge for up to 24 hours. It will still activate from the heat in the oven, but the growth will be more subtle.
• Needs acidic ingredients in order to activate.
• Gives a beautiful brown color to your bake
• If not enough acidic ingredients are added, or too much baking soda is added, your bake will have a soapy taste
• Too much baking soda will also make your bake hard
• Makes your bake a bit less chewy.
• Good for recipes that already have acidic ingredients
• If you want the tangy flavor of acidic ingredients to come through, or if you are looking for a bigger vertical rise like with muffins or cakes, it’s best to use in combination with baking powder.

Baking Powder

• Already contains the necessary acids to activate.
• Gives more vertical growth, so best used in cakes, loaves, and muffins.
• Also great for recipes like sugar cookies which contain no acidic ingredients.
• Use for an added boost when baking soda is not giving enough rise
• Too much baking powder will give the cake a sour or bitter taste and create undesirable, large air bubbles.