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, environmental, or ethical 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?

Check out our quick YouTube video or keep reading!

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 cide 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 quick recipe:

How to Choose

Baking Soda

• Needs acidic ingredients in order to activate
• Gives a beautiful brown crust to your bake, but be mindful not to add too much, or your bake will have a soapy taste and the cake will be hard to the touch
• Weakens gluten, giving baked goods more “spread” – cookies will spread out a bit more before they set
• Makes your bake a bit less chewy and more airy
• Your mix needs to be put in the oven right away while the chemical reaction is fresh
• Good for recipes that already have acidic ingredients. Just keep in mind that if you want the tangy flavor to come through, it’s best to use a combination of the two.

Baking Powder

• Already contains the necessary acids
• Great for recipes like sugar cookies which contain no acidic ingredients
• Too much baking powder will give the cake a sour or bitter taste and create undesirable, large air bubbles
• The batter can sit for a while before being put in the oven, giving more flexibility.
• Great for an added boost when baking soda is not giving enough rise

Many recipes will call for a combination of the two, especially since too much of either ingredient will compromise taste and texture. Baking soda and baking powder do the same job, but the right choice depends on your other ingredients, the amount of rise you need, and the flavor you’re going for.