Baking powder substitute

Leavening · Checked against 4 sources · Updated November 4, 2026

Quick answer

For each teaspoon of baking powder, mix a quarter teaspoon of baking soda, half a teaspoon of cream of tartar and a quarter teaspoon of cornstarch. Or use a quarter teaspoon of baking soda with half a teaspoon of lemon juice or white vinegar. Mix right before baking, because these start fizzing as soon as they are wet.

How much do you need?

I need (baking powder)Unit

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

What to use

Baking soda, cream of tartar and starch
- Vegan
- Dairy-free
- Gluten-free
- Nut-free
- Egg-free
- ¼ tsp 1 ml baking soda
- ½ tsp 2.5 ml cream of tartar
- ¼ tsp 1 ml cornstarch
How
Whisk together. The cornstarch keeps the mix dry.
Best for
Cakes, muffins, pancakes, biscuits.
What changes
Single-acting: it reacts as soon as the batter is wet, so bake right away.
Skip it when
Batters that sit or chill before baking.
Baking soda and lemon juice or vinegar
- Vegan
- Dairy-free
- Gluten-free
- Nut-free
- Egg-free
- ¼ tsp 1 ml baking soda
- ½ tsp 2.5 ml lemon juice or white vinegar
Best for
Quick breads and cakes.
What changes
Subtract the liquid from the recipe's liquid.
Skip it when
Delicate batters.
Baking soda and buttermilk or yogurt
- Gluten-free
- Nut-free
- Egg-free
- ¼ tsp 1 ml baking soda
- ½ cup 120 ml buttermilk, sour milk or plain yogurt
How
Reduce the other liquid in the recipe by half a cup.
Best for
Pancakes, biscuits and quick breads.
What changes
Tangy. Browns more.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

Use	Pick	Why
Cakes and muffins	Soda, cream of tartar and starch	Closest to commercial baking powder.
Pancakes and biscuits	Soda and buttermilk	Acid is already in the recipe.

Do not substitute here

Recipes that rest before baking. Homemade baking powder. It loses lift while the batter sits.

Questions

Can I use baking soda by itself?

Not 1 for 1. Soda needs an acid, and it is about three times stronger than baking powder.

What if my recipe also uses baking soda?

Swap only the baking powder. The soda in the recipe is balancing acid already.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.