How to replace baking powder with baking soda - pastry chef's culinary tricks. How to replace baking powder in baked goods

14.10.2019

Airy and fluffy pastries are the dream of any housewife. Such a culinary product can surprise guests or please relatives and friends with a warm family evening. Unfortunately, an attempt to prepare a masterpiece will not be successful if the recipe is missing baking powder... Now, it will not be difficult to get this component, it is sold ready-made in almost every grocery store. However, several decades ago it was not on sale, while women also surprised with their lush pies guests. Until now, many housewives know how and what to replace the baking powder.

Baking soda and citric acid

Soda is a versatile product... He simply must be present at the kitchen table of every hostess. However, the soda itself cannot loosen the dough. Because soda is lye , then for the reaction it must be mixed with products that contain acid. For example, this includes “ lemon acid" ... In addition to these two ingredients, you will also need a small amount of flour. It is necessary to prepare a container in advance for preparing a recipe. This procedure consists of several stages.

The container must be rinsed and wiped dry;
You should put 12 teaspoons of flour in it;
You need to add a little soda, in the amount of about 5 teaspoons;
The white mixture should be diluted with 3 teaspoons citric acid;
All contents must be mixed, then, after closing the jar, shake thoroughly.

The baking powder for the dough is ready, you can use it immediately after preparation.

Soda and starch: a baking powder substitute

There is no baking powder in the house, but is there starch? Great, you can also create a dough loosening agent from this component by mixing it with baking soda. The cooking procedure consists of only three stages.

Put dry starch in a container, in the amount of 10 tablespoons;
Add 5 teaspoons of soda to it;
It is also necessary to add three teaspoons of citric acid to it.

After cooking, as in the first recipe, mix the mass thoroughly. The last ingredient can be replaced acetic acid or ground cranberries. When preparing your baking powder, you should always remember that the amount of starch should be twice the amount of soda.

Such a simple composition can be prepared from available tools. It's great for cooking lush charlotte or pancakes without lumps. Many recommend extinguishing it with vinegar beforehand. But, after that, you will have to increase the volume of the white powdery mixture itself.

Features of dough preparation

In baking powder for dough homemade only dry ingredients should be present. Do not allow the slightest part of the liquid, otherwise carbon dioxide will start to be produced. Accordingly, citric acid is best used in powder form;
If it is necessary to prepare a large volume of product for repeated use, it is recommended not to stir the entire composition. You can only store it in the refrigerator;
For single use, just mix one teaspoon of each product;
The amount of soda also directly depends on the main recipe. If in a pie or other culinary product chocolate, honey and nuts will be present, then its amount needs to be halved;
On the contrary, you can increase the amount of soda if the dish is prepared from kefir, yogurt and any milk whey;
If the pie contains citrus components, then one soda can act as a baking powder. In this case, there is no need to extinguish it beforehand.

Advantages and disadvantages of baking powder

Many housewives with extensive experience make baking powder themselves, not because there is no other in the house. A number of other advantages were the reason for this decision.

V home recipe you will not find any additives or chemicals. Only natural products... The same cannot be said about the purchased baking powder. As a rule, manufacturers try to saturate it with food additives and not very useful components;
The hostess does not have to guess what to make the baking powder from. She herself will know very well its composition;
In addition, this is also an economical option, each component must be present at home. Even if it is not there, you can buy it, most of it will remain for the preparation of other dishes;
Any amount of proving ingredient can be prepared. In particular, such a recipe is used in confectionery companies where there is a large amount of work;
A pie with the addition of homemade baking powder always turns out to be much richer and tastier.

There are several the disadvantages of a baking powder that is prepared at home.

He is not suitable for those who follow the figure. A store product contains 22 fewer calories;
It will take time to prepare it, which cannot be said about the purchased baking powder, which is enough to add to the dough;
It is not profitable to cook it yourself if the hostess rarely prepares pies, pancakes, rolls and other flour products.

Experienced pastry chefs treat everyone negatively food additives in their opinion, the dish will be rich and tasty only if it is completely cooked according to a home recipe.

Effect of baking powder on human health

The baking powder itself does not affect the human body. It only enhances the taste and visual qualities of the dish. But if you use it frequently, it can be harmful to your health.

First of all, the figure suffers. Baking powder can increase the calorie content of the product;
Commercially available baking powder may contain colorant and modified additives. They increase acidity levels. Accordingly, with its frequent use, problems with the digestive tract may appear;
Some people have intolerance to the product. Accordingly, after its use, a fermentation process can occur.

Much more harm can be caused by a product that contains chemical impurities. When buying it in a store, you should carefully read its composition. Better yet, cook it yourself. Remember the storage rules for baking powder. The container in which it is located must be tight closed lid and be in a dark and cool place. The shelf life can be several months.

If you wanted tasty pie, but there is no product in the house for raising the dough, then this is not at all a reason to forget about your plans. There can always be something to replace the baking powder. Easy recipe preparation will take only a few minutes, but he will present the hostess with a rich dish, which will be pleasant not only to look at, but also to taste.

Baking powder substitute videos

A collection of answers to your questions

Use of site materials is allowed only with the consent of the copyright holder. The information on the site is for informational purposes only and is not a guide to action. Be sure to check with your healthcare professional before using medical prescriptions.

Have you noticed a mistake? Please let us know! Select it and press Ctrl + Enter. Thanks!

How to replace baking powder for dough at home

The dough preparation technology has many options. It turns out differently, but, undoubtedly, one thing: the looser the baked goods, the tastier they are. Why does the dough become loose and light? This is influenced by the ingredients that give the dough fluffiness.

They are then added to create a loose structure that results from the release of carbon dioxide.

All leavening agents are one of three types:

Chemical (soda);
Organic (yeast, sourdough);
Physical (expanding action of steam inside the baked product).

Each of them is included in the recipe in order to eliminate the specific taste of soda and add splendor. finished product... Let's take a look at how you can replace the baking powder for the dough.

Homemade baking powder recipe

Each housewife in the kitchen has a treasured box where purchased bags with different substances are stored: gelatin, pepper, poppy seeds, cardamom, cinnamon. What and where to add from such a bag is a secret.

But there is no culinary secrets in where to apply the baking powder. And if suddenly the necessary bag is not there, do not despair and run to the store. You can make your own homemade baking powder. Let's take for it (we measure it very accurately):

Take a dry high-walled cup;

Let's measure all the components;

Mix and sift through a strainer;

Store in a dry jar with a tightly closed lid.

Homemade baking powder is no different from a purchased one. It should be added at the rate of 20 grams per 500 grams of flour just before baking to enhance the effect. And so that it is stored longer and does not form lumps, you can put a sugar cube in the jar.

Also citric acid in this recipe can be replaced with 5 tsp. dried and finely ground cranberries or currants (black, red).

Other homemade baking powder replacements

If you find that baking powder is missing, you can replace it with some products. Among them:

Baking soda;
Baking powder (soda, acid, flour, or starch);
Ammonium carbonate (sold very rarely, it emits a lot of gases);
A mixture of soda and starch (1: 2);
Soda and citric acid (1: 1) (use immediately);
Gelatin (swells when interacting with liquids);
A mixture of fat and granulated sugar (loosen the dough due to steam during baking);
Cream;
Egg white (beaten to a strong foam, does not settle during baking);
Pectin substances (interacting with water, they increase);
Yeast (release bubbles during fermentation).

When adding these ingredients, the rule must be observed: dry ones are added to flour, liquid ones, respectively, to liquid.

The acidic environment in the dough (kefir, sour cream) will speed up the quenching process. Also, if you dilute soda in boiling water, the dough will increase by one and a half times. You can extinguish the soda with sour wine.

For a homemade hamburger bun recipe, you definitely need a baking powder, but if you don't have one, you already know how to replace it.

To prepare good dough for saury and potato pie, use our tips, which you can read here.

Frequent question: is it possible to replace baking powder with baking soda in dough for biscuit and other baked goods

If you are making a biscuit, and there is no baking powder, baking soda can successfully replace it. Just remember one rule: the soda must be quenched with citric acid. And then you need to beat the mass, soda will help to do this faster and more evenly to distribute the bubbles.

In addition, such a dough will have a higher viscosity and fluffiness with less egg consumption.

And if you try and beat well biscuit dough, then air will act there as a baking powder.

One teaspoon of baking powder is equal to half a teaspoon of baking soda;
If the recipe includes chocolate, cocoa powder, honey, lemons, molasses, fermented milk products, then the baking powder can be replaced with soda (for non-acidic and lush dough dilute half a teaspoon in 250 ml of kefir);
Citric acid can be replaced with vinegar (0.5 tsp of baking soda in 1 tbsp of vinegar);
To make homemade baking powder, you need to take only dry foods;
If the recipe contains acidic foods, then baking soda and baking powder must be put in such baked goods.

Beautiful and lush pastries, well-baked and tasty - any housewife dreams of such. To achieve this result, you need to know how the baking process goes and what affects the structure of the dough. Only by observing the recipe and the quality of the starting products can you create a real culinary masterpiece.

and tablespoons

Another grandmother's recipe instead of baking powder - starch and soda.

But nowadays I think that baking powder can be found everywhere and there is no need to replace it. You can overdo it with soda, not calculate and it will not be tasty.

How to replace baking powder for dough?

Baking powder is added to the dough to make baked goods more airy, voluminous, and fluffy. However, if the coveted powder suddenly did not appear in the house, you can always prepare its analogue from the products that are likely to be found in every home.

Cooking an analogue of a baking powder

The classic baking powder or, as it is also called, "baking powder" consists of the following ingredients: tartar, rice flour, baking soda, ammonium carbonate. When baking, the mixture inside the dough heats up, carbon dioxide is released from it, which raises the baked goods.

Of course, making this powder at home will be problematic for the simple reason that you are unlikely to find such ingredients in your home (except, perhaps, soda). However, if you find out how you can replace the baking powder, you can easily create an equally effective analogue of the composition.

How to replace baking powder: the first option

Many housewives use the following recipe: mix 12 parts of filler (for example, flour), 5 parts of baking soda and 3 parts of citric acid. The finished mixture is added to the dough in the amount required by the recipe for its preparation. The word “parts” means that you can measure out the ingredients you want with teaspoons, tablespoons, or even glasses, depending on how much powder you want to make. If you only need baking powder for one time, then the proportions will be as follows: 1 teaspoon flour, ½ teaspoon of baking soda and ¼ teaspoon of citric acid.

How to replace the baking powder: the second option

Many are interested in whether the baking powder can be replaced with soda without other additives. Yes, you can. It should be understood that in order to release carbon dioxide, it is required to extinguish the soda. In homemade baking powder, citric acid performs this function. It's just that soda without additives can be put only in the dough, which contains fermented milk products - kefir, sourdough. In other cases, before adding soda to the dough, it will need to be extinguished. To do this, scoop up the required amount of baking soda with a teaspoon and drip a few drops of lemon juice or vinegar on top.

When mixing the baking powder, make sure that no moisture gets into the ingredients, otherwise the process of carbon dioxide release will begin even before you add the mixture to the dough. This means that the baking powder will lose its properties.
If you are preparing the powder with a reserve, then be sure to put it in a clean, dry jar with a tightly screwed lid (preferably a metal one so that it does not let odors through).
If you are going to replace the baking powder for the batter with soda, then put it a little more than the recipe requires. For example, if the recipe says that you need to add ½ teaspoon of baking powder, then you can safely add 1 teaspoon of baking soda. However, you do not need to add too much, otherwise the baked goods will have an unpleasant soda aftertaste.
Please note that an excess amount of vinegar can negatively affect the taste of finished products, and therefore either use it instead lemon juice, or very carefully add the vinegar to the baking soda.
After quenching the soda, do not wait for the reaction to stop, immediately pour the mixture into the dough, mix everything quickly and send to the oven.

They are then added to create a loose structure that results from the release of carbon dioxide.

Loosening is a chemical reaction, during the course of which pores are formed in the structure of the dough. It is they who are fixed during baking, giving the finished product splendor.

All leavening agents are one of three types:

Chemical (soda);
Organic (yeast, sourdough);
Physical (expanding action of steam inside the baked product).

Each of them is included in the recipe in order to eliminate the specific taste of soda and add splendor to the finished product. Let's take a look at how you can replace the baking powder for the dough.

Homemade baking powder recipe

But there is no culinary secret about where to apply the baking powder. And if suddenly the necessary bag is not there, do not despair and run to the store. You can make your own homemade baking powder.

Preparation:

Take a dry high-walled cup;
Let's measure all the components;
Mix and sift through a strainer;
Store in a dry jar with a tightly closed lid.

Also citric acid in this recipe can be replaced with 5 tsp. dried and finely ground cranberries or currants (black, red).

Other homemade baking powder replacements

If you find that baking powder is missing, you can replace it with some products. Among them:

Baking soda;
Baking powder (soda, acid, flour, or starch);
Ammonium carbonate (sold very rarely, it emits a lot of gases);
A mixture of soda and starch (1: 2);
Soda and citric acid (1: 1) (use immediately);
Gelatin (swells when interacting with liquids);
A mixture of fat and granulated sugar (loosen the dough due to steam during baking);
Cream;
Egg white (beaten to a strong foam, does not settle during baking);
Pectin substances (interacting with water, they increase);
Yeast (release bubbles during fermentation).

When adding these ingredients, the rule must be observed: dry ones are added to flour, liquid ones, respectively, to liquid.

Cook delicious, it will help you to properly prepare this dessert, even if you do not really like to cook.

Frequent question: is it possible to replace baking powder with baking soda in dough for biscuit and other baked goods

In addition, such a dough will have a higher viscosity and fluffiness with less egg consumption.

And if you try and beat the biscuit dough well, then air will act as a baking powder.

When kneading shortcrust pastry, soda does not need to be extinguished, since it is prepared without acidic additives. This dough will have an airy consistency.

One teaspoon of baking powder is equal to half a teaspoon of baking soda;
If the recipe includes chocolate, cocoa powder, honey, lemons, molasses, fermented milk products, then the baking powder can be replaced with soda (for non-acidic and lush dough, we dilute half a teaspoon in 250 ml of kefir);
Citric acid can be replaced with vinegar (0.5 tsp of baking soda in 1 tbsp of vinegar);
To make homemade baking powder, you need to take only dry foods;
If the recipe contains acidic foods, then baking soda and baking powder must be put in such baked goods.

Despite the fact that almost all the ingredients for cooking delicious dough can be purchased everywhere, often the hostess is faced with the situation that everything is ready for baking, but the baking powder was not at hand. Do not rush to the store - in our article we will tell you what you can use instead of baking powder for dough.

Why do you need baking powder?

Any pastry, be it biscuits, muffins or yeast pies, the tastier the more fluffy and fluffy the dough is. Therefore, when kneading, various ingredients are used that make the dough looser, easier and more convenient to bake. One of them is the culinary baking powder, which we'll talk about.

This baking additive ensures uniform air saturation of the dough, gives it a pleasant porous structure and speeds up the baking process. It is noteworthy that the baking powder in the form in which we are used to using it appeared relatively recently, and earlier every housewife had her own secrets, and she knew exactly what to use instead of the baking powder.

Factory baking powder consists of ammonium carbonate, citric acid, starch or flour base and acidity regulators. When liquid is added, these substances react, a lot of carbon dioxide is released, bubbles appear, which give the necessary structure. This reaction is easy to replicate at home.

Types of leavening agents for dough

Biological, organic - just with their help, fermentation reactions are triggered in the dough. This is a well-known yeast, as well as bacteria (usually lactic acid) used for making dough and sourdough.
Chemicals are sodium bicarbonate, aka soda. Very often the question arises whether it is possible to use soda instead of baking powder, we answer: it is possible, but it must be done correctly, how exactly, read on.

There are also physical methods by which you can achieve the effect of a fluffy dough, they consist in the fact that with certain characteristics heat treatment products, the splendor increases under the influence of steam.

Slaked soda as a baking powder

The easiest way to add lightness and airiness to the dough, familiar to our grandmothers, is to use slaked, and in some cases ordinary soda.

Baking soda can be used instead of baking powder in baked goods such as biscuits, muffins, lush pancakes and yeast-free pancakes with kefir. Usually, soda is not used in its pure form: when heated, it produces not only carbon dioxide, but also sodium carbonate. This substance has a specific unpleasant aftertaste, reminiscent of soap, in order to avoid its appearance, the soda must be extinguished.

This is done as follows: soda is mixed with citric acid. For one spoon of soda, approximately 1.5 teaspoon of dry citric acid is taken. This mixture is added to the dry dough ingredients (before the eggs and water are added to the flour) and mixed thoroughly.

Many housewives use vinegar instead of citric acid, but this method is considered not the best, since the reaction takes place in air, carbon dioxide evaporates, and does not get into the dough. Also, if you make a mistake in the proportions, you can spoil the dough with an unpleasant vinegar aftertaste.

You might think that using soda instead of baking powder for dough is the last century and factory additives are much more convenient to use, but it should be noted that they contain much more preservatives and various components that are not always useful with frequent use. This is the advantage of replacing. Another plus - low cost soda versus baking powder.

A few words about quick soda

Not in all cases it is necessary to extinguish the baking soda when adding it to the baking dough. For example, if the dough contains a large amount of acidic foods, they will react successfully. These products include kefir and other fermented milk products, sour fruits and berries. If they are contained in the dough, you can not be afraid to add quick soda.

You also need to know that it is best to use baking soda without quenching instead of baking powder in shortcrust pastry - this is a feature of the preparation of this particular product.

Using butter and margarine

One way to make the dough looser is to use a lot of butter or other fats in it. In order to increase the splendor of the dough with the help of fats, it is required to add 1-2 tablespoons more butter or margarine when kneading than indicated in the recipe.

Also, to achieve the best effect, the fats are beaten with sugar and salt until foamy, and after that they are added to the dough.

Eggs and yeast for a lighter dough

When baking from yeast-free batter(for example, pancakes and jellied pies), as well as biscuit muffins for a pleasant spongy texture, egg whites are added. To get the maximum effect, they must be carefully separated from the yolks, and then beat until dense foam with a whisk and added to the dough. After adding egg white the dough is stirred very gently.

V yeast dough baking powder is not always added, since yeast itself has a very good effect of making the dough bulky and light. They are mixed with sugar and warm water, leave for about half an hour, and then knead the dough, which is allowed to rise for another 1.5-2 hours.

Fun ways to make dough light and fluffy

I would also like to talk about some rather unusual options for what can be used as a baking powder for dough:

Alcohol. A tablespoon of flavored liqueur, cognac and even plain vodka improves the taste and texture of the dough. Beer can also be added, but it creates a specific flavor that does not suit all types of baked goods. By the way, he is very good at charlottes and other products with apple filling.
Sparkling water. If you find that there is nothing to use instead of baking powder, the mineral water with gas, mixed with kefir.
Dried cranberry powder. Used instead of citric acid when quenching soda, it gives baked goods an interesting color and aroma.

Of course, replacing such an important ingredient as baking powder can have its drawbacks - it is not always possible to achieve the desired effect when baking, and by mistaking the proportions, you can get an unpleasant aftertaste or smell (to a greater extent, this concerns the addition of vinegar and soda). In this sense, it is most optimal, of course, to use soda or analogs, since only this ingredient allows you to achieve the desired dough structure.

It is also important to remember that instead of baking powder or soda, any other substitute without loss of taste and consistency can be used in cases where the dough does not contain honey or chocolate - when using them, the dough can lose its pleasant structure without the correct use of the baking powder.

How to successfully replace the baking powder to get airy baked goods. Recipes, features of using soda, the main mistakes in kneading dough, advice from professionals.

At home we often bake muffins, cakes and cookies. Baking powder is commonly found in recipes, but not always on hand. I'll tell you what I am replacing it with.

What is it?

Baking powder (aka baking powder) evenly loosens the products over the entire area, does not allow settling during baking or cooling. When the temperature rises inside the delicacy, it turns into a gaseous state. Pores form in the crumb that trap the heavy crust of the baked goods.

What is baking powder for?

I add baking powder to baking, because it is difficult for buns to rise under the weight of candied fruits, dried fruits, sugar and fat.

I put it in a biscuit so that it does not deform after cooling. The cakes grow due to the whipped proteins, but under the weight of the crust they quickly settle.

The biscuits are smoother and bake well in the middle.

The cooled pancakes remain airy and do not turn into rubber cakes.

The bread comes out porous and soft, and the pies do not dry out after frying.

Composition

For a start, it would be nice to know what a baking powder really is. Manufacturers add baking soda, rice flour, ammonium carbonate and tartar to it.
All ingredients are selected in perfect proportion, so they completely disintegrate in the oven. The baked goods are fluffy, without an unpleasant aftertaste or gray tint.

Is baking soda a baking powder replacement?

The simplest thing is to replace the baking powder with baking soda. Soda or sodium bicarbonate (NaHCO3) loosens liquid and tough dough well, it is indispensable for making small cookies, confectionery crumbs, puff pastries, muffins. Products rise well in a frying pan, in an oven, boiling oil.
If you just toss a spoonful of baking soda into the dough, it may not taste so good. We do not need soda itself, but carbon dioxide, which is formed when it interacts with something acidic. Otherwise, you will end up with inedible gingerbread, spoiled foods and mood.

If you first extinguish the soda with vinegar, then this is also not entirely correct, because the reaction begins immediately and all the carbon dioxide is released before it reaches the text. There is little secret how to avoid it.

How not to spoil the dough with baking soda?

To make the products tasty, you need to use something sour:

When preparing the dough for pancakes, I combine soda with flour, then pour in kefir, mix quickly. I don't put in too much, otherwise the specific aftertaste will ruin the confectionery masterpiece. The more acidic the liquid, the more loosening agent should be.

Quality confectionery depends on the ratio of soda and acid. If the last component is insufficient, NaHCO3 decomposes at 60 ° C. The result is carbonic acid, which quickly turns into carbon dioxide and water. The sodium carbonate that appears does not evaporate and is harmful to health: gingerbread pies acquire unpleasant taste notes.

Mix the soda thoroughly with flour, and only then add to the dough. If in the recipe the flour is divided into several portions, then throw in the last part.

Only use baking soda in recipes where something sour is present as ingredients, such as kefir or sour cream. Then the reaction will proceed due to the combination of soda and an acidic product.

If you need to extinguish the soda, then first mix it with flour, and add vinegar or a drop of lemon to the liquid mixture. Then the reaction will proceed as it should.

Another point: if the recipe says that the baking powder is put in 1 tsp, it means that you will need 2 times less baking soda.

Buy baking soda in small bags and bypass the cardboard box.

You can add honey and chocolate to the dough. These products are rich in organic acids and affect the texture of the semi-finished products.

Recipe

There is another recipe according to which you can prepare a kind of baking powder yourself. Take:

soda 2 tsp.

Mix everything and you can use the mixture as directed.

I advise you to buy an electronic scale, and not use teaspoons. Be sure to add flour, otherwise the mixture will become a lump. It is necessary for convenient dosing, and the chemical process does not start ahead of time.

Features of the preparation of baking powder:

grind citric acid, do not use in granules;

coarse flour will not work, but you can use rye, wheat, rice, starch or icing sugar;

stir components only with a wooden (plastic) spatula, metal devices will accelerate chemical reactions;

make sure the ingredients are dry;

citric acid should not be replaced with dried cranberries (black currants), because berries are difficult to grind into powder.

Another baking powder option:

baking soda (sodium bicarbonate) - 125 g;

tartar (cremortartar) - 250 g;

ammonium carbonate - 20 g.

Tartar is irreplaceable: the whipped whites become temperature resistant, do not settle during the baking process. Ammonium perfectly increases cakes and donuts, but thanks to soda, the rise occurs evenly.

Storage and usage features

Homemade baking powder is stored in tight packaging and does not allow moisture to enter, otherwise a chemical reaction will immediately begin. I pour the mixture into a glass or porcelain container, close it tightly. Be sure to sign the jar, do not forget to write the date of manufacture.

I put it in a locker, away from the stove, the sun's rays. I make sure that moisture does not get inside. I wipe down the kitchen utensils diligently, keep the dishes with the substance away from steam and condensation. After use, I immediately close it, put it back in place.

Sometimes I add ammonium to my homemade baking powder (I throw 70% yeast substitute on 30 g of baking soda). At 60 ° C, the component completely decomposes into ammonia, carbon dioxide, water. Leaves no mineral salts. Baking has a specific smell, but after cooling the delicacy, it evaporates. When ammonium alone is used (often in quicklime form), the muffins acquire a yellowish tint and are too brittle.

Sharing

There are recipes where the baking powder is put together with bicarbonate. This is not a typo! An overly acidic environment accelerates the chemical reaction of the baking powder. Products grow unevenly and may settle at the end of cooking. To save the baked goods, I will by all means throw in a pinch of NaHCO3.

Unscrupulous manufacturers often save on components by increasing the bakery product at the expense of flour. Typically, suspicious sachets weigh about 18 grams. Add a little more fake powder than you should, do not put it in a rich and dense dough.

Recipes in English:

To receive the best articles, subscribe to Alimero's pages.

Airy and fluffy pastries are the dream of any housewife. Such a culinary product can surprise guests or please relatives and friends with a warm family evening. Unfortunately, an attempt to prepare a masterpiece will not be successful if the recipe is missing baking powder... Now, it will not be difficult to get this component, it is sold ready-made in almost every grocery store. However, several decades ago it was not on sale, while women also surprised guests with their lush pies. Until now, many housewives know how and what to replace the baking powder.

Baking soda and citric acid

The container must be rinsed and wiped dry;
You should put 12 teaspoons of flour in it;
You need to add a little soda, in the amount of about 5 teaspoons;
The white mixture should be diluted with 3 teaspoons of citric acid;
All contents must be mixed, then, after closing the jar, shake thoroughly.

The baking powder for the dough is ready, you can use it immediately after preparation.

Soda and starch: a baking powder substitute

Put dry starch in a container, in the amount of 10 tablespoons;
Add 5 teaspoons of soda to it;
It is also necessary to add three teaspoons of citric acid to it.

After cooking, as in the first recipe, mix the mass thoroughly. The last ingredient can be replaced with acetic acid or ground cranberries. When preparing your baking powder, you should always remember that the amount of starch should be twice the amount of soda.

Such a simple composition can be prepared from available tools. It's great for making fluffy charlotte or lump-free pancakes. Many recommend extinguishing it with vinegar beforehand. But, after that, you will have to increase the volume of the white powdery mixture itself.

Thus you can spoil the taste of the cake.

Features of dough preparation

Homemade baking powder should contain only dry ingredients. Do not allow the slightest part of the liquid, otherwise carbon dioxide will start to be produced. Accordingly, citric acid is best used in powder form;
If it is necessary to prepare a large volume of product for repeated use, it is recommended not to stir the entire composition. You can only store it in the refrigerator;
For single use, just mix one teaspoon of each product;
The amount of soda also directly depends on the main recipe. If chocolate, honey and nuts are present in a cake or other culinary product, then its amount must be halved;
On the contrary, you can increase the amount of soda if the dish is prepared from kefir, yogurt and any milk whey;
If the pie contains citrus components, then one soda can act as a baking powder. In this case, there is no need to extinguish it beforehand.

Advantages and disadvantages of baking powder

Many housewives with extensive experience make baking powder themselves, not because there is no other in the house. A number of other advantages were the reason for this decision.

There are no additives or chemicals in your homemade recipe. It will contain only natural products. The same cannot be said about the purchased baking powder. As a rule, manufacturers try to saturate it with food additives and not very useful components;
The hostess does not have to guess what to make the baking powder from. She herself will know very well its composition;
In addition, this is also an economical option, each component must be present at home. Even if it is not there, you can buy it, most of it will remain for the preparation of other dishes;
Any amount of proving ingredient can be prepared. In particular, such a recipe is used in confectionery companies where there is a large amount of work;
A pie with the addition of homemade baking powder always turns out to be much richer and tastier.

There are several the disadvantages of a baking powder that is prepared at home.

He is not suitable for those who follow the figure. A store product contains 22 fewer calories;
It will take time to prepare it, which cannot be said about the purchased baking powder, which is enough to add to the dough;
It is not profitable to cook it yourself if the hostess rarely prepares pies, pancakes, rolls and other flour products.

Experienced pastry chefs have a negative attitude towards all food additives, in their opinion, the dish will be rich and tasty only if it is completely cooked according to a home recipe.

Effect of baking powder on human health

The baking powder itself does not affect the human body. It only enhances the taste and visual qualities of the dish. But if you use it frequently, it can be harmful to your health.

First of all, the figure suffers. Baking powder can increase the calorie content of the product;
Commercially available baking powder may contain colorant and modified additives. They increase acidity levels. Accordingly, with its frequent use, problems with the digestive tract may appear;
Some people have intolerance to the product. Accordingly, after its use, a fermentation process can occur.

Much more harm can be caused by a product that contains chemical impurities. When buying it in a store, you should carefully read its composition... Better yet, cook it yourself. Remember the storage rules for baking powder. The container in which it is located should be tightly closed and in a dark and cool place. The shelf life can be several months.

If you want a delicious cake, but there is no product in the house for making the dough, then this is not at all a reason to forget about your plans. There can always be something to replace the baking powder. An easy cooking recipe will only take a few minutes, but it will give the hostess a rich dish that will be pleasant not only to look at, but also to taste.

Baking powder substitute videos

How can you replace the baking powder when baking? The pastries are fragrant, sweet, fluffy, delicious. Holidays are not complete without this confectionery product.

Yes, and on weekdays we often feast on pancakes, muffins and similar goodies.

Today it will not be a problem to go to the store and choose from the huge number of offers that are affordable and affordable. Only any culinary specialist can assure you that homemade baked goods are much tastier and healthier.

There are countless recipes for baking flour sweets. They are based on a standard ingredient that allows baked goods to grow in size. Baking powder is considered such an indispensable ingredient.

True, he is not always present in the house. There is no time to run to the store for the purchased items? Don't be upset. An alternative can be found. Looking for a replacement familiar homemade products will come to the rescue.

The baking powder acts as a kind of air filler. It helps baked goods to rise, be fluffy and increase in volume.

The whole secret of this product the fact that during cooking the component may not react with other ingredients in the dough. The powder itself consists of rice flour, baking soda, wine stone and ammonium carbonate.

It is the last component that begins to stand out during cooking. This makes the baked goods fluffy and voluminous. Preparing such a powder at home is not easy. Therefore, you can use a replacement.

Replacing the baking powder for the dough

1. Soda + citric acid... Everyone knows about the universal method - soda slaked with vinegar or acid. Only this is a wrong option. He is incomplete and will only spoil the confection.

The point is that the hissing reaction must occur during kneading and baking. If you extinguish the soda immediately, then it will react to certain stages and the baking will only have a soda aftertaste.

The correct version includes the same components, only in a different variation. You need to take soda and citric acid in dry powder.

No liquid to speed up the carbon dioxide evolution reaction to the right moment. During kneading, the dough reacts with dry ingredients. Then everything happens correctly and naturally.

2. Flour + soda + citric acid... You can make a homemade baking powder substitute earlier. To do this, combine flour, soda and citric acid powder. The proportions are respectively 12/5/3.

During the preparation of such a powder, no moisture is allowed. Otherwise, the product will react even before the dough preparation process.

Such an analogue of a baking powder is stored in a glass jar, which is tightly closed so that no moisture and third-party odors seep inside. Keep the container in the refrigerator.

3. Starch + soda + citric acid... As an alternative to the previous recipe, starch is added instead of flour. It is taken twice as much as required soda. The cooking and storage process is the same.

4.Soda slaked with vinegar... In some cases, the presence of liquid for soda quenching is acceptable. For example, if you are making pancakes, pancakes or charlotte. Then the soda can be quenched with vinegar, lemon juice or diluted in a glass of boiling water.

You need to act instantly. As soon as the hissing reaction starts, quickly combine with the dough and bake the goodies.

5. Soda without additives... Baking soda is the base for homemade baking powder. It can be used as a single unit, without additional components. For it to react, you need an acidic environment.

If the basis of the dough is an acidic product - kefir, yogurt, sourdough - then the soda will ideally fizzle with their help. Citrus fruits act on soda in the same way. Their presence in the cake recipe will also allow the soda to react flawlessly.

It is important to know that homemade baking powder should be added a little more than the recipe requires.... Since it is natural and does not contain harmful chemical impurities that speed up the reaction.

Real housewives often use homemade baking powder. Do a similar thing for reasons of utility.

This miracle powder has its positive features:

Naturalness. It does not contain harmful impurities, dyes, chemicals.
Composition. The hostess can safely treat all family members to baked goods, because she knows the ingredients that are present in homemade baking powder.
Financial benefit. If you calculate all the costs of preparing a product at home, then it will turn out to be much more economical than buying it in a store.
Homemade baking powder will allow the cake to be fluffier, airier, tastier.

The negative characteristics of the homemade sizzling component of baking are as follows: harm to the figure, waste of time for cooking, inappropriate preparation if the hostess rarely bakes pastries.

To replace a store baking powder, you can do without baking soda and other components mentioned above.

For example, a good lifting ingredient is. If, according to the recipe, this does not spoil the baked goods, then you can add a few spoons. Soda works the same way.

Alcoholic drinks are an alternative to soda. Even vodka is a good variation. Only for fragrant pastry baking it is better to use delicious liquors. They will add an excellent taste and fragrance to your masterpiece.

There are enough options for replacing a purchased baking powder. Trust that the home alternative is healthier and more effective.

Experiment with all sorts of variations - taste the full complement of pastry flavors.

None flour product impossible to imagine without baking powder. He is responsible for the splendor, as well as the beautiful appearance of aromatic and delicious homemade baked goods. But what to do when you urgently need to make a pie, pancakes or a muffin, and not a single gram of the miraculous ingredient is left in the house? What food can it be replaced? This article will help a hostess find a great alternative to ready-made baking mix.

What is baking powder?

Baking powder is a must-have for fluffy baked goods. Its principle of operation is based on the formation of bubbles of carbon dioxide, which are evenly distributed throughout the dough during the baking process.

On sale you can find ready-made baking powder, which consists of:

citric acid;
soda (food grade);
flour or starch.

Advantages and disadvantages of baking powder

Like any other ingredient, baking powder has advantages and disadvantages. Before using it for making homemade cakes, you need to familiarize yourself with them in order to exclude the possibility of harm to the body of each of the household.

Among the advantages are:

the product is ready to use;
affordable price;
it can be used to make lush baked goods.

Significant disadvantages:

the composition contains substances that are not very useful for the body (for example, sodium hydrogen phosphate, sodium bicarbonate, etc.);
the use of modified starch, which is included in the powder.

If a housewife urgently needs to prepare homemade cakes, then it is best to buy a baking powder, which will consist of soda, citric acid and flour.

Baking powder at home

To prepare a classic homemade baking powder, you will need:

125 g of soda (food grade);
250 g of tartar;
20 g ammonium;
25 g rice flour.

Based on the fact that not every housewife in the kitchen can find all the necessary ingredients, it is worth using two other methods.

Homemade baking powder from simple products: for cooking you will need:

12 Art. tablespoons of flour;
5 tbsp. spoons of baking soda;
3 tbsp. tablespoons of citric acid.

Flour can be replaced with powdered sugar, starch or any other filler.

A simple baking powder for the dough: you only need baking soda and 9% vinegar to make it. By mixing these ingredients, you can get a sizzling liquid that will act like a regular baking powder. The dough will turn out fluffy and porous.

Baking powder secrets

From many years of experience of culinary specialists:

homemade baking powder is prepared both for the preparation of specific baked goods, and with a margin. The only requirement is that all ingredients must be dry so that they do not lose their quality;
vinegar can be replaced with freshly squeezed lemon juice;
baking soda should only be added to doughs that contain fermented milk products.

Based on the information received, we can conclude: every housewife (even an inexperienced novice culinary specialist) is able to independently prepare a homemade baking powder from improvised ingredients. Try one of the suggested options and your pastries will always be fluffy and beautiful.

Somehow I ran into a problem. I ran out of baking powder for the dough, and it was not in the nearest store either. One good old advice helped. Maybe someone will also come in handy.

So, you can make your own baking powder. Everything turned out to be very simple. Since then, I have been preparing it myself, but I don’t even look in the direction of the purchased one.

We need:

baking soda,
lemon acid,
a small jar with a lid.

Pour 12 teaspoons into a dry jar wheat flour, 5 teaspoons of baking soda and 3 teaspoons of citric acid.
Then we mix this mixture thoroughly, close the jar with a lid and shake it well.
That's all, our baking powder is ready and we can use it.

Store baking powder in the same jar in a dark, dry place for several months.

And a few more tips found on the net:

The most common advice: "quench 1/2 teaspoon of baking soda with acetic acid. Or lemon juice"

"Kind people! Why are you quenching soda with vinegar! After such a procedure, you have to increase the amount of soda 2-3 times so that at least it somehow works. I am a pastry chef by profession, believe me, you will not find soda quenched with vinegar in any production recipe. Soda and acid are mixed in a DRY form and only when interacting with the dough liquid does carbon dioxide release, which is what we, in fact, are trying to achieve. For a regular portion of shortcrust pastry (for 250 grams of margarine) 1/4 teaspoon of baking soda is enough, and acid can be added directly to the dough. Also, a large amount of baking soda impairs the taste of the dough and gives it a gray tint. By the way, in general, you don't need to put any baking powder in the biscuit dough, the air works great there. "

“I propose to replace the baking powder with soda with the addition of starch (in a volume 2 times larger than the amount of soda). For me it is perfect option for baking.

And extinguishing soda with vinegar or lemon juice is not always helpful. If you have an acidic medium in the dough (for example, sour cream, kefir, etc.), then you do not need to extinguish the soda. For earlier extinguishing the soda with vinegar, you thereby deprive it of those properties that are needed for the dough to rise in the oven. "

“In order not to poison yourself with vinegar, dilute half a teaspoon of baking soda in a glass of boiling water and pour it into the dough, it will increase in volume by one and a half times and will be very fluffy. Tested for pancakes and charlotte! "

Well, and I would like to summarize with this, in my opinion, quite complete information:

“In cooking books and magazines, the term“ baking powder ”is very common in ingredient lists.

In my youth, this mysterious baking powder made me upset - there was no such “beast” on sale, and it was not clear what to replace it with.

I tried to use ordinary and familiar soda instead of the mysterious baking powder, but the result was not always happy - the taste of soda in some cases killed any desire to repeat the recipe.

However, the seeker always finds, and once in one of the magazines in a heading with useful tips, I found the "secret" of a mysterious baking powder for dough.

And, although enough time has passed since that moment, and the desired baking powder has long and firmly settled on the shelves of all grocery stores, I continue to use the old magazine "secret".

Because the result is the same as when using the "store", and the price is ten times lower. Do not forget that I am one of the average, self-respecting housewives - therefore, “if there is no difference, then why pay more?” (with)

Before we continue talking about baking powder, it is necessary to return to soda - it may well replace the notorious baking powder for dough, but only in those recipes where there is a sufficient amount of acidic ingredients (for example, kefir, sour cream, or lemon juice). That being said, the baking soda should always be mixed first with the flour (or other dry ingredients) relying on the recipe.

It is undesirable to use pure soda in those products where there are no sour products, or there are very few of them, it is undesirable to use soda in its pure form, since with a high degree of probability you will get a clear and unpleasant aftertaste of "undissolved", or rather, "unreacted" soda in the products. After all, the baking powder itself is not soda itself, and the product of the reaction of soda with acid is carbon dioxide. If there is no reaction, there is no loosening, and the soda itself remains in the dough in the form of an unnecessary ingredient that spoils the taste.

I think that after the above, many have already guessed that the common habit of “extinguishing” soda with vinegar in a spoon is not entirely correct, since soda very rapidly releases the gas necessary for the dough not at all into the dough itself, but mostly into the air, as a result, baking is obtained at all not as lush as we would like.

That is why it is most reasonable to combine acid with soda directly when kneading the dough, that is, we first add soda into flour, a acid - into liquid ingredients and then we mix it all up.

The second way to make the dough fluffy is to use the same “baking powder”, which we can very easily make using a very simple recipe from an old magazine, the name of which, unfortunately, has been erased from my memory, unlike the advice itself.

So, in order to make a baking powder for the dough yourself, you will need: 3 g citric acid, 6 g soda, 12 g starch.

Cooking instructions: Mix the above ingredients. When cooking test mix the resulting baking powder with flour, then proceed according to the recipe. This amount of baking powder is calculated for 500 g of flour. "
www.prosto-povar.ru/baking-powder

That's all, my dear hostesses, that I would like to say about replacing the baking powder for the dough. Hope you find these tips useful.
And let your pies, pancakes and cakes be airy, light and tasty!

There are a lot of secrets, thanks to which the baked goods turn out lush. One of them is loosening the dough. Most often, baking powder is used for this purpose. We will tell you how to replace the baking powder if the store product was not at hand.

You can replace the baking powder with a soda mixture.

The baking powder for the dough is replaced with soda if there is honey, kefir or cocoa in the baked goods

How does baking powder work?

Bakpulver is a mixture of salts, acidic and basic, and a neutral separator. The invention of the dough-lifting ingredient is credited to the Englishman Alfred Byrd. However, the chemist had many competitors and followers, so now there are several recipes for baking powder.

Buckpulvers from different companies differ in components and proportions. Manufacturers seeking to keep the recipe secret do not always accurately indicate the composition on the label. A combination of:

cremortartar - 250 g;
baking soda - 125 g;
rice flour - 25 g;
ammonium carbonate - 20 g.

The ability of baking powder to loosen the dough, give baked goods a porous, airy appearance is based on the release of carbon dioxide. The appearance of bubbles occurs when heated as a result of the reaction of cremortartar with ammonium and soda. Rice flour or powdered sugar is added to the composition to prevent interactions of the main ingredients in the dry state.

When making homemade baking powder from these ingredients, soda and ammonium are first put in the jar. Next, flour is poured. Cremortartar is added last. In order not to break the layers, the jar must not be shaken. At a time, it is advisable to make no more than 500 g of the bucket. Store the powder in a dry and dark place in a closed container.

How to replace baking powder at home

In the absence of baking powder, the dough is usually loosened with soda. This substitution does not affect the quality of baked goods, provided that there are enough ingredients in the dough for an acid reaction.

Baking soda interacts best with fermented milk products, fruits, juices, honey, molasses, eggs, cocoa. If there are few such ingredients, sodium bicarbonate is added to dry flour, and vinegar, lemon juice or acid are added to the liquid ingredients of baking.

How to replace baking powder with baking soda?

Baking powder is added to the dough at the rate of 10 g per 400 g flour.

Soda is taken 2-3 times less.

It is noteworthy that you can replace baking powder with pure sodium bicarbonate, but you cannot do the opposite. If soda is indicated in the recipe, it is this that needs to be introduced.

The solution to the problem of how to replace the baking powder for the dough can be mixtures based on sodium bicarbonate. For example, you can get 100 g of homemade baking powder by mixing 60 g of starch, 25 g of soda and 15 g of citric acid. If desired, starch can be replaced with flour: wheat, rice, corn.

So, there is no definite answer to the question of how to replace the baking powder in baking. Under certain conditions, an alternative baking powder can become soda, as well as mixtures based on it.