It must have happened to you a number of times that you started preparing for your dessert and there’s an important ingredient missing. It happens to everyone and sometimes even with the professionals. But that doesn’t mean you should start panicking. This is the where you need to think about how you can overcome this situation.
Baking powder is one of the most important ingredients, which add volume and lighten the texture of your savories. Suppose you are out of this ingredient, what will you use in that case? Don’t worry, thankfully there are a number of ingredients that can be used in place of baking powder and we have described some of them here. Have a look.
This dairy product is fermented, made when the cream is churned and give a sour taste like yogurt. And the commercial buttermilk is made by adding bacteria to it that allows the product to ferment, which breaks down sugar into acid.
So now you can give a rise to your baked goods by adding buttermilk with baking soda.To make the mixture for any recipe, you need to add ½ cup of buttermilk with a quarter teaspoon of baking soda. This mixture will be equal to one teaspoon of baking powder.
Remember, you need to reduce the amount of other liquids in order to maintain the same texture and consistency of your final product.
You must be thinking, how is that possible? But it is true that if you milk that has gone sour, can be used as a substitute for baking powder. Sour milk already has the bacteria in it that chemically turns it to an acid. And the acidity of sour milk when reacts with baking soda works in the same manner as the baking powder does.
Again, you need to lessen the amount of other liquids in the recipe as you did with buttermilk and plain yogurt. Use a half cup of sour milk for 1 teaspoon of baking powder along with a fourth or quarter spoon of baking soda.
Another substitute for baking powder, plain yogurt is much like buttermilk, which is produced through the fermentation of milk. The process is done to turn it to an acid and breaks down sugars that uplift the concentration of lactic acid. Make sure you always use a plain yogurt because flavored yogurt can make the pH level of the mixture more basic.
While working with any baking recipe, you just have to replace 1 teaspoon of baking powder with a mixture of 1 quarter teaspoon of baking soda and 1 half cup of yogurt. Also, you need to reduce the amount of liquid in the recipe that depends on how much plain yogurt is added.
Cream of Tartar
Here comes an easy and convenient replacement of cream of tartar and is easily available at the grocery stores near you. This ingredient is also known as potassium hydrogen tartrate and is made as a by-product of winemaking.
The ingredient is best used in some baking techniques where you need to keep the egg whites fluffy such as while making meringue. For best end results, you need to keep a 2:1 ratio of cream of tartar to baking soda.
This is one of the brilliant and old-timer baking secrets for baking cakes, bread, cookies etc. This thick, natural-sweetener is made as a by-product of sugar production and many times it is used in place of refined sugar.
So, if you are out of baking powder, try this amazing substitute for baking powder. Alert for the diabetics, you have to account for the carbohydrates because, in the end, molasses is sugar only.
Keep in mind that baking soda when mixed with molasses forms acid. While baking, add around a fourth or quarter cup molasses and mix with fourth or quarter teaspoon of baking soda. And you can use the mixture for 1 teaspoon of baking powder. You need to make a few adjustments with other liquids because molasses is itself present in the liquid state.