Baking powder is used in breads and sweets that we eat without much thought.
We are not conscious of it because we do not eat it as it is and do not taste it, but if you check the ingredients name of a product, you will find it listed as “baking powder” or “BP,” and it is used in many products.
Baking powder is often used in baking, but it is not frequently used in cooking like soy sauce or salt, so you may not have it at home when you suddenly feel like making sweets.
Here are some substitutes for baking powder for those times when you are in a bind.
What is the role of baking powder?
Baking powder, also called “leavening powder,” is used to make fluffy products.
Its main ingredient is baking soda, which produces carbon dioxide when water is added. The principle of baking powder is that when more heat is applied, more and more carbon dioxide is produced, causing the dough to puff up.
This is an indispensable item for making bread and pastries fluffy and delicious.
These five substitutes for baking powder will do the trick!
There is a wide range of substitutes for baking powder, so you are sure to have one of the following in your home.
It is interesting to note that the taste and appearance will vary depending on the substitute!
Baking Powder Substitute 1: Baking soda
When we think of puffing, baking soda comes to mind.
In fact, baking soda is also an ingredient in baking powder. Baking powder is made from a base of baking soda to which cornstarch and other ingredients are added.
Therefore, baking soda is a perfect substitute for baking powder.
It is especially recommended when making Japanese sweets. It is even better if the baking soda is properly edible and has fine particles, as it is easier to adjust the flavor.
It is especially suitable as a substitute for making Japanese sweets such as Dorayaki.
Baking Powder Substitute 2: Dry Yeast
Dry yeast is yeast that has been dried after the activity of microorganisms called yeast fungi has been stopped.
It is mainly used to make bread.
Dry yeast gives breads a chewier and more elastic texture than baking powder.
It has the ability to expand with strong flour as well as wheat flour, so it is recommended for making bread and buns rather than crispy cookies.
Baking Powder Substitute 3: Pancake Mix
Pancake mixes are convenient when you want to make pancakes easily.
Since it already contains flour, baking powder, sugar, and other ingredients, there is no need to prepare baking powder separately, making it easy to make sweets.
You can immediately try your hand at making pancakes, cookies, doughnuts, and a variety of other sweets.
Baking powder substitute 4: Meringue (egg white)
Meringue is recommended for making chiffon cakes and other soft and fluffy meringues.
Be sure to whisk the meringue so well that it forms corners and does not fall off even if it is turned upside down.
When mixing it into the ingredients, it is important to mix lightly so as not to break up the bubbles. I like the fact that it is made with natural ingredients and is gentle on the body.
Try using frozen egg whites to make the meringue, as they will foam up earlier.
Whisking with sugar makes it more beautiful.
Baking powder substitute 5: Raw okara
With raw okara, you can make simple sweets by simply adding sugar and other flavors of your choice.
If you add eggs, you can make fluffy steamed cakes, cookies, doughnuts, and other rustic sweets.
It is recommended when you want to eat a lot of food because it is low in calories yet hearty.
What cannot be substituted for baking powder
1) Potato starch
Although one might be tempted to think that potato starch can be substituted for baking powder because of its similarity in appearance, in fact it cannot be substituted.
The main ingredient of potato starch is starch, which is suitable as a binder when making hamburgers or gyoza, but it does not play a role in making them puff up.
2) Corn starch
Cornstarch, which is made from corn starch, is not a substitute for baking powder.
Although cornstarch is often included in the ingredients of baking powder, its role is as a blocking agent to prevent the formation of gas during storage, so cornstarch alone cannot be used to inflate the product.
Please note that adding potato starch or cornstarch is not expected to make the product fluffy.
Notes on the use of baking powder substitutes
Here is what you need to know about using the five substitutes I just mentioned.
1) Baking soda is not used in large quantities
Baking powder also contains baking soda, but only about one-fifth of the total amount of baking soda.
Therefore, if you add the same amount of baking soda as the baking powder in the recipe, you will end up using approximately five times as much baking soda.
This will cause the bitterness and odor of the baking soda to develop, and the resulting pastry will have a unique taste. In addition to the taste, baking soda also has the characteristic of turning yellow, so it is not suitable for baked goods that require a white finish.
When using baking soda as a substitute for baking powder, be careful about the amount you add.
It is safe to use only about half the amount of baking powder in a recipe.
If you use a darker flavor or color, such as cocoa, the bitterness and color discoloration will be less noticeable.
2) Dry yeast takes time to expand
Baking powder expands quickly by simply adding water and heat, but dry yeast takes time to begin to expand.
The yeast bacteria take time to ferment and slowly produce carbon dioxide gas to expand, so the dough must be allowed to rise.
It is recommended to use this method when you have plenty of time.
3) Taste of pancake mix
Because of its ease of use, it tends to taste the same no matter what you make.
It may be a good idea to arrange the taste by using chocolate or cocoa.
Since sugar is also added from the beginning, the sweetness cannot be adjusted, so it is not suitable for those who want to cut back on sugar.
Since it often contains allergens, those with allergies should be careful.
4) Labor to make meringue
An electric whisk would be nice, but whisking by hand takes time and effort.
It is difficult to make it puff up well because you need to have a knack for mixing it in, and it is difficult to achieve the desired result.
If you get it right, you can make a very elegant pastry.
5) Raw okara is not suitable for long-term storage
It is easily damaged and difficult to store for a long period of time.
To preserve it, it should be frozen in small portions or otherwise used in an easy-to-use manner.
There are various precautions to be taken, but with careful substitutions, you can make delicious snacks without baking powder.
Please take advantage of the characteristics of each ingredient and enjoy the taste and texture.
summary
✔ These five substitutes for baking powder are recommended
✔ Baking soda, dry yeast, pancake mix, meringue, and raw okara
✔ Potato starch and cornstarch are not substitutes for baking powder.
✔ Although there are some precautions for each of these substitutes, they can be substituted for baking powder with no problem if substitutions are made with care.