7 Baking Powder Substitutes You Must Have in Your Kitchen
How to replace baking powder?
When preparing yeast-free baked goods, baking powder is often added to the dough - a baking powder, the peculiarity of which is to give the finished products splendor. Such a powder is sold in the store, but what to do if it was not at hand at the right time? What can replace baking powder?
The effect such a baking powder is based on the release of carbon dioxide: gas bubbles that are emitted during baking , raise the dough evenly, and as a result - the finished baked goods come out lush and beautiful.
And already as a result of the reaction of the constituents of the baking powder (basic and acidic salts), carbon dioxide itself is formed. The composition of the powder also includes a filler that prevents these components from interacting with each other before they are introduced into the dough.
It is preferable to use ready-made baking powder, in which the proportions of all components are correctly observed. But if suddenly you forgot or were unable to purchase it, and wonder how to replace the baking powder, then this is where you will find the right answer.
Classic Baking Powder
Its composition: baking soda - 125 g, tartar - 250 g, ammonium carbonate - 20 g and rice flour - 25 g. Such ingredients are rarely found in the kitchen of every housewife, with the exception, perhaps, of soda, so they can be replaced with a mixture of other components more readily available to all.
How to replace baking powder
To do this, take in equal proportions: citric acid and starch, baking soda, flour or powdered sugar, or a mixture thereof.
There are other options and proportions:
- flour (or other filler) - 12 spoons;
- soda - 5 spoons;
- citric acid - 3 tablespoons.
- filler - 4 parts;
- soda - 2 parts;
- citric acid - 1 part.
You can safely experiment with the ratio of these ingredients, the most important thing is that the finished product does not taste like soda. This often happens when there is too much of it, and in such an amount that some part of it simply does not react, but remains in its original form.
When preparing homemade baking powder, you need to use only completely dry ingredients so that an early reaction does not start on contact with water. If the baking powder is prepared with a reserve, then the components can not be mixed, but sprinkled in layers into a dry porcelain or glass container, so that the reagents are separated.
For example, the first is a soda layer, then a layer of flour, and only then - citric acid. Such a baking powder is stored in a dark, dark place, in an airtight container.
You can replace the baking powder and just sodand food, but only on condition that the dough contains ingredients that have an acidic reaction: fermented milk products, juices, fruit purees, citric acid, vinegar, chocolate, honey, and others.
In this case, the amount of soda is determined over time by experience, but usually its volume is taken less than the amount of baking powder indicated in the recipe by about two times.
Also, the baking powder can be replaced with soda, which is quenched with vinegar (citric acid), because the soda itself does not fluff the dough very well, even if it contains foods that contain acid.
But slaked soda is really a guarantee that the desired reaction will nevertheless happen successfully, with the release of carbon dioxide. Moreover, the practice with its use has become the subject of fierce controversy.
Some ladies think that extinguishing it is simply pointless, because, in their opinion, carbon dioxide disappears even before the dough is baked.
Others say that after its introduction into the dough, the reaction continues, the main thing is to choose the right amount of soda. There are housewives who quench it, preparing biscuit dough, and do not quench it at all in its sandy version.
So, if at the right moment you did not have confectionery powder for the dough at hand, you do not need to be upset: you can always replace it with products that are necessarily present in your kitchen.
It will be much better than the store one: the dough is always fluffy from it, and the baked goods are very tasty, have no chemical additives and are well stored.
An important factor is that home baking powder is three times cheaper than the purchased one, for some it may seem such savings are not very noticeable, but it is still some kind of savings that will be the contribution of each hostess to her family budget.
Cook pastries with pleasure and delight your family and friends with your culinary masterpieces!