5 Best Baking Powder Substitutes (Reviews Updated 2022)

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Have you ever been in the middle of a baking session, and suddenly, you realized that you were missing an essential ingredient, baking powder, to be precise? When the realization dawned on you, what did you do? Did you discontinue the process and abandoned whatever ingredients you had mixed to waste away, or did you come up with a quick solution? With baking powder being one of the essential ingredients required for baking, this item is not something you can do without. Just in case you didn’t know, there is a way to continue with your baking. By using a baking powder substitute.

Some common baking powder substitutes that have become popular over time include but are not limited to lemon juice, vinegar, buttermilk, and molasses. However, knowing which substitute to go for and how to use them in the right proportion is another matter entirely.

But today is your lucky day because we will introduce some of the best baking powder substitutes in this review. And not only that, but we will also show you how to use them in the right order and quantity so that your baking will come out just as well as it would if you had used baking powder instead. But do bear in mind that most of the substitutes listed in this review should be used in combination with baking soda.

Best Baking Powder Substitutes

Want to learn more?

Here are 5 effective baking powder substitutes you can use in place of baking powder.

1. Saco Cultured Buttermilk for Cooking and Baking

Saco Cultured Buttermilk For Cooking And Baking

First on our list is Saco Cultured Buttermilk for baking and cooking. This particular variant of buttermilk is in powder form and will pass for baking powder any day, anytime. Saco is made from real churned buttermilk cream without foreign bodies included. If you have ever used buttermilk as part of your baking ingredients, you will know that it richly enhances the taste of pastries.

This powdered milk will spice up the aroma and taste of your pastries tremendously. The volume of milk in each pack can be used more than once, so should you go for this product, you may not have any need for baking powder until you finish the pack or unless you decide to buy a new batch of baking powder. As for usage conversion, bear in mind that 4 tablespoons of Saco Buttermilk mixed in 1 cup of water is equivalent to 1 cup of liquid buttermilk. So the volume of buttermilk you use for your dough should depend on the size and the measurement of baking soda you add to the pile.

For the best effect, mix your buttermilk with other dry ingredients before adding water. Also, be mindful of the amount of sugar you add because buttermilk contains sugar too.

Saco Cultured milk is a reliable baking powder substitute because it blends well with other ingredients and does not radically change the taste of your cake or pastries.

Why do we like it?

  • Gluten-free
  • Low in Fat and Cholesterol
  • Great not only for baking but for cooking too
  • Contains FDA approved dietary supplements
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2. Brer Rabbit Full Flavor All Natural Unsulphured Molasses

Brer Rabbit Full Flavor All Natural Unsulphured Molasses

Many people use molasses daily but did not know that they can be used as a perfect baking powder substitute. Molasses are incredible taste enhancers that will add great value to your end product. Brer Rabbit is a household name, and their unsulphured molasses brand is one of the best in the market.

In case you did not know, unsulfured molasses are a favorite of many because they taste a lot better than sulfured ones, and they are also of the highest quality. Brer Rabbit molasses is bottled in a jar with a narrow head to prevent excess content from dropping off and messing up your dough. It has a mild but sweet flavor and will go well with any of your recipes.

To use Brer Rabbit Molasses in place of baking powder, use ¼ cup of its content mixed with ¼ teaspoon of baking soda to equate one teaspoon of baking powder.

Should you decide to use molasses indefinitely, do bear in mind that to get the best results, you will have to reduce the amount of liquid content,, you add to your baking because molasses are liquid. You may also want to consider reducing the volume of sweetener you use because molasses contain lots of sugar.

And finally, some recipes may require a much stronger flavor and color shade, so you may have to add a little more coloring to your dough and a much stronger flavored ingredient. Whatever your decision, the choice is yours.

Why do we like it?

  • An inexpensive substitute
  • One of the best-unsulphured molasses on sale
  • Works well with cakes, cookies, and donuts
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3. Spice Jungle Malt Vinegar Powder

Spice Jungle Malt Vinegar Powder

Spice Jungle Malt Vinegar passes through the fermentation process during which alcohol transforms into acetic acid. Despite the strong and distinctive taste of vinegar, many baked goods have it as an essential ingredient. Using Spice Jungle Malt Vinegar when next you run into a baking powder scarcity is an act that is not out of place.

This malt vinegar has a kind of leavening effect on cakes and cookies when it is mixed with baking soda. If you love salty potato chips, you will love this malt vinegar as an essential ingredient. It is excellent for fried chips with a sprinkle of sea salt for that great snack chips that kids love.

To use this malt vinegar, substitute a teaspoon of baking powder with ¼ teaspoon of baking soda and ½ teaspoon of vinegar. You can use it to add flavoring to your confectionaries because of the strong taste.

Spice Jungle is ready to use, so no further preparation is required. Just open the bottle, douse some of its contents into your mixing bowl, and you are good to go.

Why do we like it?

  • Mild acetic acid effect
  • Perfect for recipes requiring a strong flavor
  • Very thick due to low water content
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4. Spice Jungle Lemon Juice Powder

Spice Jungle Lemon Juice Powder

In powdered form, Lemon Juice is not a very popular baking powder substitute, but master bakers still use it in place of baking powder. Even if they have baking powder at hand, some bakers still add a little lemon powder to spice up the taste of their confectionaries.

Of all the powdered lemon juice we could find, Spice Jungle remains one of the best there is. This lemon juice contains a high concentration of citric acid and lemon oil, making for a mildly sweet and sour taste.

The quantity of powder you use should be up to you and depending on what you are baking. If you don’t want your recipe’s final taste to change, you can add ½ teaspoon of this lemon powder to your dough. As a flavoring agent, coating the head of your bread and biscuits before sending them into the oven will suffice.

When using Lemon Juice as a baking powder substitute, as a general rule, use only small doses because it has a very strong taste. In place of 1 teaspoon of baking powder, use ¼ teaspoon of baking soda and ½ teaspoon of lemon juice.

Why do we like it?

  • Adds a pleasant aroma to your cakes and baked food
  • It does not contain GMO elements
  • An appropriate amount of sugar
  • Made from 100% natural lemon
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5. Frontier Cream of Tartar

Frontier Cream Of Tartar

Some baking enthusiasts believe that cream of tartar mixed with baking soda is the closest baking powder substitute unlike any other. A mixture of both ingredients in the right order translates to homemade baking powder.

Frontier’ Cream of Tartar contains all-natural tartar cream used as an egg-white stabilizing agent to improve heat tolerance. It adds some extra percentage of acidity to your baking soda while preventing sugar from solidifying and forming crumbs in your dough.

Bottled in an airtight container to last for a very long time, cream of tartar is a baking powder substitute during emergencies. To make one tablespoon of baking powder, mix two teaspoons of tartar cream and one teaspoon of baking soda. If you wish to make a large batch, you may add one teaspoon of cornstarch if you have some readily available to prevent your mixture from taking, but this is optional.

Why do we like it?

  • When mixed with baking soda, it blends well for all confectionary type
  • Relatively low price
  • It gives your baked foods a smooth texture
  • Using it does not require other ingredient adjustments
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Baking Powder Substitute Buyer’s Guide

Before we continue, it is important to note that baking powder substitutes are exactly what they are: substitutes and nothing more. We choose to make this distinction because baking powder is meant for baking and gives your dough the texture that no other substitute can.  In addition to that, baking powder is a lot cheaper compared to other baking substitute materials.

Although you may only need a small amount of baking powder for your dough, however, if you bake regularly, you will save a lot of money if you keep a pack of baking powder in your cupboard at all times. Baking powder substitutes are essentially meant for emergencies when baking powder is not available and should not be used as permanent replacements.

We also need to point out that baking soda and baking powder are two different things. For most baking powder substitutes to work, they need to be paired with baking soda.

Now that we have clarified the above, how do you decide which baking powder substitute to go for? Having many options at your disposal is good, but choosing the best from among the rest can be quite tricky.

Read through our buyer’s guide to find out how to make an informed decision when shopping for substitutes.


Before you add any ingredient to your baking, do not forget that every dose matters and can change your finished good taste. The same thing goes for baking powder substitutes. Some substitutes have very strong flavors, while others are mild on the tongue. Vinegar, for instance, has a very strong and sharp taste. If you must use vinegar, use it only in small doses to alter your recipe’s final taste.

Molasses have a very sugary taste and work well for donuts, biscuits, and sweet candy. If you are baking bread, you may want to be mindful of how much of it you use. Failure to adequately measure the volume of molasses you use will lead to an extremely sugary finished product.

So before you pick any baking powder substitute, be sure of how much of an effect it will have on your baked food and if you must use any, use it in the right proportion.

Consider other ingredients

Other Ingredients used for your baking also have to be considered. Using a baking powder substitute without adjusting the quantity of other ingredients will lead to a disaster. For example, using a liquid baking powder substitute like molasses without reducing other ingredients’ liquid content will lead to an inappropriate texture.

You should go for powdered substitutes over liquid substitutes but if you must buy liquid substitutes, make sure you ration the quantity to maintain consistency and texture.


Price is also another major factor to consider when shopping for baking powder substitutes. Some substitutes cost a lot more than others. Cream of tartar is more expensive than buttermilk, and vinegars are more expensive than molasses. The quantity your dough requires should also be put into consideration before you make a final decision.

Cakes require more baking powder than pies and biscuits. Therefore, if you are going to use a substitute, you may need to use more for your cake than for biscuits. To make the right investment decision, consider these three things.

  • How much quantity will my dough need?
  • How much is the baking powder substitute sold for?
  • Will the substitute I pick be an economical choice for large-scale baking?

Bearing these three questions in mind will help you make the right decision when shopping for a baking powder substitute.