Baking powder is a leavening agent commonly used in baking to help baked goods rise by creating carbon dioxide gas when mixed with wet ingredients and exposed to heat. If you find yourself without baking powder, there are a few potential substitutes you can use, depending on the recipe:
Baking Soda: Baking soda is another leavening agent, but it requires an acidic ingredient to activate it. If your recipe already includes an acidic ingredient such as buttermilk, yogurt, vinegar, lemon juice, or sour cream, you can substitute baking powder with baking soda. The typical substitution ratio is 1:3, meaning you should use 1 part baking soda for every 3 parts of baking powder called for in the recipe. For example, if the recipe calls for 1 teaspoon of baking powder, use 1/3 teaspoon of baking soda.
Cream of Tartar: Cream of tartar is an acidic byproduct of wine production and is often used in combination with baking soda as a leavening agent. If you have cream of tartar on hand, you can make a homemade baking powder substitute by combining 1 part baking soda with 2 parts cream of tartar. For instance, if the recipe calls for 1 teaspoon of baking powder, mix 1/2 teaspoon baking soda with 1 teaspoon cream of tartar.
Self-Rising Flour: If your recipe calls for both flour and baking powder, and you have self-rising flour available, you can use it as a substitute. Self-rising flour already contains baking powder, so omit the baking powder from the recipe and use the self-rising flour instead.
It's essential to keep in mind that substituting ingredients may slightly alter the taste, texture, or appearance of the final baked goods. Therefore, if possible, try to follow the recipe as closely as you can to achieve the best results. If you frequently find yourself without baking powder, it's a good idea to keep a stock of it in your pantry for baking emergencies.