Yes, baking powder can be substituted for baking soda in certain recipes, but it's important to keep in mind the differences between the two and adjust the quantities accordingly. Baking soda is a strong base, while baking powder is a combination of baking soda, an acid (such as cream of tartar), and a stabilizer (such as cornstarch).
When substituting baking powder for baking soda, you typically need to use more baking powder to achieve similar leavening effects. Here are some common alternatives that can be found easily at regular grocery stores:
Baking Powder: If a recipe calls for baking soda and you don't have any on hand, you can use baking powder as a substitute. Use three times the amount of baking powder as the amount of baking soda called for in the recipe. For example, if the recipe requires 1 teaspoon of baking soda, use 3 teaspoons (or 1 tablespoon) of baking powder instead.
Buttermilk: Buttermilk is acidic and can be used as a substitute for both baking soda and baking powder. Replace each 1/2 teaspoon of baking soda with 1 cup of buttermilk in the recipe. Keep in mind that you may need to adjust the other liquid ingredients in the recipe accordingly.
Yogurt or Sour Cream: Similarly to buttermilk, yogurt or sour cream can provide acidity and help with leavening. Replace each 1/2 teaspoon of baking soda with 1/4 cup of yogurt or sour cream. Adjust the other liquid ingredients if necessary.
Molasses: In some recipes, especially those that include acidic ingredients like vinegar or citrus juice, molasses can be used as a substitute for baking soda. Replace each 1/2 teaspoon of baking soda with an equal amount of molasses. Be aware that the flavor of molasses will impact the taste of the final product.
Remember, when substituting ingredients, the results may vary slightly from the original recipe, so it's a good idea to do a small test batch or be prepared for slight differences in taste and texture.