Leavening Agents Substitutes

Baking powder contains both acid and base — it creates rise on its own. Substitutes must recreate this reaction.

Baking soda (sodium bicarbonate) is a pure base that requires an acid in the recipe to activate and create rise. It is 3–4x stronger than baking powder.

Cream of tartar is a dry acid (potassium bitartrate) used to stabilize whipped egg whites, activate baking soda, and prevent sugar crystallization.

A double-acting leavening agent that produces CO2 for lift in baked goods.

Living organisms that leaven bread through fermentation over time.

Acidic powder that stabilizes egg whites, prevents sugar crystallization, and activates baking soda.

Acidic powder that stabilizes egg whites and acts as a leavening acid.

Animal-derived thickener and gelling agent for desserts, mousses, and savory dishes.