What is a substitute for Baking Powder
- Thread starter honey12
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
CookLikeJulia
Senior Cook
I don't think that there is an alternative for baking soda, what i know is the baking soda is the softener of the dough so. If there is no baking soda. It won't be soft as the cake or it will never be a cake. Just my idea.
CharlieD
Chef Extraordinaire
aLSO BAKING SODA PROMOTS RIZING OF THE DOUGH. cOULD YOU USE YEAST INSTEAD? oops, sorry.
It would be challenging to make a cake without using baking soda, baking powder, or eggs. As others have said, chemical leaveners help make products rise. Eggs also provide structure and richness.
With this being said, you might want to look at vegan recipes.
Here's a link to a vegan cinnamon roll which has no eggs or chemical leaveners. It uses yeast to help the dough rise. If instead of rolling the dough up to form cinnamon rolls, you cut them to fit a cake pan, you might be able to make a product that you can actually eat without having to worry about allergic reactions.
Best wishes,
David
Vegan Bicyclinguist – Vegan Cinnamon Rolls
With this being said, you might want to look at vegan recipes.
Here's a link to a vegan cinnamon roll which has no eggs or chemical leaveners. It uses yeast to help the dough rise. If instead of rolling the dough up to form cinnamon rolls, you cut them to fit a cake pan, you might be able to make a product that you can actually eat without having to worry about allergic reactions.
Best wishes,
David
Vegan Bicyclinguist – Vegan Cinnamon Rolls
Moon Flower
Washing Up
- Joined
- Sep 30, 2010
- Messages
- 76
This was an interesting read ... but all four substitutions at this site involved mixing baking soda with other ingredients. Honey12 is allergic to baking soda.
I'm wondeing if it might be possible you could substitute the baking powder for a small pinch of easy-blend yeast? It would get to work quickly on any sugar content in your cakes, so maybe it's worth a try.
Baking powder, it relies basically on using carbon dioxide to help leaven the cake mixture. So myabe yeast could achieve the same thing, if only less be used and in in satchet form, the very fine powdery stuff?
