Baking Soda substitutes

1:1, plus about 1/3 tsp salt per teaspoon to replace the missing sodium

Keeps the leavening role.

The same reaction with a different metal, sold as a low-sodium alternative. Slightly bitter if the recipe uses a lot.

3 tsp (1 tbsp) baking powder per 1 tsp baking soda

Keeps the leavening role.

Not a one-for-one swap in either direction: baking powder is roughly three times weaker, and at that volume it adds salt and a metallic edge. It also cannot neutralise the recipe's acid, so buttermilk or molasses bakes come out sharper and paler.

Swap the plain flour for self-rising flour and leave out the soda, the powder and the salt

Keeps the leavening role.

Only lands right when the recipe's leavening happens to match what is in the flour, and like baking powder it will not neutralise acid.

1:1 in thin, dry bakes only

Keeps the leavening role.

Gives an outstanding crisp snap in thin biscuits and crackers. In anything moist or thick the ammonia cannot escape and the bake will smell and taste of it. Never use it in cake.

Beat the recipe's egg whites to soft peaks and fold them in at the end

Keeps the leavening role.

Physical aeration only. It cannot help the bake brown or spread the way soda does, and it deflates if the batter waits.

Replace a thin batter's liquid with an equal volume of ice-cold sparkling water

Keeps the leavening role.

Only useful for pancakes, waffles and tempura cooked immediately. No browning effect and no residual lift.