5 ingredients that replace baking powder

Baking powder is a product that serves to improve the texture of the preparations that are going to be placed in the oven.. Get fluffier results, both from sweet and savory recipes. It is common to find this ingredient among cakes and even empanadas.

However, there are people who prefer to opt for other types of elements for their recipes. For this reason, we are going to offer you the main substitutes for baking powder. This way you will be able to know which ingredients are capable of performing a similar function, increasing the fluffiness of the food that goes into the oven.

What is baking powder?

As we have discussed, the baking powder it is included in the leavening ingredients, just like yeast. This means that it induces fermentation, so that food is capable of retaining gas inside, increasing its fluffiness and improving its texture.

It is common to use this ingredient when preparing a cake or other pastry products. These are formed by a mass to which a thermal process will be applied. Thanks to the baking powder, once the heat is applied, the dough is able to swell, resulting in a much more pleasant texture, less caked and lighter.

To know more: 3 ways to prepare zucchini sponge cake

Ingredients to replace baking powder

Next we are going to tell you which ingredients are suitable to replace the baking powder. Try them in your recipes until you find your favorite.

1. Egg whites

Egg white is a food that stands out for its protein content of high biological value. These nutrients help prevent the processes of degeneration of lean mass, as stated in a study published in the journal Biomed Research International. In this way, the function goes beyond simply achieving a better texture.

To use the egg whites with a leavening power, it is important that you previously set the mountains to the point of snow, in order to get air inside. You will need a whisk and a lot of patience.

The egg whites replace the baking powder, but they must first be whipped to the point of snow.

2. self-rising flour

There is a type of flour widely used in confectionery that is self-rising flour, ideal for a baking process. It is often used when making cakes or other types of desserts, since it manages to increase its volume inside the oven, improving the texture of the final food.

However, you must bear in mind that it is a product with a high carbohydrate content. Flours have also been shown to impact metabolic health when consumed regularly. For this reason, introduce it in the diet in moderation.

It may also interest you: Why is it important to incorporate desserts into your diet?

3. Carbonated water

Sparkling water contains sodium bicarbonate inside.. This is one of the main substitutes for baking powder. Thanks to the gas content of this liquid, the texture of the final product is improved, making it much fluffier.

4. Lemon juice

Lemon juice is able to improve the texture of foods that are subjected to high temperatures. Further, has a remarkable amount of vitamin C, a nutrient that positively intervenes in the efficiency of the immune system, as stated in a study published in the journal Nutrients.

Lemon juice contains significant amounts of vitamin C.

5. Molasses

Molasses also simulates the effect of baking powder in foods that are to be subjected to a thermal process. But nevertheless, it is an ingredient that contains a large amount of sugar, so it is convenient not to abuse it.

A regular intake of the same would get out of control blood glucose and promote insulin resistance in the medium term. This is a risk factor for the development of type 2 diabetes.

Substitute baking powder in your recipes

With these ingredients that we have just presented, you will achieve results very similar to those obtained with baking powder. However, you have to take into account that some of them present a significant contribution of macronutrients, so they could impact on the quality of the diet.

Remember that you also have yeasts at your disposal that manage to generate a spongy appearance in foods subjected to baking. These are the most common ingredients when making bread and many bakery products. However, the options that we have given you are valid, they will help you obtain satisfactory results and will please everyone.