Remember that baking soda needs an acid to react and create bubbles. So if you’re out of soda but have acid, you can actually create your own chemical reaction. Think lemon juice, vinegar, buttermilk, or yogurt. For every 1 teaspoon of baking soda you need, use ½ teaspoon of cream of tartar or 1 tablespoon of lemon juice or vinegar.
Here’s the pro tip: mix the acid with your liquid ingredients first, then add a tiny pinch of extra baking powder for lift. It’s a little like building a bomb in your kitchen, but the delicious kind. (I’m looking at you, snickerdoodles.)
The Wild Card: Whipped Egg Whites
Okay, let’s get a bit weird. If you’re making something like a cake or pancakes, you can ditch the chemical leavening entirely and use mechanical leavening. That’s just a fancy way of saying: whisk those egg whites until stiff peaks form.
Fold them gently into your batter right before baking. The trapped air will expand in the oven, giving your baked goods a light, airy texture. It’s not as foolproof as baking soda, but it’s a total show-off move. Plus, you get to brag that you “used air” to make your cake rise. Very chef-y.
What can I use if I don't have baking soda or powder? - YouTube
