Hi there, potassium bicarbonate is an effective substitute for baking soda and can be replaced in a 1:1 ratio. Because it doesn't contain sodium like regular baking soda, you may want to add more salt to your recipe to account for changes in flavor.
Hi there, potassium bicarbonate is an effective substitute for baking soda and can be replaced in a 1:1 ratio. Because it doesn't contain sodium like regular baking soda, you may want to add more salt to your recipe to account for changes in flavor.
Is it possible for almond cookies to spread to one solid sheet if the baking soda is out of date? (Not chilled bf - not in recipe)
Hi Paula, please reach out to our Customer Service team for help with troubleshooting your issue. You can email them at customerservice@bobsredmill.com. Thank you!
A few points. I have switched to potassium bicarbonate from baking soda for Irish Brown [not] Soda Bread and add no salt - it actually tastes better (gently mix circa 1 pound/450g Irish brown flour with potassium carbonate, rub in may 1 tablespoon unsalted butter (or food processor it) and 1 tablespoon honey - then mix in (but do not overwork) circa 16 oz buttermilk, decant into a parchment lined loaf tin3 (1-¼ pound), sprinkle with oats, bake circa 40 minutes in a 375°F oven or 360°F fan/convection*)
Potassium bicarbonate needs to be substituted at a rate of 1 and 1/4 parts or slightly less to 1 part baking soda (molecular weigh per mole is 100 compared to 84g). And NO you keep the same acidity since it’s the reaction of the acid with the bicarbonate that generates the CO2 that makes the bread or cake rise.
Baking powder is, inter alia, a bicarbonate combined with an acid, so the baking recipe doesn't need an acid component like buttermilk. It’s important to know, even with a stabilizer, the bicarbonates is baking powder slowly react on the kitchen shelf over time, so it loses its potency… you need to use baking powder in a year or so. And keep even dried yeast in the fridge…
Apologies, meant to type Potassium bicarbonate
Hi on your recipe for brown Irish loaf you didn't mention how much potassium chloride to add to the flour, can you advise and many thanks in advance
There is an error on this page..
The last paragraph says: "When using both potassium bicarbonate and baking powder as a baking soda substitute, it is better to replace acidic liquids in the recipe with non-acidic liquids."
That is not true. Do not replace the acid liquid in the mix with a less acidic liquid. Potassium bicarbonate (KHCO3) acts the same way that sodium bicarbonate (NaHCO3) baking soda acts in causing dough or batter to rise. They both react with the acids in the mixture to produce the carbon dioxide bubbles that cause the dough or batter to rise.
Pancakes and donuts with potassium bicarbonate in the mix will rise a lot more using buttermilk than with using plain milk or water.
I was wondering about storage during warm summer months. I live in New England where the weather can be hot and humid in the summer, but my home is not air conditioned. Will baking soda best stored in my refrigerator during that season?
As someone who lived in Massachusetts for several years, I agree with your plan! :)
For health reasons I've had to start swapping everything in my kitchen to 100% organic products wherever possible. Is there an organic replacement for baking soda? I love to bake and even make my own bath bombs, but both of these things use sodium bicarbonate which is inorganic. Any advice/recommendations for replacements would be greatly appreciated!!
Hi Kelsey, sounds like a fun project! We aren't well versed in bath bombs, unfortunately. Good luck on your search!
Can I use an equimolar amount of calcium carbonate (very fine powder) instead of sodium bicarbonate as a leavening agent in my baking recipe? They both have the same amount of carbonate so I imagine it should work.
Hi Julie - we don't have a standard swap for yeast and baking powder/soda. By changing that ingredient, you change a lot about how the recipe performs (mixing/kneading, rise time, bake time and outcome). If you have more questions, please email us at CustomerService@bobsredmill.com
Do you need to add baking soda/baking powder /salt to your baking mix or is it already in it ?
Hi Gibby - if you're using a flour mix that already contains baking soda or baking powder, you likely do not need to them additionally.
Thank you Whitney!
I have been using Hain Featherweight Sodium-Free Gluten-Free Baking Powder to make bread (the other ingredients are flour, water and oil).
It is basically a mixture of monocalcium phosphate, potato starch, and potassium bicarbonate.
Do you happen to know what I should combine Potassium Bicarbonate with (proportions etc.) to create something similar to the Hain baking powder?
Thank you,
Christos
Hi,
I think there is a typo in the sentence "While potassium bicarbonate does not require any adjustment (it is a one-to-one swap), baking powder is significantly less potent than baking powder."
Also, I have been looking for a recipe to make my own sodium-free baking powder using "Monocalcium Phosphate" and "Potassium Bicarbonate". Do you happen to have such a recipe?
Thank you
Hi Christos. Were you able to get a formulation/ratios to be used when mixing Mono Calcium Phosphate, Potassium Bicarbonate and potato starch?
Hi Christos, thanks for catching that. It will be updated momentarily. We unfortunately do not have that type of recipe.
Why is baking soda sold as NON GMO ?
Nahcolite does not have corn or . . .
Thank you, Allen
Hi Allen - All Bob's Red Mill products are Non-GMO. You can find more information linked below. If you still have questions, please contact our Customer Service team at customerservice@bobsredmill.com
Non-GMO Project & Bob's Red Mill
Can the potassium bicarbonate be used instead of baking soda OR baking soda using same amount in a recipe?