Baking Powder, Yeast substitute

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Like yeast, baking powder acts as a leavening agent. It works in two ways:

Step 2

Reacting with liquid. When moistened, the acid reacts with the baking soda to produce carbon dioxide bubbles (2).

Step 3

Reacting with heat. When heated, these gas bubbles expand and cause the dough to rise (2).

Step 4

Baking powder reacts immediately when exposed to liquid and heat. Thus, unlike when using yeast, using baking powder does not require additional rise time. For this reason, it’s used to leaven quick types of bread like pancakes, cornbread, biscuits, and cakes.

Step 5

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast.

Step 6

Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast. You can replace yeast with baking powder at a one-to-one ratio.