Is there anything I could use as substitute for baking soda in my oatmeal cookies?

Question

Is there anything I could use as substitute for baking soda in my oatmeal cookies?

Answer 1

Mis Kat, you could use 1/2 as much baking powder. However, I suggest that you go get a box of baking soda or borrow some from a neighbor. It only costs about 50 cents for a box.

Don't bother looking at Recipe Matcher as his recipe for oatmeal cookies calls for baking soda. Real bright.

If you have self-rising flour, use it instead of  regular flour, plus the salt and soda as these are included in self-rising flour.

My preference would be borrowing a small amount from a neighbor. Just give them 1/2 dozen cookies for their contribution.

Regards,

Dan

Answer 2

no...but here is a recipe that for banana oatmeal cookies that dont have baking soda in them...

Banana Oatmeal Cookies

1 cup margarine, cold

1 1/2 cups tightly packed brown sugar

1 cup sugar

1 ripe, mashed banana (if the banana peel isn't spotted black, cover the mashed banana with the juice of half a lemon for about 15 minutes before incorporating it into the mix)

3, 4, or 5 teaspoons vanilla (be generous)

2 tablespoons water or soy/almond/rice drink

2 cups all-purpose

1 teaspoon baking powder stirred into the flour for guaranteed dispersion

2 1/2 cups rolled oats (quick oats work well)

Beat together the margarine and sugars. Electric mixers are unnecessary. Add the well-mashed banana and mix well, then add the vanilla, then the water. The water will try to separate; keep mixing with a figure-eight motion and add the dry ingredients, in the order above, bit by bit (say, by half-cup increments).

The final batter should be dry. If the batter is too wet, the cookies will flatten while baking and turn out hard and flat.

Bake them for 10 or 12 minutes in a pre-heated oven at 375 degrees Fahrenheit on an ungreased cookie sheet. Cook them longer if you prefer a hard cookie, but be aware that bananas only approximate the action of an egg in the mix, and you can get cookies as hard as the cookie sheet if you aren't careful.

Let them congeal on the sheet for a moment after removing them from the oven, then cool on a plate or a wire rack. Store in an air-tight container. They taste even better after they sit overnight or in the fridge.

Hope this helps! =)

Answer 3

Without the scientific bla bla bla.

Use baking powder. 2 x the amount and add 1 tsp of lemon juice to help the baking powder work. If the recipe calls for lemon juice add an additional tsp of lemon juice.

Chef robert author of Chef Robert Presents Romantic Dinners for Two

www.romanticdinnersfortwo.com

Answer 4

Try these spicy oatmeal cookies:

http://www.recipematcher.com/recipes/429...

Answer 5

No. Here's why according to Foodnetwork.com Q&A:

AskFN: The short answer: no, there's no substitute, and yes, baking soda is necessary. Baking soda, also known as sodium bicarbonate, has a number of functions in baking - it acts as a leavener, as well, as a browning agent. What does that mean? Think about a slice of bread: it’s full of little holes and pockets; and, it's not a perfectly smooth, flat surface. Those holes and pockets are caused by carbon dioxide, which baking soda gives off when it reacts with an acid. Remember those baking soda-and-vinegar volcanoes from science class? This is essentially the same thing. Baking soda, when it reacts with an acidic component in a recipe, fizzes and bubbles, creating an airier, lighter-textured bread than otherwise. However, there is such a thing as too much baking soda. If a baked good turns out dense and leaden, it's quite possible that excessive baking soda was the culprit. Why? If too much carbon dioxide is produced, the bubbles rise to the top of the bread and burst, instead of hanging out in the middle and making the bread airier.

Baking soda's other job is to help browning by neutralizing the natural acidity present in food. If you see a recipe with a disparately large quantity of baking soda relative to the flour (the average ratio is 1/4 teaspoon per cup of flour), it's probably used to neutralize the acid and aid browning.

Baking powder is similar to baking soda, though it's about a quarter as strong, and it's mixed together with exactly the right proportion of acid in order for it to activate. Though it may seem counterintuitive when a recipe calls for both, it makes scientific sense.

- Food Network Kitchens

Answer 6

Baking powder and/or baking soda is used as leavening in many cookie recipes. Baking soda helps neutralize acidic ingredients. Baking powder and baking soda are not interchangeable and there is no substitution for baking soda.

In the pharmacy, or the pharmacy section of the supermarket, they carry bicarbonato. Baking soda is also called sodium bicorbonate in Britian, or NaHCO3.

Baking soda (sodium bicarbonate) is used as a leavening agent when a recipe contains acid ingredients. Baking soda, an alkaline ingredient, plus an acid ingredient, such as buttermilk, vinegar, molasses or sour cream creates a chemical reaction to form carbon dioxide gas in a baked product making it rise and become light and porous. Heat is not necessary for the chemical reaction, so the reaction begins as soon as liquid ingredients are added. Therefore, products leavened with baking soda should be baked immediately after mixing or the gases will  escape and the product will not rise.

Answer 7

Substitutes:   potassium bicarbonate (sodium-free; substitute measure for measure)