3 Best Ammonium Carbonate Substitutes You Can Try

ammonium carbonate substitute
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ammonium carbonate substitute

When it comes down to baking, there are some specific ingredients that must be added to ensure promising baking results. One such ingredient is ammonium carbonate which is used in baking recipes. With this being said, some people don’t have ammonium carbonate on their hands which is why they look for ammonium carbonate substitutes. So, let’s have a look!

Ammonium Carbonate – What Is It?

Ammonium carbonate is actually the alkaline chemical leavening agent that is extensively used in the baking industry. Usually, it is used in place of baking powder and baking soda. Ammonium carbonate is usually used to add light texture and crispiness to baked goods.

For instance, it can be used in crackers and cookies for people since there is low moisture content. So, if you want to make cookies and crackers but cannot find ammonium carbonate, we have outlined the substitutes for you!

Ammonium Carbonate Substitute

1) Baking Powder

In case the ammonium carbonate is not available, you can always use baking powder. It can be substituted in one to one, one to two, or one to three rations. In addition, you could also mix baking soda with baking powder. Baking powder is actually the combination of acidic salts and baking soda (various acidic salts are mixed). In addition, it has alkali. These compounds tend to work together through reaction.

It will make the carbon dioxide gas bubbles that actually help raise the baked goods. Keep in mind that baking powder is a perishable good. For this purpose, it’s better to test the batch. So, add one teaspoon of baking to a half cup of hot water. If it bubbles, you can use it as a substitute for ammonium carbonate. However, if it doesn’t bubble, you need to throw it out. It is better to buy the baking powder from the baking aisle of the grocery store.

The baking powder is extremely reasonable-priced and has an extended shelf life. There is a buffering agent in the baking powder. While substituting the ammonium carbonate, you can use a similar amount of substitute. It can be used for leavening purposes in baked goods. Also, when mixed with water, it will lead to rising in baked goods. It will expand the batter and can be easily used for baking recipes. All in all, it will offer a consistent outcome.

2) Baking Soda

If you don’t have baking powder or ammonium carbonate, you can opt for baking soda. Before we move on, it’s essential to note down that ammonium carbonate has a stronger formula as compared to baking soda. With this being said, you can add 25% additional baking soda while substituting it for ammonium carbonate. In simpler words, you can substitute one teaspoon of ammonium carbonate with one and ¼ teaspoon of the baking soda.

Baking soda is an alkaline compound that can be combined with acid for forming carbon dioxide bubbles. As a result, the dough or batter will rise or expand. Also, it will release gas upon decomposition. While using baking soda, the temperature must be higher than 80-degrees Celsius because it’s essential for releasing the bubbles. All in all, it works great as the chemical leavening agent.

3) Cream Of Tartar

Before we add any details, keep in mind that cream of tartar is not a cream, it’s actually dry and has a powdery form. It goes by tartaric acid in scientific name. It is readily available in the spice aisle of the grocery store. When you add a small amount of cream of tartar to the egg whites, it will stabilize the air bubbles. With this being said, the cookies or baked goods will have a melting texture (it melts in the mouth).

Cream of tartar can be substituted for ammonium carbonate by mixing it with baking soda. This is because the mixture of baking soda and ammonium carbonate can be used leavening agent as it produces carbon dioxide. If you need to substitute one teaspoon of ammonium carbonate, you need to mix half a teaspoon of cream of tartar with ¼ teaspoon of baking soda to make the right mixture or outcome in general.

The Bottom Line

The bottom line is that ammonium carbonate has been getting used for a century. This is because it delivers promising, consistent, and flavorful outcome in the baked goods. All in all, these substitutes will ensure a similar texture and flavor.

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