For Cookies and Crackers:
* Baking Soda and Cream of Tartar: This combination is the most common substitute. It reacts similarly to baking ammonia, producing carbon dioxide bubbles that make the baked goods rise. The ratio is typically 1 teaspoon of baking soda to 2 teaspoons of cream of tartar.
* Baking Powder: This is a convenient substitute for baking soda and cream of tartar, as it already contains both ingredients in a pre-measured amount. However, the leavening action of baking powder is less intense than that of baking ammonia.
* Yeast: While less common for cookies and crackers, yeast can be used for a slightly different texture.
For Cakes:
* Baking Powder: This is a reliable substitute for baking ammonia in cakes. However, it's important to adjust the recipe accordingly, as baking powder has a weaker leavening action.
* Self-rising Flour: This flour already contains baking powder, so it can be used as a substitute for baking ammonia in cakes.
Important Considerations:
* Taste and Texture: Baking ammonia gives baked goods a distinctive "crisp" texture and a slightly pungent taste. Substitutes may not achieve the same exact results.
* Recipe Adjustment: When substituting baking ammonia, you may need to adjust other ingredients in the recipe to achieve the desired texture and taste.
* Safety: Baking ammonia can be dangerous if used improperly. Always follow the instructions on the package and handle it with care.
Note: Finding baking ammonia in stores can be challenging. It's often sold online or at specialty baking stores. If you're unable to find it, using a substitute is a viable option.
