Baking soda food fact file - baking soda

Baking soda is used as a leavening agent in baking. It works by reacting with acidic ingredients to release carbon dioxide, which promotes rising/volume expansion in certain foods such as bread, cakes etc.

Baking soda should be wheat and gluten free, however always check for any other the ingredients listed.


Follow the instructions provided in the particular recipe for perfect results, the correct quantity of baking soda to use will have been calculated to work with the quantities of other ingredients in the recipe.

It can also be used for cleaning teeth, and has other uses such as an antacid. It's also very useful in household cleaning applications, can help absorb smells in your fridge, as a softener/cleaner for washing soiled clothes, and even as a smelly shoe deodorizer.


Mix baking soda into the recipe ingredients as required, it will activate when the temperature exceeds 80°C. This means that it's very stable in a mixture until ready to use, unlike baking powder which starts to work as soon as wet ingredients are added. With baking soda, as long as it's used without any other leavening agents, you can make for example, a cake batter, then leave it standing until ready to use.


Store in an airtight container in a dry atmosphere otherwise the baking soda will end up in a solid lump.

Alternative names:

Bicarbonate of soda
Sodium bicarbonate
Bread soda
Cooking soda
Sodium bicarb

Nutritional information:

Typical values per 1 tsp (4g) of product (baking soda)
Energy - 0kcal
Protein - 0g
Carbohydrate (total) - 0g
Fat (total) - 0g
Dietary fibre - 0g
Sodium - 1231mg