Vinegar

Bacteria convert alcohol to acetic acid during the fermentation process, which is the process by which vinegar is made. Despite having a unique and powerful flavor, vinegar is a frequently used ingredient for many baked goods.

In fact, vinegar's acidic pH makes it the ideal alternative for baking powder. When combined with baking soda, vinegar has a leavening effect on cakes and cookies. White vinegar provides the most neutral taste and won't change the color of your final product, however, any kind of vinegar will work. Substitute 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar for each teaspoon (5 grams) of baking powder in the recipe.