Is Baking Soda Cornstarch? Understanding the Difference

Is baking soda the same as cornstarch? This is a common question that pops up in kitchens, often leading to confusion and potential baking blunders. Many home bakers find it challenging to differentiate between these two white, powdery substances, especially when a recipe calls for one, and they only have the other. It can be frustrating to realize mid-recipe that you’ve grabbed the wrong ingredient, potentially ruining your dish.

No, baking soda and cornstarch are definitively not the same. Baking soda is a leavening agent, sodium bicarbonate, used to make baked goods rise, while cornstarch is primarily a thickening agent, perfect for sauces, gravies, and puddings.

As a professional baker with over 15 years of experience creating everything from delicate pastries to robust sourdough loaves, I’ve seen firsthand the dramatic difference between baking soda and cornstarch. This post will delve deep into the distinct roles of these two kitchen staples, exploring how they function, when to use them, and what happens if you mistakenly swap one for the other. We’ll look at their chemical compositions, explore their uses outside the kitchen, and even touch on common substitutes. By the end, you will have a clear understanding of these two vital ingredients and how to use them effectively in your cooking and baking, with a detailed FAQ for quick reference.

Key Facts:
* [Chemical Composition]: Baking soda is pure sodium bicarbonate (NaHCO3), while cornstarch is a complex carbohydrate extracted from the endosperm of corn kernels.
* [Primary Function]: Baking soda acts as a leavening agent, releasing carbon dioxide gas to create rise in baked goods. Cornstarch acts as a thickening agent, absorbing water to increase the viscosity of liquids.
* [Substitution]: Baking soda and cornstarch are not interchangeable in recipes. Substituting one for the other will lead to undesirable results.
* [Reaction with Acid]: Baking soda requires an acidic ingredient to activate its leavening properties. Cornstarch does not require acid to thicken.
* [Other Uses]: Beyond cooking, baking soda is used as a cleaning agent and deodorizer, while cornstarch can be used in various DIY projects, such as making homemade clay.

What is the Difference Between Baking Soda and Cornstarch?

The core difference between baking soda and cornstarch lies in their chemical composition and intended purpose. Baking soda, or sodium bicarbonate, is a chemical compound that reacts with acids to produce carbon dioxide gas. This reaction is what gives baked goods like cakes and muffins their light, airy texture.

MedicalNewsToday states very clearly that baking soda is pure Sodium bicarbonate. Corn starch, on the other hand, is totally a different ingredient.

Cornstarch, on the other hand, is a polysaccharide – a complex carbohydrate derived from the endosperm of corn. It doesn’t react with acids. Instead, its thickening power comes from its ability to absorb water and swell, creating a gel-like consistency. This makes it ideal for thickening sauces, soups, and puddings. Cake Girls explains that Cornstarch is not Baking powder, and it shouldn’t be used as Baking Powder.

Why is Baking Soda Used in Baking?

Baking soda is a crucial ingredient in baking because of its leavening ability. When baking soda combines with an acidic ingredient, like lemon juice, vinegar, or brown sugar, it creates a chemical reaction that releases carbon dioxide.

This gas forms bubbles within the batter or dough, causing it to rise. Without baking soda (or another leavening agent like baking powder), your baked goods would be flat, dense, and unappetizing. The amount of baking soda used in a recipe is carefully calibrated to achieve the desired lift and texture. Too much baking soda can result in a metallic taste and an overly airy, crumbly product.

Why is Cornstarch Used as a Thickener?

Cornstarch’s primary role in the kitchen is as a thickening agent. When cornstarch is heated in the presence of water, its granules absorb the liquid and swell, forming a gel-like network.

This process, known as gelatinization, increases the viscosity of the liquid, creating a thicker, smoother consistency. Cornstarch is particularly effective because it’s nearly pure starch, meaning it has a high thickening power compared to other starches like flour. It’s also flavorless and translucent when cooked, making it ideal for thickening sauces, gravies, and fruit fillings without altering their taste or appearance. Moms Who Think mentions that cornstarch is a very good agent for soups, gravies, and sauces.

Can I Substitute Baking Soda for Cornstarch?

No, you absolutely cannot substitute baking soda for cornstarch. Substituting baking soda for cornstarch will result in a culinary disaster, characterized by a potentially soapy or metallic taste and a lack of thickening.

As we’ve established, these two ingredients have fundamentally different chemical properties and functions. Baking soda is a base that needs acid to react. Cornstarch is a carbohydrate. Attempting to thicken a sauce with baking soda would not only fail to thicken the sauce but would likely also create an unpleasant, bubbly, and potentially bitter-tasting mixture.

Can I Substitute Cornstarch for Baking Soda?

Equally, substituting cornstarch for baking soda is a recipe for failure. Cornstarch has no leavening properties, so using it in place of baking soda will result in flat, dense baked goods.

While cornstarch might add a slight tenderness to some baked goods, it cannot replicate the crucial lift provided by baking soda’s reaction with acids. Your cakes, cookies, and muffins would be completely flat and inedible.

What Happens If I Accidentally Use Baking Soda Instead of Cornstarch?

If you accidentally use baking soda instead of cornstarch, the consequences will depend on the dish you’re making. In a sauce or gravy, the baking soda will likely create an unpleasant, bubbly, and possibly bitter mixture that fails to thicken properly.

If you’ve added baking soda to a sweet dish, the metallic taste will be more prominent. If you’re making a savory dish with acidic ingredients, the baking soda might react, creating excessive foaming and a salty, soapy flavor. In most cases, the dish will be unpalatable.

One user in a Reddit thread described a similar experience where baking soda was added to Italian Beef, which created a weird taste.

What are the Other Uses of Baking Soda?

Beyond its role in baking, baking soda has a surprising number of uses around the home. Baking soda is a versatile cleaning agent, deodorizer, and even a mild abrasive.

• Cleaning: Baking soda can be used to scrub surfaces, remove stains, and clean appliances. Its mild abrasiveness helps to lift dirt and grime without scratching delicate surfaces.
• Deodorizing: Baking soda absorbs odors, making it effective for neutralizing smells in refrigerators, carpets, and shoes.
• Personal Care: Some people use baking soda as a natural toothpaste, antacid, or skin exfoliant (though it’s essential to use it cautiously for these purposes).
• Fire Extinguisher: In a pinch, baking soda can help smother small grease fires (never use water on a grease fire).

What are the Other Uses of Cornstarch?

Like baking soda, cornstarch has various applications beyond the culinary world. Cornstarch is commonly used as an anti-caking agent, a key ingredient in homemade crafts, and even as a remedy for skin irritation.

• Anti-Caking: Cornstarch is often added to powdered sugar and other dry ingredients to prevent clumping.
• DIY Projects: Cornstarch can be used to make homemade playdough, clay, and even some types of bioplastics.
• Skin Relief: Cornstarch can help soothe irritated skin, such as from sunburn or diaper rash.
• Thickening Agent in Cosmetics: It’s sometimes used in cosmetics and personal care products as a thickening agent or absorbent.
• Starch for cloths Cornstarch is also a good alternative to get the clothes starched.

The Brandywine Conservancy and Museum of Art has a whole section on how to make clay hearts using baking soda and cornstarch.

FAQs About Is Baking Soda Cornstarch

H3: Can I use baking soda to thicken gravy?

No, baking soda will not thicken gravy. It will likely make it bubbly and give it an unpleasant taste. Use cornstarch or flour instead.

H3: Is baking soda the same as baking powder?

No, baking soda and baking powder are different. Baking powder contains baking soda and an acid, so it’s a complete leavening agent. Baking soda requires an added acid to work.

H3: What can I use instead of cornstarch to thicken a sauce?

Flour, arrowroot powder, tapioca starch, and potato starch are all viable alternatives to cornstarch for thickening sauces.

H3: What happens if I use too much baking soda in a recipe?

Too much baking soda can give baked goods a metallic or soapy taste and can cause them to rise too much and then collapse.

H3: Does cornstarch expire?

Cornstarch has a very long shelf life, but it can lose its effectiveness over time, especially if not stored properly in an airtight container.

H3: Can I use baking soda to clean my oven?

Yes, baking soda is an effective and non-toxic oven cleaner. Make a paste of baking soda and water, apply it to the oven surfaces, and let it sit overnight before scrubbing.

H3: Can cornstarch be used to make slime?

Yes, cornstarch is a key ingredient in many homemade slime recipes.

H3: Is baking soda safe to consume?

Baking soda is safe to consume in small amounts, as used in baking. However, consuming large amounts of baking soda can be harmful.

H3: How do I test if my baking soda is still active?

Add a teaspoon of baking soda to a small amount of vinegar. If it fizzes vigorously, it’s still active.

H3: Can I put a box of open cornstarch in the Fridge?

No, that would not help in reducing odor, instead, you should put a box of baking soda.

Summary

Baking soda and cornstarch are distinct ingredients with crucial roles in the kitchen and beyond. Understanding their unique properties – baking soda as a leavening agent and cornstarch as a thickener – is fundamental to successful cooking and baking. They are not interchangeable, and mistakenly substituting one for the other will lead to undesirable results. This comprehensive guide has clarified the differences, explored their various uses, and addressed common questions, empowering you to use these versatile ingredients with confidence. Remember the key fact: baking soda makes things rise, while cornstarch makes things thick. Do you have any other questions regarding these two ingredients that were not covered above?