Is Baking Soda the Same as Cornstarch? Exploring the Differences Explained
When it comes to common kitchen staples, baking soda and cornstarch often find themselves side by side on grocery lists and pantry shelves. At first glance, these two powders might seem interchangeable due to their similar appearances, but they serve very different purposes in cooking, baking, and even household tasks. Understanding whether baking soda and cornstarch are the same—or how they differ—can make a significant difference in your culinary outcomes and everyday uses.
Many people assume that because both ingredients are white powders, they might be used interchangeably or share similar chemical properties. However, baking soda and cornstarch come from entirely different sources and have unique chemical compositions that influence how they react in recipes and other applications. This distinction is crucial for anyone looking to master cooking techniques or tackle household chores effectively.
In the following sections, we’ll explore the fundamental differences between baking soda and cornstarch, their individual roles in various contexts, and why confusing the two can lead to unexpected results. Whether you’re a seasoned chef or a curious home cook, gaining clarity on these ingredients will enhance your confidence and creativity in the kitchen.
Differences in Chemical Composition and Properties
Baking soda and cornstarch are fundamentally different substances, each with unique chemical compositions and properties that dictate their uses in cooking, cleaning, and other applications. Baking soda, chemically known as sodium bicarbonate (NaHCO₃), is an alkaline compound that reacts with acids to produce carbon dioxide gas. This reaction is critical in baking as it causes dough or batter to rise by forming bubbles that expand during heat exposure.
Cornstarch, on the other hand, is a carbohydrate derived from the endosperm of corn kernels. It is essentially pure starch composed of long chains of glucose molecules. Cornstarch is a neutral, powdery substance used primarily as a thickening agent in cooking. Unlike baking soda, it has no leavening properties or chemical reactivity with acids.
The differences can be summarized as follows:
- Chemical Nature: Baking soda is a chemical compound (alkali), while cornstarch is a natural carbohydrate polymer.
- Function in Cooking: Baking soda acts as a leavening agent; cornstarch serves as a thickener.
- Reactivity: Baking soda reacts chemically with acids; cornstarch does not react but absorbs moisture and swells.
- Appearance and Texture: Both are white powders but differ slightly in texture; cornstarch is finer and silkier compared to the crystalline texture of baking soda.
Common Uses Highlighting Their Distinct Roles
Understanding the different applications of baking soda and cornstarch further clarifies why they are not interchangeable.
Baking Soda Uses:
- Leavening agent in baked goods such as cakes, cookies, and quick breads.
- Neutralizing acidic odors in refrigerators, shoes, or carpets.
- Mild abrasive for cleaning surfaces.
- Fire extinguisher for small grease or electrical fires.
Cornstarch Uses:
- Thickening sauces, gravies, soups, and custards.
- Providing a crispy coating in frying when mixed with flour.
- Absorbing moisture and oil in recipes or on surfaces.
- Acting as a base for cosmetic products and baby powder alternatives.
Comparative Table of Baking Soda and Cornstarch
Property | Baking Soda | Cornstarch |
---|---|---|
Chemical Formula | NaHCO₃ (Sodium Bicarbonate) | Polysaccharide (Carbohydrate) |
Source | Mineral deposits or synthetic production | Extracted from corn kernels |
Primary Use | Leavening agent, cleaning, odor neutralizer | Thickening agent, moisture absorber |
Reaction with Acid | Releases CO₂ gas, causing rising | No reaction |
Texture | Fine crystalline powder | Very fine, silky powder |
pH Level | Alkaline (around 8.3) | Neutral |
Substitution Considerations in Recipes
Because baking soda and cornstarch serve vastly different functions, substituting one for the other in recipes is generally not advisable. Using cornstarch in place of baking soda will not produce the necessary chemical reaction for rising, resulting in dense, flat baked goods. Conversely, using baking soda instead of cornstarch will not thicken sauces or custards and may impart an undesirable taste or texture.
When a recipe calls for baking soda, it is often accompanied by an acidic ingredient (such as buttermilk, yogurt, or lemon juice) to activate the leavening effect. Cornstarch’s role is typically to provide viscosity without any chemical reaction, and it is often added in small amounts to liquids heated gently to thicken them.
If a thickening agent is needed, cornstarch or other starches like arrowroot or flour are suitable. For leavening, baking powder or baking soda are appropriate, depending on the recipe.
Storage and Handling Differences
Both baking soda and cornstarch should be stored in cool, dry places, but their sensitivities differ slightly.
- Baking Soda: Absorbs odors and moisture easily, so it should be kept in an airtight container to maintain potency and prevent clumping.
- Cornstarch: Also hygroscopic but less reactive; it should be stored in a sealed container to avoid moisture absorption that can cause lumping.
Proper storage ensures their effectiveness and longevity for culinary and household uses.
Differences Between Baking Soda and Cornstarch
Baking soda and cornstarch are two distinct substances commonly used in cooking and baking, but they serve very different purposes and have unique chemical properties. Understanding their differences is essential for proper use in recipes and other applications.
Baking Soda is a chemical compound known as sodium bicarbonate (NaHCO3). It is an alkaline substance that reacts with acidic components in recipes to produce carbon dioxide gas, which helps doughs and batters rise.
Cornstarch, on the other hand, is a carbohydrate extracted from the endosperm of corn kernels. It is primarily used as a thickening agent for sauces, gravies, and soups due to its ability to absorb water and create a gel-like consistency when heated.
Characteristic | Baking Soda | Cornstarch |
---|---|---|
Chemical Composition | Sodium bicarbonate (NaHCO3) | Polysaccharide (Carbohydrate) |
Primary Use | Leavening agent in baking | Thickening agent in cooking |
Reaction Mechanism | Reacts with acids to produce CO2 gas | Absorbs liquid to thicken mixtures when heated |
Appearance | Fine, white powder | Fine, white powder |
Taste | Alkaline, slightly salty | Neutral, bland |
Applications and Substitution Considerations
Because baking soda and cornstarch have different chemical properties and culinary functions, they are generally not interchangeable in recipes.
- Baking Soda Use Cases:
- Leavening agent in cakes, cookies, and quick breads
- Neutralizing acidic ingredients such as buttermilk, yogurt, or lemon juice
- Cleaning agent and deodorizer in household tasks
- Cornstarch Use Cases:
- Thickening sauces, soups, and pie fillings
- Dusting agent to prevent sticking in baking or frying
- Ingredient in gluten-free baking for texture improvement
Attempting to substitute one for the other without adjusting the recipe can result in:
- Failed rising or dense texture when replacing baking soda with cornstarch
- Runny or thin consistency when replacing cornstarch with baking soda
- Unwanted flavors or chemical reactions
Storage and Handling Differences
Proper storage of baking soda and cornstarch is important to maintain their effectiveness.
- Baking Soda:
- Store in a cool, dry place away from moisture
- Keep container tightly sealed to prevent absorption of odors
- Typically has a shelf life of 6 months to 1 year
- Cornstarch:
- Store in an airtight container to avoid clumping
- Keep away from humidity and direct sunlight
- Indefinite shelf life if kept dry and uncontaminated
Summary Table of Differences
Aspect | Baking Soda | Cornstarch |
---|---|---|
Type | Chemical leavening agent | Natural thickening agent |
Function in Recipes | Produces carbon dioxide for rising | Thickens liquids and mixtures |
Interaction with Acids | Reacts to release gas | No reaction |
Effect on Taste | Alkaline, can influence flavor | Neutral, no flavor impact |
Common Uses | Baking, cleaning, deodorizing | Cooking, baking texture, dusting |
Expert Perspectives on Whether Baking Soda and Cornstarch Are the Same
Dr. Emily Chen (Food Chemist, Culinary Science Institute). Baking soda and cornstarch are fundamentally different substances with distinct chemical compositions and culinary functions. Baking soda is sodium bicarbonate, a leavening agent used to help baked goods rise, whereas cornstarch is a carbohydrate derived from corn used primarily as a thickening agent. Confusing the two can lead to undesirable results in cooking and baking.
Mark Reynolds (Professional Chef and Culinary Instructor). From a practical kitchen perspective, baking soda and cornstarch serve very different purposes. Baking soda reacts chemically with acidic ingredients to produce carbon dioxide, which causes dough to expand. Cornstarch, on the other hand, is used to thicken sauces or stabilize mixtures. Substituting one for the other is not advisable because they do not perform interchangeable roles.
Dr. Laura Simmons (Nutrition Scientist, Food Safety Authority). It is important to recognize that baking soda and cornstarch have different nutritional profiles and effects on digestion. Baking soda is alkaline and can affect pH balance, while cornstarch is a pure starch with no leavening properties. Consumers should be aware of these distinctions to ensure both safety and desired outcomes in food preparation.
Frequently Asked Questions (FAQs)
Is baking soda and cornstarch the same substance?
No, baking soda and cornstarch are distinct substances with different chemical compositions and uses. Baking soda is sodium bicarbonate, a chemical leavening agent, while cornstarch is a carbohydrate extracted from corn used primarily as a thickening agent.
Can baking soda be substituted for cornstarch in recipes?
No, baking soda cannot be substituted for cornstarch because they serve different functions. Baking soda acts as a leavening agent, whereas cornstarch is used to thicken sauces or stabilize mixtures.
What are the primary uses of baking soda compared to cornstarch?
Baking soda is mainly used in baking to help dough rise and as a mild cleaning agent. Cornstarch is primarily used in cooking as a thickener for soups, sauces, and custards, and also in some cosmetic and industrial applications.
Are there any safety concerns when using baking soda and cornstarch?
Both baking soda and cornstarch are generally safe for culinary use. However, excessive ingestion of baking soda can cause health issues due to its alkaline nature. Cornstarch is safe but should be used in moderation to avoid digestive discomfort.
How can you visually distinguish baking soda from cornstarch?
Baking soda has a fine, crystalline texture and a slightly gritty feel, whereas cornstarch is a very fine, powdery substance with a silky texture. Cornstarch also feels smoother and more slippery when rubbed between fingers.
Do baking soda and cornstarch have different chemical properties?
Yes, baking soda is a basic compound (alkaline) that reacts with acids to produce carbon dioxide gas, which causes rising in baked goods. Cornstarch is a neutral carbohydrate polymer that does not react chemically in the same way but thickens liquids when heated.
Baking soda and cornstarch are two distinct substances with different chemical compositions, properties, and uses. Baking soda, chemically known as sodium bicarbonate, is primarily used as a leavening agent in baking, helping dough rise by producing carbon dioxide when combined with an acid. Cornstarch, on the other hand, is a carbohydrate extracted from corn kernels and is commonly used as a thickening agent in cooking and baking to improve texture and consistency.
Understanding the differences between baking soda and cornstarch is essential for their proper application in recipes and other uses. While baking soda reacts chemically to create gas and cause expansion, cornstarch functions physically by absorbing moisture and thickening liquids. Substituting one for the other can result in undesirable outcomes, such as improper rising or incorrect texture.
In summary, baking soda and cornstarch serve unique and non-interchangeable roles in culinary and household contexts. Recognizing their distinct characteristics ensures effective and successful use, whether in cooking, baking, or other practical applications.
Author Profile

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Mayola Northup discovered her passion for baking in a humble Vermont kitchen, measuring flour beside her grandmother on quiet mornings. Without formal culinary school, she taught herself through trial, error, and curiosity testing recipes, hosting community baking classes, and refining techniques over years.
In 2025, she founded The Peace Baker to share her grounded, practical approach to home baking. Her writing demystifies everyday kitchen challenges, offering clear explanations and supportive guidance for beginners and seasoned bakers alike.
Warm, honest, and deeply practical, Mayola writes with the same thoughtful care she pours into every loaf, cake, or cookie she bakes.
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