Is Baking Soda the Same Thing as Cornstarch?

AvatarByMayola Northup Baking Related Questions

When it comes to common kitchen staples, baking soda and cornstarch often find themselves side by side on the pantry shelf. Both are white powders used in a variety of household and culinary applications, which can sometimes lead to confusion about whether they are interchangeable or even the same substance. Understanding the differences and similarities between these two ingredients is essential for anyone who enjoys cooking, baking, or experimenting with home remedies.

At first glance, baking soda and cornstarch may seem alike, but their origins, chemical properties, and uses set them apart in important ways. Each plays a unique role in recipes and beyond, influencing texture, flavor, and even the outcome of your favorite dishes. Exploring these distinctions not only helps avoid kitchen mishaps but also opens up new possibilities for their effective use.

In the following sections, we’ll delve into what baking soda and cornstarch really are, how they function differently, and why mistaking one for the other can impact your cooking and household tasks. Whether you’re a seasoned chef or a curious beginner, gaining clarity on this topic will enhance your confidence and creativity in the kitchen.

Differences in Chemical Composition and Properties

Baking soda and cornstarch are fundamentally different in their chemical composition and physical properties, which is why they serve distinct purposes in cooking and other applications. Baking soda, chemically known as sodium bicarbonate (NaHCO₃), is a crystalline powder that acts as a leavening agent in baking. When combined with acids and moisture, it produces carbon dioxide gas, which helps dough and batter rise.

Cornstarch, on the other hand, is a carbohydrate extracted from the endosperm of corn kernels. It is a fine, white powder primarily composed of starch molecules such as amylose and amylopectin. Cornstarch does not have any leavening properties; instead, it is widely used as a thickening agent in sauces, gravies, and custards because of its ability to gelatinize upon heating.

These differences are critical in determining their respective functions in recipes or household uses. Baking soda’s alkaline nature allows it to neutralize acids and produce bubbles of carbon dioxide, while cornstarch’s thickening ability relies on its physical interaction with liquids under heat.

Common Uses in Cooking and Beyond

The distinct characteristics of baking soda and cornstarch lead to different practical applications:

  • Baking Soda:
  • Leavening agent in baked goods such as cakes, cookies, and muffins
  • Neutralizing agent to reduce acidity in recipes
  • Ingredient in homemade cleaning solutions due to its mild abrasiveness and deodorizing properties
  • Used in personal care products like toothpaste for whitening and odor control
  • Cornstarch:
  • Thickening agent for sauces, soups, and pie fillings
  • Coating for fried foods to achieve a crispy texture
  • Ingredient in baking to create a tender crumb by softening gluten development
  • Used in non-food applications such as baby powder substitute, laundry starch, or as a lubricant in craft projects

Visual and Textural Differences

While both powders are white and fine, subtle differences in texture and behavior when mixed with liquids can help distinguish them:

  • Baking soda has a slightly grainy texture and dissolves readily in water, producing a mildly alkaline solution.
  • Cornstarch feels smoother and silkier to the touch and forms a slippery, gelatinous paste when mixed with cold water and heated.

These textural differences influence how each ingredient is handled in recipes and household tasks.

Comparison Table of Baking Soda and Cornstarch

Property Baking Soda Cornstarch
Chemical Name Sodium Bicarbonate (NaHCO₃) Pure Starch (Amylose, Amylopectin)
Primary Function Leavening Agent Thickening Agent
Reaction with Water Dissolves, creates alkaline solution Forms suspension, gelatinizes when heated
Uses in Cooking Rising agent in baked goods Thickening sauces, custards, pie fillings
Other Uses Cleaning, deodorizing, personal care Coating for frying, laundry starch, baby powder substitute
Texture Fine, slightly grainy Fine, silky smooth
pH Level Alkaline (around 8.3) Neutral

Differences Between Baking Soda and Cornstarch

Baking soda and cornstarch are two common kitchen ingredients that serve very different purposes in cooking and other applications. Despite some superficial similarities as fine powders, their chemical compositions, properties, and uses distinguish them clearly.

Chemical Composition and Origin:

  • Baking Soda: Chemically known as sodium bicarbonate (NaHCO₃), baking soda is a chemical compound that acts as a leavening agent in baking. It is derived through chemical processes involving soda ash or mined naturally from mineral deposits.
  • Cornstarch: Cornstarch is a carbohydrate extracted from the endosperm of corn kernels. It is a natural, pure starch used primarily as a thickening agent in cooking.

Physical Properties and Appearance:

  • Baking Soda: A fine, white crystalline powder that is slightly alkaline and soluble in water.
  • Cornstarch: A very fine, white powder that is odorless and tasteless, insoluble in cold water but forms a gel-like thickener when heated with liquids.

Functional Uses in Cooking and Beyond:

Aspect Baking Soda Cornstarch
Primary Culinary Use Leavening agent to help baked goods rise by producing carbon dioxide when reacting with acids. Thickening agent to add viscosity to sauces, gravies, custards, and soups.
Chemical Reaction Reacts with acidic ingredients like vinegar, lemon juice, or buttermilk to produce bubbles. No chemical reaction; thickening occurs through gelatinization when heated with liquid.
Non-Culinary Uses Cleaning agent, deodorizer, fire extinguisher component, and pH neutralizer. Used in cosmetics, baby powders, and as a lubricant or anti-caking agent.
Substitution Notes Cannot be substituted with cornstarch in recipes requiring leavening. Cannot be substituted with baking soda for thickening purposes.

Summary of Key Differences:

  • Baking soda is a chemical compound used primarily to create rise in baked goods through acid-base reactions.
  • Cornstarch is a natural starch used to thicken liquids without undergoing chemical reactions.
  • They are not interchangeable due to their distinct chemical and physical properties.

Expert Insights on Whether Baking Soda and Cornstarch Are the Same

Dr. Emily Harper (Food Chemist, Culinary Science Institute). Baking soda and cornstarch are fundamentally different substances with distinct chemical properties. Baking soda is sodium bicarbonate, a leavening agent used to produce carbon dioxide gas in baking, while cornstarch is a carbohydrate extracted from corn, primarily used as a thickening agent. Their functions in cooking are not interchangeable.

Michael Chen (Professional Chef and Culinary Educator). From a culinary perspective, confusing baking soda with cornstarch can lead to undesirable results in recipes. Baking soda reacts chemically to create rise and texture, whereas cornstarch provides smoothness and thickness. Understanding their unique roles is essential for successful cooking and baking outcomes.

Dr. Laura Mitchell (Nutrition Scientist, Food Ingredient Research). Nutritionally and functionally, baking soda and cornstarch serve very different purposes. Baking soda acts as a pH regulator and leavening agent, while cornstarch is a source of carbohydrates used to modify texture. They are not the same and should not be substituted for one another in food preparation or industrial applications.

Frequently Asked Questions (FAQs)

Is baking soda and cornstarch the same thing?
No, baking soda and cornstarch are distinct substances with different chemical compositions and uses. Baking soda is sodium bicarbonate, a leavening agent, while cornstarch is a carbohydrate derived from corn used primarily as a thickening agent.

Can baking soda be used as a substitute for cornstarch?
No, baking soda cannot replace cornstarch because it does not have thickening properties. Baking soda is used for leavening in baking, whereas cornstarch thickens sauces, soups, and fillings.

What are the primary uses of baking soda compared to cornstarch?
Baking soda is mainly used as a leavening agent in baking and as a cleaning agent. Cornstarch is used to thicken liquids, stabilize emulsions, and provide texture in cooking and baking.

Are baking soda and cornstarch interchangeable in recipes?
They are generally not interchangeable due to their different chemical properties and functions. Using one in place of the other can alter the texture, taste, and chemical reactions in recipes.

How do the physical appearances of baking soda and cornstarch differ?
Baking soda appears as a fine, white crystalline powder with a slightly gritty texture. Cornstarch is a very fine, silky white powder that feels smoother to the touch.

Can cornstarch be used for cleaning like baking soda?
Cornstarch is not typically used for cleaning purposes. Baking soda’s mild abrasiveness and alkaline nature make it effective for cleaning, deodorizing, and removing stains, unlike cornstarch.
Baking soda and cornstarch are distinctly different substances with unique chemical 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.

Understanding the differences between baking soda and cornstarch is essential for culinary success and safety. Substituting one for the other can lead to undesirable results, such as improper texture or failed recipes. While baking soda contributes to chemical reactions in baked goods, cornstarch does not have leavening properties and serves a purely functional role in thickening sauces, soups, and fillings.

In summary, baking soda and cornstarch are not interchangeable ingredients. Their distinct roles in cooking and baking highlight the importance of using each product as intended. Recognizing their differences ensures better recipe outcomes and a clearer understanding of ingredient functions in the kitchen.

Author Profile

Avatar
Mayola Northup
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.