How Many Grams in 1 Teaspoon of Baking Soda?

Most Common Conversions:

Baking Soda Converter

Convert between teaspoons and grams

0g

Common Amounts:

Why Precision Matters

Baking soda is highly potent. Too much creates a bitter or metallic taste. Too little prevents proper rising.

Best practice: Use a kitchen scale for consistency. Volume measurements can vary by up to 30% depending on how you scoop.

Common Issues and Solutions

Added Too Much Baking Soda

What you'll notice: Bitter or metallic taste, excessive browning, soapy flavor

How to fix: Add 1 tsp lemon juice or vinegar for every ¼ tsp excess. For cookies, add 1-2 tbsp brown sugar to balance the taste.

Prevention tip: Always level your measuring spoons. Better yet, use a kitchen scale.

Baking Didn't Rise Properly

What you'll notice: Dense texture, pale color, cookies don't spread

Common cause: Old baking soda loses potency. Test it by mixing with vinegar - it should fizz vigorously.

Storage tip: Keep in airtight container and replace every 6 months. Write the date on the box.

Blueberries or Sunflower Seeds Turned Green

Don't worry: This is harmless. Baking soda reacts with natural pigments in berries and sunflower seeds.

To prevent: Add 1 tsp lemon juice to the batter (may slightly affect texture).

Better solution: Use baking powder instead of baking soda for berry recipes.

Essential Tips

  • General rule: Use ¼ tsp per cup of flour
  • Acidic recipes: Buttermilk or yogurt recipes need more baking soda
  • Freshness test: Mix with vinegar - should fizz immediately
  • Storage: Airtight container, replace every 6 months
  • Best practice: Weigh instead of measuring by volume for consistent results
Baking Soda vs Baking Powder

Baking Soda

  • • Pure sodium bicarbonate
  • • Needs acid to activate (buttermilk, yogurt, lemon)
  • • Very powerful - use sparingly
  • • Works immediately when mixed

Baking Powder

  • • Baking soda + acid already mixed
  • • Works on its own - no acid needed
  • • Less powerful than baking soda
  • • "Double-acting" rises twice

Cannot substitute 1:1. Generally use 3x more baking powder than baking soda. However, it's best to find a recipe written for what you have.

Quick Answer

1 teaspoon (tsp) of baking soda = 4.8 grams

This equals 0.17 ounces when properly leveled. Use the calculator above for other amounts or keep reading for troubleshooting tips.

Why Precise Measurement Matters

The golden rule: 1 teaspoon equals exactly 4.8 grams. Getting this right is crucial because even 1/4 teaspoon too much creates a bitter, metallic taste. Too little means your baking won't rise properly.

🎈

Creates Rise

Reacts with acidic ingredients to create carbon dioxide bubbles. Work quickly—the reaction starts immediately when mixed with liquid.

🍪

Golden Browning

Creates that perfect golden-brown color and chewy texture in cookies through the Maillard reaction.

Baking Soda Conversion Chart

Looking for a different amount? This reference table covers all common measurements for baking soda:

Conversion table showing common baking soda measurements from teaspoons to grams with typical uses
Amount (tsp) Grams (g) Ounces (oz) Typical Use
1/8 tsp 0.6g 0.02 oz Tomato sauce, small batches
1/4 tsp 1.2g 0.04 oz 6 pancakes, small brownies
1/2 tsp 2.4g 0.08 oz Most common: banana bread, 12 muffins
3/4 tsp 3.6g 0.13 oz Buttermilk biscuits, soda bread
1 tsp 4.8g 0.17 oz Standard: 24 cookies, cakes
11/4 tsp 6.0g 0.21 oz 8×8 inch sheet cakes
11/2 tsp 7.2g 0.25 oz 9-inch layer cakes
2 tsp 9.6g 0.34 oz Double batches, large cakes

💡 Quick conversion: To convert grams to teaspoons, divide by 4.8. Example: 10g ÷ 4.8 = 2.08 tsp

Common Problems & Solutions

Fix these issues to ensure perfect baking results:

😱 My baking tastes bitter or metallic

Cause:

Too much baking soda. The excess creates a soapy, metallic taste.

Immediate fix:

  • For wet batters: Add 1 tsp lemon juice or vinegar per 1/4 tsp excess baking soda
  • For cookie dough: Mix in 2 tablespoons brown sugar to balance

Prevention: Always level measuring spoons with a straight edge. Better yet, use a kitchen scale for accuracy.

🍪 Cookies spread too much and burned

Cause:

Excess baking soda makes cookies spread flat and brown too quickly.

Next batch fixes:

  • Reduce baking soda by 25%
  • Chill dough for 30 minutes before baking
  • Lower oven temperature by 25°F (15°C)
  • Use parchment paper instead of greased pans

Want perfect cookies? Try our tested Chocolate Chip Cookie recipe with exact measurements.

🤔 Blueberry muffins turned green

Don't worry—it's safe!

This harmless color change happens when baking soda's alkalinity reacts with natural pigments in blueberries, walnuts, or sunflower seeds.

Prevention:

  • Use baking powder instead of baking soda for berry recipes
  • Reduce baking soda by 1/4 tsp if recipe allows
  • Add a teaspoon of lemon juice to neutralize

Science fact: This same reaction makes red cabbage turn blue in alkaline water!

😔 Baking didn't rise at all

Common causes:

  • Old baking soda: Test by mixing 1 tsp with vinegar—should fizz vigorously
  • Not enough acid: Baking soda needs acid (buttermilk, lemon, etc.) to work
  • Too much waiting: Batter sat too long before baking

Replace baking soda every 6 months for best results. Write the opening date on the box.

How to Measure Like a Pro

1️⃣

Stir First

Baking soda clumps easily. Stir in the container before measuring to ensure even distribution in your recipe.

2️⃣

Level Precisely

Use a straight edge to level off. Even a small heap adds 20% more. Best practice: use a digital scale.

3️⃣

Work Quickly

Once liquid is added, the reaction begins. Mix fast and get it in the oven within 2-3 minutes for best rise.

Storage & Freshness Test

Store in an airtight container in a cool, dry place. Test monthly by mixing 1 tsp with vinegar.

Vigorous fizzing = fresh. Weak or no fizz = time to replace.

Different Names, Same Ingredient

No matter what it's called, the conversion is always 1 teaspoon = 4.8 grams = 0.17 ounces

International Names

  • 🇺🇸
    USA/Canada: Baking Soda
  • 🇬🇧
    UK/Australia/NZ: Bicarbonate of Soda, Bicarb
  • 🇫🇷
    France: Bicarbonate de soude
  • 🇩🇪
    Germany: Natron
  • 🧪
    Chemical name: Sodium Bicarbonate (NaHCO₃)

Don't Confuse With

Baking Powder

Contains baking soda PLUS acid. Not interchangeable—use our calculator:

Baking Powder ↔ Baking Soda Converter

Washing Soda ⚠️

For cleaning ONLY—never use in food! It's sodium carbonate (Na₂CO₃), not sodium bicarbonate.

🔬 The Science Behind Baking Soda

For those who want to understand the chemistry...

Leavening Reaction

When sodium bicarbonate (NaHCO₃) meets acidic ingredients, it produces carbon dioxide gas:

NaHCO₃ + H⁺ → CO₂ + H₂O + Na⁺

This reaction happens quickly (within 2 minutes), which is why you must work fast once wet and dry ingredients are combined.

Maillard Reaction

Baking soda raises pH to slightly alkaline (around 8-9), which accelerates browning. This creates golden color, complex flavors, and the characteristic chewy texture in cookies.

Why Exact Measurement Matters

The ideal pH for baking is 7-8. Too much baking soda (pH 9+) leaves excess alkalinity, creating that soapy taste. The ratio of baking soda to acid must be precise—typically 1:4 by weight (e.g., 1g baking soda needs 4g acid like lemon juice).

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