I'm going to make the Chocolate Rolled Cookies like Antonia74 makes from kitchengifts.com tonight... but I just looked at the recipe, and it calls for all-purpose flour, baking soda and salt. I don't have baking soda, and didn't want to run to the store. Would it be okay to use self-rising flour? Or will that mess up the texture, etc. of the cookie? I want them to turn out just perfect (don't we all!?!? LOL).
Thanks!!!!
I'm going to make the Chocolate Rolled Cookies like Antonia74 makes from kitchengifts.com tonight... but I just looked at the recipe, and it calls for all-purpose flour, baking soda and salt. I don't have baking soda, and didn't want to run to the store. Would it be okay to use self-rising flour? Or will that mess up the texture, etc. of the cookie? I want them to turn out just perfect (don't we all!?!? LOL).
Thanks!!!!
Baking is not like cooking. There are some ingredients that you just don't want to substitute no matter how tempting it is. You would certainly have the best results making the recipe exactly as it it. So having said that, either get baking soda from the store or make the cookies another time when you have baking soda.
There really isn't a substitute for baking soda. It reacts with the acidic ingredients in a recipe. Baking powder already has the acidic ingredients in it. It is easy to substitute baking powder for baking soda though. For every 1 tsp of baking powder you can substitue a 1/4 tsp baking soda and 1/2 tsp cream of tartar
As Cake Princess just wrote what she says is right. The gluten in All purpose flour and self rising flour is different and will make a difference in the outcome of your cookies. In baking you follow what is know has formulas which are hard to deviant from. In recipes you have more flexiabilty because you can throw in a little of this and a little of that.In baking you don't have that option. If it says baking soda I would go to the store or make them another time like Cake Princess said...
There really isn't a substitute for baking soda. It reacts with the acidic ingredients in a recipe. Baking powder already has the acidic ingredients in it. It is easy to substitute baking powder for baking soda though. For every 1 tsp of baking powder you can substitue a 1/4 tsp baking soda and 1/2 tsp cream of tartar
I believe you have this information backwards. So I went and looked it up. Here is what I found.
Site # 1:
Baking powder is made of baking soda and exactly the right amount of acid to react with the soda (it also includes corn starch to keep the ingredients from prematurely reacting in the privacy of their container). So if your recipe already has acidic ingredients that were going to neutralize the baking soda called for, you are adding other ingredients that may not sit well with them.
Substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required.
You can find the full article here:
http://www.ochef.com/364.htm
Site #2:
What is the difference between baking soda and baking powder?
Can I substitute ARM & HAMMER® Baking Soda for baking powder in a recipe?
ARM & HAMMER® Baking Soda is 100% pure sodium bicarbonate. Baking powder is a mixture of baking soda and various acidic ingredients. Both baking soda and baking powder are used in baking to help dough rise, (for leavening). ARM & HAMMER® Baking Soda will react in combination with acidic ingredients in a recipe (like cream of tartar or lemon juice) to release the carbon dioxide that causes dough to rise. Baking powder, which already contains the acidic ingredients to make the carbon dioxide producing reaction, is used in recipes without other acidic ingredients.
As they are fundamentally different products, you may not substitute ARM & HAMMER® Baking Soda for baking powder in a recipe. You can, however, make a baking powder substitute using ARM & HAMMER® Baking Soda. To make the equivalent of 1 teaspoon baking powder, mix 5/8 teaspoons of cream of tartar with 1/4 teaspoon ARM & HAMMER® Baking Soda.
That article was found on the Arm & Hammer site. More information can be found here:
Thanks Cake_princess. 
What I actually meant by that was
Baking Soda will react in combination with acidic ingredients in a recipe (like cream of tartar or lemon juice)
Baking powder, which already contains the acidic ingredients to make the carbon dioxide
So thanks 
for helping me clarify for people that you can't substitute baking soda
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