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Report Abuse. Baking powder and baking soda are almost the same thing, but baking powder has a heat activated acid that causes it to produce CO2 when its in the oven. hence the term 'doulbe acting'. Powder also needs an acid to activate it. Baking soda is used mainly for adjusting the pH of a baked good.
So I usually double the baking powder the wheat based recipe calls for when cooking gluten free. If a recipe calls for baking soda that is not complimented with vinegar in the same recipe then I change it to baking powder. For example, some chocolate chip cookie recipes call for both baking soda and baking powder.