We've all done something daft!
It won't be catastrophic.
Baking Soda would have reacted with the acid to neutralize some of it and therefore increase the Ph.
Baking powder has acid in it, usually acetic acid so your wort Ph will not have increased as you would have liked, in fact it might have decreased a little depending on how much you put in.
So the upshot is not ideal Ph levels for the mash which isn't perfect but I'm sure the beer will still taste pretty good.
