Baking Substitutions Everyone Should Know
Knowing a few primary baking substitutions can be very beneficial. Time might come when you have to bake for someone with specific allergies, or you might be out of a critical ingredient. You might also want to make a few healthier substitutions, or maybe you just enjoy doing things a little differently now and then.
Whatever your reasons are, having a few tricks up your sleeve is never a bad idea. Here are some excellent baking substitutions you can try in your kitchen. Unless otherwise noted use the same amount of the substitute as the ingredient you are replacing.
• 1/4 Cup Silken Tofu
• 1 TBSP Ground Flax Seed plus 3 Tablespoons Water
• 1/4 Cup Unsweetened Applesauce
• 3 1/2 Tablespoons Gelatin Mix (1 Cup Boiling Water + 2 Teaspoons Gelatin)
• 1/2 Cup Mashed Banana
Oil (per-cup): What you use will depend on if your dish is sweet or savory
White Flour (per-cup): When substituting something for white flour the rule is to mix different types of alternatives to get the right flavor and texture, at least two but three sometimes is better. Also, use Grams instead of Cups. 140 Grams of any mixture below will equal 1 Cup of Flour.
• Coconut Flour
• Almond Flour
• Rice Flour
• Oat Flour
• Rolled Oats
• Soy Flour
White Sugar (per-cup):
*You will need to reduce the liquid in the overall recipe for both of these substitutions.
Salt (per teaspoon):
• 1/2 Teaspoon Lemon Juice
• Dulse Seaweed Flakes (to taste)
• Dried Celery Flakes or Powder
• Almond Milk
• Coconut Milk
• Soy Milk
• Oat Milk
• Rice Milk
Buttermilk (per cup):
• Vegetable Shortening
• Earth Balance Spread
• Coconut Oil
• Double Acting Baking Powder
• Equal Parts Baking Soda + Lemon Juice, Vinegar or Buttermilk
Sour Cream (per cup):
As baking can sometimes be a very finicky operation, not all recipes will come out the same texture when you make specific substitutions.
You may need to practice your favorite recipes with these. Also, consider moving towards weighing ingredients overusing measuring cups. Think concerning flavors, texture, and how each element affects it when you make substitutions.
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