INGREDIENT SUBSTITUTE FOR BAKING

INGREDIENT SUBSTITUTE FOR BAKING

Allspice – 1 teaspoon
½ teaspoon cinnamon plus ½ teaspoon ground cloves.

Baking Powder – 1 teaspoon
1/3 teaspoon baking soda plus ½ teaspoon cream of tartar or
¼ teaspoon baking soda plus ½ cup yogurt or buttermilk (decrease liquid in recipe by ½ cup)

Bread Crumbs (Dry) -1 cup
3 slices of bread, crumbled.

Butter – 1 cup
1 cup of regular margarine or
1 cup of vegetable shortening (for baking) or
1 cup of oil (but only if melted butter is called for)

BUTTERMILK- 1 cup
1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes)

Cream / Half and Half – 1 cup
7/8th of a cup of whole milk plus → tablespoon of butter or
3 tablespoons of oil, plus enough milk for 1 cup or
1 cup of evaporated milk

Cocoa – ¼th cup
1 ounce (square) chocolate (decrease butter/oil in recipe by ½ a tablespoon)

Condensed Milk – 1 cup
Heat 1/3 cup of evaporated milk, ¾ cup of sugar, and 2 tablespoons of butter until dissolved.

Cornstarch (for thickening)- 1 tablespoon
2 tablespoons of flour (must cook for at least 3 minutes longer to thicken)

Egg – 1 whole egg
¼th cup of egg beaters or
2 tablespoons of mayonnaise (for baking batters only)

Flour (All-Purpose) – 1 cup
½ cup whole wheat flour plus ½ cup of all purpose flour (don’t substitute more than ½ the flour)
The following alternatives require more leavening, so add 2 ½ teaspoons of baking powder per cup of flour. Also recommended, use buttermilk and ½ a teaspoon of baking soda instead of milk to decrease heaviness.
¾ cup rice flour or
1 ½ cups of oat flour or
1 ¼ cups of rye flour or
5/8 cup of potato starch flour or
1 cup rolled oats or
1 cup fine cornmeal

Sugar (Powdered) – 1 cup
¾ cup of granulated sugar

Sugar (White) -1 cup
1 cup of firmly packed brown sugar or
1 ¾ cups confectioner’s sugar (not for baking) or
¾ cup maple syrup (reduce liquid in recipe by 3 tablespoons)

Whole Milk- 1 cup
1 cup buttermilk plus ½ teaspoon of baking soda (if baking, reduce baking powder by 2 teaspoons) or
¼ cup nonfat dry milk , 7/8 cup of water, and 2 teaspoons of butter

Plain Yogurt- 1 cup
1 cup buttermilk or
1 cup cottage cheese (blended smooth) or
1 cup sour cream

Posted by Rene Truter Wessels