Common Baking Substitutions

[nverland]

Common Baking Substitutions

Common Baking Substitutions

*Baking Substitutions for Eggs

In place of 1 large egg, use:

3 tablespoons mayonnaise
1/4 cup applesauce
1 tablespoon ground flaxseed + 3 tablespoons water; let sit 5 minutes before using
2 large egg yolks
2 large egg whites
3 tablespoons egg substitute

Note: substituting eggs will change texture and result of the end product.

*Baking Substitutions for Butter and other Fats

In place of 1/2 cup unsalted butter (1 stick), use:

1/2 cup vegetable oil
1/2 cup vegetable shortening
1/2 cup coconut oil, liquid
1/2 cup salted butter (reduce salt in recipe by 1/4 teaspoon)

*Baking Substitutions for Dairy

1 cup buttermilk = 1 tablespoon white vinegar or lemon juice, plus enough milk to make 1 cup
1 cup whole milk = 1 cup skim or nonfat milk plus 2 tablespoons melted butter
1 cup heavy whipping cream = 2/3 cup whole milk plus 1/3 cup melted butter
1 cup half and half = 1/2 cup whole milk plus 1/2 cup heavy cream
1 cup sour cream = 1 cup plain yogurt (regular or Greek)
In most cases you can substitute regular cow’s milk with a non-dairy substitute (like almond milk or soy milk) in a 1:1 ratio. (One place this will NOT work is when making pudding from pudding mix.)
Sweetened Condensed Milk (14 ounce can): 1 cup instant nonfat dry milk + 2/3 cup granulated sugar + 1/2 cup boiling water + 3 tablespoons melted unsalted butter (process in food processor or blender until smooth)
1 cup evaporated milk = 1 cup half and half or 1 cup light cream or 1 cup whipping cream

*Baking Substitutions for Sugar

1 cup Brown Sugar = 1 tablespoon molasses plus 1 scant cup granulated sugar, stir
1 cup Powdered Sugar = 1 cup granulated sugar plus 1 tablespoon cornstarch, blend until fine in blender
1 cup Granulated Sugar = 1 cup Splenda = 24 packets Splenda = 1/2 cup Splenda sugar blend
1 cup Granulated Sugar = 1 cup brown sugar OR 1 1/4 cups powdered sugar OR 3/4 cup honey
1/2 cup Honey = 1/2 cup agave nectar, maple syrup, or corn syrup
1 cup light corn syrup = 1 cup dark corn syrup OR 1 cup honey or 1 cup granulated sugar (but increase liquid by 1/4 cup)
1 cup dark corn syrup = 3/4 cup light corn syrup + 1/4 cup molasses

*Baking Substitutions for Flour

1 cup Cake Flour = 3/4 cup all-purpose flour plus 2 tablespoons cornstarch
1 cup Self-rising flour = 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt
1 cup Bread flour = 1 cup all-purpose flour (but the texture will change)
1 tablespoon cornstarch = 1 1/2 tablespoons all-purpose flour

*Baking Substitutions for Baking Soda and other leaveners

1 teaspoon Baking powder = 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda
1/4 teaspoon Baking soda = 1 teaspoon baking powder
1/4 teaspoon = 1/2 teaspoon lemon juice

*Baking Substitutions for Chocolate

Cocoa powder: 1/4 cup cocoa powder = 1-ounce unsweetened chocolate
1-ounce semi-sweet chocolate = 3 tablespoons cocoa powder + 3 tablespoons granulated sugar + 1 tablespoon melted butter or oil
1-ounce semi-sweet chocolate = 1-ounce unsweetened chocolate + 1/2 teaspoon granulated sugar

*Baking Substitutions for Oats

1 cup quick cooking oats = 1 cup regular old-fashioned oats (pulse once or twice in blender or food processor)

*Baking Substitutions for Spices:

Pumpkin Pie Spice: 1 teaspoon = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon each clove and nutmeg
Allspice: 1 teaspoon = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon clove

*Baking Substitutions for Citrus:

Lemon Juice: 1 teaspoon lemon juice = 1/2 teaspoon apple cider vinegar or white vinegar
Lemon Zest: 1 teaspoon lemon zest = 1 teaspoon orange or lime zest OR 1/2 teaspoon lemon extract
Orange Juice: 1 cup orange juice = 1 cup reconstituted frozen concentrate
Orange Zest: 1 teaspoon orange zest = 1 teaspoon lemon or lime zest
Lime Juice: 1 tablespoon lime juice = 1 teaspoon lemon or orange juice
Lime Zest: 1 teaspoon lime zest = 1 teaspoon lemon or orange zest