Baking Substitutions

Staff June 30, 2017 0
Baking Substitutions


If you cook or bake, you have to know how to substitute ingredients. Inevitably, you’ll be working on a recipe and lo and behold, you discover that one ingredient has either expired or you should have thrown out a week ago or even a year ago. It can be very frustrating and can upset the entire timing of a dish or meal if you have to drop everything and run to the store. It’s so much easier to look in your pantry, refrigerator, freezer or spice rack to see if you can substitute that item. There are hundreds of ingredient substitutions available but here are some of the most common ones.

Baking Substitutions

Self-rising flour 1 cup

Combine 1 C. all-purpose flour plus 1-1/2 teaspoon baking powder and 1/2 teaspoon salt.

Cake flour 1 cup–3 variations

Combine 7/8 C. all-purpose flour plus 2 tablespoons cornstarch ORSift 1 C. all-purpose flour 3 times and then measure out 1 cup ORSubtract 2 tablespoons all-purpose flour

Biscuit mix 2 & 1/4 cups

Combine 2 cups sifted flour, 1 tablespoon baking powder, 1 teaspoon salt and 1/4 cup shortening.

Sugar 1 cup granulated

2 C. powdered sugar OR1 cup packed light brown sugar

Cornstarch 1 tablespoon

2 tablespoon all-purpose flour OR1-1/2 teaspoon arrowroot OR2 tablespoon tapioca

Eggs, Dairy and Cheese

Eggs–1 single egg

Combine 1 tablespoon water plus 1 egg yolk, for baking2 egg yolks OR2 egg whites OR1/4 cup cholesterol free egg product ORCombine 1 egg white and 2 teaspoons oil

Butter 1 cup

7/8 C. shortening (vegetable) OR7/8 C. oil OR1 cup margarine

Buttermilk 1 cup

Subtract 1 tablespoon milk from 1 C. milk and add 1 tablespoon lemon juice or vinegar. It should stand about five minutes before using ORCombine 1/4 C. milk and 3/4 C. plain yogurt ORMix two teaspoons cream of tartar to 1 C. milk and let sit for ten minutes

Half and Half cream 1 cup

Mix 7/8 C. milk plus 1-1/2 tablespoons butter OR1 C. evaporated milk ORCombine 2/3 C. low-fat or skim milk plus 1/3 C. heavy cream

Cheddar Cheese, sharp 1 cup

Mix 1 C. mild cheddar cheese plus 1/4 teaspoon worcestershire sauce and 1/8 teaspoon dry mustard

Mascarpone Cheese

Cream cheese

Ricotta Cheese

Cottage cheese

Parmigiano Reggiano Cheese

Pecorino romano or Asiago, aged, or Parmesan, domestic

Vinegars, Fats and Oils

Balsamic vinegar

Cider vinegar or sherry

Red wine vinegar

Combine 1 tablespoon red wine plus 3 tablespoons cider vinegar

Vinegar

Lemon juice

Chili Oil 1/4 teaspoon

Mix 1/4 teaspoon vegetable oil plus pinch of dried pepper flakes or cayenne pepper

Sesame Oil 1 tablespoon

Saute 1-1/2 teaspoon sesame seeds in 1/2 teaspoon vegetable oil

Shortening, solid, 1 cup

1-1/8 C. margarine or butterShortening, melted, 1 cup

1 C. cooking oil but should not be used if recipe calls for solid shortening

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