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Baking Substitutions



Knowing a few main baking substitutions can be very useful. A time might come when you have to bake for someone with specific allergies, or you might be out of a key 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 own kitchen. Unless otherwise noted use the same amount of the substitute as the ingredient you’re replacing.

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As baking can sometimes be a very finicky operation, not all recipes will come out the exact same texture when you make certain substitutions.

You may need to practice and perfect your favorite recipes with these. Also consider moving towards weighing ingredients over using measuring cups. Think in terms of flavors, texture, and how each ingredient affects it when you make substitutions.

Please note: When making substitutions in baking start with small changes and work up to bigger substitutes. (Some of these substitutes may not result in a perfectly baked product!)

Eggs

Per egg: Choose a substitute based on the flavors you are trying to create:
  • 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
egg substitutions

Oil

(per cup): What you use will depend on if your dish is sweet or savory
  • Fruit Puree
  • Sour Cream
  • Yogurt
  • Banana
  • Melted Butter
  • Coconut Oil
vegetable oil substitutions

Buttermilk

(per cup):
  • 1 cup Sour Cream
  • 1 cup Plain Yogurt + 1 Teaspoon Baking Soda + 3 Tablespoons Butter
  • 1 cup Milk + 1 Tablespoon Lemon Juice + 3 Tablespoons Butter
buttermilk substitions

Butter

  • Vegetable Shortening
  • Earth Balance Spread
  • Coconut Oil
  • Avocado
butter substitions

White Flour

(per cup): When substituting something for white flour the rule is to mix different types of substitutes together 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
  • Cornmeal
  • Rice Flour
  • Oat Flour
  • Rolled Oats
  • Soy Flour
flour substitions

White Sugar

(per cup):
  • 2/3 Cup Agave Nectar*
  • 3/4 Cup Honey*
  • 1 Cup Chopped Dates (puree with 1 Cup of liquid after soaking for 1 hour)
  • 1 Cup Mashed Ripe Banana
  • 1 Teaspoon Stevia
*You will need to reduce the liquid in the overall recipe for both of these substitutions.
sugar substitions

Baking Powder


baking soda

Salt

(per teaspoon):
  • 1/2 Teaspoon Lemon Juice
  • Dulse Seaweed Flakes (to taste)
  • Dried Celery Flakes or Powder
salt substitions

Milk

  • Almond Milk
  • Coconut Milk
  • Soy Milk
  • Oat Milk
  • Rice Milk
milk substitutions

Yeast

  • Double Acting Baking Powder
  • Equal Parts Baking Soda + Lemon Juice, Vinegar or Buttermilk
 yeast substitions

Sour Cream

(per cup):
  • 1 cup Plain Yogurt + 1 Tablespoon Lemon Juice
  • 1 cup Silken Yogurt + 1 Tablespoon Lemon Juice Blended
sour cream substitions

Cocoa Powder

  • Carob Powder

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