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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With trying to improve on our healthy eating, I've been making
healthy substitutions a lot in the last 6 months. My favorite is
substituting oil for applesauce. This works great in recipes such as
pancakes or waffles. You can substitute all or half of what is
called for in the recipe. Here are some more substituting ideas.
- Replace sweet potatoes for pumpkin
- Replace shortening for butter
- Replace butter with canola or olive oil
- Replace white flour for wheat flour. 1/2 wheat and 1/2 white
works the best but you can experiment different ratios to your
- Use carob for chocolate.
- Add pureed baby pears in place of oil.
- Add pureed beans in place of oil.
- Use cocoa instead of chocolate chips.
- Use plain yogurt in place of sour cream.
- Replace nut butters for butter or spreads.
- For buttermilk use 1 Tablespoon lemon juice and add milk to
equal 1 cup.
- Substitute cottage cheese with plain yogurt or sour cream.
What to Substitute
As baking can sometimes be a very finicky operation, not all recipes
will come out the exact same texture when you make certain
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
(Some of these substitutes may not
result in a perfectly baked product!)
Per egg: Choose a substitute based on the flavors you are trying to
- 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
- 1/2 Cup Mashed Banana
Many people have allergies
to eggs, wheat, nuts or other
ingredients so they need to substitute or use recipes that don't
have certain ingredients. Here is one excellent recipe submitted by
a reader, perfect for those with an egg allergy.
Eggless Peanut Butter Cookies
- 1 cup shortening
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie
sheets. Mix the shortening, peanut butter, white sugar, brown sugar
and buttermilk until smooth and fully combined. Add the flour,
baking powder, baking soda and salt to the peanut butter mixture and
mix until well blended. Drop cookies 2 inches apart on lightly
greased cookie sheet. Flatten with a fork that has been dipped in
flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
(per cup): What you use will depend on if your dish is sweet or
- Fruit Puree
- Sour Cream
- Melted Butter
- Coconut Oil
- 1 cup Sour Cream
- 1 cup Plain Yogurt + 1 Teaspoon Baking Soda + 3 Tablespoons
- 1 cup Milk + 1 Tablespoon Lemon Juice + 3 Tablespoons Butter
- Vegetable Shortening
- Earth Balance Spread
- Coconut Oil
(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
- Rice Flour
- Oat Flour
- Rolled Oats
- Soy Flour
- 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.
- 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
- Double Acting Baking Powder
- Equal Parts Baking Soda + Lemon Juice, Vinegar or Buttermilk
- 1 cup Plain Yogurt + 1 Tablespoon Lemon Juice
- 1 cup Silken Yogurt + 1 Tablespoon Lemon Juice Blended
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