Find a Healthy Baking Substitute

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We’ve all been there. You go to make a cake or batch of cookies and realize you’re out of baking powder... or butter... or eggs.

Next time you’re in the kitchen and realize you need to think quickly, refer to this handy information.

You need: 1 cup all-purpose flour

Substitute:

  • 1/2 cup whole-wheat flour + 1/2 cup all-purpose flour
  • 1/4 cup wheat germ + 3/4 cup unsifted all-purpose flour
  • 1 cup gluten-free all-purpose flour

You need: 1 teaspoon double-acting baking powder

Substitute:

  • 1/4 teaspoon baking soda + 1/4 teaspoon cornstarch + 1/2 teaspoon cream of tartar

You need: 1 cup butter

Substitute:

  • 1 cup nondairy, nonhydrogenated butter spread

  • 1 cup coconut oil

You need: 1 cup heavy cream

Substitute:

  • 1 cup soy creamer
  • 1 cup full-fat unsweetened coconut milk or coconut cream

You need: 1 egg for binding purposes (cakes, cookies)

Substitute:

  • 2 tablespoons arrowroot or cornstarch whisked with 2 tablespoons water
  • 2 1/2 tablespoons flaxseed meal whisked with 3 tablespoons warm water
  • 1/4 cup blended silken tofu
  • 1/4 cup applesauce, pumpkin, or other fruit or vegetable puree

You need: 1 egg for leavening purposes (fluffy cakes, muffins, quick breads)

Substitute:

  • 1 1/2 teaspoons egg replacer powder whisked with 2 tablespoons warm water
  • 1/4 cup nondairy yogurt

You need: 1 cup milk

Substitute:

  • 1 cup nondairy milk (almond, coconut, hemp, rice, soy, etc.)

You need: 1 c self-rising flour

Substitute:

  • 1 cup unsifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

You need: 1/2 cup vegetable oil

Substitute:

  • 1/4 cup oil + 1/4 cup unsweetened applesauce or other mild-flavored fruit or vegetable puree