Advertisement

Baking Substitutions

 

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
  • 3/4 cup vegetable shortening
 
You need: 1 c 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 c 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 shortening
Substitute:
  • 1/2 cup nonhydrogenated vegetable shortening
 
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

More from Nutrition 101

Advertisements