Find a Healthy Baking Substitute

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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 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 vegetable oil

Substitute:

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