| 1 cup all-purpose flour |
- 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
|
| 1 tsp double-acting baking powder |
- 1⁄4 tsp baking soda + 1⁄4 tsp cornstarch + 1⁄2 tsp cream of tartar
|
| 1 cup butter |
- 1 cup nondairy, nonhydrogenated butter spread
- 1 cup coconut oil
|
| 1 cup heavy cream |
- 1 cup soy creamer
- 1 cup full-fat unsweetened coconut milk or coconut cream
|
| 1 egg (for binding) (cakes, cookies) |
- 2 Tbsp arrowroot or cornstarch whisked with 2 Tbsp water
- 2 1⁄2 Tbsp flaxseed meal whisked with 3 Tbsp warm water
- 1⁄4 cup blended silken tofu
- 1⁄4 cup applesauce, pumpkin, or other fruit or vegetable puree
|
| 1 egg (for leavening) (fluffy cakes, muffins, quick breads) |
- 1 1⁄2 tsp egg replacer powder whisked with 2 Tbsp warm water
- 1⁄4 cup nondairy yogurt
|
| 1 cup milk |
- 1 cup nondairy milk (almond, coconut, hemp, rice, soy, etc.)
|
| 1 cup self-rising flour |
- 1 cup unsifted all-purpose flour + 1 1⁄2 tsp baking powder + 1⁄2 tsp salt
|
| 1⁄2 cup vegetable oil |
- 1⁄4 cup oil + 1⁄4 cup unsweetened applesauce or other mild-flavored fruit or vegetable puree
|
