Baking Substitutions

 Baking Substitutions

 

Who hasn’t been in the middle of baking, just to realise you are missing a vital ingredient?  These 12 baking substitutions are great to use when you don’t feel like rushing off to the supermarket for that one missing  ingredient.

 

Baking powder = baking soda + cream of tartar

Mix 1 part baking soda with 2 parts cream of tartar.  If you plan on storing the mixture, add 1 part cornflour (cornstarch).

 

Brown sugar = white sugar + molasses

Mix together 1 tablespoon of molasses per 1 cup of white sugar.  Keep mixing until the molasses are completely incorporated.

 

Buttermilk = milk + vinegar or lemon juice

Combine 1 tablespoon of vinegar or lemon juice per 1 cup of milk.  Let stand for 5 to 10 minutes, after which time the milk will of thickened and curdled slightly.

 

Icing sugar = white sugar + cornflour

Use 2 teaspoons of cornflour per 1 cup of white sugar (the cornflour stops the sugar from clumping).  Add to the bowl of a food processor and mix for 5 minutes or until the mixture resembles icing sugar.

 

Cooking chocolate = cocoa powder + butter

Combine 3 tablespoons of cocoa powder with 1 tablespoon of butter or vegetable oil (makes 28g).

 

Almond meal = slivered almonds

Pulse almonds in a blender or food processor until they turn into a fine flour.  Be careful not to over mix your almonds or they will turn into a paste.

 

Self-raising flour = plain flour + baking powder

Add 1 teaspoon of baking powder per 1 cup of plain flour.  Combine well before using.

 

Sanding sugar = white sugar + food colouring

Add the white sugar and a few drops of food colouring to a zip lock bag.  Use your fingers to gently knead the sugar in the bag until the sugar crystal are evenly coated, adding a little extra food colouring if needed.  Add a little cornflour to your coloured sugar if it is a little sticky, which can happen when using gel colours.

 

Cream of tartar = vinegar or lemon juice

Use 2 teaspoons of vinegar or lemon juice in place of every 1 teaspoon of cream of tartar.

 

Butter = shortening or vegetable oil

To replace 1 cup of butter, use 1 cup of shortening or 7/8 cup of vegetable oil.

 

Cream = milk + melted butter

To replace 1 cup of cream, combine 1 cup of milk with 1 tablespoon of melted butter

 

Breadcrumbs = rolled oats

Replace the amount of breadcrumbs called for in a recipe with the equivalent in rolled oats.

DO YOU HAVE ANY MORE BAKING SUBSTITUTIONS TO ADD TO THE ABOVE LIST?  LET US KNOW YOUR THOUGHTS IN THE COMMENTS BELOW.

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