Baking is a Science, they say. You need combine different ingredients together to get a complete product. But how does this happen? Well, it is all about adding in the right proportions of items into the recipe.
While some items are healthy, some items aren’t and therefore, we use substitutes for those items in a recipe. But, what are the “right proportions” then? In this article, let’s taking about some useful baking substitutes we can use and in what proportions as well!
Here are 20 baking substitutes you can use:
To substitute 1 cup of buttermilk, you can combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Combine it, give it a mix, let it sit for 10 minutes (to curdle) and then it is ready to use as a buttermilk substitute. You can also use 1 cup of plain yogurt.
2. Vegetable Oil
To substitute 1 cup of vegetable oil, you can use 1 cup any other oil that has a neutral taste like avocado oil, olive oil, coconut oil etc. The ration will still remain 1:1 in any recipe (as a substitute). For a substitute in baking, use 1/2 cup of vegetable oil with 1/2 cup of apple sauce.
To substitute 1 cup of honey in any recipe, you can simply use 1 cup of any of these ingredients – agave syrup, maple syrup, any non-bitter molasses or even corn syrup will do. The ration will be 1:1, with no changes in proportions. You can also use 1 1/4 cup white sugar plus 1/2 cup water.
4. Self Rising Flour
For every 1 cup of self-rising flour in any recipe, you can substitute it by combining 1 cup minus 2 teaspoons of all purpose flour along with ½ teaspoon of salt and 1½ teaspoons of baking powder.
5. Sour Cream
To substitute 1 cup of sour cream in any recipe, you can simply use 1 cup of plain yogurt as its substitute in the same quantity. OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter.
6. Heavy Cream
To substitute a cup of heavy cream, you can use a cup of evaporated milk or even coconut milk (same proportions). If you do not wish to use either of these substitutes, then you can whisk together ¾ cup of whole milk along with ¼ cup of melted butter and use it as a substitute for heavy cream in your recipe.
To substitute an ounce of unsweetened chocolate (30 grams), you can combine 3 tablespoons of cocoa powder along with 1 tablespoon of butter/margarine/oil and its ready to use.
8. Cake Flour
To substitute 1 cup cake flour in any recipe, you can mix together ¾ cup + 2 tablespoons of all purpose flour along with 2 tablespoons of cornstarch together. Sift it and its ready to use.
If you’re baking a savory dish and need to substitute ketchup, you can substitute a cup of ketchup by combining a cup of tomato sauce along with ½ cup of sugar and 2 tablespoons of vinegar, in any recipe.
Mayonnaise if often used in salads and to substitute 1 cup of mayonnaise, you can simply substitute it with 1 cup of any of these ingredients – sour cream, yogurt, pureed cottage cheese.
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11. Thickener –
If you’re substituting cornstarch in any recipe, just remember that 1 tablespoon of cornstarch equals 2 tablespoons of regular flour and that’s your substitute in any recipe.
For arrowroot powder as a thickener, you can use 1 tablespoon flour OR 1 teaspoon cornstarch.
Gelatin – 1 tbsp with agar agar – 2 tsp
12. Corn Syrup
To substitute a cup of corn syrup (because this ingredient is not a very common baking staple), you can simply use a cup of any one of these ingredients as a substitute in any of your recipes – tapioca syrup, maple syrup, sugar syrup, cane syrup, honey or agave syrup. The ratio of substitution will remain as 1:1 itself with no changes in proportions at all. you can also use 1 1/4 cup white sugar plus 1/3 cup water.
13. All spice –
To substitute 1 teaspoon all spice in your recipe , use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
14. Half and half substitute –
For easy recipe mix 1/2 cup heavy cream and 1/2 cup milk ( any percentage). Stir and use in recipe as directed.
Half and half recipe without heavy cream – Melt 2 tablespoons of butter on low heat and add in 1 scant cup milk (any percentage). Use one cup of your substitute in place of one cup of heavy cream.
15. Baking soda –
Don’t have baking soda?? Try substituting 1 tsp baking soda with 4 tsp baking powder.
16. Milk –
To substitute milk – Use 1 cup of whole milk instead of 1 cup of coconut milk.
1 cup evaporated milk with 1 cup light cream.
1 cup of whole milk with 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
17. Lemon juice and vinegar –
For 1 teaspoon of lemon juice you can use – 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice. For 1 teaspoon of vinegar use – 1 teaspoon lemon or lime juice OR 2 teaspoons white wine.
18. Heavy whipping cream – this recipe has a higher percentage of fat compared to the heavy cream recipe mentioned above. Combine 150 GMs of butter with 150 GMs milk. Melt the butter and milk together and pour to a blender and blend on high for a minute. Pour it into a bowl and press a serene wrap on top and refrigerate overnight.
In the morning, take the bowl out of the fridge and keeping it over an ice bath whip it using a hand blender until u get stiff peaks. ( you can add sugar if needed to sweeten the whipped cream) if u continue whipping the cream then u can turn the heavy whipping cream into butter.