Tuesday, March 2, 2010

Tuesday Tip: Ingredient Substitutions

Have you ever found yourself in a baking mood, pulled out the ingredients for your masterpiece and realized that you were missing an egg or some vegetable oil?? Instead of throwing in the towel and giving up your baking, try these substitutions if you are in a pinch.

baking powder (1 teaspoon): 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch

buttermilk (1 cup): 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let mixture stand 5-10 minutes)

cake flour (1 cup): 3/4 cup all purpose flour plus 2 tablespoons cornstarch. Sift together

cornstarch for thickening (1 tablespoon): 2 tablespoons all purpose flour

flour, self-rising (1 cup): 1 cup all-purpose flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt

sour cream (1 cup): 1 cup plain yogurt

milk,evaporated whole (1 cup): 1 cup half & half

eggs (1 whole egg): 2 egg whites or 2 egg yolks

cooking wine: You can replace red cooking wine with the same quantity of grape juice or cranberry juice. To replace white cooking wine use apple juice or white grape juice. The flavor will be affected somewhat.

fresh lemon zest (1 teaspoon): 1/2 teaspoon lemon extract.

allspice (1 teaspoon): 1/2 teaspoon ground cloves and 1/2 teaspoon cinnamon

white granulated sugar (1 cup): 1/2 cup molasses or corn syrup but liquid in the recipe must be reduced by 1/2 cup. OR 3/4 cup honey but reduce liquid in recipe by 1/4 cup. OR if you don't mind the change in flavor, you can use 1 cup firmly packed brown sugar

Hope these help you in a pinch!!!


  1. For eggs you can also use mayo or applesauce. It just depends on what you're baking. I used apple sauce in a banana cake and it actually tasted better:) It's a 1/4 cup per egg.

  2. You can also sub applesauce for oil. :) I think it's just 1:1.