After sharing a few of my cooking hacks I thought of something else I'm always looking up and baking substitutions came to mind. A time might come when you have to bake for someone with specific allergies, or you might be out of a key ingredient. You might also want to make a few healthier substitutions or maybe you just enjoy doing things a little differently now and then. I like to keep things simple so hopefully you find a few substitutions that can help you.
Simple Baking Substitutions
Here are some excellent baking substitutions you can try in your own kitchen. Unless otherwise noted use the same amount of the substitute as the ingredient you’re replacing.
Eggs (per egg): Choose based on the flavors you are trying to create
- 1/4 Cup Silken Tofu
- 1 TBSP Ground Flax Seed plus 3 Tablespoons Water
- 1/4 Cup Unsweetened Applesauce
- 3 1/2 Tablespoons Gelatin Mix (1 Cup Boiling Water + 2 Teaspoons Gelatin)
- 1/2 Cup Mashed Banana
White Flour (per cup): When substituting something for white flour the rule is to mix different types of substitutes together to get the right flavor and texture, at least two but three sometimes is better. Also use Grams instead of Cups. 140 Grams of any mixture below will equal 1 Cup of Flour (crazy and confusing I know).
- Coconut Flour
- Almond Flour
- Rice Flour
- Oat Flour
- Rolled Oats
- Soy Flour
Salt (per teaspoon):
- 1/2 Teaspoon Lemon Juice
- Dulse Seaweed Flakes (to taste)
- Dried Celery Flakes or Powder
Oil (per cup): What you use will depend on if your dish is sweet or savory
- Fruit Puree
- Sour Cream
- Melted Butter
- Coconut Oil
White Sugar (per cup):
- 2/3 Cup Agave Nectar*
- 3/4 Cup Honey*
- 1 Cup Chopped Dates (puree with 1 Cup of liquid after soaking for 1 hour)
- 1 Cup Mashed Ripe Banana
- 1 Teaspoon stevia
*You will need to reduce the liquid in the overall recipe for both of these substitutions.
- Almond Milk
- Coconut Milk
- Soy Milk
- Oat Milk
- Rice Milk
Buttermilk (per cup):
- 1 cup Sour Cream
- 1 cup Plain Yogurt + 1 Teaspoon Baking Soda + 3 Tablespoons Butter
- 1 cup Milk + 1 Tablespoon Lemon Juice + 3 Tablespoons Butter
- Vegetable Shortening
- Coconut Oil
- Double Acting Baking Powder
- Equal Parts Baking Soda + Lemon Juice, Vinegar or Buttermilk
Sour Cream (per cup):
- 1 cup Plain Yogurt + 1 Tablespoon Lemon Juice
- 1 cup Silken Yogurt + 1 Tablespoon Lemon Juice Blended
- Carob Powder
It is important to remember that when baking if you substitute ingredients the texture might not be the same with certain substitutions. You might go through a few trial and errors along the way before you find the perfect substitutes in your favorite recipes. When substituting think in terms of flavors, texture, and how each ingredient affects it when you make substitutions.
You can download and print my substitution chart by clicking on the image below!
Hopefully you found that helpful I know I keep a little handwritten cheat sheet in my kitchen and mark on recipes what I've tried so next time I know what to do!
What's your favorite baking substitution?