Ingredient Substitution

Baking without a specific allergen means ingredient substitutions! When I was younger I recall wanting to make brownies one day, but I did not have eggs. I turned to the interweb and found that mayonnaise can be substituted in place of eggs. I thought this was this is kind of disgusting, but I tried it anyway and the brownies came out BOMB.

Fast forward ten years later and ingredient substitution is the norm for me. I’d like to think it makes me a mad kitchen scientist, but in reality, I am just an average baker…

When you don’t have certain ingredients on hand don’t panic as the ingredient can most likely be substituted. In turn, this can save you $$ and a trip to the supermarket! Here are some common baking substitutions:

Baking powder

1 teaspoon (tsp.) of baking powder = 1/4 tsp. of baking soda + 1/2 tsp. of cream of tartar

Baking soda

1/4 teaspoon (tsp.) of baking soda = 1 tsp. of baking powder

Brown sugar

1 cup of brown sugar = 1 scant (unpacked) cup of granulated sugar + 1 tablespoon (tbs.) of molasses

Butter

1:1 substitution – coconut oil, margarine, or lard

1:1 substitution – avocado

1:1 substitution – applesauce

Buttermilk

1:1 substitution – dairy-free plain yogurt (not greek) or 1 cup of dairy-free milk mixed w/ 1 tbs. of vinegar or lemon juice

Cornstarch

1 tablespoon (tbsp.) = 1 1/2 tbs. of gluten-free all-purpose flour

Cream of tarter

If the recipe includes beaten egg whites and cream of tartar: use 1/2 tsp. of lemon juice w/ the eggs to replace 1/4 tsp. cream of tartar

Egg

1 egg = 2 tbsp. of flax meal and 3 tbs. of cold water

1 egg = 3 tbsp. of aquafaba (chickpea water) –> uses: cakes, meringue, royal icing, mousse, pasta, mayonnaise

1 egg = 3 tbsp. mashed banana –> uses: cakes, pancakes

1 egg = 3 tbsp. applesauce –> uses: cakes

Evaporated milk

1:1 substitution – dairy-free half-and-half

Half-and-half

1/2 cup of half-and-half = 1/4 cup of milk + 1/4 cup of cream or 1/2 cup non-dairy creamer

Heavy cream

1 cup of heavy cream = 1/4 cup unsalted plant butter (melted) + 3/4 cup dairy-free whole milk or dairy-free half-and-half, slowly whisk

Honey

1:1 substitution – corn syrup, molasses, or agave nectar

1 cup of honey – 1/3 cup water + 1 1/4 cup of sugar

Lemon juice

1:1 substitution – cider vinegar

Oil

1/2 cup of oil = 1 avocado

1 cup of oil = 1 cup of applesauce

Powdered sugar

1/2 cup of powdered sugar = 1/2 of granulated sugar blended until fine

Semi-sweet chocolate

1 oz semi-sweet chocolate = 1 oz. of dairy-free unsweetened chocolate + 1/2 tsp. of granulated sugar

Sour cream

1:1 substitution – dairy-free plain yogurt

One thought on “Ingredient Substitution”

Leave a Reply

Your email address will not be published.