Baking Substitutions


You run to the store with your carefully crafted grocery list. But, distractions draw you away from checking to see that you have all you need. A day or two later, when you set out to prepare a certain recipe, you find that you are missing an important element.

Sometimes you just can’t think of everything.

Thankfully, there are a number of substitutions that you can use if you’re missing something. Here’s a sampling:

If your recipe calls for…

** 1 Tablespoon of baking powder, use 3/4 teaspoon baking soda plus 2 teaspoons cream of tartar

** 1 cup buttermilk, use 1 cup plain yogurt OR 1 Tablespoon lemon juice plus enough milk to equal 1 cup

** 1 cup corn syrup or honey, use 1 1/4 cup granulated or packed brown sugar plus 1/4 cup liquid

** 1 cup powdered sugar, use 1/2 cup plus 1 Tablespoon granulated sugar

** 1 cup sifted cake flour, use 1 cup minue 2 Tablespoons sifter all-purpose flour

For more kitchen tips, visit Tammy’s Recipes every Tuesday.

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Comments

  1. I’ve used “pancake syrup” in place of corn syrup before. Ok if the recipe goes well with the maple flavoring since most of the “syrups” are corn syrup to begin with.

  2. Very helpful…I didn’t know the one about powdered sugar! That’s going in my recipe files for sure. :) Thank you!

  3. Apple cider vinegar in milk or milk sub makes a buttermilk sub too!

  4. MamaFeelgood says:

    I’m not quite sure what this means. Can you help me out?

    1 cup sifted cake flour, use 1 cup minue 2 Tablespoons sifter all-purpose flour

  5. FishMama says:

    Sorry for the confusion….

    Measure one cup of regular flour that you have sifted, then remove 2 Tablespoons of it. That will give you 1 cup cake flour.

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