Ingredient Substitutions:Baking

Have you ever made a recipe and found that you were out of an important ingredient? Instead of spending time and money running to the store, you can sometimes use a substitution. This fact sheet lists some easy ways to change the recipe.

Ingredient Substitution
Baking powder
(1 teaspoon)
1/4 tsp. baking soda plus 5/8 tsp. cream of tartar
or
1/4 tsp. baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
or
1/4 tsp. baking soda plus 1/4 to 1/2 cup molasses
or
1/4 tsp. baking soda plus 1/2 Tbsp. vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)
Bread crumbs
(1/3 cup, dry)
1 slice bread
Bread crumbs
(3/4 cup, soft)
1 slice bread
Bread crumbs
(1/4 cup, dry)
1/4 cup cracker crumbs
or
1/4 cup cornmeal
Yeast
(1 package)
1 cake yeast
or
1 Tbsp. dry yeast
Corn syrup
(1 cup)
1 cup sugar plus 1/4 cup liquid
Cracker crumbs
(3/4 cup)
1 cup bread crumbs
Cornstarch
(1 Tablespoon)
2 Tbsp. flour
Egg
(1 whole)
3 Tbsp. beaten egg
or
2 egg whites
or
1/4 cup egg substitute
Egg white
(1 whole)
2 tsp. sifted dry egg white powder plus 2 Tbsp. water
Egg yolk
(1 whole)
2 Tbsp. sifted dry egg yolk powder plus 2 tsp. water
Flour, for thickening
(1 Tablespoon)
1-1/2 tsp. cornstarch, arrowroot, potato or rice starch
or
1 Tbsp. granular tapioca
or
1 egg, 2 egg whites, or 2 egg yolks
or
1-1/2 Tbsp. whole-wheat flour
Flour, for baking (all-purpose flour)
(1 cup, sifted)
1 cup + 2 Tbsp. cake flour
or
1 cup minus 2 Tbsp. unsifted flour
or
1-1/2 cup bread crumbs
or
1 cup rolled oats
or
1/3 cup cornmeal plus 2/3 cup flour
or
1/2 cup whole wheat flour and 1/2 cup all-purpose flour
Flour, cake
(1 cup)
1 cup minus 2 Tbsp. all-purpose flour
Flour, self-rising
(1 cup)
1 cup minus 2 tsp. flour plus 1-1/2 tsp. baking powder and 1/2 tsp. salt
Flour, whole wheat
(1 cup)
1/2 cup whole wheat flour and 1/2 all-purpose flour
Gelatin, flavored prepared
(3 oz. pkg.)
1 Tbsp. plain gelatin plus 2 cups fruit juice
Marshmallows, miniature
(1 cup)
10 large marshmallows
Marshmallow creme
(1 jar)
Melt 16 ounces of
marshmallows and 3-1/2 Tbsp. corn syrup in a double boiler
Shortening, for baking
(1 cup)
1 cup minus 2 Tbsp. lard
or
1 cup and 2 Tbsp. butter or margarine
Sugar, white
(1 cup)
1 cup 1 cup honey or corn syrup minus 1/4 cup of liquid in recipe
or
1-1/3 cup molasses minus 1/3 cup of liquid in recipe
or
1 3/4 cups powdered or confectioners' sugar
or
1 cup packed brown sugar

Prepared by Linda Eilks, Nutrition and Wellness Educator, University of Illinois Extension.

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