Have you ever started preparing a recipe and noticed that you ran out of baking soda, chocolate or baking powder? We are sure that you have faced this problem many times. However, despite the preparations and shopping that we practice before preparing a recipe, it often happens that we forget to buy something from the list, and at that moment the shops are no longer working so that we can get what we need.
You may not know it, but there are baking ingredients that can replace the ones you are missing. There is actually a whole list of those baking ingredients that can be replaced with others. See below for a list of substitutes that can help you prepare your recipe. Changing any of the ingredients may affect the taste or texture of the recipe, however these substitutions will help to avoid major differences in the recipe.
• chocolate (bitter or semi-sweet) – 1 ounce (30 grams)
1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated sugar
• chocolate (unsweetened) – 1 ounce (30 grams)
3 tablespoons (20 grams) natural cocoa powder (not Dutch processed) plus 1 tablespoon (14 grams) unsalted butter, shortening or vegetable oil
• ammonium bicarbonate – 3/4 teaspoon
1 teaspoon baking soda
• baking powder (single action) – 1 tsp
1/4 teaspoon baking soda plus 1/2 teaspoon tartar cream plus 1/4 teaspoon cornstarch
• baking powder (double action) – 1 tsp
1/4 teaspoon baking soda plus 1/2 teaspoon tartar cream plus 1/4 teaspoon cornstarch. Use 1 teaspoon for every 1 cup of flour.
• baking soda – 1/2 teaspoon
2 teaspoons double baking (replace the sour liquid in the recipe with a non-acidic liquid)
• baking soda – 1/2 teaspoon
1/2 teaspoon potassium bicarbonate
• flour, self-growing – 1 cup (140 grams)
1 cup (140 grams) universal flour plus 1-1 / 2 teaspoons baking powder plus 1/4 teaspoon salt
• flour, whole wheat – 1 cup (150 grams)
7/8 cup (120 grams) universal flour plus 2 tablespoons (6 grams) wheat germ
• buttermilk – 1 cup (240 ml)
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (240 ml) (let the mixture stand for 5-10 minutes)
• milk (sweet condensed) – 14 ounces (396 grams)
mixture 1 cup instant skim milk plus 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (35 grams) melted unsalted butter plus 1/2 cup (120 ml) boiling water
• milk (evaporates whole) – 1 cup (240 ml)
1 cup (240 ml) half and half
• milk (whole) – 1 cup (240 ml)
1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine
• cake flour – 1 cup (130 grams)
3/4 cup (105 grams) flour of any kind plus 2 tablespoons (30 grams) cornstarch
• cake flour – 1/3 cup
1/3 cup universal flour less 1/2 teaspoon
• cocoa powder, Dutch processed – 3 tablespoons (20 grams)
1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda. Also, reduce the fat in the recipe with 1 tbsp.
• cocoa powder, naturally unsweetened – 1 ounce (30 grams) unsweetened chocolate. Also, reduce the fat in the recipe with 1 tbsp.
• cream – half and half – 1 cup (240 ml)
7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melt unsalted butter
• cream, heavy (not for whipping) – 1 cup (240 ml)
2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melt unsalted butter
• coffee, strong – 1/4 cup (60 ml)
2 tablespoons (10 grams) instant coffee in 3 tablespoons of warm water
• corn syrup, dark – 1 cup (240 ml)
3/4 cup (180 ml) light corn syrup, plus 1/4 cup (60 ml) light molasses
• corn syrup, light – 1 cup (240 ml)
1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup or 60 ml)
• cornstarch (for thickening) – 1 tablespoon (15 grams)
2 tablespoons (25 grams) flour for all purposes
• tartar cream – 1/2 teaspoon
1/2 teaspoon white vinegar or lemon juice
• honey – 1 cup (240 ml)
3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated sugar
• fat – 1/2 cup (113 grams)
1/2 cup (113 grams) solid vegetables
• fat – 1/2 cup (113 grams)
1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter
• white cream – 2.5 ounces
8 large whites or 1 cup of miniature whites
• molasses – 1 cup (240 ml)
1 cup (240 ml) dark corn syrup
• sour cream – 1 cup (225 grams or 8 ounces)
1 cup plain yogurt
• sour cream – 1 cup (225 grams or 8 ounces)
1 tablespoon lemon juice or vinegar plus whole milk to fill 1 cup (240 ml)
• tapioca, instant or fast cooking – 1 tablespoon (12 grams)
1-1 / 2 tablespoons (20 grams) flour
• vinegar – 1/4 cup (60 ml)
1/3 cup (80 ml) freshly squeezed lemon juice
• yogurt, plain – 1 cup (225 g)
1 cup (225) sour cream
Save this list for later use. Believe that it will be very helpful the next time you realize that you do not have an ingredient that you need for the recipe you want to make. It would be good to write or print this list and put it on the fridge or somewhere else in the kitchen that will always be at hand to remind you what is the right substitution for the ingredient that you do not have at the moment. We remind you that there may be a slight difference in texture or taste, but if you have already started with the recipe and you have no other choice, of course these ingredients will come in handy for a successful completion of the recipe. In any case, it is better to use a substitute for the missing ingredient, than to put nothing and achieve a failed recipe. The difference is small, so you should not notice a significant difference in taste or texture. We hope we helped you. You can write to us about the success of the replacement of the ingredients.
