Select Page

Knowing a few main baking substitutions can be very useful. 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.

Whatever your reasons are, having a few tricks up your sleeve is never a bad idea. 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

Oil (per cup): What you use will depend on if your dish is sweet or savory

  • Fruit Puree
  • Sour Cream
  • Yogurt
  • Banana
  • Melted Butter
  • Coconut Oil

White Flour (per cup): When substituting 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. This is where a small kitchen scale will come in handy. 140 Grams of any mixture below will equal 1 Cup of Flour. You also may have to adjust your liquids because some flours are more absorbent than others.

  • Coconut Flour
  • Almond Flour
  • Cornmeal
  • Rice Flour
  • Oat Flour
  • Rolled Oats
  • Soy Flour

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.

Salt (per teaspoon):

  • 1/2 Teaspoon Lemon Juice
  • Dulse Seaweed Flakes (to taste)
  • Dried Celery Flakes or Powder

Milk:

  • 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

Butter:

  • Vegetable Shortening
  • Earth Balance Spread
  • Coconut Oil
  • Avocado

Yeast:

  • 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

As baking can sometimes be a very finicky operation, not all recipes will come out with the exact same texture when you make certain substitutions.

You’ll need to practice and perfect your favorite recipes with these. Also consider moving towards weighing ingredients over using measuring cups. The best bakers do measure their ingredients by weight. Think in terms of flavors, texture, and how each ingredient affects it when you make substitutions.

Don't Miss Out on Future Posts

Don't Miss Out on Future Posts

Like what you see? Join our mailing list to receive the latest news and updates from ReadySetKitchen!

You have successfully signed up for future updates! Your first email should be in your inbox now!