The Ultimate Guide to Baking Substitutions (Chart and List) (2024)

FAQs

The Ultimate Guide to Baking Substitutions (Chart and List)? ›

Baking powder substitute

For every teaspoon of baking powder you need, combine 1/2 teaspoon of cream of tartar with 1/4 teaspoon of baking soda. If you don't have cream of tartar, you can use another acid you have on hand, like lemon juice or vinegar.

Baking powder substitute

For every teaspoon of baking powder you need, combine 1/2 teaspoon of cream of tartar with 1/4 teaspoon of baking soda. If you don't have cream of tartar, you can use another acid you have on hand, like lemon juice or vinegar.

If you are baking and don't have enough oil for your cake, a recipe substitution you can try out is applesauce for oil. You can substitute applesauce for oil in a 1:1 ratio, meaning if the recipe calls for 1 cup of oil or fats for baking, the ingredient substitution is 1 cup of applesauce.

This Ingredient Substitution Chart gives substitutions that may be used to achieve a product similar to the original when cooking.

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

All-purpose flour, 1 cup sifted.

Substitute with 1 cup unsifted all-purpose flour minus 2 tablespoons; or 1 cup plus 2 tablespoons cake flour. Equivalent1 pound = 4 cups sifted or 3 1/3 cups unsifted.

If you find your fridge empty in the butter department or can't tolerate dairy, you can swap it completely with these butter replacements. For 1 cup unsalted butter, substitute 1 cup shortening, ⅞ cup (that's 14 Tbsp. or ¾ cup plus 2 Tbsp.) vegetable oil, or ⅞ cup lard.

In general, you can substitute Crisco shortening for butter or margarine in equal amounts (1 cup Crisco shortening = 1 cup butter or margarine). Not only does Crisco shortening have 50% less saturated fat than butter and 0g trans fat per serving, it gives you higher, lighter-textured baked goods.

Unsweetened applesauce, mashed fruit, or pureed fruit such as bananas, pears, and prunes may be substituted for vegetable oil in baked goods. You can substitute cup for cup.

Plain white sugar. When all else fails, you can replace brown sugar with an even measurement of granulated white sugar without fear of ruining your recipe. White sugar lacks the same rich flavor that brown sugar adds, but depending on the type of recipe, you may not notice much flavor change at all.

What is baking powder called in Italy? ›

Baking Powder - Lievito in Polvere.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

Direct and indirect substitutes are types of substitute goods. A direct substitute is a product that can be used the same way as another product, while an indirect substitute is a product that can be used for the same general purpose but not the same way as the other product.