Baking Substitutions

• Self-rising flour. 1 c. of self-rising flour is equivalent to 3/4 c. plus 1 T. all purpose flour, plus 1 1/2 t. baking powder and 1/2 t. salt.


• Eggs. When making baked goods, eggs can be replaced with ground flax seed: For each egg you want to replace, mix 3 T. of ground flax seed with 2-3 T. water. Whisk them and let them sit until they get gooey, then use them in your recipe, in place of the eggs. This baking substitution is a great way to "veganize" your recipe, and it also adds fiber.


• Oil. If you want to use less oil, or if you simply have run out, you can replace the oil with an equal measurement of applesauce in most baked goods. If you don't have applesauce, you can even use pureed squash or pureed sweet potatoes. (This is also a yummy way to sneak some vitamin A into your baked goods.) Look here for information on healthy cooking oils.


• Brown sugar. 1 c. of brown sugar can be replaced with 5/6 c. granulated sugar plus 1-2 T. molasses. Mmmm... cookies...


• Buttermilk. Don't have buttermilk on hand? No problem! For every cup of buttermilk you need, put 1 T. lemon juice (or white vinegar) into your 1 c. measuring cup, and fill the rest of the way with milk. Stir it and let it sit for about 5 minutes. Voila, "sour" milk is ready for your recipe.
  
  Another buttermilk substitution you can try is 1/3 c. milk mixed with 2/3 c. plain yogurt. You can also use 1 c. plain kefir, if you happen to have that on hand.


• Baking powder.For each teaspoon of baking powder needed, replace with 1/2 t. cream of tartar plus 1/4 t. baking soda.


• Whole milk. Most baking recipes that call for milk assume you are using whole or 2%. If all you have is skim, add 1-2 t. melted butter or oil per cup of milk called for. (And by the way, side note: Never try to make gravy with skim milk. It needs the fat in order to come together.)


• Shortening or lard. Just use butter! Yummy, milky butter can be used interchangeably for shortening, equal volumes. In fact, I often use half shortening (organic, non-hydrogenated shortening) and half butter in recipes. Perfact balance between rich flavor and flaky lightness.


• Baking chocolate. One of those baking chocolate squares is equivalent to 3 T. pure cocoa powder plus 1 T. melted butter.


• Granulated sugar. If you realize too late that you are out of regular sugar, you can sub in honey: To replace 1 c. sugar, substitute 3/4 c. honey AND reduce the liquid in the recipe by 1/4 c.