We’ve all been there. You go to make a cake or batch of cookies and realize you’re out of baking powder... or butter... or eggs.
Next time you’re in the kitchen and realize you need to think quickly, refer to this handy information.
Healthy Baking Substitutes
| You Need |
Substitute |
| 1 cup all-purpose flour |
- 1⁄2 cup whole-wheat flour + 1⁄2 cup all-purpose flour
- 1⁄4 cup wheat germ + 3⁄4 cup unsifted all-purpose flour
- 1 cup gluten-free all-purpose flour
|
| 1 tsp double-acting baking powder |
- 1⁄4 tsp baking soda + 1⁄4 tsp cornstarch + 1⁄2 tsp cream of tartar
|
| 1 cup butter |
- 1 cup nondairy, nonhydrogenated butter spread
- 1 cup coconut oil
|
| 1 cup heavy cream |
- 1 cup soy creamer
- 1 cup full-fat unsweetened coconut milk or coconut cream
|
| 1 egg (for binding) (cakes, cookies) |
- 2 Tbsp arrowroot or cornstarch whisked with 2 Tbsp water
- 2 1⁄2 Tbsp flaxseed meal whisked with 3 Tbsp warm water
- 1⁄4 cup blended silken tofu
- 1⁄4 cup applesauce, pumpkin, or other fruit or vegetable puree
|
| 1 egg (for leavening) (fluffy cakes, muffins, quick breads) |
- 1 1⁄2 tsp egg replacer powder whisked with 2 Tbsp warm water
- 1⁄4 cup nondairy yogurt
|
| 1 cup milk |
- 1 cup nondairy milk (almond, coconut, hemp, rice, soy, etc.)
|
| 1 cup self-rising flour |
- 1 cup unsifted all-purpose flour + 1 1⁄2 tsp baking powder + 1⁄2 tsp salt
|
| 1⁄2 cup vegetable oil |
- 1⁄4 cup oil + 1⁄4 cup unsweetened applesauce or other mild-flavored fruit or vegetable puree
|
