Baking Substitutions

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.

You need
1 cup all-purpose flour
Substitute
*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

You need
1 teaspoon double-acting baking powder
Substitute
*1/4 teaspoon baking soda + 1/4 teaspoon cornstarch + 1/2 teaspoon cream of tartar

You need
1 cup butter
Substitute
*1 cup nondairy, nonhydrogenated butter spread
*1 cup coconut oil
*3/4 cup vegetable shortening

You need
1 c heavy cream
Substitute
*1 cup soy creamer
*1 cup full-fat unsweetened coconut milk or coconut cream

You need
1 egg for binding purposes (cakes, cookies)
Substitute
*2 tablespoons arrowroot or cornstarch whisked with 2 tablespoons water
*2 1/2 tablespoons flaxseed meal whisked with 3 tablespoons warm water
*1/4 cup blended silken tofu
*1/4 cup applesauce, pumpkin, or other fruit or vegetable puree

You need
1 egg for leavening purposes (fluffy cakes, muffins, quick breads)
Substitute
*1 1/2 teaspoons egg replacer powder whisked with 2 tablespoons warm water
*1/4 c nondairy yogurt

You need
1 cup milk
Substitute
*1 cup nondairy milk (almond, coconut, hemp, rice, soy, etc.)

You need
1 c self-rising flour
Substitute
*1 cup unsifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

You need
1/2 cup shortening
Substitute
*1/2 cup nonhydrogenated vegetable shortening

You need
1/2 cup vegetable oil
Substitute
*1/4 cup oil + 1/4 cup unsweetened applesauce or other mild-flavored fruit or vegetable puree