Need To Substitute  {Insert Ingredient Here}?

Need To Substitute {Insert Ingredient Here}?

Yesterday, I had a bake planned, I checked the pantry, wrote myself a list of all the things I needed for said bake, drove the half an hour to the supermarket, and the half an hour back, and then as I was setting up... I realised I didn't have any caster sugar.... for a SPONGE CAKE! It just couldn't be done... or so I thought!

I consulted the many a skilled baker on the world wide web and discovered that you can actually make a sponge cake with regular white granulated sugar (which I did have). It wouldn't dissolve in the eggs while being whipped as caster sugar would, but it wouldn't effect the rise, and it would just melt in the oven instead. Who'd of thought!

So it got me thinking, (because this sadly isn't the first time this has happened to me) there are so many reasons one may need to substitute ingredients in a recipe, maybe you forget an ingredient at the supermarket like me, perhaps you have allergies, or you’re on a strict diet be it paleo, gluten-free, dairy-free, vegan. Plus, my last three bakes have used substitute ingredients! Two utilised apple sauce in place of oil, and the other a combination of almond and coconut milk to replace regular milk, and these were substituted for no reason other than I thought they would taste better! So substitutes aren’t always a compromise to meet requirements, or to save another trip to the supermarket, sometimes they can be used to bring more flavour, more moisture, more stability than their more commonly used counterparts! And so, I decided to compile a list, because I LOVE lists! and because, I was struggling to find a comprehensive list anywhere else on the internet for my own personal use. So here it is, my list of substitute ingredients for any baking.

HANDY HINT! Hit ‘control and f’ simultaneously on your keyboard to bring up the ‘search page’ function, and type in the ingredient you’re wanting to find a substitute for to be taken straight to it.

COMMON BAKING SUBSTITUTES

1tsp baking powder = 1/2tsp cream of tartar and 1/4tsp baking soda
1tsp baking powder = 3 tsp baking soda
1tbsp cream of tartar = 2tbsp white vinegar
1 cup of butter = 200ml vegetable oil
1 cup of vegetable oil = 1 cup of applesauce
buttermilk = 1tbsp lemon juice and 1 cup of milk
creme fraiche = 1 cup thickned cream and 1tbsp plain yogurt. (stand 6 hours at room temp) 
30g chocolate = 3tbsp cocoa powder and 1 tbsp vegetable oil/unsalted butter
1tbsp cornstarch = 2tbsp all purpose flour
corn syrup = 1 cup white granulated sugar and 1/4 cup water
1 cup white granulated sugar = 1 3/4 cup powdered sugar
1 cup sour cream = 1 cup plain Greek yoghurt
1 cup powdered sugar = 1/2 cup white granulated sugar (blitz in food processor)
lemon juice (when a bake isn't lemon flavoured) = 1/4tsp citric acid
1 vanilla bean = 2½ teaspoons vanilla extract
vegetable shortening = 1 cup butter
allspice = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves

SUGAR SUBSTITUTES

1 cup white granulated sugar = 3/4 cup honey/maple syrup
1 cup white granulated sugar = 2/3 cup agave necar
1 cup white granulated sugar= 1tsp stevia
1tbsp white granulated sugar = 3/4tbsp honey/maple syrup/agave nectar
1tbsp white granulated sugar = 1/8tsp stevia
1tsp white granulated sugar = 3/4tsp honey/maple syrup/agave nectar
1tsp white granulated sugar = a pinch of stevia

FLOUR SUBSTITUTES

1 cup of cake flour = 3/4 cup and 2tbsp plain flour, plus 2tbsp cornflour (sifted twice) 
1 cup plain flour = 1 cup gluten free flour
1 cup of bread/bakers flour = 1 cup of plain flour, 1 1/4tsp baking powder, 1/4tsp salt
1 cup of self raising flour = 1 cup of plain flour, 2tsp baking powder, 1/2tsp salt
2 cup gluten free flour = 1/3 cup tapioca starch, 2/3 potato starch, 1 cup rice flour, 2tsp arrowroot
self raising flour = 7/8 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
bread flour = 1 cup all-purpose flour, 1 teaspoon wheat gluten

MILK SUBSTITUTES

1 cup full cream milk = 1 cup almond/soy/rice/oat/coconut milk

EGG SUBSTITUTES

to achieve a fluffy texture - 1 egg = 1/4 cup puréed silken tofu.
to act as a leavening agent - 1 egg = 1tbsp vinegar + 1tsp baking soda
to act as a binding agent - 1 egg = 1/4 cup applesauce

Apple Tea Cake

Apple Tea Cake

Apple and Rhubarb Baked Rice Pudding

Apple and Rhubarb Baked Rice Pudding