Hi Everyone, so I have been seeing a ton of questions from people asking ” what can I substitute ? I don’t have this, I don’t like to use that. This post will give you all the substitution that can be used and when to use them. A lot of people have dietary restrictions (vegan, keto,paleo, gluten free etc) and they can’t use common things like eggs in baking so they need alternatives. I’m here to provide that.
Have you ever heard people say “Baking is a science”? People say this for a few reasons. One, in baking you have to be relatively exact with your measurements. But secondly, what I find really fun and interesting about baking (coming from a science nerd) is that baking really is science. It’s all about which ingredients have what in them (when it comes to protein and fat and things like that) and how they will all interact together to get the result that you want. I think that that is one of the most fun aspects about baking.
What Can I Substitute?: Dairy
Typically in baking you want as much fat as possible. So reduced fat milk isn’t ideal. You can still use it. I still do in a pinch. but full fat cows milk or non dairy milk is better.
Types of Milk
(Not an extensive list)
Cows milk (Full Fat)
2% cows milk
1% Cows Milk
Non Fat (Skim) Cows Milk
Almond Milk
Cashew Milk
Coconut Milk
Hemp Milk
Water (finished product won’t be as creamy)
Buttermilk
1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes
1 cup buttermilk = 1 cup plain yogurt
Half-and-Half
1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream
Milk
1 cup whole milk = ½ cup evaporated milk + ½ cup water
1 cup whole milk = 1 cup skim milk + 2 tablespoons melted butter or margarine
Sour Cream
1 cup sour cream = 1 cup plain yogurt
1 Cup Sour Cream = 2/3 of a Cup Heavy Cream + 1/3 of a Cup of Whole Milk (Watch the video here)
Whipped Cream
1 Cup of Heavy Cream = 1 Cup of Coconut Cream
3/4 cup of whole milk + 1/4 of a Cup melted unsalted butter = 1 Cup of Heavy Cream
7/8 of a Cup of Half and half + 2 Tablespoons of melted Unsalted Butter = 1 Cup of Heavy Cream
1/2 of a Cup of Greek Yogurt + 1/2 of a Cup of Whole Milk
What I Substitute?: Oil Vs. Butter
A lot of the difference between oil and butter in a recipe is the kind of fats they are. Butter is a fat solid where as oil is a fat liquid which mean that air can be incorporated into butter and it can also lend a leavened airy texture to your baked good. As well as a rich, buttery flavor. Oil lends a moistness to baked goods but it has a neutral taste and can sometimes lead to a dense final product. Shortening is a fat solid so it will add some leavening but no flavor.
Butter
1 cup salted butter = 1 cup margarine
1 cup salted butter = 1 cup vegetable shortening + ½ teaspoon salt
1 cup salted butter = 7/8 cup lard + ½ teaspoon salt
1 cup unsalted butter = 1 cup salted butter = 1 cup vegetable shortening = 1 cup lard *minus* ½ teaspoon salt from recipe
1 Cup of Unsalted Butter -1 Cup of Avocado
1 Cup of Salted Butter = 1 Cup of Avocado + 1/4 Tsp of salt
What Can I substitute?: Eggs
Eggs in baking have a few different uses. In a recipe, such as a cake, cupcake or cookie the main function of the egg is a binder. It just makes the ingredients stick together.
Eggs are a binder
1 egg = ¼ cup applesauce
1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water
1 egg = ¼ cup silken tofu pureed
1 egg = 3 tablespoons mayonnaise
1 egg = ½ banana mashed with ½ teaspoon baking powder
Let’s talk about custard for a minute. In a custard, like a creme brute, cheesecake, pudding, panacotta etc eggs are very important. They have proteins in them that thicken the mixture and give it a smooth texture. So things like applesauce aren’t going to cut it. But things like tofu and sweetened condensed milk work very well.
What Can I Substitute?: Chocolate
Chocolate = Lends moistness to baked good
1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon
unsalted butter, vegetable oil or shortening
Type’s of Chocolate
White Chocolate
Semi Sweet Chocolate
Milk Chocolate
Bittersweet Chocolate
( note that each chocolate tempers at a different temperature. Check here to learn more.)
Cocoa Powder = Deeper Chocolate Flavor
3 tablespoons natural unsweetened cocoa powder = 1 ounce unsweetened chocolate + reduce fat in recipe by 1 tablespoon
3 tablespoons Dutch-process cocoa powder = 3 tablespoons natural unsweetened cocoa powder + ⅛ teaspoon baking soda
What Can I Substitute?: Vanilla
Vanilla Bean
Most Expensive
Pure Vanilla Bean with Seed
1 Vanilla Bean = 2 1/4 Teaspoons Vanilla Extract = 1 Teaspoon Vanilla Bean Paste
Vanilla Bean Paste
Medium Price
Vanilla Bean Seeds Made Into a Paste
1 Vanilla Bean = 2 1/4 Teaspoons Vanilla Extract = 1 Teaspoon Vanilla Bean Paste
Vanilla Extract
Cheapest Price Point
Vanilla beans and alcohol solution – Real or
artificial flavor
1 Vanilla Bean = 2 1/4 Teaspoons Vanilla Extract = 1 Teaspoon Vanilla Bean Paste
What Can I Substitute: Baking Soda and Powder
Baking Powder
1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar + ¼ teaspoon cornstarch
Baking Soda
½ teaspoon baking soda = 2 teaspoon baking powder
What Can I Substitute?: Sugar
Sugar in baking is just for sweetening purposes so you can just evenly replace any natural sugar.
Granulated Sugar – generic sugar, not overly sweet.
Powder Sugar/Confectioners Sugar/ Icing Sugar – Granulated sugar that has been pulverized into a powder and mixed with a small amount of cornstarch. Used mostly in icings and frostings. A little sweeter than granulated sugar.
Brown Sugar – Sugar flavored with molasses, Lends a bit of a chewy texture.
Artificial Sugars
(Sweeter than regular sugar, 1 Cup of regular sugar = 2/3 of a Cup of Artificial Sugar)
Splenda (grainy texture to baked goods)
Stevia (grainy texture to baked goods)
Erythritol
Sorbitol (Also good for making gummy bears)
monk fruit sweetener
What Can I Substitute?: Flour
The ingredient in baking that can be the most finicky and requires the most consideration is the flour. Flour is the main binder in baked goods and leads to a soft or chewy texture depending on which flour you use and that texture is depending on the gluten content.
Gluten Content – the % of gluten in a flour. The higher that gluten content, the firmer and chewier the final product will be.
Gluten – A protein strand found in wheat that provides firm and chewy texture.
Flour by Gluten Content
Wheat Flour 12 -14%
Bread Flour 11 -13%
All Purpose Flour 9 -11%
Cake Flour 7.5 -9%
Gluten Free Flours
Now what do you do if you have celiac disease or you are just grain free? No worries. There is a variety of gluten free flours out there. The only problem is that if flour has no gluten in it, the dough will not stick together as well. This is why in addition to the flour you should add some xanthan gum and/or tapioca starch to help it out.
Gluten Free Flours
Gluten Free Flour
Coconut Flour
Almond Flour (Good for making macarons)
Buckwheat Flour
Oat Flour
Brown Rice Flour
Thank you all so much for reading and I hope you found this helpful. I know it was a lot to take in But this will always be here to come back and reference whenever you want. Follow this blog for more helpful posts like this one and more delicious recipes. I will see you all next week to make another delicious mess with you guys but until then have a great week. bye!
Sources
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.