Baking Substitutes: What Can I Use When I’m Out of Baking

If you’re out of baking powder, don’t worry! There are several substitutes you can use to get the same results. Check out this list of common baking substitutes to see what you can use when you’re in a pinch.

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Introduction

Baking is a science, so it’s important to be precise when measuring ingredients. But what happens when you’re in the middle of making a recipe and realize you’re out of an ingredient? Never fear! This guide provides substitutes for some of the most common baking ingredients.

Butter: If you’re out of butter, you can use margarine, shortening, or even olive oil in most cases. Just be sure to use the same amount of fat called for in the recipe.

Eggs: One large egg can be replaced with 1/4 cup (60 ml) of whisked tofu, 1/4 cup (60 ml) of applesauce, or 1 tablespoon (15 ml) of ground flaxseed mixed with 3 tablespoons (45 ml) of water.

Milk: Any type of milk can be used as a substitute for another in baking. If you’re out of cow’s milk, try using soy milk, almond milk, rice milk, or even just water. The flavor will be different, but the recipe will still turn out fine.

Flour: All-purpose flour can be replaced with whole wheat flour, almond flour, gluten-free all-purpose flour, or even oats that have been ground into a powder in a food processor.

Baking Substitutes

If you’re out of baking powder, you can use a combination of cream of tartar and baking soda. If you’re out of self-rising flour, you can use all-purpose flour, baking powder, and salt. If you’re out of brown sugar, you can use white sugar and molasses.

When you’re out of eggs

If you’re out of eggs and need a baking substitute, there are several options. Depending on what you’re baking, you can use a different type of egg replacement. For example, if you’re making a cake or muffins, you can use a ripe banana or applesauce. If you’re making cookies, you can use ground flaxseed or oil.

When you’re out of flour

There are a number of things you can use as a flour substitute in a pinch. One of the most common substitutes is all-purpose flour. All-purpose flour can be used in place of most other types of flour, including bread flour, self-rising flour, and cake flour.

Another option is to use a combination of all-purpose flour and cornstarch. This combination will work well for many recipes, although the results may not be quite as light and fluffy as if you had used regular flour.

If you’re looking for a gluten-free option, you can try using almond flour or coconut flour. These flours can be used in place of wheat flour in most recipes, but they will often produce a denser final product.

Finally, if you’re out of all types of flour and can’t find any substitutes, you can always try making your own by grinding up oats, rice, nuts, or seeds in a food processor. Just be aware that this method will not work for all recipes.

When you’re out of sugar

So you’re ready to bake a cake or cookies and discover you’re out of sugar. You could run to the store, but if you’re in a pinch, there are several substitutes that will work just as well in your recipe.

One cup of granulated sugar can be replaced with 1 cup of honey or 1 1/4 cups of syrup. If you use honey, add 1/4 teaspoon of baking soda for each cup of honey used. If using syrup, decrease the amount of liquid called for by the recipe by 1/4 cup for each cup of sugar replaced.

Molasses can also be used as a sugar substitute. For every cup of sugar, replace it with 3/4 cup molasses and decrease the amount of liquid called for by the recipe by 5 tablespoons per cup molasses used. You’ll also want to add 1/4 teaspoon baking soda for each cup molasses used.

When you’re out of butter

Butter is a key ingredient in many baking recipes, so it can be frustrating when you’re in the middle of a baking project and realize you’re out of butter. Luckily, there are plenty of substitutes that will work just as well in your recipe.

One common substitute for butter is margarine. Margarine is a type of spreadable fat made from vegetable oils, so it’s a good choice if you’re looking for a dairy-free butter alternative. Be sure to choose a margarine that is specifically designed for baking, as some varieties may not work as well.

If you have shortening on hand, you can also use that as a substitute for butter. Shortening is 100% fat, so it will give your baked goods a similar texture to butter. However, shortening does have a slightly different flavor than butter, so keep that in mind when making your substitution.

Coconut oil is another popular substitute for butter. Like shortening, coconut oil is 100% fat, so it will produce similar results in your baked goods. Coconut oil does have a strong coconut flavor, so if you’re looking for a flavorless alternative, this may not be the best option.

Finally, you can also use olive oil as a substitute for butter. Olive oil has a strong flavor, so it’s best to use it in savory recipes or recipes where the other flavors will mask the taste of the olive oil.

Conclusion

In conclusion, there are many substitutes that can be used when baking. Some of these substitutes may work better than others depending on the recipe. When substituting, it is always best to use a similar ingredient to what is called for in the recipe. For example, if a recipe calls for all-purpose flour, it is best to use another type of flour as a substitute.

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