Savvy Substitutions for Nutritious Baking
Use whole wheat flour to replace half of the all-purpose flour called for in cookie, muffin, quick bread, scone, pancake and waffle recipes.
Use rolled oats (not instant) to replace one third of the all-purpose flour in cookie, muffin, quick bread, scone, pancake and waffle recipes.
Use cooked, pureed pumpkin or sweet potatoes to replace all but 1 tablespoon of the oil called for in boxed chocolate or devil’s food cake mixes. Bake times will increase by 5-10 minutes.
Use unsweetened applesauce to replace all but 1 tablespoon of the oil called for in any boxed cake mix.
Use apple and blueberry baby food to replace all but 1 tablespoon of the oil called for in boxed brownie mixes.
Savvy Substitutions for Cooking and Baking
Don’t you hate it when you’re all set to make something and then realize you don’t have one of the required ingredients? Ahhh!
Fortunately, there are some tricks and substitutions you can turn to when you’re in this fix. Try one of the following (from me and Wikibooks) or recommend one of your own.
A mixture of 2 parts cream of tartar to 1 part baking soda as a substitute for baking powder.
Eggs (for baking only)
1 egg = 2 tablespoons liquid + 2 tablespoons flour + 1/2 tablespoon shortening + 1/2 teaspoon baking powder OR 1 tablespoon cornstarch + 3 tablespoons water OR 3 tablespoons mayonnaise
1 cup = 1 cup sifted all purpose flour minus 2 tablespoons OR 3/4 cup sifted all purpose flour + 2 tablespoons cornstarch
1 cup = 1 cup flour + 1 1/2 teaspoons baking soda + 1/2 teaspoon salt
1 cup = 3/4 cup dark-brown sugar + 1/4 cup water
Light Brown Sugar
1 cup = 1 cup white sugar + 1 tablespoon molasses
© Liesl K. Bohan | SavvyBaker.com