Living Food Storage
Wednesday, February 9, 2011
Substitutions: Dry Baking Supplies
Use instead of...
1/2 teaspoon cream of tartar + 1 teaspoon baking soda per teaspoon baking powder
oatmeal: replace 1/4 cup flour in original recipe with oatmeal (for muffins, cookies, bread)
cornstarch (as a thickener)
uncooked white beans - grind in wheat grinder (the flavor will change slightly)
whole wheat flour to replace half the white flour for cookies, breads, sweets (resulting product will be a little denser
use 1/4 to 1/2 less than the amount called for in baking, oatmeal, etc.
honey to replace part of the sugar (experiment for consistency depending on what you're baking). Used in baked goods it keeps the foods more moist. Do not use in pudding.
less sugar. Reduce sugar by half in baked goods
molasses. Use the same amount (or less if concerned about fluid consistency)
in hot cereal add a little vanilla after cooking and you need a lot less sugar.
Post a Comment
Post Comments (Atom)