Wednesday, February 9, 2011

Substitutions: Dry Baking Supplies

Use instead of...

baking powder
  • 1/2 teaspoon cream of tartar + 1 teaspoon baking soda per teaspoon baking powder

  • flour
  • 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

  • salt
  • use 1/4 to 1/2 less than the amount called for in baking, oatmeal, etc.

  • sugar
  • 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.
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