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.