Thursday, October 7, 2010

Baking Substitutions: A Public Service Announcement

A bit dramatic perhaps, but this blog is one you might want to bookmark just as the holiday baking season is about to begin. I came across an article from almost 10 years ago that I'd saved and of course misplaced but now it's on 'the daily suse' for you and I to use.

This is about ingredient substitutions for baking. We've all had this happen to us at one time or another. The kids are asleep, you're ready to make a batch or two of cookies or a cake for the office party...and you've forgotten a key ingredient! It's snowing out or there's a nor'easter heading your way and you just can't get out. More drama.

Check out this list and worry no more. All measurements are based on one cup so if you need more (or less) you'll have to do the math.

If you're out of:           

self rising flour                         
USE: 1 cup all-purpose flour + 1 and a half teaspoons baking powder + 1/8 teaspoon salt

cake flour                                  
USE: 1 cup minus 2 tablespoons all-purpose flour

light-brown sugar                    
USE: 1 cup white sugar + 1 tablespoon molasses

USE: 3/4 cup dark brown sugar + 1/4 cup water

whole-wheat flour                    
USE: 7/8 cup all-purpose flour + t tablespoons wheat germ

USE:  1 and 3/4 tablespoons of cream of tartar to a cup of milk, or  add a tablespoon of lemon juice or white vinegar to a cup of milk and let stand for 5 to 10 minutes. You can also just use plain yogurt or sour cream instead of buttermilk.

I'm going  to add wheat germ and cream of tartar to my shopping list...I just bought some fresh molasses especially for some upcoming blog posts. Stay tuned!  As always, there are a bunch of websites out there with longer lists but these are some basic substitutions. Check online for others if necessary.....and happy fall baking!

1 comment:

  1. Great post mom - very helpful!! Definitely printing this one out!