Substitutions

The rule of thumb when making substitutions in baking is to replace an ingredient with the same volume called for in the recipe. One thing to remember is that some substitutions can change the flavor or texture of your final baked good, so you may need to adjust your expectations. This chart lists the most common ingredients I have successfully substituted at one time or another.

RECIPE CALLS FOR: All-purpose flour

SUBSTITUTE: Whole wheat flour

HOW TO DO IT: Substitute whole wheat flour for half the all-purpose flour called for in the recipe. If you increase that ratio, your baked goods will be very heavy.

RECIPE CALLS FOR: All-purpose flour

SUBSTITUTE: Gluten-free all-purpose flour

HOW TO DO IT: Substitute in equal amounts. Nut flours have a different texture than all-purpose flour and they also absorb liquid differently, so they can’t be substituted easily.

RECIPE CALLS FOR: All-purpose flour

SUBSTITUTE: Bread flour

HOW TO DO IT: Substitute in equal amounts. However, bread flour absorbs liquid differently, so easy does it when adding liquid. Don’t add all the liquid called for in the recipe at once—add it a little at a time until you reach the consistency described in the recipe.

RECIPE CALLS FOR: Butter

SUBSTITUTE: Dairy-free butter, Margarine

HOW TO DO IT: Substitute in equal amounts.

RECIPE CALLS FOR: Eggs

SUBSTITUTE: Mashed banana, Sweetened condensed milk, Ground flaxseed

HOW TO DO IT: One large egg = roughly ¼ cup (4 tablespoons/60g/2 ounces), so you need to replace that volume in your recipe.

For cakes: Replace each egg with ½ small banana, mashed.

For cookies: Replace each egg with ¼ cup sweetened condensed milk.

For brownies: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water

RECIPE CALLS FOR: Milk

SUBSTITUTE: Dairy-free milk, including nut milks and canned coconut milk

HOW TO DO IT: Substitute in equal amounts. Just be aware that some milks might change the flavor of the recipe slightly.

RECIPE CALLS FOR: Honey

SUBSTITUTE: Maple syrup, Agave syrup

HOW TO DO IT: Substitute in equal amounts. I use honey in many of the recipes in this book, so it’s best to always have it on hand.

RECIPE CALLS FOR: Oil

SUBSTITUTE: Melted butter, Melted margarine, Melted dairy-free butter

HOW TO DO IT: Substitute in equal amounts.

RECIPE CALLS FOR: Cream of tartar

SUBSTITUTE: Lemon juice, Vinegar

HOW TO DO IT: Substitute 2 teaspoons lemon juice or vinegar for every 1 teaspoon cream of tartar called for in the recipe.

RECIPE CALLS FOR: Gelatin, powdered

SUBSTITUTE: Agar-agar (powdered, flakes, or bars)

HOW TO DO IT: Powdered agar-agar can be substituted in equal amounts. If using flakes or bars, substitute 1 tablespoon agar-agar for every 1 teaspoon powdered gelatin called for in the recipe. In either case, agar can be temperamental, so you may need to experiment a bit to get the same results as you would with gelatin.

RECIPE CALLS FOR: Fresh fruit

SUBSTITUTE: Frozen fruit

HOW TO DO IT: Substitute in equal amounts. Thaw the fruit and drain off any excess liquid before using. Look for frozen fruit with no sugar added.

RECIPE CALLS FOR: Buttermilk

SUBSTITUTE: Sour cream, Whole milk

HOW TO DO IT: Mix equal parts sour cream and whole milk to reach the volume of buttermilk called for in the recipe. (You can also make your own buttermilk by mixing milk with lemon juice or vinegar.)

RECIPE CALLS FOR: Mascarpone cheese

SUBSTITUTE: Cream cheese

HOW TO DO IT: Substitute in equal amounts. Cream cheese is not as rich as mascarpone, but it is a good substitute.

RECIPE CALLS FOR: Brown sugar

SUBSTITUTE: Granulated sugar

HOW TO DO IT: Substitute in equal amounts. The finished baked good might not have as deep a flavor, but it will still taste very good. You can make your own brown sugar by mixing granulated sugar with molasses.

RECIPE CALLS FOR: Yeast

SUBSTITUTE: Not recommended

HOW TO DO IT: Some people advocate substituting baking soda or baking powder for yeast in some bread recipes, but it will not yield the same result. If you don’t have yeast, I suggest choosing another recipe to bake.

RECIPE CALLS FOR: Graham crackers

SUBSTITUTE: Digestive biscuits, Plain vanilla cookies

HOW TO DO IT: Substitute in equal amounts. Graham crackers aren’t so common in Europe.

RECIPE CALLS FOR: Golden syrup

SUBSTITUTE: Maple syrup, Honey

HOW TO DO IT: Substitute in equal amounts. Golden syrup is commonly used in Ireland, but it’s not as common in the US. However, you can easily buy it online.

RECIPE CALLS FOR: Cornstarch

SUBSTITUTE: Arrowroot powder

HOW TO DO IT: Substitute 2 teaspoons arrowroot powder for every 1 teaspoon cornstarch. Dissolve the arrowroot in water as you would the cornstarch before adding it to the recipe.