Let’s face it at some point you are going to be baking and realize, “OH NO I DON’T HAVE ANY XYZ!” And of course it will be for something important like baking Christmas cookies. Here is a quick list of the usual suspects and some conversions to make this a less painful process! Happy Baking!
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Ever go to bake something only to realize too late that you are missing something!? Yeah it happens. Don’t worry.
Baking Powder – 1 teaspoon baking powder = 1/4 teaspoon baking soda
Baking Soda – 1/4 teaspoon baking soda = 1 teaspoon baking powder
Cream of Tartar – 1 teaspoon of cream of tartar use 1.5 teaspoons of baking powder
Egg – 1 egg = ¼ cup applesauce, OR 1 Flaxseed egg(1 tablespoons ground flaxseed + 3 tablespoons water) OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise
Sour Cream/Yogurt – These can be subbed equally for each other
Sugar Out of sugar? Low on sugar and want to save what you have for morning coffee? Or maybe you just don’t want to use sugar? Here are a few common substitutes:
- Honey – for every 1 cup of sugar use 3/4 cup honey
- Maple Syrup – for every 1 cup of sugar use 3/4 cup honey
*Speacial Note: when using liquid sweetener to replace white granulated sugar remember to reduce the liquid somewhere else in the recipe. Also they tend to cause browning to occur faster, so either tent with tin foil to prevent burning or reduce oven temperature by 25℉. Finally take into consideration the flavor of what you are baking, if it as a mild flavor maybe maple syrup isn’t the best choice unless you want it to taste like maple.
Vanilla Bean – 1 vanilla bean = 2½ teaspoons vanilla extract
1 ounce = 28.3495 grams
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 tablespoons = 1/8 cup = 1 ounce
4 tablespoons = 1/4 cup = 2 ounces
8 tablespoons = 1/2 cup = 4 ounces
16 tablespoons = 1 cup = 8 ounces
2 cups = 1 pint = 1/2 quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon
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