Substitutions

Living in India, where baking is not very common, it is hard to find certain ingredients. So, when I started baking, I had to constantly look out for ingredients substituting for the ones given in particular recipes. Over the years, I have noted down the one's which I found useful by way of substitution in my recipes.
Please remember, using a different ingredient may change both the taste and texture of your end result, so it is a good idea before substituting to understand the role that ingredient plays in the recipe. Use these substitutions as guidelines only.

Ammonium Bicarbonate 3/4 teaspoon
Substitution: 1 teaspoon baking soda

Bread Flour 1 cup (160 grams)
Substitution: 1 cup (110 grams) all purpose flour

Baking Powder (Double Acting) 1 teaspoon
Substitution: 1 1/2 teaspoon single acting baking powder

Cake Flour 1 cup (120 grams)
Substitution: 3/4 cup (100 grams) all purpose flour plus 2 tablespoons (20 grams) cornflour.

Cream of Tartar 1/2 teaspoon
Substitution: 1/2 teaspoon white vinegar or lemon juice.

Dutch Processed Cocoa Powder 20 grams or 3 tablespoons 
Substitution: 20 grams or 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda.

Evaporated Milk 1 cup (240 ml)
Substitution: 1 cup (240 ml) low fat cream (I use Amul cream)

Light Corn Syrup 1 cup (240 ml)
Substitution:
a) 1 cup (240 ml) honey
b) 1 cup (200 grams) caster sugar (increase the liquid in the recipe by 1/4t cup (60 ml))

Maple Syrup 1 cup (240 ml)
Substitution: 1 cup (240 ml) honey

Molasses 1 cup (240 ml)
Substitution: 1 cup (240 ml) honey

Polenta (dry) 1 cup (180 grams)
Substitution: 1 cup (180 grams) Dalia or sooji

Ricotta Cheese 1 cup (225 grams)
Substitution: 1 cup (225 grams) cottage cheese or paneer


Sour Cream 1 cup (240 ml)
Substitution: 1 cup (240 ml) plain yogurt or 200 ml low fat cream (I use Amul cream) and 40 ml yogurt or curd

Self Rising Flour 1 cup (130 grams)
Substitution: 1 cup (110 grams) plus 2 tablespoons (20 grams)  all purpose flour plus 1 1/2 teaspoon baking powder and 1/4 teaspoon salt.

Tapioca 1 tablespoon
Substitution: 1 1/2 tablespoon all purpose flour







10 comments:

  1. Thankyou so much for all the substitutes.God Bless

    ReplyDelete
  2. by one cup do u mean a 200ml cup?

    ReplyDelete
  3. hai,
    i'm new to baking. visiting your blog for the first time. r u planning to conduct classes in the near future for basic baking... say like simple tea cakes(both eggless & with eggs). would like to attend the same. kindly inform me by mail .... valli_kmr@yahoo.com. i live in chembur. i will also keep checking your page for updates.
    thanx,
    valli.

    ReplyDelete
  4. May i know what would be a suitable subsitution for eggs? thanks

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  5. any substitue for cocoa butter?

    ReplyDelete
  6. what is the substitution for egg in baking???

    ReplyDelete
  7. what is the substitution for egg in baking (cookies and cakes)???

    ReplyDelete
    Replies
    1. Hi Mrigya, if any recipe calls for 1 egg, then it is ok to substitute it with equal amount of milk, i.e., 50 ml. But if requires more than one, then you should look for another recipe. Because essentially the egg is playing a major role in that recipe and if you are looking for substituting it, then you are playing with the basic structure of that bake.

      Delete

Thank you so much for taking the time to comment! Happy baking! :)

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