If you bake, then you’ve probably found yourself in need of an ingredient substitution once or twice. These might help you out the next time you’re in a bind.
Use ¼ tsp. baking soda mixed with ¾ tsp. cream of tartar when you’re out of baking powder.
Replace 1 tbsp. cornstarch with 2 tbsp. all-purpose flour or quick-cooking tapioca for thickening pies or fruit cobblers.
Use 3 tbsp. unsweetened cocoa powder and 1 tbsp. vegetable oil for a 1-oz. square of unsweetened chocolate.
Blend 1 c. sifted all-purpose flour with 1½ tsp. baking powderand 1/8 tsp. salt to use in place of 1 c. self-rising flour.
Make apple pie and pumpkin pie spice blends by combining ground cinnamon, ginger, cloves and nutmeg to taste.
Add 1 or 2 tsp. vanilla extract to recipes calling for a whole vanilla bean.
Process 1 cup granulated sugar and 1 tsp. cornstarch until fine to make 1 cup powdered sugar. Note that the texture won’t be as fine and powdery as commercial powdered sugar.
Substitute instant coffee granules for instant espresso powder—use about twice as much coffee granules as espresso powder in the recipe. For example, use 2 tsp. coffee granules for 1 tsp. espresso powder.
Use quick-cooking and old-fashioned oats interchangeably in baking recipes. Do not use instant oats—they won’t produce the same results.
From the Kitchen
Baking substitutions can be tricky so results might be less than expected.