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Hi Bold Bakers!
Part of being a Bold Baker is knowing what to do in a pinch. Today, I am sharing with you my Best Baking Substitutes. Some of the tips and tricks I’ve shared have hopefully really helped already. Whether it be Salvaging Burnt Cookies or knowing How to Fill a Piping Bag like a pro, there is always a way to get around an obstacle in the kitchen!
Since I’m constantly baking, I often run out of ingredients and don’t have time to run out to buy some more. In baking, it is, of course, important to follow a recipe faithfully. That said, there are some basic swaps and baking substitutes I am excited to share with you!
Imagine this: it’s down to the last minute, and guests are due to arrive at any moment. You have dinner on the table and you’re ready to get going on dessert — your mother’s famous cookies! You get out all of your ingredients — butter, flour, sugar, chocolate chips — only to discover YOU ARE MISSING EGGS! At this point, most bakers in a bind reach full panic mode and quickly think, “Well I guess I won’t be making mom’s famous cookies then.” I’m here to tell you to think again!
Below are some of my Best Substitutes for Baking. Some sound odd, others make total sense, but they are all tried and true and they all get the job done. Some of these baking substitutes even help to lighten up your favorite baked goods. Next time you can’t run to the store, or your trusty neighbor isn’t home, I encourage you to give these tips a try.
Substituting Eggs
No eggs? One of my secret egg substitutes is ½ a ripe banana for each egg! I’m sure you’re wondering if this makes what you’re making taste like banana. Obviously, the more banana you add, the more flavor will come through, but if it’s just one or 2 eggs swapped for one banana you won’t even taste the difference. For more substitutes take a look at my Egg Substitute Chart.
Substituting Flavorless Oil
Run out of flavorless oil? Substitute applesauce using a 1:1 ratio! This is a great baking tip that not only tastes great and has the right texture, but even lightens up your baked goods without any additional thoughts or effort. You can use a store bought applesauce but it’s really easy to make too. Be sure to check out my recipe for Homemade Applesauce. This is a great one of to have on hand when out of oil, but also just for a quick snack or dessert.
Substituting Corn Syrup
A lot of people prefer not to bake or cook with corn-based syrups, and that’s why I created this Perfect Homemade Corn Syrup Substitute using only a few ingredients you most likely already have. This can be made and stored for up to three months, meaning you never have to worry about recipes that call for corn syrup again.
Substituting Buttermilk
Buttermilk is sometimes not only hard to find, but since it’s often sold in small quart-sized packages, I often find I’m all out when I thought I had more. When I run out of this and don’t have time to run down to the shop I simply make my own Buttermilk Substitute by using just regular milk and lemon juice. This looks and acts just like buttermilk and can be used to make everything from my Best-Ever Buttermilk Biscuits to Buttermilk Pancakes.
Substituting Brown Sugar
I personally am blown away by this trick each time I use it. Some of you might not know, but natural brown sugar has molasses, which is removed to produce white sugar. You can add it back! When the two are combined, an almost maple-like flavor is created and it is nothing short of heavenly. Next time you’re out of brown sugar, you don’t need to go out and spend extra bucks buying new, instead give my method for How to Make Brown Sugar a try!
Did you like these baking tips? I have lots more that will help you get baking confidently in the kitchen. Check out my Bold Baking Basics!
Get The Written Guides
- Saving Burnt Cookies
- How to Fill A Piping Bag
- 7 Best Egg Substitutes For Baking
- Homemade Applesauce
- Corn Syrup Substitute
- Buttermilk Substitute
- Best-Ever Buttermilk Biscuits
- Buttermilk Pancakes
- How to Make Brown Sugar
And don’t forget to follow Bigger Bolder Baking on Pinterest!
This Recipe Made By Bold Bakers
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Frankie G.
Hi Gemma, I’m still new in baking. If I want to use 500g of self-raising flour, 10g of baking powder, 4 large eggs, how many grams of oil should I add please?
Thanks
What is a good substitute for baking powder? In lemon loaf recipe.
Hi gemma I’m new to baking whats the substitute for vanilla extract?
Hi, Gemma. I am doing caramel biscuits. The ingredients of the recipe are 100g flour, 35g oil, 50g sugar, 40g water and 1g salt. Can i substitute half of the oil with the same amount of chia gel? The chia gel is making from 1:3 ratio of chia seeds and water.
Then, can i reduce the amount of sugar?
Thanks.
dont have self rising flour for my scones how can i mix ingredients with my regular flour please help
Thanks so much for this very full reply. I will read up more about sugar substitutes.
Hi Gemma I am having chemo for a year for breast cancer and am forbidden to use sugar in baking. What do you suggest I substitute for it and do you have recipes using sugar substitutes? Thanks so much. Nicola
Hi Gemma
I’m doing Keto. I don’t like using sugar substitutes much and use them sparingly. I have a microwave Carrot pudding that uses 1 cup of brown sugar which I usually cut back to 3/4 cup . My last mixture seemed a little dry, what Non-sweetener liquid could I add to mixture would water be ok
What would be a good vegan substitute for yogurt in a biscuit recipe? I don’t like the plant based yogurts.
Hi Gemma, use your recipes quite often! I am looking for a substitute for flour for baking/breading and also a substitute for bread crumbs any suggestions? I have tried almond flour and coconut flour with no luck
Thanks you, Gina