Useful baking substitutes

Picture this: you have gone through the list of ingredients needed to make your favorite dessert and just as you get to the end of the list you realise you don’t have the thing that will make or break your speciality.

Not a good feeling is it?

Well luckily, there are ways around it and you don’t necessarily need to have the exact ingredients on the recipe.

Here is a list of some of the most common baking substitutes:

  • Instead of 100g of self-rising flour: Use 125g all-purpose flour plus 1 ½ teaspoons baking powder and 1/8 teaspoon salt
  • Instead of 120g of whole-wheat flour: Use 1/8 cup all-purpose flour plus 2 tablespoons wheat germ
  • Instead of 240g butter/sour milk: Use 1 tablespoon lemon juice or vinegar plus enough milk to equal 240ml
  • Instead of 310g of molasses: Use 150g dark-brown sugar plus 60ml of water OR 340g of honey
  • Instead of 1 whole large egg: Use 2 egg yolks plus 1 tablespoon cold water
  • Instead of 230g butter: Use 218ml of vegetable oil
  • Instead of 240g of yogurt: Use 240ml butter milk