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Baking Substitutes

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Baking Substitutes

In a pinch? Here are many ways you can substitute on item for another.


There are several substitutes.

Lemon and Milk

In a 1-cup measuring cup, add 1 tablespoon of fresh lemon juice.  Top the lemon juice with with skim, low fat or whole milk.  Stir and let sit for two minutes.  After two minutes, your milk is both acidic and curdled.

Yogurt and Milk

Mix 3/4 cup plain yogurt with 1/4 cup of milk.  Stir and make it a quick substitution for buttermilk.

Milk and Cream of Tartar

Mix 1 cup of milk with 1 3/4 teaspoon cream of tartar.  To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk.  Once mixed add the rest of the cup of milk.  Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

Cocoa – Chocolate

One square (1 ounce) of chocolate equals 3 tbsp. of cocoa and one tbsp. of shortening.

Brown Sugar

One cup firmly packed brown sugar equals 1 cup granulated sugar plus 1 Tbs. of molasses


One cup molasses equals 3/4 cup sugar. In baking, decrease liquid by 1/4 cup for each cup of molasses. Omit any baking powder and add 1/2 tsp. of baking soda.

Baking Powder

1 Tbs. of baking powder equals 3/4 tsp. of baking soda plus 1 1/2 tsp. cream of tartar.

Powdered Milk - Fresh Milk

One cup fresh milk equals four Tbs. powdered milk and one cup of
water. When powdered milk is to be used, it is convenient to combine
it with flour and other dry ingredients and then add required
quantity of water at the point where the use of fresh milk is called

Heavy Cream

1 cup heavy cream (not for whipping) equals 3/4 cup milk + 3 Tbs. melted butter.


1 cup honey equals 1 1/4 cup white sugar + 1/3 cup water.


1/4 cup rum or liqueur equals 1/4 cup fruit juice.

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