Get great results every time, no matter what ingredient(s) you may be missing!
We’ve all experienced that disappointing feeling… You know the one I’m talking about. You’re about to start baking (or you already started) and you realize that you’re missing a crucial ingredient. Or perhaps you just want to try to make some healthier swaps to your favorite recipe in order to fit it into your dietary requirements. Whatever the reason, we’ve listed some baking substitutes to help you make the best baked goods, even if you need to bring in some alternates.
The Best Baking Substitutes for Every Recipe
One of the great things aboout baking (aside from the delicious results) is how adaptable many of the recipes are. The baking substitutes listed below will ensure that you always end up with a tasty treat or meal– no matter what ingredients are missing from your kitchen! Furthermore, replacing higher calorie, less nutritious options with healthier ingredients is a great way to get in better shape!
Butter or Oil
Using substitutes for butter and oil can be great for adding new and unique flavors and textures to your dish. Try using fruit or vegetable replacements like applesauce, banana, avocado, or pumpkin puree to boost the moisture and flavor, as well as lessen the fat content in the recipe. Or, use Greek yogurt or nut butter for a creamier texture and a nice little protein boost.
Swap out regular flour for its whole wheat counterpart to increase the fiber and nutrients in your recipes for a very similar texture. Oat flour can also be used to increase your nutrients and go gluten-free (just make sure that the oats were processed in a gluten-free place!). Or you can go for low-carb and gluten-free alternatives by using nut flours, such as almond, cashew, or even coconut flour. It’s sometimes hard to get a good texture with these, and we’ve found that a 3:2 ratio of almond and coconut flour is best.
Out of eggs? Eggs are used in baked goods as emulsifiers, meaning they help mix and hold all of the ingredients together. Try using mashed bananas, yogurt, or blended silken tofu instead. Each of these act as emulsifiers in baking, like eggs. You can even mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes. This equals about 1 egg.
There are so many low-sugar sweetener options available at your local supermarket right now, you just need to know where to look! You can go for straightforward replacements like granulated stevia or monk fruit extract (usually a 1:1 ratio). You can also use no-calorie liquid sweeteners which can be added in much smaller amounts. Maple syrup and honey are not low-sugar substitutes, however, they do offer many health benefits like essential vitamins and minerals, as well as a richer and more complex flavor.
Making pancakes or waffles but short on buttermilk? Try combining regular milk (or your favorite dairy-free milk) with some vinegar to recreate it. All you need to do is get the same ratio (so 1:1 ratio of buttermilk to milk) and then add one-half to one full teaspoon of vinegar. You can also use yogurt for a creamier texture and tangy flavor.
Baking soda is used for leavening in baked goods like cakes, muffins, pancakes, and bread. If you don’t have baking soda at home, you can use baking powder mixed with cream of tartar and attain the same texture and fluffiness. Also, check if your flour is self-rising. Self-rising flour has its own leavening, so you can skip the baking soda altogether! Lastly, use your soda stream to get some carbonated water, which works just the same.
We hope you find these best baking substitutes handy the next time you’re in a pinch!
In the mood for a little baking right now? If so, we recommend trying these delectable recipes:
Source by skinnyms.com