Standard baking substitutes
Wet ingredients
230g butter = 220ml cooking oil
1 whole egg = 30ml water with 3ml baking powder
5ml lemon juice = 3ml vinegar
240ml clotted cream = 240ml Mascarpone cheese = 240ml Crème Fraiche
120ml liquid glucose = 120ml golden syrup
250ml maas = 250ml milk with 20ml lemon juice or vinegar
250ml sour cream = 250ml plain yoghurt
250ml buttermilk = 250ml low fat milk with 20ml lemon juice /15ml vinegar
Dry ingredients
15ml cornflour = 30ml cake flour
20ml baking powder = 10ml cream of tartar + 5ml baking soda
5ml cream of tartar = 15ml lemon juice = 3ml tartaric acid
30g chocolate = 50 – 60 ml + 10ml butter/margarine
10g instant dry yeast = 25g fresh yeast
240ml raisins = 240ml chopped dry fruit or dates
250ml sugar = 200ml honey = 200ml golden syrup
Healthy baking substitutes
Brownies
1 cup flour = 1 cup pureed black beans
1 cup butter = 1 cup pureed avocado
1 cup oil = 1 cup mashed banana
Biscuits, sweet breads and cakes1 cup flour = 1 cup high bran flour
2 Tbs sugar = ½ tsp vanilla extract
Chocolate baked goods
1 cup butter = ¾ prunes + ¼ cup boiling water (blended)
Muffins, cakes, biscuits, anything nutty1 Tbs butter = 3 Tbs flaxseed powder + 1 Tbs water (allow to sit for 10 mins)
Any type of baking
1 cup flour = wheat bran flour
Reprinted with permission of and provided by Snowflake.