Over the course of the quarantine, many have tried their hand at baking, cooking, art, or some other skill they had yet to try. For some, they have found an alternative source of income, while for many, they have discovered a new hobby they could enjoy on their own or with loved ones.
But with everyone trying out baking, ingredients are now in demand and can sometimes be sold out at the grocery. The question now is: How can you bake if you’re lacking an ingredient? The answer? Baking substitutes! (Read: 3 Ways to Use Pancake Mix for Breakfast Twists)
We found 7 baking ingredients you can replace with substitutes in case you run out of stock in your kitchen. These alternatives are relatively easy to find and will make your baked goods taste the same!
For every teaspoon of baking powder needed, you can use 1/4 teaspoon baking soda + 5/8 teaspoon cream of tartar.
For every teaspoon of baking soda required, you can replace it with 4 teaspoons of double-acting baking powder. (*Note: It can change the consistency and taste of the pastry. You also have to change all the acidic liquid ingredients in your recipe to non-acidic equivalents.)
For each cup of honey asked, you can substitute it with 3/4 cup maple syrup + 1/2 cup granulated white sugar.
For every cup of whole milk required, you may use 1/2 cup evaporated milk + 1/2 cup water, or 1 cup skim milk + 2 tablespoons melted butter or margarine.
For every cup of cake flour needed, use 3/4 cup sifted flour + 2 tablespoons cornstarch.
For every cup of salted butter required, you may use any of the following: 1 cup margarine; 1 cup vegetable shortening + 1/2 teaspoon salt; or 7/8 cup lard + 1/2 teaspoon salt. For unsalted butter, you may use 1 cup salted butter; 1 cup vegetable shortening; or 1 cup lard (minus 1/2 teaspoon of salt in the entire recipe).
For every cup of buttermilk, you may use 1 tablespoon lemon juice or white vinegar + enough milk to fill 1 cup. Let it sit for 5 minutes before using.