Some of you may be looking through my recipes and noticing that I use a lot of alternatives in my baking. The reasons for these are either because I’m vegetarian, I’m accommodating special diets (vegan or gluten-free), I’m trying to make something healthier, or I’m just too lazy to run to the store. If you have any questions or other things you’d like me to add to this list, please leave a comment below.
*These substitutes can also be used for butter or oil in a recipe, but you cannot substitute both eggs and oil in a recipe with these substitutions.
|Butter||For baking, use equal measurements for butter unless indicated:
*If these are salted, just omit the additional salt youâ€™ll find in most recipes.
|All purpose flour||For a roux:
*The amount of xanthan gum depends on what kind of baking you plan to be doing. Refer to this page for details.
|Buttermilk||Try to use real buttermilk when you can, but in a pinch, add 1 tsp lemon juice or vinegar to 1 cup of 2% milk. Stir then let sit for about 5 minutes. Youâ€™ll notice some curdling in the milk, once you see some curdling, use the mixture in lieu of buttermilk in your recipes.Your result may not be as fluffy in the end as it would if you used real buttermilk, but this is what I do when Iâ€™m doing late night baking and nothing is open =P|
|Gelatin||To make things vegetarian/vegan friendly:
|Sugar (both white and brown)||For baking or drinks:
|Milk||For use in baking or in drinks:
I havenâ€™t tried any of these substitutes for cooking, but Iâ€™m pretty sure theyâ€™d all work in lieu of milk as well.