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 you’ll find in most recipes.
|All purpose flour||For a roux:
|Buttermilk||Add 1 tsp lemon juice or vinegar to 1 cup of soy milk. Stir then let sit for about 5 minutes. You’ll notice some curdling in the milk, once you see some curdling, use the mixture in lieu of buttermilk in your recipes.|
|Sugar (both white and brown)||For baking or drinks:
|Milk||For use in baking or in drinks: