Gothamist: Baking Substitutions

tedandjane

Mon, 30 Jun 2008 19:27:12 -0500

There are all sorts of weird and wonderful substitutes you can use, loved the comment about sawdust. Never thought about using that, different trees probably taste slightly different! Anyway there is a great list of subs here: baking substitutions

melaniestripe

Tue, 18 Mar 2008 02:13:04 -0500

I read somewhere that if you were out of oil you could use either vegitable oil spread or even mayonaise. I was baking and was out of oil and only had real butter no margarine so I tried the mayonaise and it actually worked. I was concerned that it may leave a funky taste to the recipe (cupcakes) but it didn't and my husband never knew the difference.

registered99

Mon, 25 Feb 2008 20:00:33 -0500

I regularly substitute sawdust for flour. Flour costs more but has less flavor. Why not let use something with age in your goods? I feel that sawdust's deep flavor coming from the life of the wood has mountains over regular flour in any sort of cooking. Breads, pastries, all taste better when using sawdust in place of flour. It can even be used in a 1:1 ratio.

catbrain

Sun, 24 Feb 2008 22:40:39 -0500

How can all-purpose flour + cornstarch be a substitute for cake flour when there is no raising agent, such as baking powder? Cornstarch is merely a thickener - great, if you want a slab for a cake...

hashashin

Tue, 19 Feb 2008 18:32:41 -0500

I question a couple of those substitutions--as msk suggests, granulated sugar has a coarser texture than confectioner's sugar and won't necessarily work as a substitute. Similarly cake flour is finer than all-purpose flour, but that's not such a big deal because all-purpose flour is in between cake and bread flour and is meant to be useful for either purpose (hence "all-purpose").

missnake

Tue, 19 Feb 2008 10:41:04 -0500

Takeout guy = Cooking NyQuil = Ambien Benadryl = Wine

squeakyshoes

Mon, 18 Feb 2008 22:34:31 -0500

lovely as these are to know- i'd like to know what cookbook or site that these subs came from. plus i'd like to think that it would responsible writing/journalism to cite sources.

Politburo

Mon, 18 Feb 2008 20:46:07 -0500

you can sub unsweetened chocolate with cocoa powder and oil.

nyker1112

Mon, 18 Feb 2008 20:03:45 -0500

for the health conscious, I like to replace oil, margarine, or butter with simple fat free milk.

emilydickinson

Mon, 18 Feb 2008 18:17:40 -0500

If you run out of Soylent Green, just substitute humans in a 1 to 1 ratio.

GordonTramesko

Mon, 18 Feb 2008 17:55:55 -0500

I replace baking with take-out.

SP

Mon, 18 Feb 2008 16:06:19 -0500

awesome post, thank you!

miss mess

Mon, 18 Feb 2008 16:02:18 -0500

i use the vegan baking substitutes from The Post Punk Kitchen: for eggs, use a banana, soy yogurt or smashed up flax seeds for milk, soy milk for butter, soy margarine details here: http://theppk.com/veganbaking.html

msk

Mon, 18 Feb 2008 15:58:38 -0500

Two mistakes I made as a teenager that I don't recommend -- granulated sugar is not a substitute for powdered sugar, and peppermint is not a substitute for vanilla. There was a 4th of July cake with blue icing that had the texture, flavor, and color of toothpaste that I still have not lived down. Oh well, my dad ate it. :)

laurenk

Mon, 18 Feb 2008 15:44:26 -0500

i replace vegetable oil with unsweetened applesauce.

Peter

Mon, 18 Feb 2008 15:28:35 -0500

In Germany during World War I, when flour was scarce, bakers often added sawdust to bread.

Peter

Mon, 18 Feb 2008 15:27:13 -0500

In Germany during World War I, when flour was scarce, bakers often added sawdust to bread.