Baking substitutions can be our saving grace sometimes.
It has happened to us all. We are in the middle of baking, only to find that we don’t have enough of something to complete the recipe. There is nothing that is more frustrating. This happened to me just this past weekend as we were doing our baking prep as I talked about in How to Set Yourself Up For a Really Great Week.
I have had a list of substitutions forever, and I’m not really even sure where it came from. It has saved me a run to the store a time or two. I like that it also addresses the various differences among the flours. An added bonus is the buttermilk. I am notorious for buying an 1/2 gallon of buttermilk only to need a cup or less and then forgetting to use the rest before it expires. Talk about a very not frugal tip! So much easier to just make my own!
Here is the list I consult often
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***1 cup self rising flour ———-1 cup minus 2 teaspoons all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt
***1 cup sifted all-purpose flour———-1 cup plus 2 tablespoons cake flour
***1 teaspoon baking powder———-1/3 teaspoon baking soda and 5/8 teaspoon cream of tartar
***1 cup brown sugar———-1 cup sugar plus on teaspoon molasses
***1 square unsweetened chocolate———-3 tablespoons cocoa plus 1 tablespoon butter or margarine
***1 cup buttermilk———-to 1 tablespoon of lemon juice or vinegar, add one cup any kind of milk. Stir and leave it for 2 minutes.