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Baking Substitutions Printable

Baking Substitutions Printable

How many times have you been right in the middle of baking something only to realize you were missing an ingredient? You end up googling “butter substitution” or “can I use almond flour instead of all-purpose flour,” and while the internet is full of amazing substitution ideas, it’s kind of a pain! I decided we need a cute baking substitutions printable for our own kitchen. It goes in my Recipe Binder and is right there when I need it, and I don’t need to worry about getting my phone all covered in flour when I need it! It even matches this cute pantry staples checklist and this measurement conversions printable!

Baking Substitutions Printable

First – I’d love to have you join my 30 Day Meal Plan Challenge! It’s free and a great way to learn how to meal plan (or get some new ideas if you feel stuck).

Here is the information included in the printable – and then you can download the actual printable at the bottom of this post. Stick it in your Recipe Binder for easy access! As I write this, we’re on week five (six?) of staying inside (or at least, away from others), and we’ve had a hard time getting all of the groceries we need/want at our local grocers. We’ve needed some of these substitutions!

I always print out recipes when I find one I love and stick it in a recipe binder. But it’s not a bad idea to print out items like these, too, so they’ll be on hand when you need them.

Eggs (per egg – choose based on the flavors you are trying to create)
1/4 C Silken Tofu
1T Ground Flaxseed + 3T Water
1/4 C Unsweetened Applesauce
3 1/2 T Gelatin Mix (1 C Boiling Water & 2 t Gelatin)
1/2 C Mashed Banana

Oil (per cup – what you use will depend on if your dish is sweet or savory)
Fruit Puree
Sour Cream
Melted Butter
Coconut Oil

White Flour (per cup): 140 Grams of any mixture below will equal 1 Cup of Flour.
Coconut Flour
Almond Flour
Rice Flour
Oat Flour
Rolled Oats
Soy Flour

Printable Baking Substitutions

White Sugar (per cup):
2/3 Cup Agave Nectar*
3/4 Cup Honey*
1 Cup Chopped Dates (puree with 1 Cup of liquid after soaking for 1 hour)
1 Cup Mashed Ripe Banana
1 Teaspoon Stevia
*You will need to reduce the liquid in the overall recipe for both of these substitutions.

Salt (per teaspoon):
1/2 Teaspoon Lemon Juice
Dulse Seaweed Flakes (to taste)
Dried Celery Flakes or Powder

Almond Milk
Coconut Milk
Soy Milk
Oat Milk
Rice Milk

Buttermilk (per cup):
1 cup Sour Cream
1 cup Plain Yogurt + 1 Teaspoon Baking Soda + 3 Tablespoons Butter
1 cup Milk + 1 Tablespoon Lemon Juice

Vegetable Shortening
Earth Balance Spread
Coconut Oil

Double Acting Baking Powder
Equal Parts Baking Soda + Lemon Juice, Vinegar or Buttermilk

Sour Cream (per cup):
1 cup Plain Yogurt + 1 Tablespoon Lemon Juice
1 cup Silken Yogurt + 1 Tablespoon Lemon Juice Blended

Cocoa Powder:
Carob Powder

As baking can sometimes be a very finicky operation, not all recipes will come out the exact same texture when you make certain substitutions.  You may need to practice and perfect your favorite recipes with these.

Also, consider moving towards weighing ingredients over using measuring cups. Think in terms of flavors, texture, and how each ingredient affects it when you make substitutions.

You can print out the measurement conversions printable by clicking on the black and white download button below. Have trouble? Email [email protected] and we’ll send you the file!

You can find more cute printables for your kitchen here.

Free Kitchen Printables


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