Improve Your Baking with the Right Baking Substitutes
Sometimes you will find it necessary, when you are cooking or baking, to substitute one ingredient for another. These baking substitutes can be very useful and can help save your recipe if you are lacking an ingredient, or if you want to substitute an ingredient for taste or health purposes. Before you use any baking substitutes, like the ones described below, test the taste yourself and make sure it will be appropriate in your recipe. These substitutes may change the taste or the texture of the baking, so you should use them with care. The following baking substitutes are suitable for your baking recipes, and you can try them out when you are baking your next cake, bread or dessert.
If you are told to use an envelope of yeast, you can substitute this for one cube of fresh yeast. One tablespoon of corn starch may be exchanged for two tablespoons of flour – this is used for thickening, and the extra bulk of the flour helps to carry out corn starch’s thickening role. If you don’t have any self raising flour, use one cup or all-purpose flour and add one teaspoon of baking powder to give the rising effect. Add a pinch of salt as well. If you need to use buttermilk or sour milk, use regular milk with a tablespoon of lemon juice or vinegar. If you are stuck without baking chocolate, use three tablespoons of cocoa along with one tablespoon of oil or some melted shortening. To make your own almond paste, use one cup of sliced almonds blended with a tablespoon of granulated sugar – toast the almonds first for a better taste. Bread crumbs could be replaced by crushed cracker crumbs, or crushed cornflakes, or even ground oats. For brewed coffee substitute instant espresso power dissolved in hot water (don’t use much hot water, make a thick paste.) For clotted cream you can use mascarpone cheese and for heavy whipping cream use a smaller quantity of whipping cream plus buttermilk or yogurt. If you haven’t got vanilla extract you can use other extracts such as lemon, orange or almond. For ghee, try clarified butter and for ginger root you can try ground dried ginger plus lemon juice. Of course, you can also substitute fresh herbs and fresh peel for dried herbs and peel. This may make the recipe taste different, so be aware of this before you make the substitution.
Are you looking to become a better baker? At “Become A Better Baker”, the goal is to help bakers of all skill levels and ages bake better and have fun doing it. Visit http://www.becomeabetterbaker.com for tips, techniques, activities, baking substitutes, recipes and more.
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