Baking Substitutions {DIY}


Doncha just hate it when you run out of something when you're in the middle of baking?  

Since the holidays are fast approaching, I thought I'd share some substitutes
that I use often. 

I plan to make this a page at my blog after it's posted for a while, so be sure to refer back to it when you need to DIY. 


Mix 1 TB. cinnamon with 1- 1/2 tsp. ginger, 3/4 tsp. nutmeg, 3/4 tsp. allspice and 1/4 tsp. cloves.


Mix 1 tsp. cinnamon with 1/2 tsp. cloves and 1/2 tsp. nutmeg. 


Place 1 cup granulated sugar and 2 tsp. cornstarch in the blender; Blend on high continuously until the mixture is of uniform powdered consistency. Keep the lid on the blender until the powder settles.
(This works using xylitol for a sugar free version)

For every cup of brown sugar needed, use 1 c. white sugar and 2 Tb. molasses. If you want DARK brown sugar, add a little more molasses.

For one square of chocolate, melt 1 Tb. butter and add 3 Tb. baking cocoa. 
Stir until smooth. 

(sugar free option) 
{equivalent to 3-14-ozs.cans}
4 c. sugar or xylitol  (or Splenda)
1 (12 ozs) can evaporated milk
1 c. nonfat dry milk
6 Tb. butter or margarine, sliced

Put sugar in a blender or food processor, 1 cup at a time. Blend until fine. Repeat process with dry milk. Combine sugar, evaporated milk, dry milk and butter in large saucepan. Mix very well. Cook over medium heat, stirring often, (a whisk works best) until butter melts and sugar dissolves. Remove from heat and divide evenly into thirds, about 1-1/4 c. each. Refrigerate overnight before using to allow mixture to thicken. Keeps 2 weeks in the refrigerator and can be frozen up to 6 months. It may be a little grainy after thawing, but smooths out when mixed with other ingredients. Use fat free evaporated milk and omit butter for fat free results. 

Using splenda may produce less amount in the end result. 

1/4 c. cream of tarter + 2 Tb. baking soda
Sift all of the ingredients together 3 times, and transfer to a clean, tight-sealing jar. Store away from sunlight, at room temperature, for up to 6 weeks. Use equal amounts as store purchased baking powder


Use 1/4 tsp. baking soda plus 1/2 c. sour milk (you may need to reduce some liquid within the recipe to accommodate this extra liquid being added 

DIY Buttermilk : Pour 1 TB. vinegar or lemon juice in 1 c. measuring cup. Fill with milk.  Let mixture stand for 5 minutes before using.

DIY Self Rising Flour:
For each cup of all-purpose flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

DIY Baking Mix (Bisquick):
6 c. all-purpose flour
3 Tb. baking powder
1 Tb. baking soda 

3  Tb. sugar
 2 tsp. salt 
1 c. shortening (like Crisco)

In large bowl, combine dry ingredients; cut in Crisco with pastry blender until fine consistency. It should be a fine meal with no lumps. Store in a large plastic container with a tight fitting lid. Use as you would store-purchased bisquick in any recipe. 

1 c. granulated white sugar plus 1/3 c. water.  Boil together until syrupy, and let cool.  Will thicken as it cools as well. 


Use yogurt or sour cream, in small amounts or in dips.  If you want, you can add a little lemon juice for flavor. 

Use 1 Tb. prepared mustard for each 1 tsp. of dry mustard called for in cooked mixtures. 

 In baking, replace 1 c. of molasses with 3/4 c. brown sugar plus 1/4 c. extra liquid added to the recipe. 


whole, uncooked, 1 large =

 1/4 c. egg substitute (examples include: Egg Beaters,

Second Nature, Scramblers)

or 2 yolks and 1 T. water (for cookies)

or 2 yolks (in custards, cream fillings, and similar


or 2 whites as a thickening agent

or (up to half the eggs called for in a baked recipe)

3 Tb. water + 1 Tb. flax seed meal, mixed together first


1/3 c. dried onions = 1 medium onion
1 tsp. dried onion = 1 Tb. fresh