Baking Substitutes 101

Baking Substitutes 101 by DK on Jul 14, 2009

I love baking. Initially, I followed the recipes to the tee, judiciously measuring every single 1/8th of measurement. Then the inner me took over wherein I started tinkering recipes in order to customize it for our family. This lead to experimenting with substitutes and trying to learn the nuances. I compiled this chart from various sources - Internet/Cookbooks etc to make my aforementioned journey easier. This chart will also help if you are into impromptu baking like me and find yourself short on 1-2 ingredients.

Ingredient Substitutes in Baking

(*) is to indicate that this substitution is ideal from personal experience.

Flour Substitutes ( For 1 cup of Flour)

All Purpose Flour	1/2 cup white cake flour plus 1/2 cup whole wheat flour 1 cup self-rising flour (omit using salt and baking powder if the recipe calls for it since self raising flour has it already) 1 cup plus 2 tablespoons cake flour 1/2 cup (75 grams) whole wheat flour 7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour) 7/8 cup whole wheat
Bread Flour	1 cup all purpose flour 1 cup all purpose flour plus 1 teaspoon wheat gluten (*)
Cake Flour	Place 2 tbsp cornstarch in 1 cup and fill the rest up with All Purpose flour (*) 1 cup all purpose flour minus 2 tablespoons
Pastry flour	Place 2 tbsp cornstarch in 1 cup and fill the rest up with All Purpose flour Equal parts of All purpose flour plus cake flour (*)
Self-rising Flour	1½ teaspoons of baking powder plus ½ teaspoon of salt plus 1 cup of all-purpose flour.
Cornstarch (1 tbsp)	2 tablespoons all-purpose flour 1 tablespoon arrowroot 4 teaspoons quick-cooking tapioca 1 tablespoon potato starch or rice starch or flour
Tapioca (1 tbsp)	1 - 1/2 tablespoons all-purpose flour
Cornmeal (stone ground)	polenta OR corn flour (gives baked goods a lighter texture) if using cornmeal for breading,crush corn chips in a blender until they have the consistency of cornmeal. maize meal Corn grits

Sweeteners ( for Every 1 cup )

* * (HV) denotes Healthy Version for low fat or fat free substitution in Baking

Light Brown Sugar	2 tablespoons molasses plus 1 cup of white sugar
Dark Brown Sugar	3 tablespoons molasses plus 1 cup of white sugar
Confectioner's/Powdered Sugar	Process 1 cup sugar plus 1 tablespoon cornstarch
Corn Syrup	1 cup sugar plus 1/4 cup water 1 cup Golden Syrup 1 cup honey (may be little sweeter) 1 cup molasses
Golden Syrup	Combine two parts light corn syrup plus one part molasses 1/2 cup honey plus 1/2 cup corn syrup 1 cup maple syrup 1 cup corn syrup
Honey	1- 1/4 cups sugar plus 1/4 cup water 3/4 cup maple syrup plus 1/2 cup granulated sugar 3/4 cup corn syrup plus 1/2 cup granulated sugar 3/4 cup light molasses plus 1/2 cup granulated white sugar 1 1/4 cups granulated white or brown sugar plus 1/4 cup additional liquid in recipe plus 1/2 teaspoon cream of tartar
Maple Syrup	1 cup honey,thinned with water or fruit juice like apple 3/4 cup corn syrup plus 1/4 cup butter 1 cup Brown Rice Syrup 1 cup Brown sugar (in case of cereals) 1 cup light molasses (on pancakes, cereals etc) 1 cup granulated sugar for every 3/4 cup of maple syrup and increase liquid in the recipe by 3 tbsp for every cup of sugar.If baking soda is used, decrease the amount by 1/4 teaspoon per cup of sugar substituted, since sugar is less acidic than maple syrup You can prepare your own maple syrup substitute at home with the help of this recipe. Please see Note below.
Molasses	1 cup honey 1 cup dark corn syrup 1 cup maple syrup 3/4 cup brown sugar warmed and dissolved in 1/4 cup of liquid ( use this if taste of molasses is important in the baked good)
Cocoa Powder (Natural, Unsweetened)	3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar 1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder
Semisweet baking chocolate (1 oz)	1 oz unsweetened baking chocolate plus 1 Tbsp sugar
Unsweetened baking chocolate (1 oz )	3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine
Semisweet chocolate chips (1 cup)	6 oz semisweet baking chocolate, chopped (Alternatively) For 1 cup of Semi sweet chocolate chips you can use : 6 tablespoons unsweetened cocoa powder, 7 tablespoons sugar ,1/4 cup fat (butter or oil)

Leaveners and Diary

* * (HV) denotes Healthy Version for low fat or fat free substitution in Baking

Compressed Yeast (1 cake)	1 envelope or 2 teaspoons active dry yeast
1 packet (1/4 ounce) Active Dry yeast	1 cake fresh compressed yeast 1 tablespoon fast-rising active yeast
Baking Powder (1 tsp)	1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda plus 1/2 cup buttermilk or plain yogurt 1/4 teaspoon baking soda plus 1/3 cup molasses. When using the substitutions that include liquid, reduce other liquid in recipe accordingly
Baking Soda(1 tsp)	3 tsp Baking Powder ( and reduce the acidic ingredients in the recipe. Ex Instead of buttermilk add milk) 1 tsp potassium bicarbonate Ideal substitution - 2 tsp Baking powder and omit salt in recipe
Cream of tartar (1 tsp)	1 teaspoon white vinegar 1 tsp lemon juice Notes from What's Cooking America - If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, just use baking powder.Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, just use baking powder. One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.
Buttermilk (1 cup)	1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (let stand 5-10 minutes) 1 cup plain or low fat yogurt 1 cup sour cream 1 cup water plus 1/4 cup buttermilk powder 1 cup milk plus 1 1/2 - 1 3/4 teaspoons cream of tartar
Plain Yogurt (1 cup)	1 cup sour cream 1 cup buttermilk 1 cup creme fraiche 1 cup heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice
Whole Milk (1 cup)	1 cup fat free milk plus 1 tbsp unsaturated Oil like canola (HV) 1 cup low fat milk (HV)
Heavy Cream (1 cup)	3/4 cup milk plus 1/3 cup melted butter.(whipping wont work)
Sour Cream (1 cup) (pls refer also Substitutes for Fats in Baking below)	7/8 cup buttermilk or sour milk plus 3 tablespoons butter. 1 cup thickened yogurt plus 1 teaspoon baking soda. 3/4 cup sour milk plus 1/3 cup butter. 3/4 cup buttermilk plus 1/3 cup butter. Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water. Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken. Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture). Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender. Dips: 6 ounces cream cheese plus 3 tablespoons milk,briefly whirled in a blender. Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender. Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice. 1 cup plain yogurt plus 1 tablespoon cornstarch 1 cup plain nonfat yogurt

Substitutes for Fats in Baking

* * (HV) denoted Healthy Version for low fat or fat free substitution in Baking

Butter (1 cup)	1 cup trans-free vegetable shortening 3/4 cups of vegetable oil (example. Canola oil) Fruit purees (example- applesauce, pureed prunes, baby-food fruits). Add it along with some vegetable oil and reduce any other sweeteners needed in the recipe since fruit purees are already sweet. 1 cup polyunsaturated margarine (HV) 3/4 cup polyunsaturated oil like safflower oil (HV) 1 cup mild olive oil (not extra virgin)(HV) Note: Butter creates the flakiness and the richness which an oil/purees cant provide. If you don't want to compromise that much to taste, replace half the butter with the substitutions.
Shortening(1 cup)	1 cup polyunsaturated margarine like Earth Balance or Smart Balance(HV) 1 cup + 2tbsp Butter ( better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) 1 cup + 2 tbsp Margarine (better tasting than shortening but more expensive; makes cookies less crunchy, bread crusts tougher) 1 Cup - 2tbsp Lard (Has cholesterol and a higher level of saturated fat)
Oil	equal amount of apple sauce stiffly beaten egg whites into batter equal parts mashed banana equal parts yogurt prune puree grated raw zucchini or seeds removed if cooked. Works well in quick breads/muffins/coffee cakes and does not alter taste pumpkin puree (if the recipe can handle the taste change) Low fat cottage cheese (use only half of the required fat in the recipe). Can give rubbery texture to the end result Silken Tofu - (use only half of the required fat in the recipe). Can give rubbery texture to the end result Equal parts of fruit juice Note: Fruit purees can alter the taste of the final product is used in large quantities.
Cream Cheese (1 cup)	4 tbsps margarine plus 1 cup low-fat cottage cheese - blended. Add few teaspoons of fat-free milk if needed (HV)
Heavy Cream (1 cup)	1 cup evaporated skim milk (or full fat milk) 1/2 cup low fat Yogurt plus 1/2 low fat Cottage Cheese (HV) 1/2 cup Yogurt plus 1/2 Cottage Cheese
Sour Cream (1 cup)	1 cup plain yogurt (HV) 3/4 cup buttermilk or plain yogurt plus 1/3 cup melted butter 1 cup creme fraiche 1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (let stand 5-10 minutes) 1/2 cup low-fat cottage cheese plus 1/2 cup low-fat or nonfat yogurt (HV) 1 cup fat-free sour cream (HV)

Note: How to Make Maple Syrup Substitute at home I have seen this on the internet, cant remember where but I have noted it down for future references. See if this works for you. For 1 Cup Maple Syrup

1/2 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup boiling water
1 teaspoon butter
1 teaspoon maple extract or vanilla extract

Method In a heavy saucepan, place the granulated sugar and keep stirring until it melts and turns slightly brown. Alternatively in another pan, place brown sugar and water and bring to a boil without stirring. Now mix both the sugars and simmer in low heat until they come together as one thick syrup. Remove from heat, add butter and the extract. Use this in place of maple syrup. Store it in a fridge in an air tight container.

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I love to hear from you! I read each and every comment, and will get back as soon as I am able to.

78 Comments

By http://www.sidmacatol.com/ on Jun 1, 2016

Wonderful site. Plenty of helpful info here. I'm sending it to several pals ans also sharing in delicious. And naturally, thank you for your sweat!

By Jyothsna on Apr 10, 2015

Do the same substitutions work in cookies? Also for oil substitutes, is it even possible to make a cake without oil or butter by substituting with yogurt or applesauce? Or is it best done half oil and half puree? This is a great list. Keep it up.

By Meena on Apr 10, 2015

Hi, very useful charts, since I do eggless baking! Wanted to ask in the "fat substitutes for baking" - the 1 cup butter measurement : the substitutes, is it melted butter? It has to be melted butter to 3/4 canola oil?

By shreya on Mar 30, 2015

for molasses:3/4 cup brown sugar warmed and dissolved in 1/4 cup of liquid.which liquid are u talking about here?

By Prema on Mar 5, 2015

Hi DK Thanks a bunch for this chart. But what's the substitute for vital wheat gluten? I have flour with 12% protein and bread flour. Can they be used in baking pav. I know your recipe doesn't have vwg. My previous attempt at baking pav was a failure. So, please help.

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By Kathy on Nov 24, 2014

This refers to Nancy's question...you can just whip the whole egg(s) until it's light and fluffy - it should be a pale yellow and creamy looking. Then fold it into the dry ingredients. Also, I'm pretty sure if not 100% confident that Tim Hortons uses a mix for their muffins which explains why it's always so fluffy and light. Good luck with your muffins!

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By Nancy on Oct 3, 2014

I have looked everywhere but can't find an answer to the following: I am looking to make a muffin recipe wherein they are light and fluffy. I read a comment that using whipped egg whites in a muffin recipe folded in at the end produces this texture. So here's my question: If a recipe calls for 1 or two eggs, do I separate the eggs, add the yolks and then whip the whites? Please help as I am determined to find the "perfect" blueberry muffin recipe. I live in Canada and the muffins we love are made by Tim Hortons and yet, I can't seem to reproduce their delicious gems. I'd greatly appreciate your assistance!

By Nell Weidenhamer on Sep 30, 2014

Are there any substitutions for Coconut Oil or Coconut Sugar? I am at college with very limited resources/ingredients. Thanks!

By Barbara 64 on Sep 26, 2014

I can't seem to find an answer to my question online anywhere :roll: It's probably me looking but not seeing!!! I need to know whether I can use 50% creme fraiche in my Ina Garten fresh peach cake batter. Any help much appreciated. Blessings, Barbara

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By Willow on Jan 2, 2014

Heather & Lorna, I was flabbergasted when I read the suggestion to give spelt to someone with celiac's! Spelt is a verity of wheat! Lorna, I'm sure you already know this, but please don't ever give spelt to your daughter unless her doctor suggests it (which I can't imagine). BTW, I've found some great sites & recipes catering to Celiac's, gluten allergies, paleo and grain free diets since my wheat allergy diagnoses 3 weeks ago. Google "flour substitutions for baking" etc. If all else fails, try wellnessmama(dot)com. Good luck and good health to you and your daughter. :-) Heather, thank you for tring to help, but please double check facts like this, as you could be risking someone elses health. On a side note: Oats may contain gluten, but it's totally dependant on the field in which they're grown and facility in which they were processed. If it's grown in a dedicated field and processed in a gluten free facility, the oats will be gluten free. If, however anything processed on or near the equipment, or even in the same facility contains gluten (all wheats, barley, triticale, and rye), people with Celiac's or an immune system sensitive enough may have a severe reaction. In some cases this includes just being in the same room as the tainted food. This goes for pretty much all naturally gf foods out there. Note: Oats may still be risky for children with Celiac's. See Wikipedia's Gluten-Free Diet page.

By Heather on Dec 1, 2013

Lorna - Spelt is a great substitute for flour. Most celiacs can have spelt. If your daughter can eat oats, than she should be able to eat spelt. Splet flour can be used in direct substitution of wheat flour. Good Luck

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By Robin on Oct 18, 2013

I don't understand the following substitution for pastry flour. Are numbers 1 and 2 both substitutions for pastry flour or are we supposed to do both? Thank you Pastry flour 1) Place 2 tbsp cornstarch in 1 cup and fill the rest up with All Purpose flour 2) Equal parts of All purpose flour plus cake flour (*)

Its either (1) OR (2). Just different options to try and see what works best for you :) --DK

By Lorna on Oct 6, 2013

My daughter has just been diagnosed with celiacs disease, and so i am trying to work out how to make butterzopf that is gluten free as this is the only bread that she eats. Please help me, I have never made bread before, but I am quite good at the baking i do, and i am not phased by a challenge. Thanks,

By Neha on Aug 5, 2013

Divya, This is really helpful. Have you used egg substitutes? What has been your experience?

By Carolynn on Aug 5, 2013

Since I don't use face book or twitter, I am irritated that I cannot email this info to my daughter.

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By ARLENE on Apr 29, 2013

Thank you so much. Living over hear in Sunny Sri Lanka is all well and good but trying to get ingredients.........nightmare..soooo dear one thanks a million for this list

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By Carol on Feb 16, 2013

:lol: thanks for all the information. Hubby has sweet tooth and I am looking for something easy to make with quinoa , he loves chocolate cakes and puddings. Would love to have recipes using quinoa without so many extra ingredients. We are trying to eat natural, organic when possible.

By Heather @Cube2Farm on Dec 29, 2012

Very helpful! Thank you so much! (Found you via Google when I was looking for applesauce substitutions.)

By Indira on Dec 18, 2012

thank you so much for this information, it is really very helpful, is there any substitute for egg? ..

Please refer my post : Egg Substitutes for Cooking and Baking

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By sam on Oct 18, 2012

Awesome-thanks!

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By indiamap on Sep 5, 2012

Thank you for the long tips :wink:

By Susie on Sep 5, 2012

Can I substitute salted butter for unsalted butter if I omit the salt from the recipe? This is for cookies.

By Jaslyn on Aug 16, 2012

Coconut oil works just as good as butter. It even provides the flakiness and the richness they talk about. :-D

By Claudene on Aug 10, 2012

I am wondering if Coconut Oil can be used instead of Butter or shortening in recipes? RE: Sweeteners: Can Agave be used to substitute for white sugar? RE: Flour Substitutes for All-Purpose White flour-I think it needs it's own section, so many flours, so little comparison: Soy, Coconut, Spelt, Corn etc. The list goes on and on. Plz Advise. Thanks.

By sam on Jul 21, 2012

I am an ex-pat living in the philippines.. I went to buy some cottage cheese the other day. SURPRISE !!!! It came to the equivalent of $2.69 usd. per 240 grams ( about 1 cup) OUCH !! so I need to know how to make substitute cottage with flour and ???? I want my lasagne .. Thanx SAM

By Anoo on Jun 21, 2012

Thank u soooo much for the substitutes..its really really useful !

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By Crispus on Apr 7, 2011

dear Dear gal! Bless ur heart for posting this....i am at my wit's end searching, scouring, reading, trashing and re-reading, googling, trawling the internet for good vegan subsitutes..after baking a dozen pasty cakes, crumbly cake-like thingy, fall apart b4u touch cookies etc...i was still hopeful that someone somewhere will ahve some step by step, with pictures and good substitutes to dairy n egg..(all this for my lil'O whose got egg,whey,milk, and partially soy allergies..) LOV ur site, i sat 2+ hrs reading it straight post to post and still so much to read...MUAH my blog friend...Wish u good cheer and a long happy Bloglife!!

By kavya on Nov 14, 2010

Dear DK Thankyou very much. You have shared a very very useful information with us. I have tried u r tip for Baking soda. In the place of baking soda i used baking powder and it worked out very well. Believe me i have purchased MW Oven last month and went to company cookery class where the person who teaches also did not guide me very well on this . Even shopkeepers used to give me cooking soda . Due to non availability of baking soda i did not tried so many recipes. Today i tried simple cake using baking powder in the place of baking soda. I have 7yr daughter who is asking me to prepare cake for her.Today i made cake and my daughter shared the cake with her friends being children's day . All their joy's credit goes to you DK. Today i do not know how to express my special thanks to D & K. Thankyou very much is a simple word from my side. You did a great job. Keep it up. I will try some more recipes and comeback to you.

By kavya on Nov 10, 2010

Thankyou so much. You have shared Very very useful information with all of us. I am new to baking and searching for baking soda which is not available in leading stores also. I hope u r tip will help me. I will try definitely and give u feed back. In shops when i ask for baking soda , they are giving me cooking soda. I enquired with well running stores. Can we use cooking soda when a recipe demands baking soda? Can u guide me? I badly need your reply. Thanks in advance. Kavya

By Aswathy on Oct 3, 2010

Hi!!this is extremely useful..have a recipe that calls for using cream of tartar..cant seem to find any..any idea what i can use as a substitute?

I have updated the list with Cream of tartar sub under leaveners. Hope this helps :)

By Lydia on May 20, 2010

This a very important list for all bakers, thanks alot and keep us informed. Lydia

By Radhika Shetty on Apr 27, 2010

This is excellent. Just bookmarked this page for quick reference. I bake a lot & this is very helpful :) Thank you so much.

By Purvi on Apr 13, 2010

Hi, could you add some subsitutues for eggs to this list? You do provide them in most of your recipes but it would be easier to refer to this list. Thanks

I sure will Purvi - working on the list :)--DK

By Becca on Apr 11, 2010

Thank you SO much for compiling this list into an easy to reach format! I'm a culinary student and cannot begin to tell you how helpful this will be for me to have as a resource! BTW... your list doesn't specify how much fruit puree to substitute for butter.

Thank you Becca. You can use 3/4 to 1 cup of fruit puree instead. It varies with the recipes you might use, but most of the time 1 cup works for me. It makes a moist end product :) --DK

By sana on Mar 8, 2010

this list is awesome atleast now i wont have to give up a recipe just coz i dont have one or two ingredients on hand thanks a lot

By Aditi on Jan 15, 2010

Hii DK, Ever since I came across your site I have been browsing through it off and on. I even tried the Apple strudel which made our Christmas extra Christmassy:). I just now came across this post and cannot describe in words how much I appreciate it. I think I am going to bake more often, now that I have this list for potential substitutions.A big Thanks to u. TC Aditi

I am glad to hear that Aditi. Happy Baking :) --DK

By renuka on Jul 18, 2009

Very useful and bookmarked it too

By lissie on Jul 17, 2009

Thanks a lot Dhivya, for this very useful post! bookmarked it.

By CurryLeaf on Jul 15, 2009

DK,I had mailed you regarding awed hosting? Do let me know if you got it?!

By shaista on Jul 15, 2009

Hi DK, Fantastic post..gonna visit this page quite often now..

By renu on Jul 15, 2009

Wonderful post....very helpful

By Lakshmi on Jul 15, 2009

wonderful post! Youre right..many a time I get discouraged when I am missing even 1 ingredient..all so when I am all set to baking something that day. Your post will come real handy to many like me.

By Kiran on Jul 15, 2009

This is a great list, it is very handy to understand some of the flours used in US which are named different here in the UK. Also it is great as a quick reference for the list of substitutes.

By CurryLeaf on Jul 15, 2009

Very useful info and post.I too have started tampering with the recipes and yes,now I think I am like you.Thanks for compiling the post.Very very helpful

By bergamot on Jul 15, 2009

This is a good list. Very useful...I am gonna book mark it. Thanks :-)

By Priya on Jul 15, 2009

Very useful info DK..Thanks for sharing.. One question...can golden syrup also be used as a substitute for maple syrup.. I have a recipe which calls for maple syrup which I am planning to bake this weekend. Any info on this would be usefull. Hey Priya, sorry for the later reply- was out of town. Yes u can certainly substitute Golden syrup for maple. The golden syrup though is more thicker and sweeter than maple syrup..so cut down any additional sweeteners in the recipe if any.

By Erin from long island on Jul 15, 2009

This is so great to have all in one place instead of searching everywhere for it! Here's something to add: It is possible to substitute butter for shortening or shortening for butter in cake recipes. To do so, use the following guidelines. Generally, you will be successful with these guidelines though some cakes may require additional experimentation. To substitute shortening for butter:  For each cup of butter, use one cup plus two tablespoons of shortening.  Since butter contains water and shortening does not, add 2 1/2 tablespoons of water or milk for every cup of butter eliminated. To substitute butter for shortening:  For each cup of shortening, use 3/4 cup plus two tablespoons of butter.  Since butter contains water and shortening does not, subtract 2 1/2 tablespoons of water or milk from the recipe for every cup of butter added. This is a cool list Erin - will add to the list :) Thanks

By sertac on Jul 14, 2009

amazing! Substitude oil or substitude sugar ...and all other substitution ideas . I will print this and stick it on the wall. Thanks.

By jayasree on Jul 14, 2009

Very informative post. Thanks for compiling this.

By Lakshmi Venkatesh on Jul 14, 2009

Very informative and very useful. Many a times I fall short of ingredients and keep searching for its substitution. Thanks for putting down all the substitions in one place. Bookmarked.

By prathibha on Jul 14, 2009

Thats a wonderful and useful post

By bindiya on Jul 14, 2009

heyy that's so handy!thanks

By RedChillies on Jul 14, 2009

Very very useful information. There are times when I run out of some basic ingredients and this is going to be very handy. Thanks RC - I am glad to note that. I have furnished stuff which I myself was running around searching...will keep updating the list , I still have few more to add...:)

By veggiebelly on Jul 14, 2009

Wow! This is such a great, comprehensive write up. I really appreciate the substitution ideas because I almost never have all ingredients - especially things like tapioca or self raising flour. Thanks! Hey u r back! Came visiting your site and saw under construction sign...So howz you?

By Madhuram on Jul 14, 2009

That's a very good/handy list Dhivi. I too wanted to update my Baking 101 page for long time now.

By Pavani on Jul 14, 2009

This is a great idea. Thanks for taking time and consolidating all the substitutes in one place.

By Doli on Jul 14, 2009

Really cool idea :) Thanks for sharing the secrets. Many times, I'm discouraged when I do not have an ingredient while baking. This post helps me a lot. Thanks Doli, my reason was precisely that. No more putting off baking cos of some simple ingredient missing...Will add more

By Divya Vikram on Jul 14, 2009

Really useful and informative post ! Thanks for sharing all your baking secrets Dhiv!