Have you ever discovered you’re all out of a certain ingredient just when you’re in the middle of preparing a recipe? I hate when that happens. And I know myself well enough that I don’t want to run to the store.
For me, an unscheduled trip like that could easily cost $40, maybe more. That’s just how impulsive I can be. I’ve learned that when I’m in a pinch— I need a pinch-hitter!
Here is my list of cooking and baking substitutes that I refer to often:
Need an egg
Combine two tablespoons of water, two tablespoons of flour and 1/2 teaspoon of baking powder.
If you’re out of flour, you can substitute pancake mix up to three tablespoons. It works well, just don’t go over three tablespoons or your guests will be looking for the maple syrup.
Crumble 1/2 slice of bread and mix 1/4 cup broken crackers to substitute.
For each teaspoon of baking powder, substitute: 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon cornstarch
You need to use 2 to 3 times more double-acting baking powder than baking soda. Replace acidic liquid ingredient in the recipe with non-acidic liquid, i.e. water instead of vinegar or lemon juice, etc.
Combine one cup of fresh milk and one tablespoon vinegar or lemon juice. Read more