Guide to substitutions

Don’t you hate it when you start a baking project or recipe only to find you are missing one of the ingredients? You can sometimes make substitutions that will allow you to continue, but you have to spend time searching for what you can use. Skip the search and hang up the following substitution chart on the inside of your cabinet to use as a handy reference.

Most of the substitutions are old hat, although it’s nice to have the ratios easily available. Others are more questionable, especially the egg substitutes. They will probably work in some recipes, but if you’re making something like genoise you won’t be able to substitute mashed potatoes.

Do you have any great substitutes that you would add to the chart?


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