Substitutes in Baking

Substitute unsweetened baking chocolate:
Combine 3 tablespoons cocoa powder with 1 tablespoon of butter, margarine or vegetable oil. This will make the equivalent of 1 ounce of unsweetened baking chocolate.

Substitute semisweet Chocolate:
9 tablespoons cocoa, 7 tablespoons sugar, 3 tablespoons shortening. This will make the equivalent of 6 ounces of semisweet chocolate. Do not use in chocolate chip cookies as this is not in chip form.

Substitute sweet Baking Chocolate:
4 tablespoons + 2 teaspoons sugar, 4 tablespoons cocoa, 2 tablespoons + 2 teaspoons vegetable shortening.
Again, do not use in a chocolate chip type cookie as this is not in chip form. This will make the equivalent of 4 ounces of sweet baking chocolate.

Simple Syrup- Light Corn Syrup Substitute:
2 cups sugar
1 cup water

Instructions:

1. Combine ingredients.
2. Over medium heat, bring to full boil.
3. Boil for one minute, or until all sugar particles are dissolved.
4. Transfer mixture into airtight refrigerator container.
5. Use to replace corn syrup in recipes or to sweeten iced tea or other beverages

Substitute for Self-Raising flour:
For 1 cup self-raising flour substitute 1 cup all-purpose flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda.

Substitute for Cream of tartar:

• Substitute the cream of tartar for an equal amount of lemon juice or vinegar. The amount for substitution should measure about 1/8 teaspoon per egg white.
• Sweeten if needed- You may like to add a little sugar, but you don't have to.
• Try an alternative option- Try leaving the cream of tartar out completely. If you do this, just make sure you beat the egg whites thoroughly to create the wispy, frothy and airy texture needed for the recipe.

Self-rising whole wheat flour:

For one cup of flour add 1 to 1 1/2 teaspoons of baking powder and a pinch to 1/2 teaspoon of salt.

Posted in: Baking