1 tablespoon ground flaxseed with 3 tablespoons water, stir to combine, and let stand for 5 minutes to thicken.¼ cup mashed banana (I have used this in my Gluten Free Coffee Cake to make it gluten and egg free for a friend with allergies, works great!).½ teaspoon white vinegar or lemon juice = ½ teaspoon cream of tartar. Makes ¼ cup.ġ cup sugar dissolved in ¼ cup warm water OR 1 cup honey. Makes 1 cup.ġ ounce unsweetened chocolate, chopped superfine or melted. ¾ cup plus 2 tablespoons all-purpose flour, plus 2 tablespoons cornstarch. So in a pinch, I use regular all-purpose flour, cup-for-cup, your end results won’t be quite the same, but should get close to desired result. Makes 1 cup.ġ cup dark brown sugar or 2 tablespoons molasses plus 1 cup granulated sugar or ½ cup firmly packed dark brown sugar plus ½ cup granulated white sugar, makes 1 cup.ġ cup light brown sugar or ¼ cup molasses plus 1 cup granulated sugar or 1 tablespoon molasses plus 1 cup firmly packed brown sugar, makes 1 cup.ġ cup all-purpose flour plus 1 teaspoon wheat gluten, though my hunch is you also may not have on hand. Replace with 7/8 cup vegetable oil plus ½ teaspoon salt (omit salt for unsalted butter) or use coconut oil, unsweetened applesauce but do not substitute with whipped butter or margarine. Note: this is not ideal! Equivalent to 1 teaspoon.įor 1 cup buttermilk replace with 1 cup plain yogurt, or my favorite 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. For one teaspoon replace with ½ teaspoon cream of tartar plus ¼ teaspoon baking soda.Ģ teaspoons double-acting baking powder, plus replace acidic liquid ingredient in recipe with non-acidic liquid.
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