substitution chart for baking

By tinathorn

Ingredients

• Egg Substitutes in Baking
• (note: these also work well as gluten replacements)
• 1 egg = 1 Tbs chia seeds + 3 Tbs liquid (water, broth, juice)
• 1 egg = 1 tsp ground chia seed + 3 Tbs liquid
• 1 egg = 1 Tbs flax seeds + 3 Tbs liquid
• 1 egg = 1 tsp ground flax seed + 3 Tbs liquid
• Cane Sugar Replacements in Baking
• 1 cup brown sugar = 1 cup date sugar – 1 cup flour
• 1 cup brown sugar = 1 cup coconut sugar
• 1 cup brown sugar = 3/4 cup dark agave nectar – 1/4 cup liquid
• 1 cup granulated sugar = 3/4 cup light agave nectar – 1/4 cup liquid
• 1 cup granulated sugar = 2/3 cup honey – 1/4 cup liquid
• 1 cup granulated sugar = 2/3 cup pure maple syrup – 1/4 cup liquid
• 1 cup granulated sugar = 1 1/3 cup rice syrup – 1/4 cup liquid
• 1 cup granulated sugar = 1 cup granulated erythritol
• 1 cup granulated sugar = 1 teaspoon stevia extract (powder or liquid)
• Gluten Replacements in Baking
• (note: I now use chia or flax seed as a gluten replacement)
• Breads and Dough
• 1/2 tsp xanthan gum per each cup of gluten free flour
• 1 tsp ground chia seeds per each cup of gluten free flour
• 1 tsp psyllium husk powder per each cup of gluten free flour
• 1 tsp guar gum per each cup of gluten free flour
• 1 tsp agar agar powder per each cup of gluten free flour
• Cakes, Cookies & Muffins
• 1/4 tsp xanthan gum per each cup of gluten free flour
• 1/2 tsp ground chia seeds per each cup of gluten free flour
• 1/2 tsp psyllium husk powder per each cup of gluten free flour
• 1/2 tsp guar gum per each cup of gluten free flour
• 1/2 tsp agar agar powder per each cup of gluten free flour
• Thickening Agents
• 1 tsp agar agar powder per each cup of boiling liquid (let bloom for 10 minutes first)
• 1 Tbs agar agar flakes per each cup of boiling liquid (let bloom for 10 minutes first)
• 2 1/2 tsp arrowroot + 1 Tbs cold liquid per each cup of liquid (note: don’t use arrowroot with dairy products)
• 1 Tbs corn starch + 1 Tbs cold liquid per each cup of simmering liquid (note: don’t use cornstarch with acidic sauces)
• 1 Tbs tapioca starch + 1 Tbs cold liquid per each cup of liquid

Details

Adapted from craftycookery.wordpress.com

Preparation

Step 1

Egg Substitutes in Baking
(note: these also work well as gluten replacements)

1 egg = 1 Tbs chia seeds + 3 Tbs liquid (water, broth, juice)
1 egg = 1 tsp ground chia seed + 3 Tbs liquid
1 egg = 1 Tbs flax seeds + 3 Tbs liquid
1 egg = 1 tsp ground flax seed + 3 Tbs liquid

Cane Sugar Replacements in Baking

1 cup brown sugar = 1 cup date sugar – 1 cup flour
1 cup brown sugar = 1 cup coconut sugar
1 cup brown sugar = 3/4 cup dark agave nectar – 1/4 cup liquid
1 cup granulated sugar = 3/4 cup light agave nectar – 1/4 cup liquid
1 cup granulated sugar = 2/3 cup honey – 1/4 cup liquid
1 cup granulated sugar = 2/3 cup pure maple syrup – 1/4 cup liquid
1 cup granulated sugar = 1 1/3 cup rice syrup – 1/4 cup liquid
1 cup granulated sugar = 1 cup granulated erythritol
1 cup granulated sugar = 1 teaspoon stevia extract (powder or liquid)

Gluten Replacements in Baking
(note: I now use chia or flax seed as a gluten replacement)

Breads and Dough
1/2 tsp xanthan gum per each cup of gluten free flour
1 tsp ground chia seeds per each cup of gluten free flour
1 tsp psyllium husk powder per each cup of gluten free flour
1 tsp guar gum per each cup of gluten free flour
1 tsp agar agar powder per each cup of gluten free flour

Cakes, Cookies & Muffins
1/4 tsp xanthan gum per each cup of gluten free flour
1/2 tsp ground chia seeds per each cup of gluten free flour
1/2 tsp psyllium husk powder per each cup of gluten free flour
1/2 tsp guar gum per each cup of gluten free flour
1/2 tsp agar agar powder per each cup of gluten free flour

Thickening Agents

1 tsp agar agar powder per each cup of boiling liquid (let bloom for 10 minutes first)
1 Tbs agar agar flakes per each cup of boiling liquid (let bloom for 10 minutes first)
2 1/2 tsp arrowroot + 1 Tbs cold liquid per each cup of liquid (note: don’t use arrowroot with dairy products)
1 Tbs corn starch + 1 Tbs cold liquid per each cup of simmering liquid (note: don’t use cornstarch with acidic sauces)
1 Tbs tapioca starch + 1 Tbs cold liquid per each cup of liquid