Have you ever started a recipe and half way through realized you’re out of a crucial ingredient? And when that happens, are you excited to drop everything and run to the store? My guess is no.  Having a back-up plan for basic baking ingredients is actually really smart and strategic…for more reasons than people panicking over a virus. So should you find yourself out of one of these ingredients, here’s a few options that will keep you from making an emergency trip to the store. (Please note: these quick fixes are just that quick fixes and won’t perform exactly the same as the regular ingredients, but definitely work in a pinch.)

BAKING SODA SUBSTITUTE:

Because baking powder is made from baking soda, you can actually use baking powder.  The general rule is to use 3x the baking powder than what the original recipe calls for in baking soda.  (For example, if it calls for 1 tsp. baking soda, you’d use 3 tsp. baking powder) However, this quick fix might result in slightly saltier and more acidic flavor, so to counteract that, you should reduce the salt called for in the recipe by half.

BAKING POWDER SUBSTITUTE:

As mentioned before, baking powder is simply a mix of baking soda and cream of tartar, so it’s simple to make your own. Simply combine 1/2 tsp. cream of tartar with 1/4 tsp. baking soda for ever 1 tsp. baking powder you need.  And if you don’t have cream of tartar, you can use 1 tsp. of an acid like lemon juice or white vinegar to replace the 1/2 tsp. cream of tartar.  (As an added bonus, you can use that acid trick as a quick cream of tartar substitute…just sayin’)

BAKING SUBSTITUTE FOR EGGS:

Have you ever wondered how you get around eggs in a recipe? Turns out, people have been doing it for a long time!  Whether it was during the Great Depression (check out these amazing cakes, sometimes called Depression, Crazy or Whaky Cakes that are delicious inspite of being dairy and egg free), because of allergies or vegan preferences, it’s quite simple to get around eggs in baked goods. 

• 1/4 cup unsweetened applesauce or other pureed fruit (pumpkin and avocado are the best for not adding other flavors) This works best in cakes, muffins, brownies, and quick breads.
• 1 tsp. baking soda + 1 Tbsp. vinegar This is the trick in those Crazy Cakes mentioned earlier.  It works the best in cakes, cupcakes, or quick breads.
• 1/4 cup plain yogurt This works best in muffins, cakes, or cupcakes
• 3 Tbsp. creamy nut butter (like peanut or almond butter).  These work best in brownies, cookies or pancakes.

BUTTERMILK SUBSTITUTE:

You have two easy options for when you’re out of buttermilk, or simply don’t want to pay the price for it at the store.

• 1 Tbsp. vinegar + 1 cup milk = 1 cup buttermilk Combine ingredients together and let sit for 5 minutes.  If you’re using powdered milk, you can actually skip a step!  Simply add the water and vinegar in with your wet ingredients and your dry milk powder in with the dry ingredients.  I personally use this all the time when we make buttermilk biscuits.
• 1 cup plain yogurt also works like a charm

SWEETENED CONDENSED MILK SUBSTITUTE:

Don’t want to spend that $2 per can of sweetened condensed milk?  You can actually make an easy substitute at home with your powdered milk for under $1.00!  In a blender, combine 1/2 cup hot water, 1 cup sugar, 1 cup dry milk powder, and 1 Tbsp. butter (optional).  Use this in any recipe calling for a 14 oz. can of sweetened condensed milk.  I use this all the time to make that no-churn ice cream that is so yummy!

Have an ingredient you’d like me to look in to how you can substitute it?  Just leave it in the comments below!

These tips and tricks were shown in a LIVE Instagram Meet up, if you missed it, you can watch it HERE in our Outsmart Dinner Facebook Group!