Favorite Baking Substitutes
April 14th, 2007
- Butter — coconut or olive oil or prune puree
- Sugar — agave nectar or stevia
- Cow’s milk — brown rice, soy, almond or oats milk
- Buttermilk — add a tablespoon of lemon juice or white vinegar to a cup of soyr or rice milk and let it stand at room temperature for not more than 15 minutes or until the milk thickens to the consistency of buttermilk
- Egg — applesauce, banana, soy yoghurt or tofu (when recipe requires alot of eggs, e.g. custards)
- Wheat flour — rice, tapioca, soy or coconut flour
- Chocolate — carob powder
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