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For baking, if you are also substituting the fat in recipes, choose a prune/fruit puree to add additional sweetness. This also adds functional ingredients to your recipes (fiber and/or protein).
This Ingredient Substitution Chart gives substitutions that may be used to achieve a product similar to the original when cooking. Find out what to substitute when you’re out of an ingredient – but also remember the following when substituting:
Alice Medrich warns, as general rules, against subbing liquid fats for butter; liquid sweeteners for sugar; acidic ingredients (buttermilk, lemon juice, vinegar) for milk or water; or gluten-free flour for over 50% of wheat flour without careful consideration.
Fat Replacement: To lower the amount of fat and calories in your treats, you can use fruit purees instead of some of the butter or oil called for in a recipe. Nutritional Benefits: Good for you: Fruit purees add some fiber, vitamins, and minerals to baked goods, but not all of them.
13 sie 2012 · Today I want to discuss substitutions in baking. I get lots of questions about how to substitute for various ingredients that people can’t or don’t want to use. I am happy to help when I can, but I wanted to have a little chat about what substitutes can and cannot do.
19 lis 2021 · Here are the best easy baking powder substitutes in your house right now, including yogurt and vinegar. Plus, we explain what baking powder is and how it's different than baking soda.
10 wrz 2024 · Try these six fruit and vegetable purees for moister, healthier baked goods. Purees are excellent fat substitutes in baking. All you need to know is which flavors work best for the type of baking you’re doing.
