| Original Ingredient | Substitute | Notes |
|---|---|---|
| 1 cup All-Purpose Flour | 1 cup + 2 tbsp Cake Flour | For a softer texture in cakes and pastries |
| 1 cup All-Purpose Flour | 1 cup Whole Wheat Flour | May result in a denser texture |
| 1 cup All-Purpose Flour | 1 cup Gluten-Free All-Purpose Flour Blend | Look for a 1:1 replacement blend |
| Original Ingredient | Substitute | Notes |
|---|---|---|
| 1 cup Granulated Sugar | 1 cup Brown Sugar | Will add a molasses flavor |
| 1 cup Granulated Sugar | 3/4 cup Honey | Reduce liquid in recipe by 1/4 cup |
| 1 cup Granulated Sugar | 1 cup Maple Syrup | Reduce liquid in recipe by 3 tbsp |
| Original Ingredient | Substitute | Notes |
|---|---|---|
| 1 cup Whole Milk | 1 cup Almond Milk | May alter flavor slightly |
| 1 cup Buttermilk | 1 cup Milk + 1 tbsp Lemon Juice | Let sit for 5 minutes before using |
| 1 cup Heavy Cream | 3/4 cup Milk + 1/3 cup Butter | Not suitable for whipping |
When substituting ingredients, keep in mind that the texture and flavor of your baked goods may be slightly different. It's always best to experiment with small batches first before making large-scale substitutions in important recipes.