NDSU Extension - Sargent County

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Ingredient Substitutions

Ingredient Substitutions 9/7/18Last week a friend of mine told about his most recent baking adventure.  He was making banana bread.  His recipe called for baking powder, but he didn’t have any.  So he substituted baking soda.  Epic fail. 

He learned the hard way: baking powder and baking soda cannot successfully be used interchangeably. The disaster could have been avoided if he had known how to make a substitute for the baking powder, and had some cream of tartar on hand. 

To substitute for 1 teaspoon of baking powder, simply measure and stir together ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar.

Cream of tartar is a dry powder, usually sold in a small shaker that is in among the seasonings and spices display at grocery stores. 

When you are into a cooking or baking project and suddenly discover you don’t have one of the ingredients that the recipe calls for, there may be a convenient ingredient substitution to help you out of the pinch.  In fact, a handy chart of ingredient substitutions is available from NDSU Extension.  It is available through the NDSU Extension office in Sargent county. 

The NDSU Extension ingredient substitution chart is also posted online at https://www.ag.ndsu.edu/publications/food-nutrition/ingredient-substitutions/fn198.pdf

One word of caution, however:  the substitutions apply only to cooking and baking, but not to food preservation.  For safe food preservation, follow a science-based recipe precisely, without making any ingredient substitutions unless they are suggested or offered within the recipe instructions.

Photo Source: https://pixabay.com/en/kermit-bake-rolling-pin-egg-flour-1706088/ (downloaded 9/11/18)

 

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