Page 13 - Poppy's ITK... 1st Edition

Substitutions
• Baking Powder... one teaspoon of baking powder can
be replaced with 1/4 teaspoon of baking soda and 1/2
tsp of cream of tartar. Bake immediately and do not let •
sit. replace with 1 1/2 tablespoons of flour.
• Baking Soda... baking soda can be replaced with • baking powder. Just remember 1/4 tsp of baking soda
is the equivalent to 1 tsp of baking powder.
• Bread Crumbs... can be replaced with rolled oats or crushed cornflakes or other similar type cereals.
• Bread Flour... You can use equal amounts all purpose flour in place of bread flour.
• Butter... Coconut Oil, Lard or Margarine can be used • instead of butter, however, it might alter the taste slightly. •
• Buttermilk... You can create your own buttermilk by adding 1 Tbsp of apple cider vinegar or lemon juice to • each cup of milk or replacing cup for cup with plain yogurt. •
• Cake Flour... Substitute cake flour for all purpose flour
Evaporated Milk... I will often use evaporated milk in place of whole milk and skim milk. (I buy both) I find that we do not go through milk very often and it will goes sour before we use it all up, so I like to stock up on evaporated milk for those times that I do need it. You can also freeze milk. Another good idea is to keep dehydrated milk on hand.
Half & Half... Can be replaced with evaporated whole milk, whole milk or even whipping cream.
Honey... Replace with corn syrup, maple syrup, agave nectar, sugar or molasses.
Lemon Juice... In most recipe’s you can substitute an equal amount of lemon juice for cider vinegar.
Sour Cream... Can be substituted for plain yoghurt or greek yoghurt.
by replacing 2 tablespoons from each cup of flour for 2 tablespoons of cornstarch and mix together well. Cornstarch... One tablespoon of cornstarch can be