Help! I’m Baking and I’ve Run Out of Ingredients

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It happens. You reach for self-rising flour and realize you don't have any. Send in the substitutes! We've pulled our most popular ingredient substitution questions from our Ask the Expert blog to help you navigate baking on the fly.

What can I substitute for self-rising flour? I don't want to buy it because I use so little and I'm afraid it will go bad.


Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Baking powder will lose its potency over time, which means your baked goods won't rise as they should. Your box should be marked with a "use-by" date.

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What can I substitute for baking powder?


Baking powder is a leavening ingredient-it helps cakes, cookies, and other baked goods to rise. When baking powder is combined with certain acidic ingredients like buttermilk or yogurt, little bubbles of carbon dioxide form. Those bubbles, dispersed through the batter, cause it to rise-and give that light, airy texture we so often want. If you don't have baking powder, combine ½ teaspoon cream of tartar plus ¼ teaspoon baking soda for every 1 teaspoon of baking powder.

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What can I substitute for eggs when baking?


When you're making quick breads and muffins (corn, zucchini and banana bread, for example) you can use frozen egg substitute: one-fourth cup of egg substitute is equal to one egg. You won't get exactly the same result, because the fat in a whole egg contributes to a moist, tender texture.

When eggs are used to help make a cake or dessert (like soufflé) rise, the egg white does most of the work. If your issue is with the yolk and not the white, you're in luck. Just be sure to use fresh egg whites, which whip (and incorporate air), while egg substitute does not.


Can I substitute honey for sugar in baked goods?


To use honey in place of 1 cup of sugar, use 2 tablespoons less honey, add 1/4 teaspoon of baking soda and reduce another liquid in the recipe by 3 tablespoons. The flavor and texture will not be quite the same, but you may like your new version better than the original recipe! Start with a mild flavored honey, and be aware that because of its viscous nature, honey will make your baked goods more moist and dense.

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What can I substitute for cake flour?


Cake flour is finer than all-purpose flour; it is made from soft wheat, and is lower in protein. The result: Cake flour makes a more tender cake. To substitute regular (heavier) flour for cake flour, use 3/4 cup plus 2 tablespoons of all-purpose flour for every 1 cup of cake flour called for in the recipe. And next time you are at the grocery store, grab a box of cake flour to keep in your pantry. It is usually sold in a 2-pound box and has a "Use By" date.

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For more cooking questions answered, visit the MyRecipes.com Ask the Expert page.

More from MyRecipes:
Ingredient Substitution Table
Using Alternative Flours
How to Measure Flour