9 Holiday Baking Substitutions 

9 Holiday Baking Substitutions The following ingredients promise to be in short supply this season for various reasons, from climate change to labor shortages.

Written by Kaz Weida is a senior writer at The Penny Hoarder.

Fortunately, plenty of inexpensive substitutes work well in baked goods.

Note: In the substitution tables below, a 1-to-1 ratio means you can keep the measurements in the recipe exactly the same — i.e., 1 cup butter to 1 cup coconut oil — and count on a similar texture or rise. Flavor profiles may vary.

1. Best Substitutes for Butter in Baking

At $4.72 per pound, butter prices are higher than they’ve been since 2018. The U.S. Bureau of Labor Statistics reports a tub of butter costs up to 26% more than it did last year. Trendy butter boards and the high holiday baking demand could also cause short-term butter shortages.

Fortunately, lactose-intolerant folks have proven that plenty of ingredients provide the richness of butter called for in recipes without dairy. In addition to obvious butter substitutions like coconut oil and shortening, bakers can get creative with yogurt, banana, and even applesauce in place of unsalted butter. As Kari has suggested the 9 Holiday Baking Substitutions there are several that surprised me.

 

A word of warning that applesauce results in denser baked goods and doesn’t contain as much fat as other butter substitutes. If you opt for applesauce as a substitute for recipes with melted butter, consider adding a tablespoon or two of oil to improve flavor and texture.

2. Best Substitutes for Eggs in Baking

Substituting eggs is a tricky endeavor for bakers. However, it may be necessary this season as shortfalls and record prices have come home to roost. Eggs have seen steep increases, with prices going from $1.45 a dozen last year to over $4 per dozen in many areas of the country.

Some ingredients provide the same lift to baked goods as eggs, notably baking powder and baking soda. But getting the ratio correct is complicated. Surprisingly, foodies concur that carbonated water is the best egg substitute for baked goods like cakes and muffins.

 

If you don’t have baking powder, you can use a third of the same amount of baking soda.

Keep in mind that using bananas creates a different flavor profile as well as a gummier texture. But for some baked goods, the additional moisture in bananas can be a boon for your tastebuds.

3. Best Substitutes for Sugar in Baking

Don’t panic just yet, but there have been reported shortages of granulated sugar. Most are localized due to shipping delays combined with high demand. But it makes sense to stock up where you find a sale this season as sugar is currently running close to its historic high of 70 cents per pound.

While you can substitute brown sugar for granulated sugar in a 1-to-1 ratio, you should use 1 and 3/4 cups of powdered sugar for every cup of regular sugar.

Many health-conscious bakers are old hat at finding the best ingredients to add a little sweetness without the sugar high. Some unconventional sugars and syrups fit the bill, like honey, agave and even maple syrup but cost significantly more per pound.

 

It is recommended when using thinner syrups such as agave and maple to reduce the other liquids in the recipe by 3 to 4 tablespoons to achieve the same consistency. You may also want to reduce the oven temperature by up to 25 degrees to prevent premature browning.

4. Best Substitutes for All-Purpose Flour in Baking

According to the U.S. Bureau of Labor Statistics, flour prices are up 44.8% compared to last year, averaging about 55 cents per pound. Inflation combined with shortages from the Ukraine crisis means the flour cost won’t see relief anytime soon.

Although all-purpose flour is the cheapest way to make baked goods, many alternative flours exist. Knowing that cake flour is simply flour combined with cornstarch might save you a bundle at the grocery store. And if you’ve got a bag in the back of your cupboard you need to use, chickpea, rice and almond flour all make acceptable flour substitutes in baked goods.

 

If you decide to use rice flour, add a binding agent such as cornstarch and xanthan gum to hold baked goods together. Almond flour can be used interchangeably with all-purpose flour but may require an extra egg for binding and rising.