Baking substitutes: What to swap and when - Good Morning America

Powdered sugar substitute

Another great hack, especially for topping cakes, tarts or cookies, when you don't have powdered sugar is to whirl up half a cup of white, granulated sugar in the blender until it becomes a fine powder.

Vanilla extract substitutes

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PHOTO: A teaspoon of vanilla is being measured in this stock image.

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Using whole vanilla beans and scraping out the inside seeds or vanilla bean paste are both great swaps for the extract. But you can also make an extract by putting about six whole vanilla bean pods in an 8-ounce jar, cover it with a cup of vodka (the neutral flavor won't mask the vanilla).

Baking powder substitute

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PHOTO: A jar filled with baking soda.

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When a recipe calls for a teaspoon of baking powder, you can instead combine a quarter teaspoon of baking soda with half a teaspoon of cream of tartar.

Substitutes for flour

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PHOTO: Flour spills over a measuring spoon in this stock image.

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\"More and more cookie recipes these days are calling for whole grain flours like rye and spelt,\" Helwig said. \"If I don't have them around, I'll swap in half whole wheat flour and half all-purpose flour.\"

Chocolate chip substitutes and other sweet baking swaps

\"Bittersweet chocolate chips can stand in for semi-sweet and vice versa,\" Helwig offered. \"Raisins can stand in for dried cranberries and vice versa.\"

If a recipe calls for an ounce of semi-sweet chocolate, add half a teaspoon of granulated sugar and an ounce of unsweetened chocolate to achieve the same taste.

Other tips and takeaways for baking substitutes

Helwig advised that home bakers avoid \"more than one swap per recipe\" because \"more than that and the entire recipe could be thrown off. And, of course, the smaller the swap by volume, the less likely it is to affect your final product.\"

\"To me, it's more about mindset than technicalities,\" she added. \"If you have the time and energy to go into a baking project with a sense of adventure, then I say go for it. Keep track of the changes you made and make note of the results. If the finished product is a true disaster, and you're on the hook for it, feel no shame and head over to your grocery store's bakery department for a replacement.\"

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