Ingredient Substitutes
100g all-purpose flour > 50g cake/pastry flour + 50g bread flour
1 tsp Baking powder > 1/4 tsp baking soda + 1/2 tsp cream of tartar; 1/4 tsp baking soda + 1 tsp lemon juice/vinegar
1 tsp baking soda > 4 tsp baking powder
30g breadcrumbs for binding > 30g crushed crackers; 30g oat; Break up ~3 slices or ~90g bread into tiny pieces using your hands or food processor, then bake at 150C for ~15min until dry (stir halfway through)
240ml buttermilk > 225ml dairy/plant-based milk + 1 tbsp lemon juice or vinegar, then rest 10min until it thickens; 180g dairy/plant yogurt + 60ml water
10g candlenuts > 10g cashew; 10g macadamia nuts
100g caster sugar > Blend 100g granulated sugar into finer granules
1 tbsp cornstarch for thickening > 2 tbsp all-purpose flour; 1 tbsp arrowroot powder
240ml cream for sauce > 240ml coconut milk > Blend 150g cashews (soaked in water until soft) + 190 ml water
100 Dark brown sugar > 100g sugar + 1/2 tbsp molasses
Egg (in baked goods that don’t need much leavening) > 1/4 cup mashed banana; 1 tbsp chia or flax seeds + 3 tbsp water (soak for 15min); 1/4 cup applesauce
1 whipped egg white > 2 tbsp aquafaba (chickpea cooking water) + 1/4 tsp lemon juice (just whip like egg white)
100g icing sugar > 100g granulated or caster sugar (+ ½ tbsp cornstarch) blend into fine powder
1g Instant yeast > 1.25g active dry yeast; 3g fresh yeast
1 Keffir lime leaf > 1 tsp lime zest
1 Lemongrass > 1.5 tsp lemon zest + 1 small piece of ginger
100g Light brown sugar > 50g sugar + 50g dark brown sugar; 100g sugar + 1 tsp molasses; 100g coconut sugar
1 tbsp mirin > 1/2 tsp sugar (+ 1 tbsp sake)
125g Self-rising flour > 125g all-purpose flour + 1.5 tsp baking powder
1 tbsp sugar > 2 tsp maple syrup; 1.5 tbsp agave syrup; 3/4 tbsp honey; 3 tbsp mirin
1 tbsp soysauce > 1 tbsp tamari; 1 tbsp coconut aminos
