Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Baking Basics – Flours and substitutes

Some of the common flour and substitutes used in baking, will add more to the list soon. Also Tell me if you are looking for a specific one and I will add it, sometimes it just difficult to remember it off hand that what all might be needed

Cake Flour – 7/8 cup all-purpose flour plus 2 tbsp cornstarch (sift it 3-4 times) = 1 cup cake flour

Self Raising Flour – 1 cup maida + 1tsp baking powder + 1/2 tsp salt sifted together twice  – 1 cup self raising flour

Butter Milk – 1 tbsp white vinegar or lemon juice with 1 cup milk, let stand 5 minutes

Strong Bread Flour – 1 cup flour + 1 tbsp edible gluten = 1 cup strong bread flour

Sour Cream – 1 cup yoghurt + 1tsp baking soda – 1 cup sour cream

Half and Half Cream – 3/4 cup whole milk plus +1/4 cup heavy cream+ 1 tsp butter = 1 cup half and half cream

Evaporated Milk  1 cup nonfat dry milk powder + 3/4 cup lukewarm water = 1 cup evaporated milk

14 comments on “Baking Basics – Flours and substitutes

  1. My Era
    August 29, 2012

    Thank you for sharing these 🙂

  2. Neha Seth
    August 29, 2012

    Hi Monika,

    substitute of eggs? I use curd.

    Also for 1 cup Buttermilk- I use 3/4 curd + 1/4 milk.

    Love & Grace,
    Neha Seth

  3. Ritu Biba Koppula
    August 30, 2012

    Thanks so much for sharing these substitutions! Too good.

  4. Radhika
    August 30, 2012

    Hi for the bread flour, you have mentioned edible gluten, do we get that in India.

  5. Anita Menon
    August 30, 2012

    This is so useful. I am taking a print out right away

  6. Tadka Pasta
    August 31, 2012

    Moved recently back to India, missing bread and cake flour and this conversion chart is just what I need..thank you, Monica!

    For the evaporated milk sub..I guess it works well in baking recipes. I used to love using evap milk for its ‘kadha-hua’ taste..great shortcut to add to kheer, kulfi etc. without all that bother of reducing milk 🙂 They really should introduce it here.

  7. Soujanya
    September 17, 2012

    Thanks for the baking substitute list which is very helpful.One more help where can we get bread flour in Indai ? Is there any specific brand or flour named here ?

  8. Rads
    September 20, 2012

    What can we use to substitute cream cheese for cheesecakes? Will freshly made paneer run in the mixie with some curd work?

  9. Ashima
    September 25, 2012

    Hey Monica!

    Came across your blog via a friend’s facebook page. Thanks for these conversions.. I always have to search on Internet for baking substitutes before starting on any cake as most recipes call for self-raising flour. I once tried the Blue bird self raising flour which I got from Spencer but it didn’t work at all so from then I stick to maida 🙂
    I will reblog your post and will also note these down for reference whenever required! 🙂


  10. Ashima
    September 25, 2012

    Reblogged this on My weekend kitchen and commented:
    I am based in a small town called Vadodara in Gujarat, India. We get a lot of stuff here in terms of food preparation but we also do not get a lot of stuff. I love baking and a lot of recipes on international sites call for self raising flour; half-n-half; cream of tartar; sour cream etc etc. Almost always I have to convert these ingredients to locally available ingredients. For example for self raising flour I use 1 cup maida with 2 tsp baking powder; for sour cream I simply use the same amount of yoghurt.
    When I came across this post by Monica of Sin-A-Mom, I thought this is exactly what I wanted. A conversion chart for ‘vdesi’ ingredients with ‘desi’ ingredients 🙂

  11. Ashima
    September 25, 2012

    What can we substitute cream of tartar with? I had to ask my sister-in-law when she was visiting from US to get it for me.. But would really want to find a good substitute with locally available ingredients!

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This entry was posted on August 29, 2012 by in Baking Basics and tagged , .

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