My great grandmother left me a box FULL of recipes she used throughout her life, and it is one of my most PRIZED possessions.
In that box that is STUFFED full of HUNDREDS of recipes, is a chart she used to do quick baking substitutions. I need to laminate the thing, because it is something I want to keep FOREVER!
Lucky for YOU, I am going to share this little bit of knowledge with you. You’re welcome in advance.
I’m just going to go ahead and tell you — you are going to want to keep this information for future reference!
When I’m halfway into a recipe and one ingredient is missing, I want the useful measurement before I scroll. Granny Kirkpatrick’s chart is below; here are two measured baking swaps worth keeping close.
| If you need | Use this |
|---|---|
| 1 cup self-rising flour | Whisk 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon table salt. |
| 1 cup buttermilk for baking | Stir 1 tablespoon lemon juice or vinegar into 1 cup milk; let stand 10–15 minutes. It may not taste exactly like cultured buttermilk. |
King Arthur Baking’s self-rising flour recipe gives the first ratio; its tested buttermilk guide explains the second. Baking substitutions can change texture, so check the original recipe if it relies on a particular flour or acidity.
Quick Cooking Substitutions
I can’t tell you HOW many times I’ve needed to change All-Purpose Flour into Self-Rising Flour, or Regular Milk into Buttermilk!
This cheat sheet has come in SO handy during the years. I wouldn’t have been able to make Cobbler or Biscuits a PLETHORA of times without these substitutions!
Thank you to all the grandmas out there, for being so incredibly amazing, and knowing all the answers to all the things!
