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Baking Soda vs. Baking Powder: What's the Difference?
Baking soda is 3–4x stronger than baking powder and needs an acid to work. Baking powder has the acid built in. Full substitution chart and test to check freshness.
Egg Substitutes for Baking: A Practical Guide
3 tablespoons of aquafaba replaces 1 egg white. 1 tablespoon ground flaxseed + 3 tablespoons water replaces 1 whole egg. Full chart for 8 substitutes with best uses.
Brown Sugar Substitute: Make It from White Sugar + Molasses
Mix 1 cup white granulated sugar + 1 tablespoon molasses for light brown sugar, or 2 tablespoons molasses for dark brown sugar. Use 1:1 in any recipe.
High Altitude Baking Adjustments
Above 3,500 ft: reduce baking powder 1/8 tsp per tsp, add 1–2 tbsp liquid per cup, raise oven temp 15–25°F. Adjustment table from Colorado State Extension.
Self-Rising Flour Substitute (Make It from Scratch)
Mix 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt. That's self-rising flour — use it 1:1 in any recipe. Scaled table from ¼ cup to 3 cups.
Cake Flour Substitute: Make It with Cornstarch
For 1 cup cake flour: measure 1 cup all-purpose flour, remove 2 tablespoons, add 2 tablespoons cornstarch, sift together. Works in any recipe that calls for cake flour.