Category: Substitutes

Pastry Flour Substitute

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Pastry flour is a type of flour that has a lower percentage (8 to 9) of protein compared to all-purpose flour (10 to 12). Less protein means lighter and flakier baked goods.

That’s nice to know! But who has the space to store so many types of flour? Not only that, having a collection might also mean that some of them could potentially go bad every so often. So let’s avoid that – along with the pantry moths.

So here’s a recipe for a substitute for whenever you need some pastry flour:

Ingredients:
-1 cup all-purpose flour (minus 2 tablespoons of it)
-2 tablespoons of cornstarch

Just mix them together and your substitute is ready to be used! Just multiply by whatever amount you need.

That’s it! 🙂

Buttermilk substitute

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Let’s be honest: not too many people have buttercream in their refrigerators. It’s just a fact. That being said, we’ve got a buttermilk substitute that you can make at home that is so easy you’ll never have to worry about buying (or even finding) buttermilk ever again.

Ingredients:
-1 cup whole milk
-1 tbsp white vinegar or lemon juice

Instructions:
-Put one cup of milk in a bowl, and take out one tbsp of it. Now, add 1 tbsp of white vinegar or lemon juice to your milk. Mix well and wait for at least 5 minutes before using it.

That’s it! That gives you 1 cup of buttermilk substitute. So you just have to multiply to the right amount for the recipe that you have.