one to one, 1/2 cup of applesauce is equal to 1/2 cup of oil.
Try melted butter. Or to reduce fat, some recipes for baked goods will work well using applesauce as a substitute for the oils.
Applesauce is substituted in baking for the oil that the recipe calls for.
I have never heard this, and after research, I have to conclude this is invalid. I hope you're not too disappointed - but after all, eggs would be less expensive than applesauce, and possible easier to handle. So, there should be no problem in using eggs unless you are baking for a vegan. Hope this helps!
I have a green apple tree in my backyard, but you should try using applesauce because it is nice and chunky and I add pears to mine. Mmm. Applesauce pie.
You can replace shortening with applesauce during baking, but this will give your baked items a difference consistency. For example, cookies turn out softer and more cake-y when using this substitution.
Yes. However, if you use baking soda instead of powder, you'll need to include some acid. A teaspoon of lemon juice or using buttermilk instead of regular milk will work.
Use self-rising flour instead of all-purpose flour, and you can leave out the baking soda, baking powder, and salt.
Yes, but one should reduce the amount of salt in the recipe. When one does not have baking soda, it is best to use a cookie recipe that calls for baking powder, because the two ingredients are not identical.
There are approximately 2g of carbohydrates in 1 teaspoon of baking powder. These mostly come from the starch (often cornstarch) put into baking powders to stop them from clumping. You can make a low carb version using the following conversion: 1 teaspoon of baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar.
Follow the recipe for the amount of baking powder to use whether your using regular flour or cake flour. Neither of them have baking powder, unless it is "self rising" which means leavening is included.
Using Baking Powder Instead of Baking Soda* You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad. * Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder. * What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
actually there aren't any recipes for chocolate chip cookies without baking soda. it isn't impossible u use self-raising flower instead of using baking powder