Wheat Watchers

Preparedness and Planning Group

  • Get it Together

    Wheat Watchers meets monthly on the 3rd Wednesday at 7:00 pm at Kathy's house.

    We've talked the talk, now it's time to walk the walk. I'm letting the blog, newsletter and e-mail do most of the talking and leaving the meetings open for much more DOING!

  • Upcoming Events:

    • TUES April 17 - Homemade Mixes
    • TUES May 15 - TBA
    • TUES June 19 - TBA
    • TUES July 17 - TBA
    • RUES August 21 - TBA
  • Meta

Wheat Watchers Meeting Notes

Posted by imawheatwatcher on December 22, 2010

If you weren’t able to make it, we sure did miss you. This class was great and we all learned something new. Here are the notes:

Substitutions in Cooking and/or Baking

Baking Powder

2 tsp cream of tartar
1 tsp baking soda
1 tsp cornstarch

Mix it all together. Store in an airtight container. Use in recipes that call for baking powder.


1 C. Milk (I use 3 TBS powdered milk with 1 C water, mixed)
1 TBS white vinegar or lemon juice

Mix together and let sit for 5 minutes.

Beans in place of oil

Home Cooked Beans: Take cooked beans (reserve the cooking water) and blend in your blender with enough water to create a thick paste. (Basically enough water to make all the beans turn into a puree.
Canned Beans: Dump entire contents of can (beans and water) into a blender and blend until it is a thick paste.

This will make more than you need for one recipe. Don’t throw the leftovers away. You can freeze them for 6 months. Just put the date and what they are on the outside of the container.

In mixes you can substitute full beans in place of oil. In brownies, however, it makes them more cake like. If you like that fine, but if you want a chewy brownie then do ½ beans and ½ oil.

Use the color of bean that works for the color of cake or brownie you are making. The beans DO NOT change the flavor of the brownie.


Applesauce in place of oil

Whatever amount the recipe calls for you can substitute for applesauce. Just make sure you get the natural or no sugar added.

Also some people have said that it changes the flavor of what you are baking. I tend to agree and use beans instead.

*We actually tried one with applesauce and one with beans. It seemed that 1/2 liked the applesauce over the beans and the other 1/2 liked the beans over the applesauce.

Cake Flour

For every one cup of cake flour substitute ¾ C all purpose flour plus 2 TBS cornstarch.

Brown Sugar

For every one cup of brown sugar (light or dark) substitute one cup of white granulated sugar and ¼ cup unsulfured light molasses.

Powdered Sugar

For every one cup of powdered sugar substitute 1 cup granulated white sugar and 1 tsp. cornstarch ground in a blender.


To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.
You can also use whole flaxseeds:
1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

You can also use powdered eggs. 1 TBS powdered egg plus 2 TBS water.


(unsalted) For every 1 cup you can substitute 1 cup shortening or 7/8 cup vegetable oil or 7/8 cup lard.

Corn Syrup

For every 1 cup corn syrup you can substitute 1 ¼ cup white sugar plus 1/3 cup water or 1 cup honey.

Vanilla Extract or vanilla flavoring

If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. *The syrup needs to be REAL maple syrup.


For one cup of milk use ¼ cup dry milk powder plus 1 cup water or 2/3 cup evaporated milk plus 1/3 cup water.

Half and Half

You may substitute 4-1/2 teaspoons melted butter plus enough whole milk to equal 1 cup. One cup of evaporated milk may also be substituted for each cup of half-and-half cream.




2 Responses to “Wheat Watchers Meeting Notes”

  1. Karmen said

    This is wonderful Kathy! Thanks so much for the research and hard work gathering this information. I am printing this out and keeping it in my baking cabinet. You do such an excellent job with Wheat Watchers. Everything about it is relevant and usable. Thank You!!!!!! PS Did you come across a substitution for yeast in your research?

  2. Karmen, from all my research I found no substitute for yeast. I would buy 2 of the yeast you prefer and keep on unopened in the freezer and the other opened (to use) in a tight fitting lid in the freezer. It will last longer that way.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: