The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


proteinbaker's picture

questions about Canned pumpkin (pumpkin puree) vs applesauce in baking and coconut flour

March 18, 2012 - 11:18am -- proteinbaker

Hey everyone. This is my first post on this site and hopefully I'm in the right forum/subject area. I'm new to baking things and its my new found love. That being said I am a fitness enthusiast so I try to use receipes more aimed towards bodybuilders. Anyway, to the problem at hand.

1) As far as I can tell, the pumpkin (puree) here is used to add moisture and not particularly for the taste. I don't have puree on hand but I do have some apple sauce. I was wondering if I could substitute the apple sauce for the pumpkin puree? (the whey protein powder is very drying)

spinge's picture

Using/Sourcing Baking Stone Alternatives or Substitutes

September 17, 2010 - 4:33pm -- spinge

I have read regarding baking stones, and some people cannot understand why for the love of god people are discussing quarry tiles and substitutes, when FDA approved baking stones are readily available.

I have no option but to choose a substitute to baking stone, and I'd be glad if you could help me find one. To put it bluntly,

To use a baking stone, a baker need to satisfy 3 conditions:

1) Live in a location where baking stones are available

ques2008's picture

I want to thank Paddyscake here on the TFL for sharing her raspberry tart recipe last July (divine is the word to describe it).  She said she substituted the mascarpone cheese with cream cheese and used Pepperidge Farm for the crust.  She said despite these substitutions, the pie was just about gone in a heartbeat.

In "Two Pies, One Lie" on my personal blog – – I featured Paddyscake raspberry tart because I did some cheating of my own.  I bought  mascarpone cheese (almost had a coronary when I saw the price) but berated myself for pairing it with a Graham cracker crust that was idling in my cupboard for two months.  On hindsight, I thought it was kind of criminal to buy expensive cheese and drape it on a store-bought crust.  Nature is very forgiving though; this raspberry tart had a silky, delicious, whistling taste.

The Dutch Apple Pie below was taken from the Canadian Living  Test Kitchen.  For this one, I stayed faithful to the recipe ingredients and procedure.  Nothing was tweaked or substituted.


During the fall, there’s a lot of apple picking going on in the eastern seaboard of North America.  Quebec’s apple route is in a town called Rougemont – rustic, postcard-pretty kind of town.  I used Cortland apples for this one.  The ¼ cup whipping cream gives it a different twist.

For Paddyscake raspberry tart recipe, this is the link:

(you need to scroll further down – it's a thread that starts with Pam’s Kalamata Olive bread).

For the Dutch Apple Pie, I reproduce it below.


Mini Oven's picture

Time to get the substitutes!

May 24, 2008 - 11:29pm -- Mini Oven

There is nothing like the lack of an ingredient to stimulate the creativity in all of us. (Some of us do it all the time! I mean, run out of ingredients.) A flour, oil, shortage or rapid jump in price will also inspire us to look for substitutes. So, here with the ideas for substitution in flavour texture or price!  

All ideas and inspirations welcome!

Rye is disappearing, at least until the next crop is in, so what else can we use? organic grass seeds?  Different Cultures have different substitutes, some of these cross over nicely.

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