Many housewives use baking paper to line the baking dish. This helps to keep the baked goods from burning, even if the filling has leaked out. And still does not give the product. When we go to the grocery store, our list consists of the right ingredients. But we often forget about consumables.

When the cooking process is in full swing, it is unpleasant to find that baking paper ended. The stove is hot, the dough has risen - it's too late to run to the store. But there is a way out of almost any situation. Parchment can be replaced with whatever is on hand.

How to replace parchment

food foil

The easiest substitute for baking paper is foil. It is more suitable for cooking meat and fish, as it retains the juice and aroma of foods well. But it works for pies too. Before laying out the dough, be sure to grease the foil with oil and place it with the shiny side inward, so the pastries will not stick.

You can make molds out of foil. Fold it in 2-3 layers and give it an arbitrary shape. This is good for a pie. liquid filling. To prevent the top from becoming too hard, cover the pastry with foil, and lift it up 10 minutes before the end. Then you will get a delicate golden brown.

Thin Stationery

More suitable for quick baking. Plain paper does not tolerate prolonged exposure to high temperatures. Oil it generously on both sides before use. It is even better to beat the butter until creamy, it will be more effective. But you should not melt, the paper may fall apart.

Be sure to check the paper for text and pictures. The ink during baking will transfer to the product, which will spoil the appearance and taste. They are also toxic and can be harmful if ingested.

Sewing or drawing tracing paper

Sewing tracing paper - translucent paper, which is used to build patterns. It looks like parchment, but a little thinner. The preparation rules are the same as for writing paper. But tracing paper has one drawback: it darkens and collapses if the temperature exceeds 200 degrees.

Baking bag or sleeve

The roasting sleeve is resistant to high temperatures, so it is also suitable for replacement parchment paper. Cut it so that you get a sheet, and cover the baking sheet. If the dough is greasy, then you do not need to grease the bag. And before cooking yeast dough better to use sunflower oil.

Paper molds for baking

Gained great popularity paper forms for baking. They come in different sizes and colors, even the density of the material is different. Usually such forms are made of parchment or oiled paper, so the products do not burn or stick. But it's better to lubricate it before use. butter.

Paper forms are perfect for holiday baking, because cupcakes and Easter cakes look very beautiful in them. And although these forms are quite cheap and environmentally friendly, they are disposable.

Flour paper bag

If all of the above is not at hand, pay attention to the packaging of flour. This is a great substitute for parchment. The paper is quite thick and resistant to high temperatures. Turn it upside down, brush with a little oil and bake boldly.

Silicone molds or baking mats

A modern discovery for housewives is silicone molds. They are very easy to use, and most importantly - reusable. They may not be lubricated. Just let the product cool, then carefully separate the edge with a knife, turn it over and lightly tap. Forms withstand temperatures up to 300 degrees.

Silicone mats will help to completely abandon parchment paper. They can be used as a baking sheet, and it is also convenient to roll out the dough and transfer it to a baking sheet.

What can't be used

There are things that cannot be used for baking:

• the newspaper contains a large amount of ink. They contain lead - a heavy metal that can cause poisoning;
• sheets from a notebook are covered with a pattern. This paint is not as toxic, but it will transfer to baked goods and spoil the appearance;
• plastic bags differ in composition from baking bags. They quickly melt under the influence of temperature and can ruin both pastries and the stove.

Before using any material at hand, test it. Take a small piece and place in a preheated oven for 15 minutes. If nothing happens, then this raw material may be suitable for preparing your culinary masterpieces.

Even if you could not find something suitable at home, this is not a reason to refuse baking. Grease the baking sheet generously. or a baking dish with butter, sprinkle with semolina, breadcrumbs or flour. There is no need to be afraid of such methods, our grandmothers used them for many years. And their pastries were great.

I have a neighbor who never uses baking paper.

He says that this paper spoils the taste of all pastries.

So she greases the baking sheet, or just sprinkles with flour

In general, of course, it is better to buy baking paper

So that at the right moment it does not turn out that you simply do not have it.

I no longer use baking paper and foil. Now for baking I use only a special silicone mat. It does not look like rubber, but more like wrapping paper in color and texture. At first my husband tried to crumple it up and throw it away. Now I'm used to his appearance.

The rug is just amazing. Nothing sticks to it. It cleans up great with a damp cloth. I gave it to my mother, sister and several friends for the holidays. And they are all very happy.

The rug is not afraid of either cold temperature or hot. He just doesn't like being folded. It is better to roll it up.

Paper can be replaced with the well-known foil! Foil is the so-called cellophane coated with metal powder! You can also use tracing paper instead of parchment paper, they say that it is better than foil!

I really dream about a silicone baking mat. He would perfectly replace parchment paper, which periodically has to be spent.

In general, of course, you can resort to simpler methods: for example, sprinkle a baking sheet with flour or semolina (you can also use breadcrumbs, but it depends on what kind of pastries, of course). Some lubricate, but for some reason I terribly dislike this procedure.

And you can also buy tracing paper in stationery, also nothing, just be sure to grease it with oil! Or, as many people write, take the usual one, for printing, but it is also necessary to oil it.

When my wife needs to bake something urgently, and there is no parchment paper and foil at home, she uses everything that she can find in the house that is suitable:

Sleeve for baking;

Blank A4 sheets (soak them in butter, margarine or vegetable oil);

Fax paper or tracing paper (also soak with oil);

If all this is not in the house, then sprinkle a baking sheet (frying pan) with semolina, breadcrumbs or flour.



If there is no special baking paper, you can simply grease a baking sheet and sprinkle it with flour or semolina, or breadcrumbs (depending on what you bake).

Of course, it is not always possible to remove the finished product from the mold without problems.

In some cases, when it is impossible to wait for the cake to cool completely so that it becomes not so soft and can be removed (for example, a biscuit for rolling a roll that needs to be rolled before it cools down), I use plain paper oiled with odorless vegetable oil. The main thing is that there is no printing ink on the paper, that it is just a white sheet.

If you use foil, it will prevent the dough from getting golden crust bottom and when the whole product is ready, its bottom will be light in color.

Now technology is advancing, so using the old methods is no longer interesting. You can use a silicone mat for baking and freezing. and convenient to store. When folded, it takes up little space, and when you unfold it, it will be like new. It does not need to be lubricated with a large amount of oil because the products do not stick to it. Try it and you will see that it is very convenient. Many rugs are lined with markings for the convenience of cutting the dough of the desired width. when it's hot.



If there is no paper, then you can grease the baking sheet with vegetable oil and sprinkle with flour or semolina.

And you can also soak A4 white paper with vegetable oil (grease on both sides) and use instead of parchment paper in the oven.

Only paper should be clean, white and without inscriptions.

Previously, when it was very difficult to buy baking paper in stores, I used the usual clean sheets from a notebook (I removed the bracket that fastens these sheets, unfolded and covered them with a form, and then laid out the dough and baked.

Now you can replace it with paper form A 4.

It can also be replaced with drawing tracing paper (however, it is not very strong).

Parchment is suitable, it is very plastic and resistant to moisture and high temperatures.

There is also silicone paper (it will even be sold in sheets).

Foil - this is good for dishes that release a lot of juice.

You can simply grease the form with butter and bake, you can sprinkle semolina or breadcrumbs on a layer of butter.



It is good when there is a form with a non-stick coating. With this form, no paper is needed.

And so - it’s good to go on tracing paper, foil (even from under chocolates).

If there is nothing like this at hand, I grease the form with margarine or butter and sprinkle with semolina.

When inspiration comes to cook something, but there are not enough ingredients or tools for this at home, you have to look for alternatives and improvise. Parchment paper is a thick and smooth material suitable for work with cooking in the oven. Sometimes you do not notice how it ended, because. Do not use the product every day. In this case, you can replace it with other options, especially for baking.

Parchment or baking paper

On the shelves of supermarkets in the confectionery department, you can see not only parchment, but also baking paper. Often, consumers purchase these products thinking that they are the same in their properties. But is it? How do these products differ and for what purposes is each suitable? Let's try to figure it out.

Baking parchment

This type of baking paper is very popular among cooks. And this is not surprising, because. Parchment has many useful properties:

• retains fat and moisture;
• withstands high temperatures;
• made from natural materials;
• can be used as a packaging material;
• does not crumble.

The peculiarity of parchment paper is also that it can not be lubricated with oil. Even the most sticky dough will easily move away from a sheet of parchment. Use does not require special knowledge. A piece of parchment of the desired size is cut from the roll and laid out on a baking dish. It is better to cut off the excess along the edges of the form so that it does not wrap itself inside. Parchment paper does not require special storage conditions, but it is desirable that moisture does not get on it.

Baking paper

The use of this paper is also widespread in the economy. Baking paper is a material that is made from fatty milled cellulose. It differs from parchment in that it can only withstand fat. Moisture and other liquids freely pass through it, without lingering on the surface. The maximum temperature that baking paper can withstand is usually 170°C. It is allowed not to be lubricated with oil if products from fatty foods are baked on it. shortcrust pastry. In all other cases, in order to avoid paper sticking to the finished product, it is better to oil it.

What can you substitute for parchment paper in baking?

Sometimes the inspiration to bake some kind of cake or cookie is taken by surprise when there is no pastry parchment at home or in the nearest store. In this case, you have to replace the parchment with what you have. Depending on the dish, this versatile culinary item can be successfully replaced with foil, sewing tracing paper, a silicone mat, regular writing paper, or flour (breadcrumbs, semolina) sprinkled on top of a baking dish. Each replacement option has its pros and cons. Let's take a closer look at each of them.

Foil

It is possible to use foil instead of parchment, but some nuances should be taken into account:

• for baking confectionery the product must be lubricated with oil;
• when baking meat dishes oil may not be needed;
• products are laid out on the shiny side;
• during cooking, a small part of the aluminum from the surface can get into the dish.

A significant advantage of this naaog is that, due to its properties, any desired shape can be made from it (for example, for a pie). To prevent the dish from burning during the cooking process, the form with the culinary product should be covered with a sheet of foil.

Sewing tracing paper

This paper differs little from parchment: color, density, material of manufacture. As a substitute, sewing tracing paper is perfect for baking confectionery from shortcrust and yeast dough. You just need to oil it first. This option is also relatively cheap. It is convenient to bake cookies on tracing paper, but it is not recommended to cook a biscuit or meringue on it, because. it can get wet and stick to the finished dish.

Silicone mat

This is a very ergonomic device for baking and roasting. Culinary products do not stick to the surface of the mat. Silicone mat for correct use and care will last a long time. It is convenient to bake almost any confectionery dish on it: from meringue to pies. With the help of a silicone mat, you can cook a dish without staining the baking dish at all.

Writing paper

If you don’t have any baking alternatives to parchment at hand, then ordinary writing paper will do. Of course, it is not recommended to use it for baking. But why not try? The sheet must be well oiled and the dish baked on it at a relatively low temperature, because. there is a risk of fire. When working, you should be prepared for the fact that it can get wet or stick both to the form and to the confectionery itself.

Flour (crackers, semolina)

It is permissible to sprinkle the surface of the mold or baking sheet with flour, breadcrumbs or semolina if you plan to bake from shortbread or yeast dough. When using this method, you should carefully monitor the baking process, because. these types of powders can start to burn, and the product will absorb the smell of burning.

Fat (butter or sunflower oil, margarine)

These are good substitutes for parchment paper, but they cannot save the confectionery blank from sticking and burning. A significant disadvantage of this method is that the product can absorb the taste and aroma of these products.

With a strong desire, a way out of the situation can always be found, even if there was no parchment paper in the house. The main thing is to act wisely and evaluate the consequences of using alternative improvised means when baking. And, of course, it’s better not to forget to purchase the necessary cooking utensils. delicious meals for the future.

How can you replace baking parchment paper when baking various culinary specialties in the oven? Can baking paper be substituted for silicone bakeware?

What can replace baking paper

Baking parchment paper from experienced hostesses is always at hand and is bought immediately as the old roll is already running out. It’s new from what to do if you have never used baking paper before, and then the oven appeared and the desire to bake some deliciousness appeared, and the recipe clearly states that you need parchment paper for baking so that the dough does not stick to the mold during cooking in the oven or opposed? Of course, you can try replacing parchment paper with other similar kitchen utensils.

What can replace baking paper when baking:

• Sleeve for baking in the oven Ideal as a substitute for baking paper.
• Personally, I have not used it, but on the Internet they write that you can use clean fax paper or tracing paper for these purposes, the sheets of which should be well oiled before laying the dough on them - grease with oil.
• You can use special silicone non-stick oven baking mat.
• You can use plain paper instead of baking paper. silicone molds and molds, thanks to which the dough does not stick when cooking in the oven.
• Regular baking sheet you can grease it well with oil, and then sprinkle semolina, flour or even the most ordinary breadcrumbs on top of it, which you can also cook at home yourself by twisting the bread dried in the oven through a meat grinder. Nothing will stick to a baking sheet greased and sprinkled with such ingredients - it has been tested by the years of our family for three generations.
• Foil for baking. Somehow I ran out of parchment paper for baking, and the cookie dough was already ready, I had to use regular baking foil. The cookies turned out, but stuck to the foil. Later, information was found on the Internet that when replacing parchment with foil, the latter must be well oiled (oiled).

To create confectionery products, you need not only to knead the dough correctly. The baking process is also important, for which parchment paper is needed. With it, tasty and fragrant dough products are obtained. But there are times when it ends. How to replace parchment paper when baking is described in the article.

Material Features

The main purpose of parchment paper is to use it when baking. It is not able to pass fat and water, besides it is very durable. Finished products do not lose their taste and do not absorb foreign odors. Baking does not dry out and does not burn. When baking, food parchment is used, it does not contain dangerous impurities. But if it is not there, you need to know how to replace parchment paper when baking.

Rules for using parchment

Parchment is easy to prepare different dishes. Paper is placed on baking sheets, baking dishes, other containers. It is a barrier between dishes and products. You can buy it in supermarkets, where it is sold in the economic departments. The material is available in supermarkets and grocery stores. The terms of use are as follows:

1. You need to lay out the container with parchment. Paper is placed on baking sheets, in molds for different types products, utensils for baking. The material serves to protect against sticking, but does not protect against leakage.
2. You need to cut off the necessary piece of paper. To on finished goods there were no wrinkles and folds, the parchment must be distributed carefully.
3. Parchment can be used in an unconventional way. It is needed for a wrapper for confectionery. The paper is laid out in gift boxes. The material is used for frying meat on a baking sheet.

Some housewives grease the paper with butter, like a baking sheet. This prevents it from shifting while laying out the dough. But this is not required. To keep the parchment in place, you need to lightly grease the corners of the baking sheet, and the surface should not be touched.

Do not confuse parchment with wax paper. These are different materials. Wax paper cannot be used at high temperatures. Parchment should be used if required by the recipe. It is not needed for silicone dishes.

Paper can be composted, recycled, and this is necessary for the environment. At the same time, there are several analogues that can perfectly replace parchment. They also make great baked goods.

writing paper

This is one of the answers to the question of how to replace parchment paper when baking a biscuit. For meringue, it is desirable to use thick paper. It is important that there are no images on it, as the ink will remain on the dough and spoil the taste.

Before laying out the dough on paper, it is necessary to generously grease it with fat. It is advisable to use butter or margarine. To speed up the process, the oil is ground beforehand to a creamy state. It should not be melted, as the paper will fall apart.

Tracing paper

How to replace parchment paper when baking so that the products do not burn? Kalka is a suitable option. It is used in the sewing industry to obtain patterns of clothing. She is similar to appearance and properties of parchment. The purity of the material must be checked before use.

The difference lies in the fact that the tracing paper was not greased in advance. This is required to be done, as with writing paper. Replacing baking paper with tracing paper will also be required if the dough does not take a long time to bake. Tracing paper does not have such strength compared to its culinary competitor.

Silicone molds and mats

What else can you substitute for parchment paper in baking? For this, silicone molds are sold, which are used in the preparation of muffins, cookies. There are even silicone mats - for voluminous confectionery. They can be applied multiple times. The material is suitable for any baking.

If you are interested in how to replace parchment paper when baking cookies, then you should choose silicone molds or mats. Before removing the cookies from the molds, let finished products cool a little, after which you can pry it off with the edge of the spatula, turn it over and knock on the bottom. Many housewives appreciated silicone-coated paper. It is produced in sheets and rolls. Each sheet can be applied up to 8 times. This material needs minimal maintenance, besides it lasts a very long time.

Foil

If there is nothing that can replace parchment paper when baking, then foil will do. This material is fragile, so you need to carefully transfer the dough to it. The foil heats up, so you need to monitor the temperature in the oven so that the products do not burn.

But this material is more suitable for baking products that release juice. Usually fish and vegetables are wrapped in it. The foil is able to retain the juice and flavor of the products.

Using a baking bag and flour packaging

These options are also suitable if you are interested in how to replace parchment paper for baking. The bags have excellent resistance to high temperatures. They should be used in rare cases when there is nothing else. The product will not burn, which is the only advantage.

If there is no parchment for baking, how to replace it? Flour packaging is similar in properties. Often this is ordinary baking paper. Pour the flour into a separate container, oil the package a little - and you can start baking. The dough must be laid out on the inside of the package so that there is no imprint on the pies.

Without additional devices

If the dough is not capricious, then you can bake it on a baking sheet without using special tools. You just need to grease the surface with butter or margarine. You should not use this technique for meringues or macaroons, because without paper they will burn. But the method will be indispensable for pies, casseroles, biscuits.

Semolina will reduce the risk of burning confectionery products. She only needs to sprinkle an oiled baking sheet. Cereals can be replaced with breadcrumbs. Suitable and Wheat flour. You can grind dry bread or crackers. Roasting is done in a non-stick frying pan. It does not need special coatings, you just need to grease the bottom and sides with butter. This technology allows you to get excellent results.

What should not be used?

For the preparation of confectionery products should not be used:

1. Newspapers. This paper is fragile, while it is impregnated with printing ink, which is not useful for humans.
2. Dry writing paper. Before placing the dough and sending it to the oven, it is greased with oil, otherwise the products will not separate from the paper.
3. Vegetable oil for lubrication. The product will not get rid of burning, no matter how good it is. And the taste and aroma will be spoiled.
4. Polyethylene. It differs in composition from baking bags. Under the influence of high temperatures, the material melts. Not only the dish will be spoiled, but also kitchen utensils, household appliances.

Before using improvised means, they must be tested. After all, they can not withstand high temperatures. It is necessary to place a piece of material in a preheated oven for 15 minutes. If the product does not catch fire, does not curl up and does not smoke, then it is considered safe. Before cooking, check that all materials are intact and not dirty. Suitable products that replace parchment will allow you to bake delicious and fragrant products.