We Tested a Homemade Baking ‘Spray.’ Here’s How It Went

Baking spray – is it a kitchen hero or villain? Opinions on this commonly used pantry item vary. Some see baking spray as a convenient and efficient way to grease cake pans and baking sheets to prevent food from sticking while baking. On the other hand, aerosol cooking and baking sprays may contain problematic ingredients from both health and environmental perspectives. Additionally, they can be expensive and their packaging, while sometimes recyclable, often ends up in landfills.

To address these concerns, a homemade baking spray recipe was discovered and put to the test. This homemade baking “spray” is not a spray at all, but rather a simple paste that can be brushed onto glass, ceramic, or metal bakeware using a pastry brush. Like commercial baking sprays, this recipe contains a combination of oil, emulsifiers, and starch to prevent food from sticking to pans. However, unlike store-bought products, this homemade version is made with only three common ingredients.

The ingredients for Homemade Baking Spray are:
– 2/3 cup all-purpose flour
– 1/2 cup vegetable shortening
– 1/2 cup vegetable oil

The process of making Homemade Baking Spray involves beating the flour and shortening together, adding oil, and then transferring and storing the mixture in a container for later use. When applying this homemade baking spray, it is recommended to be generous and coat the pan thoroughly for best results.

Homemade baking spray has been found to be effective on various types of bakeware and is not only cost-efficient but also easy to make. This homemade solution can be stored at room temperature for up to three months or refrigerated for up to six months. Additionally, it can be adapted for gluten-free versions and tinted with cocoa powder for darker-colored baked goods.