Baking & Cooking Substitutions | ||||
Instead of: | Use: | |||
Food | Amount | Substitute | ||
Alcohol/Flavored Liqueur | any amount | Flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. I.e. 2 tbsp = 1/2 tsp of orange extract; It is important to keep the volume of liquid in the recipe the same as originally called for. | ||
Allspice | 1 tsp | 1/2 tsp cinnamon + 1/2 tsp ground cloves | ||
Almond Paste | 1-1/3 cups | 1-3/4 cups ground blanched almonds + 1-1/2 cups powdered sugar + 1 egg white + 1 tsp almond extract + 1/4 tsp salt | ||
Almonds – unshelled | 1 lb | 3/4 to 1 cup shelled | ||
Ammonium bicarbonate | 3/4 tsp | 1 tsp baking soda | ||
Apple pie spice | 1 tsp | Mix 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice and 1/8 tsp ground nutmeg | ||
Arrowroot | 1 tbsp | 1 tbsp cornstarch, potato starch or rice starch -OR- 2 tbsp all purpose flour | ||
Baking mix (bisquick) | 2 cups | Mix 1-3/4 cups all-purpose flour, 2-1/2 tsp baking powder and 3/4 tsp salt. Cut in 1/3 cup shortening until mixture looks like fine crumbs | ||
Baking powder | 1 tsp | 1 tsp baking soda + 1/2 tsp cream of tartar | ||
Baking soda | There is NO substitute for baking soda | |||
Balsamic vinegar | 1 tbsp | 1 tbsp sherry or cider vinegar | ||
Bay leaf | 1 whole | 1/4 tsp crushed | ||
Bread crumbs – dry | 1/4 cup | 1/4 cup finely crushed cracker crumbs, corn flakes, or quick-cooking or old-fashioned oats | ||
Broth – chicken, beef, or vegetable | 1 cup | 1 tsp (or 1 cube) chicken, beef or vegetable bouillon granules dissolved in 1 cup boiling water | ||
Butter | 1 cup | 1 cup margarine -OR- 7/8 cup shortening and 1/2 tsp salt | ||
Buttermilk | 1 cup | 1 tbsp lemon juice or white vinegar + enough milk to make 1 cup -OR- 1 tbsp vinegar + sweet milk to make 1 cup -OR- 2/3 cup plain yogurt + 1/3 cup sweet milk | ||
Capers | 1 tbsp | 1 tbsp chopped green olives | ||
Carob | 3 tbsp | 3 tbsp cocoa and 1 tbsp shortening | ||
Carob Powder | 1 tbsp | 1 tbsp cocoa powder (either natural or Dutch-processed) | ||
Chili Sauce | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice | ||
Chives (finely chopped) | 2 tsp | 2 tsp green onion tops finely chopped | ||
Chocolate – semi-sweet | 1 square (1oz) | 3 tbsp chocolate chips -OR- 1 square (1oz) unsweetened chocolate + 1 tbsp sugar | ||
Chocolate – sweet baking (German) | 4 oz | 1/4 cup unsweetened cocoa powder + 1/3 cup sugar | ||
Chocolate – unsweetened | 1 oz | 3 tbsp cocoa + 1 tbsp butter or regular margarine or vegetable oil | ||
Chocolate chips – semi-sweet | 1 oz | 1 oz sweet cooking chocolate chopped | ||
Chocolate chips – semi-sweet, melted | 6 oz pkg | 2 squares unsweetened chocolate, 2 tbsp shortening and 1/2 cup sugar | ||
Cocoa | 1/4 cup or 4 tbsp | 1 oz chocolate (decrease fat in recipe by 1/2 tbsp) | ||
Coffee | 1/2 cup strong brewed | 1/2 cup hot water and 1 tsp instant coffee granules | ||
Corn syrup – dark | 1 cup | 1 cup light corn syrup -OR- 3/4 cup light corn syrup + 1/4 cup molasses -OR- 1 cup maple-flavored syrup | ||
Corn syrup – light | 1 cup | 1 cups sugar + 1/4 cups water | ||
Cornstarch | 1 tbsp | 2 tbsp all-purpose flour | ||
Cream – clotted | 1 cup | 1 cup crème fraîche -OR- 1 cup mascarpone cheese -OR- 1 cup heavy whipping cream (35%), whipped | ||
Cream – coconut | 1 cup | 1 cup whipping cream1 cup canned coconut cream -OR- 1 cup top layer of canned coconut milk (not low fat) (do not shake or stir can before skimming) -OR- 1 cup heavy whipping cream (35%) + 1/2 cup coconut cream powder | ||
Cream – coffee cream (20% fat) | 1 cup | 3 tbsp butter + 7/8 cup milk | ||
Cream – crème fraîche | 1 cup | 1 cup sour cream -OR- 1 cup whipping cream + 1 tbsp buttermilk or yogurt -OR- 1/2 cup whipping cream + 1/2 cup sour cream -OR- 1 cup mascarpone cheese | ||
Cream – heavy | 1 cup | 3/4 cup milk and 1/3 cup butter or margarine (only for use in cooking and baking) | ||
Cream – light | 1 cup | 3/4 cup milk and 3 tbsp butter or margarine (only for use in cooking and baking) -OR- 1 cup evaporated milk | ||
Cream – whipping (40% fat) | 1 cup | 1/3 cup butter + 3/4 cup milk | ||
Cream – whipping (unwhipped) | 1 cup | 1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED -- I.e., if your recipe called for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product | ||
Cream – whipping (whipped) | 1 cup | 1 cup frozen (thawed) whipped topping -OR- 1 cup prepared whipped topping mix | ||
Cream of Tartar | 1/2 tsp | 1/2 tsp white vinegar or lemon juice | ||
Currants | 1 cup | 1 cup raisins -OR- 1 cup chopped dates -OR- 1 cup other dried fruit (cranberries, cherries, blueberries) | ||
Currant Jelly | rape jelly -OR- 3 parts apple jelly plus 1 part lemon juice -OR- muscadine jelly | |||
Egg white | 1 white | 2 tsp sifted dry egg white powder with 2 tbsp water | ||
Eggs | 1 large | 2 egg whites -OR- 1/4 cup egg product -OR- 2 egg yolks + 1 tbsp water (for cookies and bars) | ||
Flour - wheat | 1 cup | 7/8 cup all purpose flour + 2 tbsp wheat germ -OR- 1 cup graham flour | ||
Flour – all purpose | 1 cup sifted | 1 cup and 2 tbsp cake flour -OR- 1 cup minus 2 tbsp unsifted all-purpose flour -OR- 1 cup rice flour | ||
Flour – cake | 1 cup | 3/4 cup all purpose flour + 2 tbsp cornstarch | ||
Flour – self rising | 1 cup | 1 cup minus 2 tsp all purpose flour + 1-1/2 tsp baking powder + 1/4 tsp salt | ||
Garlic (finely chopped) | 1 medium clove | 1/8 tsp garlic powder -OR- 1/4 tsp instant minced garlic | ||
Ginger root (grated or finely chopped) | 1 tsp | 3/4 tsp ground ginger | ||
Herbs – fresh | 1 tbsp | 1 tsp dried herbs | ||
Honey | 1 cup | 1-1/4 cups sugar + 1/4 cup water or apple juice | ||
Italian seasonings | 1-1/2 tsp | 1/4 tsp each dried marjoram, oregano + basil plues 1/8 tsp sage | ||
Ketchup (for cooking) | 1 cup | 1 cup tomato sauce, 1/2 cup sugar and 2 tbsp vinegar | ||
Leeks (sliced) | 1/2 cup | 1/2 cup sliced shallots or green onions | ||
Lemon | 1 piece | 3 tbsp lemon juice -OR- 1 tsp grated peel | ||
Lemon – zest | 1 tsp | 1-2 tsp fresh grated lemon peel -OR- 1/2 tsp lemon extract | ||
Lemon juice (fresh) | 1 tbsp | 1 tbsp bottled lemon juice or white vinegar | ||
Lime – zest | 1 tsp | 1 tsp lemon or orange | ||
Lime juice, freshly squeezed | 1 tbsp | 1 tbsp lemon or orange juice | ||
Maple syrup | 1 cup | 1 cup honey -OR- 3/4 cup corn syrup + 1/4 cup butter + 1/2 tsp maple extract (optional) | ||
Marshmallows, Miniature | 1 cup | 10 large marshmallows | ||
Marzipan | 2-1/2 cups | 2 cups almond paste + 1 cup powdered sugar + 2 tbsp light corn syrup | ||
Mascarpone cheese | 1 cup | 1 cup Crème fraîche -OR- 3/4 cup cream cheese beaten with 1/4 cup heavy whipping cream (35%) | ||
Mayonnaise | 1 cup | 1 cup sour cream -OR- 1 cup yogurt -- For use in salads and salad dressings | ||
Milk – buttermilk or sour | 1 cup | 1 cup plain yogurt -OR- 1 cup whole milk and 1 tbsp lemon juice | ||
Milk – coconut | 1 cup | 1 cup canned coconut milk (not low fat) -OR- 3 tbsp canned cream of coconut + enough hot water or milk to equal 1 cup -OR- 1/4 cup coconut cream powder + 1 cup hot water or milk | ||
Milk – evaporated | 1 cup | 1 cup half & half (10-12%) -OR- 1 cup light or table cream (20%) -OR- 1 cup light (30%) or heavy whipping cream (35%) | ||
Milk – nut | 1 cup | 1 cup cow's milk | ||
Milk – regular or low-fat | 1 cup | 1/2 cup evaporated milk + 1/2 cup water -OR- nonfat dry milk prepared as directed on package | ||
Milk – rice | 1 cup | 1 cup cow's milk | ||
Milk – soy | 1 cup | 1 cup cow's milk | ||
Milk – sweetened condensed | 1 can | Heat and stir 1/3 cup and 2 tbsp evaporated milk, 1 cup sugar and 3 tbsp butter until sugar has dissolved. | ||
Molasses | 1 cup | 1/2 to 1 cup honey (flavor will be milder) -OR- 1 cup dark corn syrup -OR- 1 cup maple syrup -OR- 3/4 cup light or dark brown sugar heated to dissolve in 1/4 cup liquid | ||
Mushrooms (fresh) | 1 cup cooked, sliced | 1 (4oz) can mushroom stems and pieces, drained | ||
Mustard – ground | 1 tsp | 1 tbsp prepared mustard | ||
Oil | 1 cup | 1 cup applesauce; for cake and cookie recipes | ||
Onion | 1 small or 1/4 cup chopped, fresh onion | 1 tbsp instant minced onion -- Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier food | ||
Orange | 1 piece | 1/3 cup juice -OR- 2 tsp grated peel | ||
Orange – zest (grated) | 1 tsp | 1 tsp dried orange peel -OR- 1 tsp lemon or lime zest -OR- 1 tsp finely chopped candied orange peel | ||
Orange juice, freshly squeezed | 1 cup | 1 cup reconstituted frozen concentrate | ||
Polenta, dry | 1 cup | 1 cup cornmeal -OR- 1 cup maize meal -OR- 1 cup corn grits | ||
Poultry seasoning | 1 tsp | 1/4 tsp ground thyme + 3/4 tsp ground sage | ||
Pumpkin pie spice | 1 tsp | Mix 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice and 1/8 tsp ground nutmeg | ||
Raisins | 1 cup | 1 cup dried currants -OR- 1 cup pitted chopped dates -OR- 1 cup dried fruit, finely chopped (cherries, cranberries, blueberries, etc.) | ||
Red pepper sauce | 3 or 4 drops | 1/8 tsp ground red pepper (cayenne) | ||
Ricotta cheese | 1 cup | 1 cup cottage cheese + 1 Tbsp skim milk | ||
Rose Water | 1 tsp | 1 tsp any flower-based water | ||
Rum | any amount | 1 part rum extract + 3 parts water -- I.e.: for 1/4 cup rum, substitute 1 tbsp rum extract + 3 tbsp water. | ||
Saffron | 1 tsp | 1 tsp tumeric | ||
Sesame seed | 1 tbsp | 1 tbsp finely chopped blanched almonds | ||
Shortening, melted | 1 cup | 1 cup cooking oil | ||
Shortening, solid | 1 cup | 1-1/8 cup butter or margarine (decrease salt in recipe by 1/2 tsp) | ||
Sour cream | 1 cup | 1 cup yogurt -OR- mix together 3/4 cup milk, 3/4 tsp lemon juice and 1/2 cup butter | ||
Soy sauce | 1 tbsp | 1 tbsp teriyaki Sauce | ||
Sugar – brown (packed) | 1 cup | 3/4 cup granulated sugar + 1/4 cup molasses | ||
Sugar – confectioners' or powdered | 1 cup | 1 cup granulated sugar + 1 tbsp cornstarch -- Process in a food processor using the metal blade attachment until it's well blended and powdery. | ||
Sugar – maple (finely grated) | 1/2 cup | 1 cup maple syrup (reduce liquid in recipe by 1/4 cup) -OR- 3/4 cup granulated white sugar + 1 tsp pure maple extract | ||
Sugar (packed) | 1 cup | 1 cup light brown sugar (packed) or 2 cups powdered sugar | ||
Tomato juice | 1 cup | 1/2 cup tomato sauce + 1/2 cup water | ||
Tomato paste | 1/2 cup | 1 cup tomato sauce cooked uncovered to reduce to 1/2 cup | ||
Tomato sauce | 1 cup | 6 tbsp tomato paste and 1/2 water | ||
Tomato soup | 10-3/4 oz can | 1 cup tomato sauce + 1/4 cup water | ||
Tomatoes (canned) | 1 cup | about 1-1/3 cups cut-up fresh tomatoes, simmered 10 minutes | ||
Treacle | 1 cup | 1 cup light or dark corn syrup -OR- 1 cup light molasses | ||
Vinegar – apple cider | 1/4 cup | 1/4 cup white vinegar | ||
Vinegar – white | 1/4 cup | 1/4 cup apple cider vinegar -OR- 1/3 cup lemon juice | ||
Walnuts – unshelled | 1 lb | 1-1/2 to 1-3/4 cups shelled | ||
Water | 3/4 cup | 1 cup cow's milk | ||
Wine – red | 1 cup | 1 cup apple cider, grape juice or cranberry juice | ||
Wine – white | 1 cup | 1 cup apple juice, apple cider, white grape juice or chicken broth | ||
Wine in desserts | 1/2 cup | 1/2 cup fruit juice | ||
Wine in savory recipes | 1/2 cup | 1/2 cup chicken broth | ||
Yeast – compressed | 3/5 oz | 1 package (1/4 oz) active dry yeast -OR- 2-1/2 tsp loose active dry yeast | ||
Yeast – regular or quick active dry) | 1 (1/4 oz) pkg | 2-1/4 tsp regular or quick active dry -OR- 1 (o.6oz) compressed cake yeast | ||
Yogurt – plain | 1 cup | 1 cup buttermilk -OR- 1 cup sour cream | ||