Ingredient Substitutions

     I find myself substituting ingredients all the time. Sometimes it's to make a recipe more healthy, and sometimes it's to make do with something I don't have. I thought I would start a list here of the things I do, and maybe you have some suggestions too. It will not only help me keep my list all in one place (instead of on 30 post-its!), but it might help you get some ideas too.

Baking powder (Rule of thumb: 1tsp/1cup flour)
1 tsp= 1/4 tsp baking soda + 1/2 tsp cream of tartar + 1/4 tsp cornstarch

Baking Soda (Rule of thumb: 1/4 tsp /1cup flour)
1/2 tsp =2 tsp baking powder

Bread Crumbs:
1cup= 1 cup crackers, cereal, oats, potato chips

Banana can be subbed measure for measure...your food will taste like banana though, so be careful!
1 cup butter = 1 cup shortening

Chocolate, unsweetened:
3Tbl unsweetened cocoa powder + 1 Tbl oil

Cocoa Powder, Dutch Process:
3Tbl= 3Tbl cocoa powder + 1/8 tsp baking soda

Cornstarch (for thickening)
1Tbl = 2 Tbl flour

Cream, Half &Half
1 cup = 2 Tbl melted butter + enough milk to make 1 cup

Cream, Sour
1 cup= 1 cup plain yogurt

1 egg = 1 Tbl milled flaxseed + 3 Tbl water

Flour, Bread:
1 cup = 1 cup all purpose flour

Flour, Cake:
1 cup = 1 cup AP flour + 2Tbl cornstarch

Flour, White to Whole Wheat:
Take out 2 Tbl whole wheat flour per cup substituted (1c white= 1c-2Tbl whole wheat) If using for a yeast recipe, be sure to add 2 tsp vital wheat gluten/cup whole wheat flour used

1 Tbl chopped fresh = 1 tsp dried

Lemon Zest:
1 tsp = 1/2 tsp lemon extract

1 cup = 1 cup sour cream or plain yogurt

Milk, Buttermilk:
1 cup = 1 Tbl vinegar + enough milk to make 1 cup ---let stand 5 minutes

1Tbl oil = 3 Tbl milled flaxseed
applesauce or fruit puree can be subbed for up to half the oil in a recipe (ie: 1 cup oil = 1/2 cup applesauce + 1/2 cup oil)

1 cup chopped = 1/4 cup dried minced or 1/4 cup powdered onion

1 cup = 1 cup butter

honey(or agave, or molasses, or corn syrup) can be subbed measure for measure up to 1/2 cup. Over 1/2 cup, use 2/3-3/4 the amount of sugar called for since honey is sweeter. Reduce other liquids by 1/4 cup for each cup of honey used,  add 1/2 tsp baking soda/cup honey used, and lower oven temp.

1 cup sugar = 3/4 cup honey (reduce other liquid by 1/4cup/cup honey used, add pinch of baking soda to neutralize acidity, lower oven temp by 25* to avoid overbrowning)

Vanilla Bean:
1 bean = 2-3 tsp pure vanilla extract

Special Note

For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
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