COMMON INGEDIENT SUBSTITUTIONS
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Beginners and Advice
COMMON INGEDIENT SUBSTITUTIONS
Learn the baker basics
Common Ingredient Substitutions Out of baking powder? Make your own with our substitutions guide. Ingredient Amount Substitution Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/
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COMMON INGEDIENT SUBSTITUTIONS

posted at 12/16/2012 10:38 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Common Ingredient Substitutions
Out of baking powder? Make your own with our substitutions guide.
Ingredient
Amount
Substitution
Allspice
1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch
1 teaspoon
1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix
1 cup
1 cup pancake mix OR 1 cup Easy Biscuit mixture --- see below list
Baking powder
1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer
1 cup
1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy
1/4 cup
1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs
1 cup
1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken
1 cup
1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar
1 cup, packed
1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)
1 cup
1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)
1 cup
1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk
1 cup
1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese
1 cup shredded
1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil
1 tablespoon chopped fresh
1 tablespoon chopped fresh parsley
Chicken base
1 tablespoon
1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)
1 ounce
1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)
1 ounce
3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa
1/4 cup
1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup
1 (10.75-ounce) can
1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup
1 cup
1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese
1 cup
1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs
1 cup
1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)
1 cup
7/8 cup milk plus 1 tablespoon butter
Cream (heavy)
1 cup
1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)
1 cup
1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)
1 cup
1 cup frozen whipped topping, thawed
Cream cheese
1 cup
1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar
1 teaspoon
2 teaspoons lemon juice or vinegar
Crème fraiche
1 cup
Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg
1 whole (3 tablespoons or 1.7 oz)
2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk
1 cup
1 cup light cream
Farmer's cheese
8 ounces
8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking
1 cup
1 cup applesauce OR 1 cup fruit puree
Flour--Bread
1 cup
1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake
1 cup
1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising
1 cup
7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic
1 clove
1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin
1 tablespoon, granulated
2 teaspoons agar agar
Ginger--dry
1 teaspoon
2 teaspoons chopped fresh ginger
Ginger--fresh
1 teaspoon, minced
1/2 teaspoon ground dried ginger
Green onion
1/2 cup , chopped
1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts
1 cup whole
1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh
1 tablespoon chopped fresh
1 teaspoon (chopped or whole leaf) dried herbs
Herring
8 ounces
8 ounces of sardines
Honey
1 cup
1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce
1 teaspoon
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup
1 cup
1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard
1 cup
1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass
2 fresh stalks
1 tablespoon lemon zest
Lemon juice
1 teaspoon
1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest
1 teaspoon
1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice
1 teaspoon
1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest
1 teaspoon
1 teaspoon lemon zest
Macadamia nuts
1 cup
1 cup almonds OR 1 cup hazelnuts
Mace
1 teaspoon
1 teaspoon nutmeg
Margarine
1 cup
1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise
1 cup
1 cup sour cream OR 1 cup plain yogurt
Milk--whole
1 cup
1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh
1/4 cup chopped
1 tablespoon dried mint leaves
Molasses
1 cup
Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared
1 tablespoon
Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion
1 cup, chopped
1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice
1 tablespoon
1 tablespoon other citrus juice
Orange zest
1 tablespoon
1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese
1/2 cup, grated
1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley
1 tablespoon chopped fresh
1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni
1 ounce
1 ounce salami
Raisin
1 cup
1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white
1 cup, cooked
1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta
1 cup
1 cup dry cottage cheese OR 1 cup silken tofu
Rum
1 tablespoon
1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron
1/4 teaspoon
1/4 teaspoon turmeric
Salami
1 ounce
1 ounce pepperoni
Semisweet chocolate chips
1 cup
1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped
1/2 cup
1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening
1 cup
1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream
1 cup
1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk
1 cup
1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce
1/2 cup
4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken
1 cup
1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk
1 (14-ounce) can
3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking
1 cup
1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying
1 cup
1 cup lard OR 1 cup vegetable shortening
Vinegar
1 teaspoon
1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar
1 cup
1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine
1 cup
1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry
1 (.25-ounce) package
1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoons rapid rise yeast
Yogurt
1 cup
1 cup sour cream OR 1 cup buttermilk OR 1 cup sour

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 2:56 AM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Gale, Thank you so much for this great list. I will be keeping one list
in my kitchen and another one in the motorhome. I don't have a lot
of items in the motorhome so this will be a great list to have. Thanks
again!!!

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 7:46 AM EST
Posts: 7296
First: 6/23/2010
Last: 4/18/2014
Wow!!  This is a great list - thanks

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 10:17 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I have a couple of cookbooks that have extensive lists in them and they come in handy once in a while.
the one that I think I am always looking up just to make sure is
To replace 1 ounce of unsweetened chocolate you can use 3 Tb cocoa powder and 1 Tb butter.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 1:38 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Some of these lists my niece sent me and some I've found.She is buying vanilla beans soon and we are going to make our own vanilla extract using vodka.I will post that as soon as I have all the info.She says we can make this for pennies so we'll let you know.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 5:13 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS:
Some of these lists my niece sent me and some I've found.She is buying vanilla beans soon and we are going to make our own vanilla extract using vodka.I will post that as soon as I have all the info.She says we can make this for pennies so we'll let you know.
Posted by gale g


I have seen some recipes using vodka and some using bourbon. I would think the bourbon would impart a flavor of it's own. 

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 6:22 PM EST
Posts: 888
First: 10/15/2010
Last: 3/2/2014
Gale, this is great, thank you.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 10:53 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS:
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS : I have seen some recipes using vodka and some using bourbon. I would think the bourbon would impart a flavor of it's own. 
Posted by nikki p


Nikki I was looking around and found a recipe for the vanilla extract.It's 5 vanilla beans split length wise and  these are put into 8 oz's of bottom shelf vodka 35% alcohol. My neice said it has to be a dark colored bottle.After 8 weeks it's ready to use..At the rate i'm going I'll have something to tend to first sauerkraut then wine now vanilla.Sour dough next? lol.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/17/2012 11:17 PM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
A few of my old, tried and true cookbooks have these lists as well, with the most comprehensive list in Betty Crocker's. I used it just the other day when making Nikki's Outrageous Brownies. I halved the recipe and couldn't remember how many teaspoons were in a tablespoon. (3!!)

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/19/2012 3:06 PM EST
Posts: 3
First: 12/17/2012
Last: 12/19/2012
Thank you for this list! It's def going somewhere in our kitchen :)

Live a Sweet Life

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/20/2012 9:33 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS:
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS : Nikki I was looking around and found a recipe for the vanilla extract.It's 5 vanilla beans split length wise and  these are put into 8 oz's of bottom shelf vodka 35% alcohol. My neice said it has to be a dark colored bottle.After 8 weeks it's ready to use..At the rate i'm going I'll have something to tend to first sauerkraut then wine now vanilla.Sour dough next? lol.
Posted by gale g


I love sourdough bread.  But the tending of the starter is a bit much for me.  I dou't think I would bake that much in order to use/feed it once a week.  I have always said I don't want a food that needs as much care as a pet.

By the way the sauerkraut...well something went wrong.  My kitchen was starting to smell a bit....funky.... shall we say.  I tracked it down to the batch of sauerkraut.  I will try again when I can find a proper container and am more mobile to keep an eye on it.

I will try the vanilla.  I have a place to keep the vanilla/vodka mixture and it is not like you have to do anything.  And it's not like it can start to smell bad.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/20/2012 1:48 PM EST
Posts: 2164
First: 8/8/2008
Last: 4/18/2014
Great I do need to use something like this once in awhile

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/20/2012 2:40 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS:
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS : I love sourdough bread.  But the tending of the starter is a bit much for me.  I dou't think I would bake that much in order to use/feed it once a week.  I have always said I don't want a food that needs as much care as a pet. By the way the sauerkraut...well something went wrong.  My kitchen was starting to smell a bit....funky.... shall we say.  I tracked it down to the batch of sauerkraut.  I will try again when I can find a proper container and am more mobile to keep an eye on it. I will try the vanilla.  I have a place to keep the vanilla/vodka mixture and it is not like you have to do anything.  And it's not like it can start to smell bad.
Posted by nikki p


Nikki, With the sauerkraut,make sure you put enough salt in it it can be rinsed out.Make sure the liquid level stays above the sauerkraut.by about an inch and you shouldn't have any problems.I push it down everyday.This is something I saw Alton Brown do,fill a gallon freezer bag (zip lock) With salted water and put that down on top of the sauerkraut and that will hold it down into the brine.If the bag leaks no big deal .My sauer kraut is done to my liking in about 10-14 days.So sorry that didn't turn out for you.try again it should work this time.One of my nieces made it and the same thing happened.My other neice always has a new batch going she eats it everyday for the probiotic value.I have a 2 gallon or maybe a little bigger glass canister with a wooden lid The mouth is wide and I can get my hand downin it and it's easier to wash.Don't give up try again.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/20/2012 7:37 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS:
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS : Nikki, With the sauerkraut,make sure you put enough salt in it it can be rinsed out.Make sure the liquid level stays above the sauerkraut.by about an inch and you shouldn't have any problems.I push it down everyday.This is something I saw Alton Brown do,fill a gallon freezer bag (zip lock) With salted water and put that down on top of the sauerkraut and that will hold it down into the brine.If the bag leaks no big deal .My sauer kraut is done to my liking in about 10-14 days.So sorry that didn't turn out for you.try again it should work this time.One of my nieces made it and the same thing happened.My other neice always has a new batch going she eats it everyday for the probiotic value.I have a 2 gallon or maybe a little bigger glass canister with a wooden lid The mouth is wide and I can get my hand downin it and it's easier to wash.Don't give up try again.
Posted by gale g


I will try again.  It may have been due to the fact that I may not have added enough salt.  I will begin again the first of the year.  Most likely will not be driving until around then.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 12/20/2012 9:12 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS:
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS : I will try again.  It may have been due to the fact that I may not have added enough salt.  I will begin again the first of the year.  Most likely will not be driving until around then.
Posted by nikki p


I know there is no recipe for that so just make sure there is enough salt.Bad bacteria can't survive in salt.Then just rinse it out.Well let me know if you need any questions answered.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 6/9/2013 8:57 PM EDT
Posts: 1954
First: 12/5/2010
Last: 4/18/2014
i'm just bringing this back to top

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 6/10/2013 7:43 AM EDT
Posts: 3543
First: 1/16/2009
Last: 4/18/2014
Thanks for all the great information.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 6/10/2013 8:32 AM EDT
Posts: 304
First: 10/12/2008
Last: 4/17/2014
Thank you! I'll have to find a way to save this list.

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 6/10/2013 9:57 AM EDT
Posts: 2164
First: 8/8/2008
Last: 4/18/2014
Great list has some thing I didn't have

Re: COMMON INGEDIENT SUBSTITUTIONS

posted at 6/10/2013 11:04 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: COMMON INGEDIENT SUBSTITUTIONS:
Thank you! I'll have to find a way to save this list.
Posted by Jean M

Jean, you can just copy and paste this into a Word document, and save it from there.

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