Ingredient Substitutions
There was a time when I was always looking for ingredient substitutions – I didn’t always have the right ingredient in my pantry and was looking for what I else I could use. Well, over time, I ended up gathering together quite a list and I wanted to share it. I’m still adding to this as I find new substitutions, so if there’s one that should be added, leave a comment and I’ll add it in.
| 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 |
| Breadcrumbs – 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) |
4oz |
1/4 cup unsweetened cocoa powder + 1/3 cup sugar |
| Chocolate – unsweetened |
1oz |
3 tbsp cocoa + 1 tbsp butter or regular margarine or vegetable oil |
| Chocolate chips – semi-sweet |
1oz |
1oz sweet cooking chocolate chopped |
| Chocolate chips – semi-sweet, melted |
6oz pkg |
2 squares unsweetened chocolate, 2 tbsp shortening and 1/2 cup sugar |
| Cocoa |
1/4 cup or 4 tbsp |
1oz 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- ½ 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 (1/4oz) active dry yeast -OR- 2-1/2 tsp loose active dry yeast |
| Yeast – regular or quick active dry) |
1 (1/4oz) 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 |
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