It is always best to use the specific ingredients that are called for in a recipe. However, in some cases you can use substitutions. Some of the more common ones are listed below. Be aware that using substitutions may vary the texture or flavor of a recipe, therefore you should only use substitutions when absolutely necessary.
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INGREDIENT
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SUBSTITUTE
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Baking
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1 Tsp. baking powder
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1/2 Tsp. baking soda plus 1/2 Tsp. cream of tarter
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1 pkg. active dry yeast
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1 Tbsp. dry or 1 cake compressed yeast, crumbled
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1 cup honey
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1 1/4 cups sugar plus 1/4 cup liquid, or 1 cup molasses
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1 cup corn syrup
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1 cup sugar plus 1/4 cup water
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1 cup cake flour
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1 cup sifted all-purpose flour minus 2 Tbsp.
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All-purpose flour
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An equal amount of whole wheat flour can be substituted in some breads, cookies and bars; texture will be coarser
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1 whole egg
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For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used
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Dairy Products
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1 cup whole milk
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1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 Tsp. butter or oil
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1 cup buttermilk or sour milk
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1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup, let stand 5 minutes
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1 cup dairy sour cream
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1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice
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1 cup half and half
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7/8 cup milk plus 3 Tbsp.s margarine or butter, or 1 cup evaporated milk
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1 cup plain yogurt
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1 cup sour milk or 1 cup buttermilk
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Chocolate
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1 ounce (1 square) unsweetened chocolate
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3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine
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1 ounce (1 square) semisweet chocolate
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1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces
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1/2 cup semisweet chocolate pieces for melting
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3 ounces (3 squares) semisweet chocolate
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