Substitutions for Common Ingredients
The holiday season is upon us, you know what that means – “LET THE BAKING BEGIN”!
Item Amount Substitution
Allspice 1 tsp ½ tsp cinnamon + 1/8 tsp ground cloves
Baking powder 1 tsp ¼ tsp baking soda + 5/8 tsp cream of tarter
Bread crumbs, dry ¼ cup 1 slice bread
Bread crumbs, soft ½ cup 1 slice bread
Buttermilk 1 cup 1 cup plain yogurt
Chocolate, unsweetened 1 oz. 3 Tbsp cocoa + 1 Tbsp butter or fat
Cracker Crumbs ¾ cup 1 cup dry bread crumbs
Cream, heavy 1 cup ¾ cup milk + 1/3 cup melted butter
Cream, light 1 cup 7/8 cup milk + 3 Tbsp melted butter
Cream, sour 1 cup 7/8 cup buttermilk or plain yogurt + 3 Tbsp melted butter
Cream, whipping 1 cup 2/3 cup well-chilled evaporated milk, whipped OR 1 cup nonfat dry milk powder whipped with 1 cup ice water
Flour, all-purpose 1 cup 1-1/8 cups cake flour OR 5/8 cup potato flour OR 1-1/4 cups rye flour OR coarsely ground whole-grain flour OR 1 cup cornmeal
Flour, cake 1 cup 1 cup minus 2 Tbsp sifted all-purpose flour
Flour, self-rising 1 cup 1 cup all-purpose flour + 1-1/4 tsp baking powder + ¼ tsp salt
Honey 1 cup 1-1/4 cups sugar + ½ cup liquid called for in recipe (water or oil)
Lemon juice 1 tsp ½ tsp vinegar
Lemon, juice and rind 1 3 Tbsp bottled lemon juice + 1 tsp dried grated rind
Lemon rind, grated 1 tsp ½ tsp lemon extract
Milk, skim 1 cup 1/3 cup instant nonfat dry milk + ¾ cup water
Milk, sour 1 cup 1 cup minus 1 Tbsp milk + 1 Tbsp vinegar or lemon juice, stir and let stand 5 minutes
Milk, whole 1 cup ½ cup evaporated milk + ½ cup water OR 1 cup skim milk + 2 tsp melted butter
Sugar, granulated 1 cup 1 cup firmly packed brown sugar OR 1 ¾ cups confectioners’ sugar (do not substitute in baking, makes baked goods less crisp) OR 1 cup superfine sugar
Vanilla 1 inch bean 1 tsp vanilla extract
Yeast 1 cake 1 pkg active dry yeast OR 1 scant Tbsp active dry yeast
Yogurt, plain 1 cup 1 cup buttermilk (use in baking, dressings and sauces)