How to make Simple Substitutions
Cooking from other peoples recipes will sometimes lead to the recipe calling for an item that you just don’t have. When running to your local grocery store isn’t an option, feel free to check out these tips on ways to substitute items the next time this happens to you!
Baking powder: 1 tsp. = 1/3 tsp. baking soda plus 1/2 tsp. cream of tarter, or 1/4 tsp. baking soda plus 1/3 cup sour milk
Brown sugar: 1 cup = 1 cup granulated sugar plus 2 Tbsp. molasses
Buttermilk: 1 cup = 1 cup plain yogurt or 1 cup sour milk
Cake flour, sifted: 1 cup = 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp.) – click here to read more!
Confectioners sugar: 1 3/4 cup = 1 cup granulated sugar, packed
Cornstarch (for thickening): 1 tbsp.= 2 tbsp. flour
Corn syrup: 1 cup = 2/3 cup granulated sugar plus 1/3 cup water
Cracker crumbs: 3/4 cup = 1 cup bread crumbs
Cream: 1 cup = 1/3 cup butter plus 3/4 cup milk
Eggs (while baking): 1 egg = 1 tsp. cornstarch plus 1/4 cup water
Eggs: 2oz per Large egg. – Click here for a Size Guide
Flour (for thickening): 1 tbsp. = 1 1/2 tsp. corn flour, arrowroot, potato flour, or rice flour; or 2 tsp. tapioca
Fresh herbs: 1 tbsp. = 1/3 to 1/2 tsp. dried herb (the same kind as fresh required)
Garlic clove: 1 = 1/8 tsp. garlic powder
Margarine or butter (while baking or cooking): 1 cup = 1 cup hard shortening or 7/8 cup vegetable oil
Oil: 1 cup = 3/4 Cup of Applesauce, 3/4 cup of Greek Yogurt, 1/4 cup of water, or 1/4 cup of Vegetable broth
Onions: 1 cup of fresh onion = 1 tbsp of onion powder = 3 tbsp dried, minced onion.
Semi-sweet chocolate: 1 ounce = 1 ounce unsweetened chocolate plus 4 tsp. sugar
Sour cream (while baking): 1 cup = 7/8 cup buttermilk or sour milk plus 3 Tbsp. of butter
Sour cream (in salad dressings, casseroles): 1 cup= 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter
Tapioca (for thickening): 2 tbsp. = 3 Tbsp. flour
Unsweetened chocolate: 1 square = 3 tbsp. cocoa plus 1 Tbsp. oil
Whole egg: 1 egg = 2 egg yolks plus 1 Tbsp. water
Whole milk: 1 cup = 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water
