Common Ingredient Substitutions
that will save you from your kitchen woes!
We’ve all been there, you start getting the necessary ingredients for a recipe out and discover that you ran out of (insert ingredient here). Rather than change your menu or make a desperate rush to the store, I’ve learned that I can make a substitution in a recipe by applying a little bit of knowledge and a lot of common sense Thereby, frustration can be averted. Generally, if an ingredient is similar in taste and acts similarly when it is cooked, it will make a decent substitute. The following chart gives substitutions that may be used to achieve a product similar to the original when cooking.
Ingredient |
Amount |
Substitution |
Allspice | 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves |
Apple Pie Spice | 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom |
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) |
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) |
Baking Soda | N/A | There is no substitute |
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 |
Chili Sauce | 1 Cup | 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves, and dash of allspice |
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) (10-12% fat) | 1 cup | 7/8 cup milk plus 1 tablespoon butter OR 1/2 cup coffee cream plus 1/2 cup milk OR 1 cup evaporated milk, undiluted. |
Cream (heavy) (36-40% fat) | 1 cup | 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter |
Cream (light) (20% fat) | 1 cup | 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter |
Cream (Sour) | 1 cup | 7/8 cup buttermilk or sour milk OR 1 cup yogurt OR 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours) OR 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using) OR 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together OR 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine. |
Cream (whipped) | 2 cups | 1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff OR for each cup cream use 2 cups pre-made whipped topping(a cup of cream whips up to be 2 cups) |
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 |
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– All-Purpose | 1 cup | 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. TIP: It’s generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product. |
Flour– All-Purpose for thickening | 1 Tbsp | 1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot OR 1 Tbsp quick-cooking tapioca OR 1 Tbsp waxy rice or corn flour OR 2 Tbsp granular cereal OR 2 Tbsp browned flour OR 1 1/2 Tbsp whole wheat flour |
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 OR one part corn starch to seven parts all-purpose flour |
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 |
Herbs–Italian Seasoning | 1 tsp | 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano |
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 |
Lemongrass | 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 |
Marshmallows, Miniature | 1 cup | 10 large marshmallows |
Mayonnaise | 1 cup | 1 cup sour cream OR 1 cup plain yogurt |
Milk, buttermilk or sour | 1 cup | 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes OR 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar OR 1 cup yogurt (plain) |
Milk, Evaporated | 1 cup | 1 cup light cream |
Milk, skim | 1 cup | 1/3 cup instant nonfat dry milk plus 7/8 cup water |
Milk, sweetened condensed | 1 cup | Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set the pan in a bowl of hot water to dissolve sugar. |
Milk, sweetened condensed | 14 oz 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, frequently stirring, until thickened, about 20 minutes |
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 OR 1/2 cup evaporated milk plus 1/2 cup water; 1 cup skim, 2% or reconstituted dry milk OR 1 cup soy or almond milk OR 1 cup fruit juice or potato water in baking OR 1 cup water plus 1 1/2 tsp butter in baking OR 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp) |
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 |
Pasta (substituting one for another) | 4 cups COOKED | 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta OR Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles. |
Pepperoni | 1 ounce | 1-ounce Salami |
Pumpkin Pie Spice | 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 ground teaspoon ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg |
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 OR In baking only ½ cup of applesauce or prune puree |
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 |
Sugar, Confectioners’ or Powdered | 1 cup | 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it’s well blended and powdery. |
Sugar, White | 1 cup | 1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup |
Tomato Juice | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water |
Tomato Soup | 10 3/4 ounce can | 1 cup tomato sauce plus 1/4 cup water |
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 |
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 milk |
Do you have a go-to substitution that you use in a pinch?
Please share it. I would love to add it to the list.
Easy Biscuit Mixture
“Use as you would a baking mix. The possibilities are endless!”
INGREDIENTS:
2-1/2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
|
1/2 teaspoon salt
1/2 cup shortening
|
1. | In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. |
2. | Store in an airtight container for up to 6 weeks. |