A Guide To Cooking and Baking Substitutions Chart helps you replace a key ingredient you are missing with a worthy substitution that will work in your recipe. Substituting one ingredient for another should only be done when you don’t have the necessary ingredient on hand in your kitchen.
Ingredient – Amount – Substitution
Allspice: 1 teaspoon * 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
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
Baking powder: 1 teaspoon * 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon
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 * 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
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): 1 cup * 7/8 cup milk plus 1 tablespoon butter
Cream (heavy): 1 cup *1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light): 1 cup * 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped): 1 cup * 1 cup frozen whipped topping, thawed
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
Evaporated milk: 1 cup * 1 cup light cream
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–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
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 * 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
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
Lemon grass: 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
Mayonnaise: 1 cup * 1 cup sour cream OR 1 cup plain yogurt
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
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: 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
Pepperoni: 1 ounce * 1 ounce salami
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
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
Sweetened condensed milk: 1 (14-ounce) 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, stirring frequently, until thickened, about 20 minutes
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
White sugar: 1 cup * 1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup
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 teaspoonsrapid rise yeast
Yogurt: 1 cup * 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk
Source: eReplacementParts.com
