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Substitutions-when you don't have the right stuff

Notes

Handy Kitchen Substitutions from Common Sense Home
commonsensehome.com/kitchen-substitutions/
Sweeteners
Handy Kitchen Substitutions from Common Sense Home
Sweeteners
  • 1 cup brown sugar =1 cup white cane sugar plus 1-2 tablespoons molasses (1 for lighter, 2 for darker)
  • 1 cup granulated sugar = 1 cup brown sugar OR 1 ¾ cup packed confectioner’s sugar
  • 1 cup honey = 1 ¼ cup cane sugar plus ¼ cup liquid (i.e. water)
  • 1 ½ cup corn syrup = 1 cup sugar plus ½ cup water
  • 1 cup molasses =1 cup honey
  • 1 cup sugar = 18 to 24 stevia sweetener packets OR 1/3 to 1/2 teaspoon of undiluted stevia powder OR 1 teaspoon of a liquid stevia extract
  • maple sugar, ½ cup packed = 1 cup maple syrup (you may need to adjust liquids in the recipe)
Chocolate and Cocoa
  • 1 square unsweetened chocolate (1 ounce) = 3 tablespoons cocoa + 1 tablespoon fat (i.e. butter)
  • 6 ounces semisweet chocolate = 6 tablespoons unsweetened cocoa powder
    PLUS 7 tablespoons sugar
    PLUS ¼ cup fat (butter or coconut oil)
  • 1 ounce baking chocolate = 3 tablespoons carob powder + 2 tablespoons water, coconut oil, milk or non-dairy milk
Milk
  • 1 cup fresh whole milk = ½ cup evaporated milk + ½ cup water
  • 1 cup fresh whole milk = 1 cup reconstituted nonfat dry milk
    PLUS 2 tablespoons melted butter
  • 1 cup fresh whole milk = 1 cup sour milk or buttermilk + ½ teaspoon soda
  • 1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar
    PLUS enough fresh whole milk to reach 1 cup
  • 1 cup half and half = 1 cup whole milk + 1 tbsp melted unsalted butter
    OR 1 cup evaporated milk
  • 1 cup sour milk = 1 cup plain milk kefir
Other Dairy
  • 1 cup sour cream = 1 cup yogurt (works better in sweet recipes)
  • 1 cup cream, half-and-half = 1 ½ tablespoons butter + enough milk to reach 1 cup OR ½ cup light cream + ½ cup milk
  • 1 cup heavy whipping cream = 1/3 cup butter + about 2/3 cup whole milk
Egg Substitutions (per 1 whole egg)
  • 3 tablespoons water + 1 tablespoon chia seed (combine and let sit 10-15 minutes) = 1 tablespoon ground flaxseed + 2-3 tablespoons water (simmer over low heat until it starts to gel)
  • 2 egg yolks + 1 tbsp water – skip water for custards (good use for leftovers from an egg white recipe) = 2 ½ tablespoons dried egg + 2 ½ tablespoons water (beat together thoroughly)
Flours, Leavening and Thickeners
  • 1 tablespoon cornstarch (for thickening) = 2 tablespoons flour (approximately)
  • 1 tablespoon flour (for thickening) = ½ tablespoon arrowroot
    OR 2 teaspoons quick cooking tapioca
  • 1 cup self-rising flour = 1 cup all-purpose flour PLUS 1 teaspoon baking powder + ¼ teaspoon salt
  • 1 cup cake flour, sifted = ¾ cup + 2 tablespoons sifted all-purpose flour
  • 1 teaspoon baking powder = 1/3 teaspoon baking soda + ½ teaspoon cream of tartar
  • 1 package dry yeast (1/4 oz) = 2 ¼ teaspoons dry yeast OR 1 cake of compressed yeast OR 2 teaspoons SAF-INSTANT yeast OR 2 ¼ teaspoons bread machine yeast
Tomatoes
  • 1 cup canned tomatoes = ~1 ½ cups diced fresh tomatoes, simmered 10 minutes
  • 2 cups tomato sauce = ¾ cup tomato paste + 1 cup water
  • 1 cup tomato juice = ½ cup tomato sauce + ½ cup water
  • 1 pound fresh tomatoes =6 to 8 sun-dried tomato halves, reconstituted in hot water
Bread Crumbs
  • 1 cup bread crumbs = ¾ cup cracker crumbs
  • 1 cup bread crumbs = 1 cup crushed tortilla chips, potato chips, pretzels, or corn flakes
  • ¼ cup DRY bread crumbs = 1 slice bread
  • ½ cup SOFT bread crumbs = 1 slice bread
Herbs, Spices, and Other Seasonings
  • 1 tablespoon fresh herbs = 1 to 1 ½ teaspoon dried herbs
  • 1 tablespoon mustard = 1 teaspoon mustard powder (plus liquid if needed)
  • Garlic, 1 small clove = 1/8 teaspoon garlic powder OR ¼ teaspoon granulated garlic OR ½ teaspoon minced garlic
  • 1 cup chopped onion / 1 medium onion = 2 teaspoons onion powder
  • Juice of one lemon = 2 tablespoons bottled lemon juice
Gelatin
  • 1/4 ounce envelope = 2 ¼ teaspoons gelatin powder OR 4 sheets gelatin (4x9 inches)
Broth (per 1 cup)
  • 1 bouillon cube + 1 cup boiling water = 1 teaspoon bouillon granules + 1 cup boiling water
  • Other liquids (water, tomato juice, wine, beer) to taste
White Wine Substitutes
  • Vinegar (apple cider or white wine) = Chicken broth
  • Apple juice = White grape juice
  • Ginger ale = Water
Cooking Oil Options (Medium to High Heat Frying)
  • Butter = Lard
  • Tallow = Refined coconut oil
  • Schmaltz (chicken fat) = Bacon grease
Baking Fat Options
  • Butter = Coconut oil (refined or otherwise, to taste)
  • Olive oil = Avocado oil
  • Low-fat: swap ½ of fat for applesauce or veggie puree
    Vegetable oils not recommended, as they’re typically highly processed.
    Cooking spray – substitute coconut oil or lard, applied with paper towel or clean hand.