Ingredient Substitutions

  • Anchovy, 1 fillet = ½ tsp anchovy paste
  • Arrowroot, 1 rounded tsp = 1 rounded tsp potato starch = 2 ½ tsp rice starch = 1 Tbsp all purpose flour or quick cooking tapioca
  • Baking Powder (fast acting), 1 tsp = ¼ tsp baking soda + 5/8 tsp cream of tartar = ¼ tsp baking soda + ½ cup buttermilk or sour milk )reduce liquid in recipe by ½ cup); = ¼ tsp baking soda + 3/8 cup molasses (reduce liquid in recipe by ¼ cup, adjust sweetener)
  • Breadcrumbs (dry), 1 cup = 1 cup cracker crumbs
  • Broth (Chicken or Beef), 1cup = 1 bouillon cube or 1 teaspoon of concentrated base + 1 cup of boiling water
  • Buttermilk, 1 cup = 1 cup plain yogurt = 1 ¾ tsp of cream of tartar + 1 cup milk = 1 Tbsp lemon juice or white vinegar + enough milk to complete 1 cup (let stand 5 minutes)
  • Cottage Cheese, 1 cup = 1 cup ricotta cheese
  • Chocolate
    • milk chocolate, 3 oz = 2 ½ oz semi sweet chocolate + 1 oz whole milk powder + 1 ½ Tbsp sugar
    • semi-sweet chocolate, 1 oz = ½ oz unsweetened chocolate + 1 Tbsp sugar.
    • semi-sweet chips, 6 oz = ½ cup unsweetened cocoa + ½ cup sugar + 3 Tbsp melted butter
    • unsweetened, 1 oz or 1 square = 3 Tbsp unsweetened cocoa + 1 Tbsp melted butter
  • Cornstarch, 1 Tbsp = 2 ½ tsp arrowroot or potato starch = 5 tsp rice starch = 2 Tbsp All Purpose Flour
  • Corn Syrup
    • Dark, 1cup = ¾ cup light corn syrup + ¼ cup light molasses
    • Light/Dark, 1 cup = 1 ¼ cups granulated or backed brown sugar + ¼ liquid (as per recipe)
  • Cream
    • Half -n-Half, 1 cup = ½ cup light cream + ½ cup whole milk
    • Half –n-Half, 1 cup for cooking or baking = 1 ½ Tbsp melted butter + enough whole milk to complete 1 cup
    • Light, 1 cup for cooking = 3 Tbsp melted butter + enough whole milk to complete 1 cup
    • Whipping, 1 cup for whipping = ¾ cup ice cold evaporated milk
    • Heavy, 1 cup for cooking = ¾ cup whole milk + 1/3 cup milted butter
  • Crème Fraiche, 1 cup = ½ sour cream + ½ cup whipping cream
  • Eggs, Whole, 1 = 2 egg yolk + 1 Tbsp cold water = 3 ½ Tbsp egg substitute or 2 ½ Tbsp whole powdered egg + 2 ½ Tbsp cold water (2 egg yolks = 1 egg for thickening sauces)
  • Flour
    • Cake, 1 cup sifted = 1 cup – 2 Tbsp sifted all purpose flour
    • Self-rising, 1 cup sifted = 1 cup sifted all purpose flour + 1 ½ tsp baking powder and 1/8 tsp salt
  • Garlic, 1 small clove = 1/8 tsp garlic powder
  • Ginger, 1 Tbsp chopped fresh = 1/8 tsp powdered = 1 Tbsp rinsed and chopped candied ginger
  • Herbs, 1 Tbsp Fresh = 1 tsp dried = ¾ tsp ground
  • Honey, 1 cup = 1 ¼ cups granulated sugar + 1/3 cup liquid (as per recipe)
  • Ketchup, ½ cup = ½ cup tomato sauce + 2 Tbsp sugar + 1 Tbsp vinegar
  • Lemon Juice, 1 tsp = ½ tsp vinegar
  • Milk-Whole, 1 cup = 1 cup soy milk = 1 cup nonfat milk + 2 Tbsp melted butter
  • Mustard, 1 Tbsp prepared = 1 tsp powdered
  • Onion, 1 small = ½ Tbsp onion powder
  • Sour Cream, 1 cup = 1 cup plain yogurt = ¾ cup buttermilk (or plain yogurt) + 1/3 cup milted butter = 1 Tbsp lemon juice + enough evaporated whole milk to complete 1 cup
  • Sugar
    • Confectioner, 1 cup = ½ cup + 1 Tbsp granulated sugar
    • Light Brown, 1 cup = ½ cup packed brown sugar + ½ cup granulated sugar
    • Granulated, 1 cup = 1 ¾ cup confectioner’s sugar = 1 cup packed brown sugar = 1 cup superfine sugar
  • Vanilla Extract, 1 tsp = 1 inch piece vanilla bean
  • Yeast, active dry, ¼ oz envelope = 1 scat Tbsp = 1 (.06 oz) cake compressed fresh yeast
  • Yogurt, 1 cup = 1 cup buttermilk = 1 cup milk + 1 Tbsp lemon juice