| Ingredient | Substitution | Notes |
|---|---|---|
| Allspice (1 tsp.) | Ground cinnamon (1/2 tsp.) & ground cloves (1/2 tsp.) | |
| Apple Pie Spice (1 tsp.) | Ground cinnamon (1/2 tsp.) & ground nutmeg (1/4 tsp.) & ground cardamom (1/8 teaspoon) | |
| Arrowroot (1&Tbs.) | Corn starch (2-1/4 tsp.) | |
| Baking Powder (1 tsp.) | Baking soda (1/4 tsp.) & cream of tartar (5/8 tsp.) | |
| Baking Powder (1 tsp.) | Baking soda (1/4 tsp.) & buttermilk (1/2 cup) | Reduce liquid in recipe by 1/4 cup. |
| Baking Powder (1 tsp.) | Baking soda (1/4 tsp.) & molasses (3/8 cup) | Reduce liquid in recipe by 1/4 cup. Adjust sweetener also. |
| Bread crumbs, dry (1 cup) | Cracker crumbs(3/4 cup) | |
| Broth, chicken or beef (1 cup) | Bouillon (1 cube or 1 tsp. granules) & boiling water (1 cup) | |
| Butter (1 oz.) | Margarine (1 oz.) | Margarine must contain more than 80% fat. Margarine should have 100 calories per tablespoon. Recent scientific evidence shows that trans fatty acids are extremely bad for your health. Trans fatty acids are created by mechnical hydrogenation of liquid oils - which is how they make margarine. Keep the butter around. |
| Butter (1 oz.) | Vegetable shortening (1 oz.) | For baking. Recent scientific evidence shows that trans fatty acids are extremely bad for your health. Trans fatty acids are created by mechnical hydrogenation of liquid oils - which is how they make vegetable shortening. However, one company does produce a trans fatty acid free shortening from palm oil. |
| Butter (1 oz.) | Oil (1 oz.) | For melted butter, oil can be substituded. |
| Buttermilk (1 cup) | Lemon juice or vinegar (1 Tbs.) & milk (enough to make 1 cup) | Allow to stand for five minutes. |
| Buttermilk (1 cup) | Plain yogurt (1 cup) | |
| Buttermilk (1 cup) | Cream of tartar (1-3/4 tsp.) & milk (1 cup) | |
| Chili Sauce (1 cup) | Tomato sauce (1 cup), brown sugar (1/4 cup), vinegar (2 Tbs.), ground cinnamon (1/4 tsp.), ground cloves (a dash), & allspice (a dash) | |
| Chives (1 Tbs.) | Tips of scallions (1 Tbs.) | |
| Chocolate, semisweet (1 oz.) | Unsweetened chocolate (1/2 oz.) & granulated sugar (1 Tbs.) | |
| Chocolate, semisweet chips (6 oz.) | Unsweetened cocoa powder (1/2 cup plus 1 Tbs.), granulated suger (1/4 cup plus 3 Tbs.), & melted butter (3 Tbs.) | |
| Chocolate, unsweetened, melted (1 oz.) | Unsweetened cocoa powder (3 Tbs.) & melted butter (1 Tbs.) | |
| Coconut, grated (1 cup) | Coconut, flaked (1-1/3 cups) | |
| Coconut milk, fresh (1 cup) | Canned cream of coconut (3 Tbs.) plus hot water or milk (enough to make 1 cup) | |
| Cornstarch (1 Tbs.) | Flour (2 Tbs.) | For thickening. Note: Cornstarch thickened liquids are translucent while flour thickened liquids are opaque. Also, flour needs to be cooked longer and should be simmered after thickening to avoid flour taste. |
| Corn syrup, dark (1 cup) | Light corn syrup (3/4 cup) & light molasses (1/4 cup) | |
| Corn syrup (1 cup) | Granulated or packed brown sugar (1-1/4 cups) & water (1/4 cup) | Water can be replaced with any liquid in recipe. Do not reduce liquid used in recipe. |
| Cream, whipping (1 cup unwhipped) | Prewhipped whipping cream or whipped cream substitute (2 cups) | |
| Egg (1 large) | Egg substitute (1/4 cup) | Follow directions on package |
| Egg (1 large) | Reconstituded powdered eggs | Follow directions on package |
| Egg (1 large) | Mayonnaise (2 Tbs.) | For use in cake batter |
| Egg (1 large) | Baking powder (1/2 tsp.), vinegar (1 Tbs.), & water (1 .Tbs) | For use as a rising agent in baking. Water can be replaced with any liquid, such as apple juice. |
| Egg white (1 large) | Frozen egg white (2 Tbs.) | |
| Egg white (1 large) | Powdered egg white (1 Tbs.) & water (2 Tbs.) | |
| Egg yolk (1 large) | Frozen yolk (3-1/2 tsp.) | |
| Egg yolk (1 large) | Powdered yolk (2 Tbs.) & water (2 tsp.) | For baking. |
| Egg yolk (2 large) | Egg, whole (1 large) | For thickening sauces |
| Flour, All-Purpose sifted (1 cup) | All-purpose flour unsifted (1 cup minus 2 Tbs.) | Too much whole wheat flour may result in too dense of a product. |
| Flour, All-Purpose (1 cup) | Whole wheat flour (1/2 cup) & all-purpose flour (1/2 cup) | Too much whole wheat flour may result in too dense of a product. |
| Flour, Cake sifted (1 cup) | All-purpose flour sifted (1 cup minus 2 Tbs.) | |
| Flour, Self-rising (1 cup) | All-purpose flour (1 cup minus 2 tsp.), baking powder (1-1/2 tsp.), & salt (1/2 tsp.) | |
| Flour (2 Tbs.) | Corn starch (1 Tbs.) | For thickening |
| Flour (2 Tbs.) | Arrowroot (4 tsp.) | For thickening |
| Flour (2 Tbs.) | Quick-cooking tapioca(2 Tbs.) | For thickening |
| Garlic (1 clove) | Garlic powder (1/8 tsp.) | |
| Garlic (1 clove) | Instant minced garlic(1/8 tsp.) | |
| Garlic (1 clove) | Garlic salt(1/4 tsp.) | Reduce salt in recipe by 1/8 tsp. |
| Half-and-half (1 ccup) | Light cream (1/2 cup) & whole milk (1/2 cup) | |
| Half-and-half (1 ccup) | Butter (1-1/2 Tbs.) & whole milk (enough to make 1 cup) | |
| Herbs, fresh (1 Tbs., minced) | Ground dried herbs (1/2 tsp.) | |
| Herbs, fresh (1 Tbs., minced) | Unground dried herbs (1 tsp.) | |
| Honey (1 cup) | Granulated sugar (1-1/4 cup) & water (1/4 cup) | Water can be replaced with any liquid in recipe. Do not reduce liquid used in recipe. |
| Lemon Juice (1 tsp.) | Vinegar (1/2 tsp.) | |
| Lemon Zest (1 tsp.) | Lemon extract (1/2 tsp.) | |
| Marshmallows, mini (1 cup) | Ten large marshmallows | |
| Mayonnaise (1 cup) | Sour cream (1 cup) | For use in salad dressings. |
| Mayonnaise (1 cup) | Yogurt (1 cup) | For use in salad dressings. |
| Mayonnaise (1 cup) | Cottage cheese, pureed (1 cup) | For use in salad dressings. |
| Mustard, dry (1 tsp.) | Prepared mustard (1&Tbs.) | For when the mustard will be used in cooking. |
| Onion, chopped (1 small or 1/4 cup) | Instant minced onion (1 Tbs.) | May need to be reconstituted before adding to dry foods. Usually can be added directly to wet or moist foods. |
| Pasta, cooked, semolina (4 cups) | Pasta, uncooked semolina (8 oz.) or Pasta, uncooked egg (14 oz.) | This conversion is for spaghetti, angel hair, linquine, fettuccine, bow ties, rotini, penne, radiatore, mostaccioli, macaroni, shells, twists, spirals, wagon wheels, and vermicelli. |
| Pasta, cooked egg noodles(2-1/2 cups) | Pasta, uncooked egg noodles (8 oz.) | |
| Pumpkin Pie Spice (1 tsp.) | Ground cinnamon (1/2 tsp.), ground ginger (1/4 tsp.), ground allspice (1/8 tsp.), & ground nutmeg (1/8&tsp.) | |
| Rum (1 part) | Rum extract (1 part) & water (3 parts) | |
| Sour cream (1 cup) | Plain yogurt (1 cup) | |
| Sour cream (1 cup) | Buttermilk(3/4 cup) & butter (1/3 cup) | |
| Sour cream (1 cup) | Lemon juice (1 Tbs.) & evaporated whole milk (enough to make 1 cup) | |
| Sugar, confectioner's (1 cup) | Fine sugar (1 cup) & cornstarch (1 Tbs.) | Fine sugar can be produced by running granulated suger in a food processor with a metal blade until powdery. |
| Sugar, light brown (1 cup) | Dark brown sugar (1/2 cup) & granulated sugar (1/2 cup) | |
| Sugar, granulated (1 cup) | Light brown sugar, packed (1 cup) | |
| Sugar, granulated (1 cup) | Confectioner's sugar (1-3/4 cups) | |
| Tomato juice (1 cup) | Tomato sauce (1/2 cup) & water (1/2 cup) | |
| Tomato sauce (1 cup) | Tomato paste (3/8 cup) & water (1/2 cup) | |
| Tomato soup (10-3/4 can) | Tomato sauce (1 cup) & water (1/4 cup) | |
| Vinegar (1 tsp.) | Lemon juice (2 tsp.) | |
| Wine, Red (1 cup) | Grape or cranberry juice (1 cup) | |
| Wine, white (1 cup) | Apple or white grape juice (1 cup) | |
| Yeast, compressed (3/5 oz.) | Active dry yeast (1/4 oz.) | From package |
| Yeast, compressed (3/5 oz.) | Loose active dry yeast (2-1/2 tsp.) | |
| Yogurt (1 cup) | Buttermilk (1 cup) | |
| Yogurt (1 cup) | Milk (1 cup) & lemon juice (1 Tbs.) |
Kitchen Notes
(Pastry flour has even less protein, but I've never seen a substitution published.)
And Have More Corn Syrup Than Sugar In The House I Know The Beverige Companys Use It So I Thought I'd Look For The Convertion Of Corn Syrup To Sugar
I'm Gonna Try Your Figuar Of 1 Cup Corn Syrup To Create 1 1/4 Cups Sugar
See Kitchen Notes: Wheat Flour with its explanation of how more gluten results in a tougher, not more tender, baking product.
So cake flour is even more, not less, necessary for Canadians. It is bread flour that one can often make do without.
Crushed corriander seeds, cummin, crushed/powdered chiles, + ? + ?
Anyone got the ratios?
http://etherwork.net/recipes/spicemix.html#chili
you're best.
find your free guide with this friendly ebook resource
Later, you say that I can substitute 1-3/4 cup of confectioner's sugar for 1 cup of granulated sugar.
I would have expected to use less confectioner's sugar, since the smaller particles would result in less air in the measure, and since the proportion of starch should be too low to make much difference.
Is this a typo, or is there some other chemical property involved?
A few misses/hits are part of the ingredient substitution learning process. ;)
Does anyone know if baking powder will have a negative effect??
most likely not. "classic" pie doughs use AP with no baking powder but there are recipes cited as "tender and flaky" that do include baking powder.
of course, you don't find many non-baking powder recipes labeled "hard and tough" but I'd give the self rising a go.
1 medium egg can be replaced with 2 tablespoons soyflour mixed with just enough water to make a thin batter. Use 3 tablespoons for a large egg. Mix this egg-substitute first, and then add it to your recipe.
PS just love your CAPTCHA - not only tells if you are human, also screens for engineers. ;)
So, what's the starch's purpose in this case, if the flour already does the thickening? More importantly, can i use potato starch, or anything else, in its instead? If so - what would the proportion be?
that recipe uses the cornstarch in coating the apples - not mixed with the flour.
the flour is used to make the "crumble" part
cornstarch is frequently used in fruit pies/cobblers/etc to thicken juices that exit the fruit during baking.
Ran out of baking powder, don't have cream of tartar (what, chemically, IS cream of tartar anyhow?) - and couldn't help but wonder if the Al(OH)3 could substitute (plus some baking soda I'd assume)? And, of course, if so, how much?
Hoping some of you chem/engineering guru's happen to see this and either know or can figure it out!
p.s., on your "captcha" anti-spam effort - most if not all of these require the user's computer to accept cookies to work. If you're like me, and you've set the computer to refuse all cookies, this can be disconcerting until one figures it out the hard way. You'd be doing your users a favor if you add a note that one must accept cookies for the anti-spam verification to work.