moon on a leash

TIPS & TRICKS FOR THE KITCHEN: INGREDIENT SUBSTITUTIONS

There's nothing quite as annoying as having to run to the store last minute because you forgot to purchase (or check if you had) an ingredient on your recipe. For the most part, we can get away with mixing and matching ingredients when cooking, but what can you use as substitutions when baking you ask? Check out some of these tips to save your meal!

IN ALPHABETICAL ORDER...

ALLSPICE (1 Tablespoon)

Substitute: 1/2 Teaspoon of cinnamon & 1/2 Teaspoon of ground cloves

BAKING POWDER (1 Teaspoon)

Substitute: 1/3 Teaspoon of baking soda & 1/2 Teaspoon cream of tarter

Substitute: 1/4 Teaspoon of baking soda & 1/2 Cup yogurt

Substitute: 1/4 Teaspoon of baking soda & 1/2 Cup buttermilk (In this case, you should decrease liquid in your recipe by 1/2 cup)

BREAD CRUMBS (1 Cup)

Substitute: 3 Slices of bread, crumbled

BUTTER (1 Cup)

Substitute: 1 Cup of margarine

Substitute: 1 Cup of vegetable Shortening (for baking)

Substitute: 1 Cup of oil (You should only use this, if the recipe calls for melted butter)

BUTTERMILK (1 Cup)

Substitute: 1 Tablespoon of lemon juice & enough milk to make 1 Cup (Let sit for 5 min)

Substitute: 1 Tablespoon of vinegar & enough milk to make 1 Cup (Let sit for 5 min)

CREAM/ HALF & HALF (1 Cup)

Substitute: 7/8 Cup of whole milk & 1/2 Tablespoon of butter

Substitute: 3 Tablespoons of oil & enough milk to make 1 Cup

Substitute: 1 Cup of evaporated milk

COCOA (1/4 Cup)

Substitute: 1 Oz (square) chocolate (In this case, you want to decrease butter and oil in your recipe by 1/2 a tablespoon)

CONDENSED MILK (1 Cup)

Substitute: 1/3 Cup evaporated milk & 3/4 Cup of sugar & 2 Tablespoons of butter (Heat and mix until dissolved)

CORNSTARCH (1 Tablespoon)

Substitute: 2 Tablespoons of flour (Cook for at least 3 minutes longer to use as thickening ingredient)

EGG (1 whole egg)

Substitute: 1/4 Cup of egg beaters

Substitute: 2 tablespoons of mayonnaise (Only applicable for baking)

FLOUR (1 Cup)Substitute: 1/2 Cup whole wheat flour & 1/2 cup of all purpose flour (Do not substitute more than 1/2 the flour your recipe calls for)

*NOTE: To make the following substitutions work, add 2 1/2 Teaspoons of baking powder per Cup of flour.  Also recommended, use buttermilk and 1/2 a teaspoon of baking soda instead of milk to decrease heaviness.

Substitute: 3/4 Cup rice flourSubstitute: 1 1/2 Cups of oat flourSubstitute: 1 1/4 Cups of rye flourSubstitute: 5/8 Cup of potato starch flourSubstitute: 1 Cup rolled oatsSubstitute: 1 Cup fine cornmeal

OIL-Vegetable (1/2 Cup)

Substitute: 1/2 Cup applesauce 

SUGAR- Powdered (1 Cup)
3/4 Cup of granulated sugar

SUGAR- White (1 Cup)

Substitute: 1 Cup of firmly packed brown sugar

Substitute: 1 3/4 Cups confectioner’s sugar (not for baking)

Substitute: 3/4 Cup maple syrup (reduce liquid in recipe by 3 tablespoons)

WHOLE MILK (1 Cup)Substitute: 1 Cup buttermilk & 1/2 teaspoon of baking soda (if baking, reduce baking powder by 2 Teaspoons)Substitute: 1/4 Cup nonfat dry milk & 7/8 cup of water &  2 teaspoons of butter

PLAIN YOGURT (1 Cup)Substitute: 1 Cup buttermilkSubstitute: 1 Cup cottage cheese (blended smooth)Substitute: 1 Cup sour cream