 |
Menu | |
|
Home Cooking Without Recipes Substitutions Cooking Staples Seasoning Cooking for Allergies Recipes More Articles Glossary |
Cooking Substitutions
Use this cooking substitutions chart to avoid a trip to the store or to reduce calories in your recipes. Often there is more than one choice of substitutes. For additional substitutions for food allergies, see my Cooking for allergies article and Avoiding Food Allergens Chart.
| Ingredient | Substitute Ingredient |
|---|---|
| 1 t allspice | 1/2 t cinnamon + 1/2 t ground cloves |
| 1 t arrow root | 1 t cornstarch |
| 2 t flour | |
| 1 t baking powder | 1/2 t baking soda + 1/2 t cream of tartar |
| 1 T butter | 1 T margarine |
| 1 T oil | |
| 1 c buttermilk | 1 c yogurt |
| 1 c - 1T milk + 1T vinegar | |
| 1 square unsweetened chocolate | 3 T cocoa + 1 T butter |
| 3 T carob powder + 2 T liquid | |
| 1 c Coconut milk | 1 c milk |
| 1 c bullion or consomme | 1 c water + 1 bullion cube |
| 1 c vegetable water | |
| 3/4 c cracker crumbs | 1 c bread crumbs |
| 1 c cream (heavy) | 3/4 c milk + 1/3 c butter (not for whipping) |
| 1 c cream (half and half) | 1 c evaporated milk |
| 7/8 c milk + 1 1/2 t melted butter | |
| 1 c cream, whipped | 1 c frozen whipped topping (Cool Whip, etc) |
| Whip 8 oz evaporated milk, refrigerated for 12 hours, + 1 T lemon juice until stiff | |
| 1 t dried herbs | 2-3 T fresh herbs |
| 1 egg in baking | 1 1/2 T water + 1 1/2 T oil + 1 t baking powder (not for whipping) |
| 2 yolks + 1 T water | |
| 1 c flour, cake | 1c - 2T white flour |
| 1 c flour, self rising | 1c - 2T white flour + 1 1/2 t baking powder + 1/2 t salt |
| 1 c flour (white) | 1 c corn meal |
| 5/8 c potato starch flour | |
| 7/8 c rice flour | |
| 1 1/2 c rolled oats (bake at lower temp) | |
| 1 1/2 c rye flour | |
| 1 c soy flour + 1/4 c potato starch flour | |
| 1 T flour for thickening | 1 1/2 t corn starch |
| 2 t quick-coking tapioca | |
| 1 clove garlic | 1/8 t garlic powder |
| 1/2 t dried minced garlic | |
| 1 T fresh herbs | 1/3 to 1/2 t dried herbs |
| 1 c honey | 1 1/4 c sugar + 1/8 c liquid |
| 1 c corn syrup | |
| 1 lemon | 2 to 3 T lemon juice |
| 2 t lemon rind + liquid | |
| 1 to 2 t lemon extract + liquid | |
| 1 t lemon juice | 1/2 t vinegar |
| 1 c mayonaise (for sald dressing) | 1/c yogurt + 1/2 c mayonaise |
| 1 c cottage cheese (smoothed in blender) | |
| 1 c (light) sour cream | |
| 1 c milk (in baking) | 1 c fruit juice |
| 1 c water + 1 1/2 t butter | |
| 1 can milk, sweetened condensed (about 1 1/3 c) | 1 c evaporated milk + 3/4 c honey + 3 T butter |
| 1 lb mushrooms, fresh | 1 10 oz can mushrooms |
| 1 t mustard, prepared | 1 t dried mustard |
| 1 T minced onion, fresh | 1 t dried minced onion + 2 t water |
| 1 c sugar (in baking) | 1 c molasses + 1/2 t baking soda (omit baking powder and cut liquid by 2 T) |
| 3/4 c honey (and cut liquid by 3 T) | |
| 1 c Splenda (do not use for Angel food cakes, poundcake, candy or meringues) | |
| 1 c sugar, brown | 7/8 c sugar + 1 T molasses |
| 1 c sugar |
