Kitchen Ade
The Well Stocked Pantry
Pantry Partners
Ingredient Substitutions

 

More Food Info

Food Safety
The Well Stocked Pantry
Healthy Habits
Basic Cooking Methods
Carving Roasts
Preserving Food

Cheri's Place

Sometimes, you just don't have what it takes!  Well, at least not in the house at the moment you need it.

Below is a large table of substitutions.  The substituted food may not perform exactly as the original food. Each ingredient has specific functions in a recipe, and a substitute may alter the flavor, color, texture, or volume, but still result in an acceptable product.

Click on the letters below to "jump" to the substitutions that begin with that letter, or scroll down the page to find the substitution you are looking for.

A back to top

• tsp cinnamon and tsp ground cloves

• tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cardamom

• 1 tbsp flour
• 1 tsp cornstarch

• 1/4 tsp baking soda, 1/2 tsp cream of tartar, and 1/4 tsp cornstarch
• 1/3 tsp baking soda and 1/2 tsp cream of tartar
• 1/4 tsp baking soda and 1/2 cup sour milk or buttermilk (decrease liquid called for in recipe by 1/2 cup)
• 1/4 tsp baking soda and 1/2 tsp lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup)
• 1/4 tsp baking soda and 1/4 cup molasses (decrease liquid in recipe by 1-2 tbsp)
• 1 1/2 tsp phosphate or tartrate baking powder

• 1/4 tsp crushed

• 1 tsp seasoning or seasoned salt
• 1/2 tsp table salt
• 1/2 tsp Me Yen seasoning

• 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup

• 1 bouillon cube dissolved in 1 cup boiling water
• 1 cup boiling water
• 1 tsp powdered broth base dissolved in 1 cup boiling water

• 7/8 to 1 cup hydrogenated fat and 1/2 tsp salt
• 7/8 cup lard plus 1/2 tsp salt
• 1 cup margarine
• 7/8 cup oil plus 1/2 tsp salt

• 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)

• 1 chicken bouillon cube

• 1 cup canned or home made chicken broth or chicken stock

• 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice

• 2 tsp green onion tops, finely chopped

• 1 ounce sweet cooking chocolate

• 1 ounce unsweetened chocolate and 4 tsp sugar

• 2 squared unsweetened chocolate, 2 tbsp shortening, and cup sugar

• 3 tbsp cocoa and 1 tbsp fat

• 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tbsp)

• 1 1/2 tbsp fresh grated coconut

• 1 cup whipping cream

• 1 cup whole milk

• 7/8 cup plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt

• 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
• 1 cup honey

• 2 tbsp all-purpose flour
• 2 tbsp granulated tapioca

• 1 cup dry bread crumbs

• 7/8 cup milk and 1/2 tbsp butter or margarine
• 1 cup evaporated milk, undiluted
• 1/2 cup coffee cream plus 1/2 cup milk

• 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)

• 3/4 cup milk and 3 tbsp butter or margarine (for use in cooking or baking)
• 1 cup evaporated milk, undiluted

• Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.

• 1 1/2 tsp lemon juice or vinegar

• 1 tbsp, dill seed

• 3 tbsp and 1 tsp thawed frozen egg
• 2 1/2 tbsp sifted, dry whole egg powder and 2 1/2 tbsp warm water
• 2 yolks and 1 tbsp water (in cookies)
• 2 yolks (in custards, cream fillings, and similar mixtures)
• 1/2 tsp baking powder, 1 tbsp vinegar, and 1 tbsp liquid (in baking)
• 1 egg in every 3 can be replaced with 1 tbsp cornstarch in baking
• Soften 1 tbsp unflavored gelatin in 3 tbsp cold water; add 3 tsp boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tbsp)
• 1/4 cup commercial egg substitute

• 2 tbsp thawed frozen egg white
• 2 tsp sifted, dry egg white powder and 2 tbsp lukewarm water

• 2 tbsp sifted, dry egg yolk powder and 2 tsp water
• 1 1/3 tbsp thawed frozen egg yolk

• 1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch
• 1 tbsp granular tapioca
• 1 tbsp waxy rice flour
• 1 tbsp waxy corn flour
• 2 tbsp browned flour
• 1 1/2 tsp whole wheat flour and 1/2 tsp all purpose flour

Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product.

• 1 cup and 2 tbsp cake flour
• 1 cup minus 2 tbsp unsifted all-purpose flour
• 1 1/2 cup bread crumbs
• 1 cup rolled oats
• 1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
• 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour
• 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
• 1 cup rye or rice flour
• 1/4 cup soybean flour and 3/4 cup all-purpose flour

• 1 cup minus 2 tbsp sifted all-purpose flour

• 1 cup minus 2 tbsp all-purpose flour and 1/1/2 tsp baking powder and 1/2 tsp salt.

• substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe

• 1/8 tsp garlic powder or instant minced garlic
• 1/2 - 1 tsp garlic salt (reduce amount salt called for in recipe)

• 1 tbsp plain gelatin and 2 cups fruit juice

• 1 tbsp candied ginger rinsed in water to remove sugar and finely cut
• 1 tbsp raw ginger

• 1 tsp dried herbs

• 1 1/4 cup sugar and 1/4 cup liquid (use liquid called for in recipe)

• 2 tbsp bottled

• 1/2 tsp vinegar

• 2-3 tsp tbsp juice and 1-2 tsp rind

• 1-2 tsp grated fresh lemon peel
• grated peel of 1 medium lemon
• 1/2 tsp lemon extract

• 2 cups spaghetti, uncooked
• 4 cups noodles, uncooked

• 1 cup maple syrup

• 1 tbsp white, granulated sugar

• Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring

• 10 large

• 1/2 cup yogurt and 1/2 cup mayonnaise
• 1 cup sour cream
• 1 cup cottage cheese pureed in blender

• 1 tsp Beau Monde seasoning
• 1/2 tsp table salt

• 1 cup plain yogurt

• 1 cup minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (allow to stand for 5-10 minutes)
• 1 cup sweet milk and 1 3/4 tsp cream of tartar

• 1 cup liquid whole milk

• 4 to 5 tbsp non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions

• 4 tsp non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions
• 2 tbsp evaporated skim milk and 2 tbsp water

• Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbsp evaporated milk, 1 cup sugar, 3 tbsp butter or margarine

• 1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
• 1/2 cup evaporated milk and 1/2 cup water
• 4 tbsp whole dry milk and 1 cup water, or follow manufacturer's directions
• 1 cup fruit juice or 1 cup potato water (for use in baking)
• 1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
• 1 cup soy or almond milk
• 1 cup water plus 1 1/2 tsp butter in baking
• 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)

• 1 tbsp dried mint leaves

• 3/4 cup sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder
• 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp

• 3 oz dried mushrooms plus 1 1/2 cups water
• 1 10-ounce can

• 3 tbsp whole, dried mushrooms
• 4 oz fresh
• 2 oz canned

• 1 tbsp prepared mustard
• 1/2 tsp mustard seeds

• 1 cup rolled oats, browned (in baked products)

• 1/4 cup melted margarine, butter, bacon drippings, shortening, or lard

• rehydrate 1 tbsp instant minced onion

• 1/4 cup chopped, fresh onion
• 1 1/3 tsp onion salt
• 1-2 tbsp instant minced onion
• 1 tsp onion powder

• 2 tbsp fresh onion, chopped

• 1 medium onion, chopped
• 4 tbsp fresh chopped onion

• 6-8 tbsp juice; 3/4 cup diced; 2-3 tbsp grated rind

• 2-3 tsp grated fresh orange peel
• grated peel of 1 medium orange

• 1 tsp orange extract

• 2-3 tbsp grated fresh orange peel

• 3 tsp fresh parsley, chopped

• 1 tsp black pepper

• 3 tbsp fresh green pepper, chopped

• 3 tbsp fresh red bell pepper, chopped
• 2 tbsp chopped pimento

• 1/4 cup chopped fresh mint

• rehydrate 1 tbsp dried red bell peppers
• 3 tbsp fresh red bell pepper, chopped

• 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg

• 1 tbsp liquid rennet

• 1 cup uncooked converted rice
• 1 cup uncooked brown rice
• 1 cup uncooked wild rice
• 1 cup bulgur or pearl barley, cooked

• 1 tbsp rum extract plus enough liquid to make 1/4 cup

• 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)

• 1 cup minus 2 tbsp lard
• 1 1/8 cups butter (decrease salt called for in recipe by 1/2 tsp)
• 1 1/8 cup margarine (decrease salt called for in recipe by 1/2 tsp)

• 3/4 cup sour milk and 1/3 cup butter or margarine
• 3/4 cup buttermilk and 1/3 cup butter or margarine
• Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
• 1 cup plain yogurt
• 3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine

• 1/4 cup chopped fresh mint

• 1 cup granulated sugar
• 1 cup granulated sugar plus 1/4 cup unsulphured molasses
• 1/2 cup liquid brown sugar

• 1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
• 1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
• 1 cup powdered sugar
• 1 cup brown sugar, firmly packed
• 1 cup honey (decrease liquid called for in recipe by 1/4 cup)
• 1 3/4 cup confectioners' sugar, packed

• 2 tbsp pearl tapioca

• 1 tbsp of flour

• 1 1/3 cups diced tomatoes simmered 10 minutes

• 1 16-ounce can

• 1/2 cup tomato sauce plus 1/2 cup water

• 1/2 cup tomato sauce and 1/2 cup water

• 3/4 cup tomato paste plus 1 cup water

• 1 cup tomato sauce plus 1/4 oz. can cup water

• 1 tbsp vanilla extract

• 1 tsp bottled steak sauce

• 1 yeast cake, compressed
• 1 package active dry yeast

• 1 cup buttermilk
• 1 cup cottage cheese blended until smooth
• 1 cup sour cream