There is nothing more frustrating than having your heart set on baking or cooking something delicious, only to discover you are out of one (or more) of the ingredients! Or there’s the even worse scenario, where you return from the grocery store without the main thing you went there for in the first place! (I might have done that a time or two… or dozens of times, but who’s counting?) But fret no more, I’ve compiled a list of ingredient substitutions that can save the day in an ingredient emergency!
Substituting one ingredient for another should only be done when you don’t have the necessary ingredient on hand in your kitchen. Substitutions can change the flavor and outcome of the finished baked goods.
The following chart gives substitutions that may be used to achieve a product similar to the original when cooking. Find out what to substitute when you’re out of an ingredient – but also remember the following when substituting:
When substituting ingredients, take into account the differences in taste, moisture content, texture and weight.
When substituting for sugar and flour, consider the differences in sweetening and thickening power.
Understand the physical and chemical properties of all ingredients.
Measuring accurately will help avoid disappointment.
Ingredient Substitutions Use substitutions in emergency situations, and keep in mind they may not perform like the original ingredient. |
| Ingredient | Amount | Substitute |
| Allspice | 1 tsp. | 1/2 tsp. cinnamon and 1/2 tsp. ground cloves |
| Apple pie spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cardamom |
| Arrowroot | 1 1/2 tsp. | 1 tbsp. flour |
| 1 1/2 tsp. cornstarch | ||
| Baking powder | 1 tsp. | 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 the recipe by 1/2 cup.) | ||
| 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice used with sweet milk to make 1/2 cup (Decrease liquid called for in the recipe by 1/2 cup.) | ||
| Bay leaf | 1 whole | 1/4 tsp. crushed |
| Beau Monde | 1 tsp. | 1 tsp seasoning or seasoned salt |
| 1/2 tsp. salt | ||
| 1/2 tsp. Mei Yen seasoning | ||
| Bread | 1 slice dry | 1/3 cup dry breadcrumbs |
| 1 slice soft bread | 3/4 cup soft breadcrumbs | |
| Broth, beef or chicken | 1 cup | 1 bouillon cube dissolved in 1 cup boiling water |
| 1 envelope powdered broth base dissolved in 1 cup boiling water | ||
| 1 1/2 tsp. powdered broth base dissolved in 1 cup boiling water | ||
| Butter | 1 cup | 7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt |
| 7/8 cup lard plus 1/2 tsp. salt | ||
| 1 cup margarine | ||
| Buttermilk (sour milk) | 1 cup | 1 cup plain yogurt |
| 1 cup whole or skim milk plus 1 tbsp. lemon juice or white vinegar | ||
| 1 cup milk plus 1 3/4 tsp. cream of tartar | ||
| Chili sauce | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp. vinegar, 1/4 tsp. cinnamon, a dash of ground cloves, and a dash of allspice |
| 1 cup catsup, 1/4 tsp. cinnamon, dashes of ground cloves and allspice | ||
| Chives, finely chopped | 2 tsp. | 2 tsp. green onion tops, finely chopped |
| Chocolate, chips semisweet | 1 oz. | 1 oz. sweet cooking chocolate |
| Chocolate, semisweet | 1 2/3 oz. | 1 oz. unsweetened chocolate plus 4 tsp. sugar |
| 6 oz. package | 1 cup | |
| Chocolate, unsweetened | 1 oz. or square | 3 tbsp cocoa plus 1 tbsp. fat |
| Cocoa | 1/4 cup or 4 tbsp. | 1 oz (square) unsweetened chocolate (Decrease fat called for in the recipe by 1/2 tbsp.) |
| Coconut cream | 1 cup | 1 cup whipping cream |
| Coconut milk | 1 cup | 1 cup whole or 2% milk |
| Corn | 1 dozen ears | 2 1/2 cups cooked |
| Cornmeal, self-rising | 1 cup | 7/8 cup plain, 1 1/2 tbsp. baking powder, and 1/2 tsp. salt |
| Corn syrup | 1 cup | 1 1/4 cup light brown sugar and 1/3 cup water |
| 7/8 cup honey (Baked goods will brown more.) | ||
| Corn syrup, dark | 1 cup | 3/4 cup light corn syrup and 1/4 cup light molasses |
| Cornstarch (for thickening) | 1 tbsp. | 2 tbsp. all-purpose flour |
| 2 tbsp. granular tapioca | ||
| Cracker crumbs | 3/4 cup | 1 cup dry bread crumbs |
| Cream, heavy (36% to 40% fat) | 1 cup | 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking) |
| 2 to 2 1/2 cup whipped | ||
| Cream, light (18% to 20% fat) | 1 cup | 3/4 cup milk and 3 tbsp. butter or margarine (for use in cooking or baking) |
| 1 cup evaporated milk, undiluted | ||
| Cream, whipped | Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff. | |
| Dates | 1 lb. | 2 1/2 cup pitted |
| Dill plant, fresh or dried | 3 heads | 1 tbsp. dill seed |
| Egg, whole, uncooked | 1 large (3 tbsp.) | 3 tbsp. and 1 tsp. thawed frozen egg |
| 2 1/2 tbsp. sifted, dry whole egg powder and 2 1/2 tbsp. lukewarm water | ||
| 2 yolks and 1 tbsp. water (in cookies) | ||
| 2 yolks (in custards, cream fillings, and similar mixture) | ||
| 2 whites as a thickening agent | ||
| Eggs, uncooked | 1 cup | 5 large eggs |
| 6 medium eggs | ||
| Egg white | 1 large (2 tbsp.) | 2 tsp. thawed frozen egg white |
| 2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water | ||
| 1 cup | 8 large egg whites | |
| Egg yolk | 1 yolk (1 1/2 tbsp.) | 3 1/2 tbsp. thawed frozen egg yolk |
| 2 tbsp. sifted dry egg yolk | ||
| 1 cup | 12 large egg yolks | |
| Fines Herbes | 1/3 cup | 3 tbsp. parsley flakes + 2 tsp. dried chervil + 2 tsp. dried chives + 1 tsp. dried tarragon |
| Flour, all-purpose (for thickening) | 1 tbsp. | 1 1/2 tsp. cornstarch, arrowroot starch, potato starch, or rice starch |
| 1 tbsp. granular tapioca | ||
| 1 tbsp. waxy rice flour | ||
| 2 tbsp. browned flour | ||
| 1 1/2 tbsp. whole wheat flour | ||
| 1/2 tbsp. whole wheat flour and 1/2 tbsp all-purpose flour | ||
| 1 tbsp. quick-cooking tapioca | ||
| Flour, all-purpose | 1 cup sifted | 1 cup and 2 tbsp.cake flour |
| 1 cup rolled oats, crushed | ||
| 1/2 cup cornmeal or soybean flour and 2/3 cup all-purpose flour | ||
| 1/2 cup cornmeal, bran, rice 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 lb. | 4 cups sifted | |
| 3 1/3 cups unsifted | ||
| Flour, cake | 1 lb. | 4 3/4 cups |
| 1 cup sifted | 1 cup minus 2 tbsp. sifted all-purpose flour (7/8 cup) | |
| Flour, self-rising | 1 cup | 1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt |
| Note: Substitutes for white flours added to most baked goods will result in a reduced volume and a heavier product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 of white flour. | ||
| Fruit, fresh, cut up | 1 1/2 cups | 16 oz. can, drained |
| Garlic | 1 clove, small | 1/8 tsp. garlic powder |
| Garlic salt | 1 tsp. | 1/8 tsp. garlic powder plus 7/8 tsp. salt |
| Gelatin, flavored | 3 oz. | 1 tbsp. plain gelatin and 2 cups fruit juice |
| Ginger | 1/8 tsp. | 1 tsp. candied ginger rinsed in water to remove sugar, then finely cut |
| 1 tbsp. raw ginger | ||
| Herbs, fresh | 1 tbsp, chopped | 1/2 tsp. dried crushed herbs |
| Honey | 1 cup | 1 1/4 cup sugar and 1/4 cup water |
| Horseradish | 1 tbsp. | 2 tbsp. bottled fresh |
| Ketchup | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, and 2 tbsp. vinegar (for use in cooking) |
| Lemon juice | 1 tsp. juice | 1/2 tsp. vinegar |
| Lemon peel, dried | 1 tsp. | 1 to 2 tsp. grated fresh lemon peel |
| grated peel of 1 medium lemon | ||
| 1/2 tsp. lemon extract | ||
| Lime | 1 medium | 1 1/2 to 2 tbsp. juice |
| Maple sugar (grated and packed) | 1/2 cup | 1 cup maple syrup |
| 1 tbsp. | 1 tbsp. white, granulated sugar | |
| Marshmallows, miniature | 1 cup | 8-10 regular |
| Mayonnaise (for salad dressings) | 1 cup | 1/2 cup yogurt and 1/2 cup mayonnaise |
| 1 cup sour cream | ||
| 1 cup cottage cheese pureed in a blender | ||
| Mei Yen seasoning | 1 tsp. | 1 tsp. Beau Monde seasoning |
| 1/2 tsp. salt | ||
| Milk, buttermilk (or sour) | 1 cup | 1 cup plain yogurt |
| 1 cup minus 1 tbsp. sweet milk and 1 tbsp. lemon juice or vinegar (Allow to stand 10 minutes at room temperature.) | ||
| 1 cup sweet milk and 1 3/4 tsp. cream of tartar | ||
| Milk, skim | 1 cup | 4 to 5 tbsp. non-fat dry milk powder and enough water to make 1 cup or follow manufacturer’s directions |
| 1/2 cup evaporated milk and 1/2 cup water | ||
| Milk, sweetened condensed | 1 can (about 1 1/3 cup) | Heat the following ingredients until sugar and butter are dissolved: 1/3 cup plus 2 tbsp. evaporated milk, 1 cup sugar, and 3 tbsp. butter or margarine. |
| Add 1 cup plus 2 tbsp. dry milk to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and 3 tbsp. melted butter or margarine. Stir until smooth. | ||
| Milk, whole | 1 cup | 1 cup reconstituted non-fat dry milk (Add 2 tbsp. butter or margarine, if desired.) |
| 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) | ||
| Mushrooms, fresh | 1 lb. | 2 to 3 cup whole |
| 3 oz dried | ||
| 5 cup sliced | ||
| 1 10 oz. can (8 oz., drained weight) | ||
| Mushrooms, canned | 4 oz. | 2 cups sliced fresh |
| 6 tbsp whole, dried mushrooms | ||
| Mustard, dry | 1 tsp. | 1 tbsp. prepared mustard |
| Onion, fresh | 1 small | rehydrate 1 tbsp. instant minced onion |
| Onion powder | 1 tbsp. | 1 medium onion, chopped |
| 4 tbsp. fresh chopped onion | ||
| Onions | 1 lb. | 3 large onions |
| 2 to 2 1/2 cup chopped | ||
| Orange peel, dried | 1 tbsp. | 2 to 3 tbsp. grated orange peel |
| grated peel of 1 medium orange | ||
| 2 tsp. | 1 tsp. orange extract | |
| Parsley, dried | 1 tsp. | 3 tsp. fresh parsley, chopped |
| Peppers, green bell | 1 tbsp. dried | 3 tbsp .fresh green pepper, chopped |
| Peppers, red bell | 1 tbsp. dried | 3 tbsp fresh red pepper, chopped |
| 2 tbsp chopped pimiento | ||
| Peppermint, dried | 1 tbsp. | 1/4 cup chopped fresh mint |
| Pimiento | 2 tbsp. | 1 tbsp. dried red bell peppers, rehydrated |
| 3 tbsp. fresh red bell pepper, chopped | ||
| Pumpkin pie spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, and 1/8 tsp. nutmeg |
| Rennet | 1 tablet | 1 tbsp. liquid rennet |
| Shortening, melted | 1 cup | 1 cup cooking oil (Substitute only if a recipe calls for melted shortening.) |
| Shortening, solid (used in baking) | 1 cup | 1 cup minus 2 tbsp. lard (7/8 cup) |
| 1 1/8 cups butter (Decrease salt called for in the recipe by 1/2 tsp.) | ||
| Sour cream, cultured | 1 cup | 3/4 cup sour milk or 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 | ||
| Spearmint, dried | 1 tbsp. | 1/4 cup chopped fresh mint |
| Sugar, brown | 1 cup firmly packed | 1 cup granulated sugar |
| 1 lb. | 2 1/4 cups firmly packed | |
| Sugar, granulated | 1 lb. | 2 1/4 cups |
| Sugar, powdered | 1 lb. | 2 3/4 cups |
| Sugar, granulated | 1 tsp. | 1/8 tsp. noncaloric sweetener solution or follow manufacturer’s directions |
| Sugar, granulated | 1 cup | 1 1/2 cups corn syrup (Decrease liquid called for in the recipe by 1/4 cup.) |
| 1 1/3 cups molasses (Decrease liquid called for in the recipe by 1/3 cup.) | ||
| 1 cup powdered sugar | ||
| 1 cup brown sugar, firmly packed | ||
| 3/4 cup honey (Decrease liquid called for in the recipe by 1/4 cup; for each cup of honey in baked goods, add 1/2 tsp. soda.) | ||
| Tapioca, granular | 1 tbsp. | 2 tbsp. pearl tapioca |
| Tomato juice | 1 cup | 1/2 cup tomato sauce and 1/2 cup water |
| Worcestershire sauce | 1 tsp. | 1 tsp. bottled steak sauce |
| Yogurt, plain | 1 cup | 1 cup buttermilk |
| 1 cup cottage cheese blended until smooth | ||
| 1 cup sour cream | ||
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