INGREDIENT SUBSTITUTIONS

 

Don’t have an Ingredient…

Can’t Make a Recipe!

Maybe you can, check the substitution list you may have something you can use instead right there in your pantry or Fridge!

 

Here is an Alphabetical list of  Ingredient Substitutions you may use when out of an ingredient.

 

Alcohol/Liqueur:
When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Apple Pie Spice:
This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and and a dash of ground allspice.

Baking Powder:
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Baking Soda:
There is no recommended substitute for baking soda.

Butter
Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Buttermilk:
1 tablespoon white vinegar (apple cider vinegar can be used but the flavor will change a little)  plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Cake Flour
7/8 cup all-purpose flour can be substituted for 1 cup of cake flour.

Chocolate Chips, Semi-Sweet:
6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

Chocolate, Semi-Sweet:
3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces of semi sweet chocolate.

Chocolate, Sweet Baking (German):
1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.

Chocolate, Unsweetened:
1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce pre-melted unsweetened chocolate.

Coffee:
1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cooking Sprays:
Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

Cornstarch:
2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

Corn Syrup, Light:
1 1/4 cups sugar plus 1/3 cups water (heat up the water, add sugar and wait til sugar has dissolved) or 1 cup molasses, or 1 cup honey can be used to substitute for 1 cup  light corn syrup, or if nothing else available  1 cup dark corn syrup can be substituted for 1 cup light corn syrup (Note: Flavor will be affected somewhat as the dark corn syrup has a heavy flavor of molasses.)

Corn Syrup Dark
3/4 c. light corn syrup + 1/4 c. molasses can be substituted for 1 cup dark corn syrup.

Cracker Crumbs
1 cup bread crumbs to substitute for 3/4 cup of cracker crumbs.

Cream (20% fat) (Coffee Cream):
3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream):
1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream Half-and-Half
1 Tablespoon melted butter + enough whole milk to =1 cup can be substituted for1 cup half and half cream.

Cream of Tartar:
There is no recommended substitution for cream of tartar.

Egg Whites:
Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Flavor Oils:
It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.

Flour (as thickener):
1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all purpose flour.

Flour, Cake:
1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising:
1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.

Honey:
1 1/4 cups sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey  or 1 cup molasses, or 1 cup light corn syrup or 1 cup dark corn syrup or 1 cup pure maple syrup can be substituted for 1 cup honey.

Lemon Juice
1/4 teaspoon cider vinegar. or 1 teaspoon lemon peel, or 1/2 teaspoon lemon extract can be used for 1 tsp lemon juice

Meringue Powder:
You can’t substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar.

Milk, Whole:
1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.

Molasses:
1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected the honey will provide a lighter sweetness than the heavy molasses.

Oil:
1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected. APPLESAUCE AS SUBSTITUTE FOR OIL – You may substitute up to 50% applesauce or fruit puree in place of oil when you bake to reduce fat content, i.e.: 1 c. oil called for in recipe, use 1/2 c. applesauce. If you have any questions call Motts: 1-800-426-4891.

Onion:
1 teaspoon onion powder or 1 Tablespoon dried minced onion can be substituted for 1 small onion chopped.

Pumpkin Pie Spice:
1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

Prepared Mustard
1/2 t. ground mustard + 2 t. vinegar can be substituted for 1 Tablespoon prepared mustard.

Shortening:
1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.

Sour Cream:
1 cup plain yogurt can be substituted for 1 cup sour cream.

Sugar:
1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat.

Sugar, Light Brown:
1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)

Sweet Potatoes:
1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet potatoes, drained.

Tapioca
1 Tablespoon all-purpose flour can be substituted for 2 teaspoons of tapioca.

Tomato Juice
1/2 c. tomato sauce + 1/2 c. water, or 2 cups tomato sauce, or 3/4 cup tomato paste plus 1 cup water can be substituted for 1 cup tomato jucie.

Vanilla Extract or Vanilla Flavoring:
If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. I have done this and I absolutely can’t tell the difference.

Wine:
1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.

 

 

TIP ABOUT Milk:                                                                                                                                                                                                                                                                                                  Substitutions for Milk in Baking. Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.

1/2 c. evaporated milk + 1/2 c. water substitutes for 1 cup whole milk.

           Soy Milk: 1 cup soy milk = 1 cup cow’s milk

           Rice Milk: 1 cup rice milk = 1 cup cow’s milk
Depending on the brand, rice milk can be thinner than cow’s milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.

           Nut Milk: 1 cup nut milk = 1 cup cow’s milk
Nut milks, such as almond, are best served in dessert recipes.

          Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.

          Water: Approximately 3/4 cup water = 1 cup cow’s milk
Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.

Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.

 

Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.

 

Hope this helps, until next time betti : )

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  1. Pingback: Cooking up some Chicken for Summer Salads and Pastas | Cook, Party, Enjoy!

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