mjd
Veteran
Source: King Arthur Flour
Baking powder substitute
For every 1 teaspoon of baking powder called for in the recipe, combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar. Bake immediately.
Baking soda substitute
Baking soda run out? For every ¼ teaspoon used in the recipe, substitute 1 teaspoon baking powder.
Bread crumbs substitute
Use ground rolled oats or crushed cereal in the same ratio: 1 cup of your substitute of choice for 1 cup bread crumbs.
Bread flour substitute
All-purpose flour makes a fine bread flour substitute. Use as much substitute flour as called for in the recipe.
Brown sugar substitute
For each cup of brown sugar, substitute 1 scant cup granulated sugar and 1 tablespoon molasses, or try another brown sugar substitute.
Butter substitute for baking
For baked goods, coconut oil, margarine, or lard can replace butter as 1:1 substitutes.
Buttermilk substitute
Try 1 cup plain yogurt (not Greek), or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice.
Cake flour substitute
To replace 1 cup of cake flour, add 2 tablespoons cornstarch to a 1-cup measuring cup; fill the cup the rest of the way with all-purpose flour to use as a substitute.
Cornstarch substitute
For every 1 tablespoon cornstarch, substitute 1½ tablespoons all-purpose flour.
Cream of tartar substitute
For a recipe that includes beaten egg whites and cream of tartar, use ½ teaspoon lemon juice with the eggs to replace ¼ teaspoon cream of tartar.
Egg substitute for baking
If you’re making yeast breads, cookies, pancakes, or waffles, you can mix 2 tablespoons ground flax meal and 3 tablespoons cold water for every 1 egg called for in the recipe. Let the mixture rest for 10 minutes before adding.
Evaporated milk substitute
In a pinch, you can use half-and-half as a 1:1 substitute, or see more options for a substitute for evaporated milk.
Half-and-half substitute
For every ½ cup called for, use ¼ cup milk and ¼ cup cream, or ½ cup non-dairy coffee creamer.
Heavy cream substitute
Melt ¼ cup unsalted butter and slowly whisk in ¾ cup whole milk or half-and-half for every cup of heavy cream in the recipe, or see more options for a heavy cream substitute.
Honey substitute
Corn syrup, molasses, maple syrup, or agave nectar all work as 1:1 replacements for honey.
Lemon juice substitute
Use cider vinegar as a 1:1 substitute for lemon juice.
Mascarpone cheese substitute
Make your own mascarpone cheese substitute by mixing 12 ounces of room temperature cream cheese with ¼ cup heavy whipping cream and ¼ cup sour cream. This will replace 16 ounces of mascarpone.
Powdered sugar substitute
To replace ½ cup of powdered sugar, grind ½ cup granulated sugar in a blender until fine. Multiply as needed to reach the amount called for in the recipe.
Semi-sweet chocolate substitute
Substitute 1 ounce unsweetened chocolate and ½ teaspoon granulated sugar for each 1 ounce of semi-sweet chocolate called for.
Sour cream substitute
Use plain yogurt as a 1:1 replacement.
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Baking powder substitute
For every 1 teaspoon of baking powder called for in the recipe, combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar. Bake immediately.
Baking soda substitute
Baking soda run out? For every ¼ teaspoon used in the recipe, substitute 1 teaspoon baking powder.
Bread crumbs substitute
Use ground rolled oats or crushed cereal in the same ratio: 1 cup of your substitute of choice for 1 cup bread crumbs.
Bread flour substitute
All-purpose flour makes a fine bread flour substitute. Use as much substitute flour as called for in the recipe.
Brown sugar substitute
For each cup of brown sugar, substitute 1 scant cup granulated sugar and 1 tablespoon molasses, or try another brown sugar substitute.
Butter substitute for baking
For baked goods, coconut oil, margarine, or lard can replace butter as 1:1 substitutes.
Buttermilk substitute
Try 1 cup plain yogurt (not Greek), or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice.
Cake flour substitute
To replace 1 cup of cake flour, add 2 tablespoons cornstarch to a 1-cup measuring cup; fill the cup the rest of the way with all-purpose flour to use as a substitute.
Cornstarch substitute
For every 1 tablespoon cornstarch, substitute 1½ tablespoons all-purpose flour.
Cream of tartar substitute
For a recipe that includes beaten egg whites and cream of tartar, use ½ teaspoon lemon juice with the eggs to replace ¼ teaspoon cream of tartar.
Egg substitute for baking
If you’re making yeast breads, cookies, pancakes, or waffles, you can mix 2 tablespoons ground flax meal and 3 tablespoons cold water for every 1 egg called for in the recipe. Let the mixture rest for 10 minutes before adding.
Evaporated milk substitute
In a pinch, you can use half-and-half as a 1:1 substitute, or see more options for a substitute for evaporated milk.
Half-and-half substitute
For every ½ cup called for, use ¼ cup milk and ¼ cup cream, or ½ cup non-dairy coffee creamer.
Heavy cream substitute
Melt ¼ cup unsalted butter and slowly whisk in ¾ cup whole milk or half-and-half for every cup of heavy cream in the recipe, or see more options for a heavy cream substitute.
Honey substitute
Corn syrup, molasses, maple syrup, or agave nectar all work as 1:1 replacements for honey.
Lemon juice substitute
Use cider vinegar as a 1:1 substitute for lemon juice.
Mascarpone cheese substitute
Make your own mascarpone cheese substitute by mixing 12 ounces of room temperature cream cheese with ¼ cup heavy whipping cream and ¼ cup sour cream. This will replace 16 ounces of mascarpone.
Powdered sugar substitute
To replace ½ cup of powdered sugar, grind ½ cup granulated sugar in a blender until fine. Multiply as needed to reach the amount called for in the recipe.
Semi-sweet chocolate substitute
Substitute 1 ounce unsweetened chocolate and ½ teaspoon granulated sugar for each 1 ounce of semi-sweet chocolate called for.
Sour cream substitute
Use plain yogurt as a 1:1 replacement.
More here: Search
