substitutions

How To Make substitutions

• 1

  ammonium bicarbonate - 3/4 teaspoon
  1 tsp baking soda
  
  baking powder (single-acting) - 1 teaspoon
  1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
  
  baking powder (double-acting) - 1 teaspoon
  1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Use 1 tsp for every 1 cup of flour.
  
  baking soda - 1/2 teaspoon
  2 teaspoons double-acting baking powder (replace the acidic liquid in recipe with non-acidic liquid)
  
  baking soda - 1/2 teaspoon
  1/2 teaspoon potassium bicarbonate
  
  buttermilk - 1 cup (240 ml)
  1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (240 ml) (let mixture stand 5-10 minutes)
  
  cake flour - 1 cup (130 grams)
  3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch
  
  cake flour - 1/3 cup
  1/3 cup all-purpose flour less 1/2 teaspoon
  
  chocolate (bittersweet or semi-sweet) - 1 ounce (30 grams)
  1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated sugar
  
  chocolate (unsweetened) - 1 ounce (30 grams)
  3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, shortening, or vegetable oil
  
  cocoa powder, Dutch-Processed - 3 tablespoons (20 grams)
  1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda. Also reduce fat in recipe by 1 tablespoon.
  
  cocoa powder, natural unsweetened - 1 ounce (30 grams) unsweetened chocolate. Also reduce fat in recipe by 1 tablespoon.
  
  coffee, strong - 1/4 cup (60 ml)
  2 tablespoons (10 grams) instant coffee in 3 tablespoons hot water
  
  corn syrup, dark - 1 cup (240 ml)
  3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses
  
  corn syrup, light - 1 cup (240 ml)
  1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup or 60 ml)
  
  cornstarch (for thickening) - 1 tablespoon (15 grams)
  2 tablespoons (25 grams) all purpose flour
  
  cream of tartar - 1/2 teaspoon
  1/2 teaspoon white vinegar or lemon juice
• 2

  cream - half-and-half - 1 cup (240 ml)
  7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter
  
  cream, heavy (not for whipping) - 1 cup (240 ml)
  2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter
  
  flour, self-rising - 1 cup (140 grams)
  1 cup (140 grams) all-purpose flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt
  
  flour, whole wheat - 1 cup (150 grams)
  7/8 cup (120 grams) all-purpose flour plus 2 tablespoon (6 grams) wheat germ
  
  honey - 1 cup (240 ml)
  3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated sugar
  
  lard - 1/2 cup (113 grams)
  1/2 cup (113 grams) solid vegetable shortening
  
  lard - 1/2 cup (113 grams)
  1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter
  
  marhsmallow cream - 2.5 ounces
  8 large marshmallows or 1 cup miniature marshmallows
  
  milk (sweetened condensed) - 14 ounce can (396 grams)
  blend 1 cup instant nonfat dry milk plus 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (35 grams) melted unsalted butter plus 1/2 cup (120 ml) boiling water
  
  milk (evaporated whole) - 1 cup (240 ml)
  1 cup (240 ml) half & half
  
  milk (whole) - 1 cup (240 ml)
  1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine
  
  molasses - 1 cup (240 ml)
  1 cup (240 ml) dark corn syrup
  
  sour cream - 1 cup (225 grams or 8 ounces)
  1 cup plain yogurt
  
  sour cream - 1 cup (225 grams or 8 ounces)
  1 tablespoon lemon juice or vinegar plus whole milk to fill 1 cup (240 ml)
  
  tapioca, instant or quick-cooking - 1 tablespoon (12 grams)
  1-1/2 tablespoons (20 grams) flour
  
  vinegar - 1/4 cup (60 ml)
  1/3 cup (80 ml) freshly squeezed lemon juice
  
  yogurt, plain - 1 cup (225 g)
  1 cup (225) sour cream
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