The Ultimate Guide to Baking and Food Substitutions

Short on eggs or butter? No need to run out to the store – use one of these handy baking or food substitutions to replace missing items in your recipes!

The Ultimate Guide to Baking and Food Substitutions

Butter
For baking, use an equivalent amount of:

• Regular (not light) margarine
• Lard
• Coconut oil (solid)
• Applesauce

Eggs
For each egg in a baking recipe, replace with:

• 1/3 cup applesauce
• 1/2 pureed banana (1/4 cup)
• 1 tablespoon ground flax seeds or chia seeds + 3 tablespoons water
• 1/4 cup blended silken tofu
• 3 tablespoons vegetable oil + 1 tablespoon water
• 2 to 3 tablespoons mayonnaise – baked goods

Flour

• 1 cup all-purpose flour = 1 cup + 3 tablespoons cake flour OR 1 cup self-rising flour (omit baking powder + salt from the recipe)
• 1 cup of cake flour = 1 cup pastry flour OR 1 cup minus 3 tablespoons all-purpose flour + 3 tablespoons cornstarch
• 1 cup pastry flour = 2/3 cup all-purpose flour + 1/3 cup cake flour
• 1 cup self-rising flour = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

Sugar

• 1 cup granulated sugar = 1 3/4 cup unsifted confectioners’ sugar OR 1 cup packed light or dark brown sugar OR 1 cup minus 2 tablespoons honey, agave nectar, or brown rice syrup + 1/4 teaspoon baking soda (reduce liquid in recipe by 3 tablespoons and lower oven temperature by 25°F)
• 1 cup dark brown sugar = 1 packed cup light brown sugar + 1 tablespoon molasses OR 1 cup granulated sugar + 2 to 3 tablespoons molasses
• 1 cup light brown sugar = 1 cup granulated sugar + 1 to 2 tablespoons molasses OR 1/2 cup dark brown sugar + 1/2 cup granulated sugar
• 1 cup confectioners’ sugar = 1 cup granulated sugar + 1 tablespoon cornstarch, processed in a food processor

Table Salt
For each teaspoon, use:

• 1 1/2 teaspoons Morton kosher salt
• 2 teaspoons Diamond Crystal kosher salt
• 2 teaspoons soy sauce

Cocoa Powder
For every 3 tablespoons, use:

• 1-ounce unsweetened chocolate (decrease fat in recipe by 1 tablespoon)
• 2 ounces semisweet chocolate (decrease fat in recipe by 1 tablespoon and sugar in the recipe by 3 tablespoons)

Cornstarch (for thickening)

For 1 tablespoon, use:

• 2 tablespoons flour

Cream of tartar
For 1 teaspoon, use:

• 2 teaspoons lemon juice or vinegar

Yeast-active dry
For 1 (.25-ounce) package, use:

• 1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoons rapid rise yeast

Corn syrup
For 1 cup, use:

• 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup

Honey
For 1 cup, use:

• 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup

Vegetable oil–for baking
For 1 cup, use:

• 1 cup applesauce OR 1 cup fruit puree

Vegetable oil–for frying
For 1 cup, use:

• 1 cup lard OR 1 cup vegetable shortening

Vinegar
For 1 teaspoon, use:

• 1 teaspoon lemon or lime juice OR 2 teaspoons white wine

Sweetened condensed milk
For 1 (14-ounce) can, use:

• 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes

Evaporated milk
For 1 cup, use:

• 1 cup light cream

Dairy 

• 1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
• 1 cup half & half = 1 cup whole milk + 1 tablespoon melted unsalted butter OR 1 cup evaporated milk
• 1 cup heavy whipping cream = 2/3 cup whole milk + 1/3 cup melted unsalted butter
• 1 cup buttermilk = 1 cup milk + 1 teaspoon lemon juice or vinegar

Sour Cream
Plain Greek yogurt, an equivalent amount

• 3/4 cup cream cheese + 3 tablespoons milk
• 1/3 cup melted unsalted butter + 3/4 cup milk + 1 teaspoon lemon juice (for baking)

Lemon

• For each tablespoon of juice, use 1 1/2 teaspoons white wine vinegar, sherry vinegar or champagne vinegar
• For each teaspoon of zest, use 1/2 teaspoon lemon extract

Orange zest
For 1 tablespoon, use:

• 1/2 teaspoon orange extract OR 1 teaspoon lemon juice

Fresh Herbs
For each tablespoon of chopped fresh herbs, use:

• 1 teaspoon dried
• 1/4 to 1/2 teaspoon ground or powdered

Breadcrumbs
For each cup, use:

• 3 to 4 slices oven-dried bread, crushed in a food processor
• 1 1/4 cups croutons or stuffing cubes, crushed
• 3/4 cup cracker crumbs
• 1 cup crushed tortilla or potato chips
• 1 cup crushed pretzels
• 1 cup crushed cornflakes

Rice
For each 1 cup of uncooked white or brown rice, use the following amount of the uncooked substitute:

• 2 cups orzo pasta
• 1 1/4 cups couscous
• 3/4 cup barley
• 1 cup quinoa
• 1 cup bulgur
• 1 1/3 cups wheatberries
• 1 1/2 cups kasha

Broth

• 1 cup of broth = 1 bouillon cube + 1 cup boiling water OR 1 teaspoon bouillon granules + 1 cup boiling water
• To replace chicken or vegetable broth, use an equivalent amount of dry white wine, vermouth or water (in small amounts).
• To replace beef broth, use an equivalent amount of vegetable broth, red wine or beer.

Wine
For 1 cup, use:

• 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water

Soy sauce
For 1/2 cup, use:

• 1/4 cup Worcestershire sauce mixed with 1 tablespoon water

Molasses
For 1 cup, use:

• Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar

Mayonnaise
For 1 cup, use:

• 1 cup sour cream OR 1 cup plain yogurt

Ketchup
For 1 cup, use:

• 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar

 

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