COOKING AND BAKING SUBSTITUTIONS

Cooking and Baking Substitutions for:
Baking Powder

• 1 teaspoon = 1/2 teaspoon cream of tartar plus 1/4 teaspoon of baking soda

Chocolate

• Semisweet, 1 ounce = 1 ounce unsweetened chocolate plus 1 tbsp. of sugar

• Unsweetened, 1 ounce or 1 square = 3 tbsp. cocoa plus 1 tbsp. of fat

• Chips, semisweet, 6 ounce package, melted = 2 ounces unsweetened chocolate, 2 tbsp. shortening plus ½ cup of sugar

Cocoa

• 1/4 cup = 1 ounce unsweetened chocolate (decrease fat in recipe by ½ tbsp.)

Cornstarch

• 1 tbsp. = 2 tbsp. all-purpose flour or granular tapioca

Corn Syrup

• 1 cup, light = 1 cup sugar plus 1/4 cup of water

Flour

• All-purpose = 1 ½ tsp. cornstarch, potato starch or rice starch = 1 tbsp. rice flour or corn flour = 1 1/2 tbsp. whole wheat flour

• All-purpose, 1 cup, sifted = 1 cup plus 2 tbsp. sifted cake flour

• Cake Flour, 1 cup, sifted = 1 cup minus 2 tbsp. all-purpose flour

• Self-rising, 1 cup = 1 cup all-purpose flour, 1 tsp. baking powder, and ½ tsp. salt

Sugar

• Brown, 1 cup, firmly packed = 1 cup granulated white sugar

• Powdered, 1 cup = 1 cup sugar plus 1 tbsp. cornstarch, processed in food processor

• Granulated white, 1 tsp. = 1/8 tsp. artificial sweetener


Cooking and Baking Substitutions for Dairy Products:


Butter

• 1 cup = 1 cup shortening or lard plus ½ tsp. salt = 1 cup, 2 sticks, margarine (don not substitute whipped , low fat or tub margarine) Cream

• Heavy, (30 to 40% fat) 1 cup = 3/4 cup whole milk plus 1/3 cup butter or margarine (can be used for baking or cooking but will not whip)

• Light, (15 to 20% fat) 1 cup = 3/4 cup whole milk plus 3 tbsp. butter or margarine (can be used for cooking and baking) = 1 cup evaporated (not sweetened condensed), undiluted

• Half and half, 1 cup = 7/8 cup whole milk plus ½ tbsp. butter or margarine (can be used for cooking and baking) = 1 cup of evaporated milk (not sweetened condensed), undiluted

• Whipped, 1 cup = 1 cup frozen whipped topping, thawed

Eggs

• 1 large = 1/4 cup egg substitute

• 2 large = 3 small eggs = 1/2 cup of egg substitute = 1 large egg plus 2 egg whites

• 1 egg white = 2 tbsp. egg substitute

Milk

• Buttermilk, 1 cup = 1 cup whole milk plus 1 tbsp vinegar or lemon juice ( allow to sit 10 minutes before using) = 1 cup plain yogurt

• Fat-free, 1 cup = 4 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup of evaporated (not sweetened condensed) skim milk plus 1/2 cup of water

• Whole milk, 1 cup = 5 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup evaporated milk (not sweetened condensed) plus ½ cup of water

Sour Cream

• 1 cup = 1 cup plain yogurt

Here's some more Cooking and Baking Substitutions:

Garlic

• 1 small clove = 1/8 tsp. garlic powder = 1 tsp of bottled minced garlic

• Garlic salt, 1 tsp = 1/8 tsp. garlic powder plus 7/8 tsp. table salt

Herbs

• Fresh, chopped, 1 tbsp. = 1 tsp. of dried herbs = 1/4 tsp. ground herbs

Mustard

• Dried, 1 tsp. = 1 tbsp. prepared mustard

Tomatoes

• Fresh, chopped, 2 cups = 1 (16-ounce) can, you may need to drain

Tomato Sauce

• 2 cups = 3/4 cup of tomato paste plus 1 cup of water




Alcohol Cooking and Baking Substitutions
Amaretto• 2 tbsp. = 1/4 to 1/2 tsp. almond extract

Bourbon or Sherry

• 2 tbsp. = 1 to 2 tsp. vanilla extract

Brandy, fruit flavored Liqueur, Port Wine, Rum or sweet Sherry

• 1/4 cup or more = Equal amount of unsweetened orange or apple juice plus 1 tsp. vanilla extract or a corresponding flavor

Brandy or Rum

• 2 tbsp. = 1/2 to 1 tsp. Brandy or Rum extract

Grand Marnier or other orange liqueur

• 2 tbsp. = 2 tbsp. unsweetened orange juice concentrate or 2 tbsp. orange juice plus 1/2 tsp. orange extract

Kahula or other coffee or chocolate liqueur

• 2 tbsp. = 1/2 to 1 tsp. chocolate extract plus 1/2 to 1 tsp instant coffee dissolved in 2 tbsp. water

Marsala

• 1/4 cup = 1/4 cup white grape juice = 1/4 cup dry white wine plus 1 tsp. Brandy

Wine

• Red, 1/4 cup or more = equal amount of red grape juice or cranberry juice

• White, 1/4 cup or more = equal amount of white grape juice

These are some great Cooking and Baking Substitutions that you need ot keep handy because you just never know....




Equivalent Measures
*1 gallon = 4 quarts = 16 cups = 8 pints

*1/4 gallon = 1 quart = 4 cups = 2 pints

*1/2 quart = 2 cups = 1 pint = 16 fl oz

*1 cup = 1/2 pint = 8 fl oz = 16 Tbsp = 48 tsp = 237 ml

*3/4 cup = 6 fl oz = 12 Tbsp = 36 tsp = 177 ml

*2/3 cup = 32 tsp = 158 ml

*1/2 cup = 4 fl oz = 8 Tbsp = 24 tsp = 118 ml

*1/3 cup = 16 tsp = 79 ml

*1/4 cup = 2 fl oz = 4 Tbsp = 12 tsp = 59 ml

*1/8 cup = 1 fl oz = 2 Tbsp = 6 tsp = 30 ml

*1 Tbsp = 3 tsp = 15 ml

*1 tsp = 5 ml

So, be sure to bookmark this page so that the next time you need some Cooking and Baking Substitutions, you can check here first. You may just have what you need in you pantry!