There is nothing worse than when you are in the middle of a recipe and realize you don’t have a key ingredient. As I have said before, I don’t live in town, so getting to the grocery store isn’t always convenient.
Here is a compiled list of some substitutions that may help you out.
- Cake Flour: For 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch. Sift together to combine.
- All-Purpose Flour (for baking): For 1 cup, use 1 cup pastry flour or 1 cup minus 2 tablespoons cake flour.
- Baking Powder: For 1 teaspoon, use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar plus ¼ teaspoon cornstarch.
- Baking Soda: For 1 teaspoon, use 3 teaspoons baking powder (note: this may affect taste and texture slightly).
- Corn starch: For 1 Tbsp. use 2 Tbsp. all-purpose flour
- Butter: For 1 cup, use 1 cup margarine, 1 cup vegetable shortening, or 1 cup coconut oil (for baking). For savory dishes, olive oil can work (use ¾ cup per 1 cup butter).
- Buttermilk: For 1 cup, mix 1 cup milk (or plant-based milk) with 1 tablespoon lemon juice or white vinegar; let sit 5-10 minutes.
- Heavy Cream: For 1 cup, use ¾ cup milk plus ¼ cup melted butter or 1 cup coconut cream (for non-dairy).
- Sour Cream: For 1 cup, use 1 cup plain yogurt or ¾ cup milk plus 1 tablespoon lemon juice and ¼ cup butter.
- Eggs: For 1 egg, use ¼ cup mashed banana, ¼ cup applesauce, ¼ cup silken tofu (blended), or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes).
- Sugar (Granulated): For 1 cup, use 1 cup packed brown sugar, ¾ cup honey (reduce liquid in recipe by ¼ cup), or ¾ cup maple syrup (reduce liquid by 3 tablespoons).
- Brown Sugar: For 1 cup, mix 1 cup granulated sugar with 1 tablespoon molasses (for light brown) or 2 tablespoons (for dark brown).
- Honey: For 1 cup, use 1 cup maple syrup or 1 ¼ cups granulated sugar plus ¼ cup liquid (like water or milk).
- Corn syrup: For 1 cup, use 1 cup granulated sugar plus 1/4 cup liquid
- Milk: For 1 cup, use 1 cup plant-based milk (soy, almond, oat) or ½ cup evaporated milk plus ½ cup water.
- Light cream: For 1 cup, use 2 Tbsp. butter plus 1 cup minus 2 Tbsp. milk
- Cream Cheese: For 1 cup, use 1 cup strained Greek yogurt or 1 cup blended cottage cheese.
- Yeast (Active Dry): For 1 teaspoon, use 1 teaspoon instant yeast or ½ teaspoon baking powder (for quick breads, not traditional breads).
- Lemon Juice: For 1 tablespoon, use 1 tablespoon white vinegar or ½ tablespoon lime juice.
- Cornstarch: For 1 tablespoon, use 2 tablespoons all-purpose flour or 1 tablespoon arrowroot powder.
- Cocoa Powder: For 3 tablespoons unsweetened cocoa, use 1 ounce unsweetened chocolate (reduce fat in recipe by 1 tablespoon).
- Unsweetened chocolate: For 1 square use 3 Tbsp unsweetened cocoa powder plus 1 Tbsp. butter or margarine
- Vanilla Extract: For 1 teaspoon, use 1 teaspoon maple syrup, almond extract, or bourbon (adjust for flavor impact).
- Tomato sauce: For 2 cups, mix 3/4 cup tomato paste plus 1 cup water
- Tomato juice: For 1 cup, mix 1/2 cup tomato sauce plus 1/2 cup water
- Clove garlic: For 1 clove, use 1/8 tsp. garlic powder or minced dried garlic
- Onion: For 1 small onion use 1 tsp. onion powder or 1 tsp. minced dried onion dehydrated
- Dry mustard: For 1 tsp, use 1 Tbsp. prepared mustard
- Finely shredded lemon peel: For 1 tsp, use 1/2 tsp. lemon extract