Cooking Substitutions

Chef baker or cook

Many times, when cooking, you have to be flexible and substitute ingredients. Sometimes you don’t have them handy or simply cannot find them where you live. Here is a list of some common cooking substitutions you can make in your kitchen.

Baking Powder – For every teaspoon of baking powder use ¼ tsp. baking soda and add ½ tsp. cream of tartar.

Bread Crumbs – If you need bread crumbs and don’t have them, substitute them for equal amounts of crushed Corn Flakes or crushed soda crackers.

Brown Sugar, dark – For every cup of packed dark brown sugar use 1 cup white granulated sugar and add ¼ cup molasses.

Brown Sugar, light – For every cup of packed light brown sugar use 1 cup white granulated sugar and add 1 ½ TBS molasses.

Buttermilk – For every cup of buttermilk you need place 1 TBS of lemon juice or white vinegar in a measuring cup. Add whole milk to complete the cup measure. Let the milk sit, at room temperature, for 5 minutes without touching it. You can also use plain low-fat yogurt if you prefer. Watch the video on how to do this here.

Cake Flour – Measure 1 cup all-purpose flour. Remove 2 TBS flour from cup. Replace with 2 TBS cornstarch. Mix well and you have 1 cup of cake flour.

Capers – Use equal amounts of chopped green olives, in place of capers, in your recipes.

Chocolate, semisweet – For every ounce of semisweet chocolate use an ounce of unsweetened chocolate and add 1 TBS white sugar.

Chocolate, unsweetened – For every ounce of unsweetened chocolate use 3 TBS unsweetened cocoa powder and add 1 TBS melted, unsalted butter.

Cornstarch – For every TBS of cornstarch use 2 TBS of white flour. Do this only when thickening sauces. If you need cornstarch for baking cookies do not make this substitution.

Corn Syrup, light – For every cup of light corn syrup use 1 cup sugar and add ¼ cup water.

Corn Syrup, dark – For every cup of dark syrup use ¾ light corn syrup and add ¼ cup molasses.

Cream, heavy – For every cup of heavy cream use ¾ cup whole milk and add ¼ cup melted unsalted butter.

Crème Fraîche – For every cup of crème fraîche use ½ cup sour cream and add ½ cup heavy cream.

Flour, self-rising – For every cup of self-rising flour use all-purpose flour and add 1 ½ tsp. baking powder and ½ tsp. salt.

Rice wine – Use equal amounts of sherry to substitute for rice wine.

Sour Cream – Use equal amounts of plain yogurt to substitute sour cream or make your own with some whipping cream and lemon. Watch the video on how to do that here.

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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