Basic Cooking Substitutions You Should Know
If you cook or bake, you have to know how to substitute ingredients. Inevitably, you’ll be working on a recipe and lo and behold, you discover that one ingredient has either expired or you should have thrown out a week ago or even a year ago. It can be very frustrating and can upset the entire timing of a dish or meal if you have to drop everything and run to the store. It’s so much easier to look in your pantry, refrigerator, freezer or spice rack to see if you can substitute that item. There are hundreds of ingredient substitutions available but here are some of the most common ones.
Baking Substitutions
Self rising flour 1 cup
- Combine 1 C. all-purpose flour plus 1-1/2 teaspoon baking powder and 1/2 teaspoon salt.
Cake flour 1 cup–3 variations
- Combine 7/8 C. all-purpose flour plus 2 tablespoons cornstarch OR
- Sift 1 C. all-purpose flour 3 times and then measure out 1 cup OR
- Subtract 2 tablespoons all-purpose flour
Biscuit mix 2 & 1/4 cups
- Combine 2 cups sifted flour, 1 tablespoon baking powder, 1 teaspoon salt and 1/4 cup shortening.
Sugar 1 cup granulated
- 2 C. powdered sugar OR
- 1 cup packed light brown sugar
Cornstarch 1 tablespoon
- 2 tablespoon all-purpose flour OR
- 1-1/2 teaspoon arrowroot OR
- 2 tablespoon tapioca
Eggs, Dairy and Cheese
Eggs–1 single egg
- Combine 1 tablespoon water plus 1 egg yolk, for baking
- 2 egg yolks OR
- 2 egg whites OR
- 1/4 cup cholesterol free egg product OR
- Combine 1 egg white and 2 teaspoons oil
Butter 1 cup
- 7/8 C. shortening (vegetable) OR
- 7/8 C. oil OR
- 1 cup margarine
Buttermilk 1 cup
- Subtract 1 tablespoon milk from 1 C. milk and add 1 tablespoon lemon juice or vinegar. It should stand about five minutes before using OR
- Combine 1/4 C. milk and 3/4 C. plain yogurt OR
- Mix two teaspoons cream of tartar to 1 C. milk and let sit for ten minutes
Half and Half cream 1 cup
- Mix 7/8 C. milk plus 1-1/2 tablespoons butter OR
- 1 C. evaporated milk OR
- Combine 2/3 C. low-fat or skim milk plus 1/3 C. heavy cream
Cheddar Cheese, sharp 1 cup
- Mix 1 C. mild cheddar cheese plus 1/4 teaspoon worcestershire sauce and 1/8 teaspoon dry mustard
Mascarpone Cheese
- Cream cheese
Ricotta Cheese
- Cottage cheese
Parmigiano Reggiano Cheese
- Pecorino romano or Asiago, aged, or Parmesan, domestic
Vinegars, Fats and Oils
Balsamic vinegar
- Cider vinegar or sherry
Red wine vinegar
- Combine 1 tablespoon red wine plus 3 tablespoons cider vinegar
Vinegar
- Lemon juice
Chili Oil 1/4 teaspoon
- Mix 1/4 teaspoon vegetable oil plus pinch of dried pepper flakes or cayenne pepper
Sesame Oil 1 tablespoon
- Saute 1-1/2 teaspoon sesame seeds in 1/2 teaspoon vegetable oil
Shortening, solid, 1 cup
- 1-1/8 C. margarine or butter
- Shortening, melted, 1 cup
1 C. cooking oil but should not be used if recipe calls for solid shortening
Seasonings, Herbs and Spices
Allspice 1 teaspoon
- Mix 1/2 teaspoon cloves, ground and 1/2 teaspoon cinnamon
Basil 1 teaspoon
- 1 teaspoon thyme or oregano
Cayenne pepper 1/8 teaspoon
- 4-5 drops hot sauce OR
- 1/8 teaspoon crushed red pepper flakes
Cumin
- Chili powder
Garlic 1 medium clove
- 1/2 teaspoon minced, jar garlic
Italian seasoning
- Mix equal amounts dried basil, oregano, thyme and rosemary
Poultry seasoning 1 teaspoon
- Combine 1/4 teaspoon thyme and 3/4 teaspoon sage
Seasoned salt–makes 3 tablespoons + 1/2 teaspoon–store in small jar
- Combine 2 tablespoons salt, 2 teaspoons sugar, 1/2 teaspoon paprika and 1/4 teaspoon each onion powder, garlic powder, turmeric and cornstarch
Fruits and Vegetables
Leeks
- Shallots
Lemon or lime juice
- White vinegar or bottled lemon or lime juice
Mushrooms, fresh 1 pound
- 3 ounces dried, then add water to reconstitute
- 12 ounces canned
Shallots
- White part of green onion (scallions) plus a dash of jar garlic
Tomato juice 1 cup
- Combine 1/2 C. water plus 1/2 C. tomato sauce
Tomato paste 1/2 cup
- Cook, uncovered 1 C. tomato sauce until it’s reduced to 1/2 C.
Tomato sauce 2 cups
- Combine 1 C. water with 3/4 C. tomato paste
Miscellaneous Items
Bacon
- Canadian or smoked ham
Bread crumbs
- Cracker crumbs,crushed or 1 slice dried bread, crumbled
Broth or stock, canned
- Chicken or beef bouillon cubes or granules, along with boiling water
Cocktail sauce 1-1/4 cups
- Combine 1/3 C. ketchup, 1 tablespoons horseradish, 1 tablespoon fresh lemon juice and 1 teaspoons worcestershire sauce
Hot sauce
- Pinch of cayenne pepper or dried, crushed red pepper flakes
Tartar sauce 1/2 cup
- Combine 6 tablespoons mayonnaise, 2 tablespoon pickle relish and 2 teaspoons fresh lemon juice
This should give you some peace of mind that you can still complete that recipe and not feel like it’s a disaster. The key is to trust yourself that you can figure it out.
The Author:
Marilee Johnson’s mission is to help others feel confident in the kitchen and provide easy to understand tips, techniques and recipes.
Baking Tip – I tweak each and every recipe I prepare to render it more healthful; When I need 1/2 cup of oil, I use 1/4 cup of applesauce and 1/4 cup of light tasting virgin olive oil, depending on what I’m making. I always use baby prunes for the fat in brownies or chocolate recipes, always use eggwhites and make the adjustment from full eggs. I use the best quality ingredients possible to achieve the optimum result. I buy BIG bags of flour and separate it into 3 pks.1 in the freezer, 1 in the fridge and 1 in my pantry. This ensures me that I’ll always have fresh flour, and it’s fun to do especially when it’s on sale.