Ingredient Substitutions

We have all had times when we needed to substitute an ingredient for another either out of necessity or preference. Just recently, I found myself trying to figure out substitution possibilities and amounts for a dessert recipe I was making and I thought I’d document my findings. This is as much for me to refer back to as it is for you, reader, to use as a guide. The substitutions below are partly from my own experience and partly from this resourceful book.

 

Ingredient Substitution Chart

Baking

 

Allspice Ground cinnamon, cloves and nutmeg, to taste
1 teaspoon baking powder ½ teaspoon cream of tartar + ¼ teaspoon baking soda
1 ounce unsweetened baking chocolate 3 tablespoons unsweetened cocoa + 1 tablespoon butter or margarine
½ cup semisweet chocolate chips ¼ cup cocoa powder
1 tablespoon cornstarch, for thickening 1 tablespoon potato or arrowroot starchor

2 tablespoon AP flour or tapioca starch

or

2 eggs

 

1 egg, for baking ½ mashed bananaor

1/3 cup applesauce

 

1 cup AP flour ¾ cup whole wheat flouror

1 cup + 2 tablespoons cake flour

 

1 cup brown or white rice flour 1 cup cake flouror

1 cup minus 1 tablespoon AP flour

 

1 cup self-rising flour 1 cup AP flour + ¼ teaspoon baking powder
1 tablespoon gelatin 2 teaspoons agar-agar
1 tablespoon oil 1 ¼ tablespoons butter
1 cup semolina 1 cup cream of wheat, masa harina or cornmeal
1 cup white sugar 2/3 cup agave syrup or honey
1 cup brown sugar 1 cup white sugar or1 cup white sugar + 2 tablespoons molasses (for stronger taste)
1 cup light corn syrup 1 ¼ cups sugar + 1/3 cup water, boiled down to 1 cup
½ cup peanut butter ½ cup tahini or almond butter
1 teaspoon orange blossom water 1 teaspoon rose wateror ½ teaspoon rose extract
1 vanilla bean 1 teaspoon pure vanilla extract

 

Cooking

1 garlic clove ¼ teaspoon garlic powder or garlic juiceor

½ teaspoon chopped garlic

1 teaspoon harissa 1 teaspoon Sriracha or Tabasco sauce
¼ cup Italian seasoning 1 tablespoon oregano + 1 tablespoon thyme + 1 tablespoon basil + 1 tablespoon parsley
1 tablespoon minced onion 1 teaspoon onion powder
1 preserved lemon 1 tablespoon lemon juice + 1 teaspoon lemon zest + ¼ teaspoon salt
Ras el hanout Cinnamon, cloves, ginger, turmeric, nutmeg, cayenne, pepper, cardamom and mace, to taste
1/8 teaspoon saffron, for color 1/4 teaspoon turmeric or annatto powder
½ teaspoon smen 1 tablespoon clarified butter or ghee + 1/8 teaspoon salt + 1/8 teaspoon crushed dried oregano
1 tablespoon sumac 1 teaspoon lemon zest + paprika for color

 

Dairy

1 cup buttermilk 1 cup milk + 1 tablespoon lemon juice or vinegar. Let stand 5 minutes before using.
1 cup crème fraîche ½ cup sour cream + ½ cup heavy cream
1 cup evaporated milk 1 cup half and half or light cream
1 cup half and half ½ cup heavy cream + half a cup milk
1 cup yogurt, for baking 1 cup buttermilk, sour cream, blended cottage cheese, or applesauce

 

 

12 Responses to “Ingredient Substitutions”

  1. 1

    Lael Hazan @educatedpalate — 04/24/2012 @ 5:50 am

    Fascinating. I had no idea about some of the substitutions. Thank you for a most informative post.

  2. 2

    Gaz — 04/24/2012 @ 7:21 am

    Thanks for the tips Nisrine! Another one to add: asafoetida is a good substitute for onions and garlic. It’s used a lot in South Asian cooking. Smells awful when raw but once cooked the smell disappears.

  3. 3

    Judy@Savoring Today — 04/24/2012 @ 8:51 am

    Great, unique list, will be sure to pass it along and reference from time to time.

  4. 4

    Eha — 04/24/2012 @ 6:43 pm

    This is going to be pinned up inside my kitchen cupboard: I knew some, but not a whole lot of the others! How wonderfully useful :) !

  5. 5

    stephanie gagne — 04/25/2012 @ 11:21 am

    Merci beaucoup Nisrine ! ca va surement m’etre utile.

  6. 6

    Nisrine — 04/25/2012 @ 6:12 pm

    Gaz, I can’t wait to try asafoetida.

  7. 7

    Nisrine — 04/25/2012 @ 6:13 pm

    Stephanie, je vous en prie.

  8. 8

    Naz — 04/26/2012 @ 7:18 pm

    Hi, how can I print this out as I can’t see any icon for printing?

  9. 9

    Nisrine — 04/27/2012 @ 4:09 am

    Naz, simply highlight what you want to print and click on “print selection”.

  10. 10

    Naz — 05/13/2012 @ 8:25 pm

    Hi Nisrine, It worked. Thanks heaps :)

  11. 11

    maryanne — 11/04/2012 @ 5:55 pm

    Interesting sub for smen. I must break down and just buy smen, but I keep hoping to get to Morocco. I was just in Egypt (2 days off a HAL cruise). At least I got the hotel chef to prepare something somewhat Egyptian-moulekiya!

    I look fwd to trying some of your recipes. I began cooking some Moroccan from Paula W’s first book in the mid70′s and have been hooked every since. Actually I fell in love with the Moroccan flavours as a student in Paris many moons ago.

    My son-in-law’s mum makes her own phylo and borek dough! Hummm, haven’t made bastiya in awhile……..no pigeon available so I use Cornish Game Hen.

  12. 12

    Jamie Chappell — 02/04/2013 @ 12:17 pm

    What a fabulous list! Saving it for future use.

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