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.
Contents
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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 starch or 2 tablespoon AP flour or tapioca starch or 2 eggs |
| 1 egg, for baking | ½ mashed banana or 1/3 cup applesauce |
| 1 cup AP flour | ¾ cup whole wheat flour or 1 cup + 2 tablespoons cake flour |
| 1 cup brown or white rice flour | 1 cup cake flour or 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 water or ½ teaspoon rose extract |
| 1 vanilla bean | 1 teaspoon pure vanilla extract |
Cooking
| 1 garlic clove | ¼ teaspoon garlic powder or garlic juice or 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 fraiche | 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 apple sauce |
