Recipe Substitutions

ammonium bicarbonate – 3/4 teaspoon
1 tsp baking soda

baking powder (single-acting) – 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch

baking powder (double-acting) – 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Use 1 tsp for every 1 cup of flour.

baking soda - 1/2 teaspoon
2 teaspoons double-acting baking powder (replace the acidic liquid in recipe with non-acidic liquid)

baking soda – 1/2 teaspoon
1/2 teaspoon potassium bicarbonate

buttermilk - 1 cup (240 ml)
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (240 ml) (let mixture stand 5-10 minutes)

cake flour – 1 cup (130 grams)
3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch

cake flour – 1/3 cup
1/3 cup all-purpose flour less 1/2 teaspoon

chocolate (bittersweet or semi-sweet) – 1 ounce (30 grams)
1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated sugar

chocolate (unsweetened) – 1 ounce (30 grams)
3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, shortening, or vegetable oil

cocoa powder, Dutch-Processed – 3 tablespoons (20 grams)
1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda. Also reduce fat in recipe by 1 tablespoon.

cocoa powder, natural unsweetened – 1 ounce (30 grams) unsweetened chocolate. Also reduce fat in recipe by 1 tablespoon.

coffee, strong – 1/4 cup (60 ml)
2 tablespoons (10 grams) instant coffee in 3 tablespoons hot water

corn syrup, dark – 1 cup (240 ml)
3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses

corn syrup, light – 1 cup (240 ml)
1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup or 60 ml)

cornstarch (for thickening) – 1 tablespoon (15 grams)
2 tablespoons (25 grams) all purpose flour

cream of tartar – 1/2 teaspoon
1/2 teaspoon white vinegar or lemon juice

cream – half-and-half – 1 cup (240 ml)
7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter

cream, heavy (not for whipping) – 1 cup (240 ml)
2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter

eggs – one large egg
1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this)
or
1-1/2 teaspoons of Ener-G Egg Replacer mixed with 2 tablespoons of warm water

egg yolk – one yolk
2 tablespoons cholesterol-free egg product

flour, self-rising – 1 cup (140 grams)
1 cup (140 grams) all-purpose flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt

flour, whole wheat – 1 cup (150 grams)
7/8 cup (120 grams) all-purpose flour plus 2 tablespoon (6 grams) wheat germ

honey – 1 cup (240 ml)
3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated sugar

lard – 1/2 cup (113 grams)
1/2 cup (113 grams) solid vegetable shortening

lard – 1/2 cup (113 grams)
1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter

lemon juice – 1 tablespoon
2 packets of True Lemon plus 1 tablespoon water

marhsmallow cream – 2.5 ounces
8 large marshmallows or 1 cup miniature marshmallows

milk (sweetened condensed) – 14 ounce can (396 grams)
blend 1 cup instant nonfat dry milk plus 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (35 grams) melted unsalted butter plus 1/2 cup (120 ml) boiling water

milk (evaporated whole) – 1 cup (240 ml)
1 cup (240 ml) half & half

milk (whole) – 1 cup (240 ml)
1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine

molasses - 1 cup (240 ml)
1 cup (240 ml) dark corn syrup

sour cream – 1 cup (225 grams or 8 ounces)
1 cup plain yogurt

sour cream – 1 cup (225 grams or 8 ounces)
1 tablespoon lemon juice or vinegar plus whole milk to fill 1 cup (240 ml)

tapioca, instant or quick-cooking – 1 tablespoon (12 grams)
1-1/2 tablespoons (20 grams) flour

vinegar – 1/4 cup (60 ml)
1/3 cup (80 ml) freshly squeezed lemon juice

yogurt, plain – 1 cup (225 g)
1 cup (225) sour cream





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