When cooking, substituions are vital! We all run out of items. The store may be closed or the item itself may be sold out. A great cook can make anything magical. Experimenting is fun, scary and ultimately can create new MasterChef’s in all of us.
Common Baking Substitutions
| Ingredient | Amount | Substitution(s) |
| Eggs | 1 large | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water |
| Baking Powder | 1 tsp. | 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch1 OR 1/2 teaspoons single-action baking powder OR 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid |
| Baking Soda | 1 tsp. | 4 teaspoons baking powder OR 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt. PLEASE NOTE: If the recipe calls for an acidic liquid such as sour cream, yogurt, buttermilk, vinegar, molasses, or any citrus juice such as orange, lime or lemon, you should replace it with the same amount of whole milk |
| Rice Flour | 1 Cup or 140g | Equal amounts of cake OR pastry flour |
| A.P. Flour (all purpose) | 1 Cup or 125g | 1 cup (110 grams) (240 ml) plus 2 tablespoons (20 grams) cake flour OR 1 cup (130 grams) (240 ml) self-rising flour (omit baking powder and salt from recipe) OR 7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour) OR 1/2 cup (60 grams) (120 ml) white cake flour plus 1/2 cup (70 grams) (120 ml) whole wheat flour |
| Bread Flour | 1 Cup | 1 cup all-purpose flour plus 1 teaspoon wheat gluten |
| Cake Flour | 1 Cup or 120g | 3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed) |
| Whole Wheat Flour | 1 Cup or 125g | 7/8 cup (120 grams) all purpose flour plus 2 tablespoon (6 grams) wheat germ OR 1 cup (240 ml) graham flour |
| Baking Fats (oil or butter) “vegan options” | 1 Cup | 1 cup applesauce OR 1 cup fruit puree |
| Buttermilk | 1 Cup | 1 tablespoon lemon juice OR vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes) |
| Brown Sugar | 1 Cup or 220g | 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar |
| Granulated Sugar | 1 Cup or 200g | 1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup |
| Powdered Sugar (Confectioners’ sugar) | 1 Cup or 130g | 1 cup granulated sugar plus 1 tablespoon cornstarch NOTE: process in a food processor using the metal blade attachment until it’s well blended and powdery |
| Honey | 1 Cup | 3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) (120 ml) granulated white sugar OR 3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) (120 ml) granulated white sugar OR 3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) (120 ml) granulated white sugar OR 1 1/4 cups (250 grams – 265 grams) (300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar |
| Cream of Tarter | 1 tsp. | 2 teaspoons lemon juice or vinegar |
| Cornstarch (corn flour) | 1 Cup or 130g | 2 Cups (250 grams) all purpose flour OR 1 Cup (130grams) potato starch or rice starch or flour OR 1 Cup (130 grams) arrowroot OR 2 Cups (400 grams) quick-cooking (instant) tapioca |
| Cocoa Powder (natural) | 3 Tbsp. or 18g | 3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder |
| Cocoa Powder (dutch-processed) | 3 Tbsp. or 18g | 3 tablespoons (20 grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder |
| Cow’s Milk (Whole) | 1 Cup | 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water |
| Light Corn Syrup | 1 Cup (240 ml) | 1 cup (240 ml) dark corn syrup OR 1 cup(240 ml)Â treacle OR 1 cup (240 ml) liquid glucose OR 1 cup (240 ml) honey OR 1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup (60 ml)) |
| Dark Corn Syrup | 1 Cup (240 ml) | 3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses |
| Unsalted Butter | 1 Cup or 2 Sticks OR 226g | 1 cup shortening (205 grams) OR 7/8 vegetable oil |
| Shortening | 1 Cup | 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe |
| Sweetened Condensed Milk | Standard 14 oz. can or 396g | 1 cup (240 ml) instant nonfat dry milk plus 2/3 cup (135 grams) (160 ml) granulated white sugar plus 1/2 cup (120 ml) boiling water plus 3 tablespoons (35 grams) melted unsalted butter (process in blender or food processor until smooth) |
| Evaporation Milk | 1 Cup | 1 cup (240 ml) half & half (10-12% fat) OR 1 cup (240 ml) light or table cream (20% fat) OR 1 cup (240 ml) light (30% fat) or heavy whipping cream (35% fat) |
| Corn Meal | 1 cup (240 ml) | 1 cup (240 ml)Â regular milled cornmeal OR 1 cup (240 ml) corn grits OR 1 cup (240 ml) polenta OR 1 cup (240 ml) maize meal |
| Sour Cream | 1 cup or 225 grams (240 ml) | 1 cup plain yogurt OR  1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR  3/4 cup buttermilk mixed with 1/3 cup butter |
| Yeast (active) | 1 Package (25 oz.) or 2 1/4 tsp. | 1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoons rapid rise yeast |
