Food Substitutions Chart
Here is a handy food substitutions chart for when you run out of things you need for a specific recipe. It happens to me the most when I'm baking, but as you'll see, there are many substitutions that will work for all your recipes.
| 1 cup sifted all-purpose flour |
|
1 cup unsifted all-purpose flour minus 2 tablespoon |
| 1 cup all-purpose flour |
|
1 cup plus 2 tablespoon cake flour |
| 1 cup cake & pastry flour |
|
1 cup minus 2 tablespoons all-purpose flour |
| 1 cup self-rising flour |
|
1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt |
| 1 teaspoon baking powder |
|
1/4 teaspoon baking soda plus 3/4 teaspoon cream of tartar |
| 1 tablespoon cornstarch (for thickening) |
|
2 tablespoons all-purpose flour OR 2 teaspoons quick cooking tapioca |
| 1 tablespoon tapioca |
|
1 1/2 tablespoons all-purpose flour |
| 1 package active dry yeast |
|
2 1/4 teaspoons dry or 1 package compressed yeast |
| 1 cup dry bread crumbs |
|
3/4 cup cracker crumbs |
| 1 cup packed brown sugar |
|
1 cup granulated sugar or 2 cups powdered sugar, plus 1 tablespoon molasses |
| 1 cup honey |
|
1 1/4 cups sugar plus 1/4 cup liquid OR 1 cup corn syrup |
| 1 cup milk |
|
1/2 cup evaporated milk plus 1/2 cup water |
| 1 cup buttermilk or sour milk |
|
1 tablespoon vinegar or lemon juice plus sweet milk to equal 1 cup |
| 1 cup heavy cream |
|
3/4 cup skim milk plus 1/3 cup butter |
| 1 cup sour cream |
|
7/8 cup sour milk plus 3 tablespoons butter OR 1 cup plain yogurt OR 1 cup cottage cheese, well blended |
| 1 cup butter |
|
1 cup shortening |
| 1/2 cup oil |
|
1/2 cup melted butter OR 1/2 cup shortening, melted |
| 1 cup yogurt |
|
1 cup buttermilk OR sour milk |
| 1 cup whipping cream, whipped |
|
2 cups whipped dessert topping |
| 2 large eggs |
|
3 small eggs |
| 1 ounce unsweetened chocolate |
|
3 tablespoons baking cocoa plus 1 tablespoon shortening, butter or margarine |
| 1 ounce semisweet chocolate |
|
1 ounce unsweetened chocolate plus 1 tablespoon sugar |
| 1 cup ketchup |
|
1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar |
| 1 tablespoon prepared mustard |
|
1 teaspoon dry mustard |
| 1 teaspoon lemon juice |
|
1 teaspoon vinegar |
| Juice of 1 lemon |
|
3-4 tablespoons bottled lemon juice |
| 1 cup wine |
|
1 cup apple juice, apple cider, chicken OR beef broth |
| 1 clove of garlic |
|
1/8 teaspoon garlic powder OR 1/8 teaspoon instant minced garlic OR 1/2 teaspoon garlic salt |
| 1 medium onion |
|
1 tablespoon dried minced onion or 1 teaspoon onion powder |
| 1 tablespoon fresh herbs |
|
1 teaspoon dried herbs or 1/4 teaspoon powdered herbs. |
| 1/4 cup chopped fresh parsley |
|
1 tablespoon dried parsley flakes |
| 1 cup canned tomatoes |
|
About 1 1/3 cups chopped tomato, simmered for 10 minutes |
| 1 cup tomato juice |
|
1/2 cup tomato sauce plus 1/2 cup water |
| 1 cup tomato sauce |
|
1/2 cup tomato paste plus 1/2 cup water |
| 1 pound fresh mushrooms |
|
6 ounces canned mushrooms |
| 1 cup meat stock (beef, chicken) |
|
1 cup consomme OR 1 cup canned broth OR 1 bouillon cube dissolved in 1 cup hot water |
Now that you have your food substitutions chart, it's time to try out some of the recipes!
