Common Ingredient Substitution Chart

Have you ever wanted to try a new recipe and found you were missing an ingredient?  Or maybe halfway through a recipe you realized you ran out of something.  This has happened to me many, many times!  Having an organized pantry list to shop from certainly helps – but sometimes you need to substitute one ingredient for another.  This is my list of the most common ingredients I have substituted.  Use this list as a guide only – some substitutions will change the texture or taste of the finished product.

Allspice	To make 1 teaspoon allspice powder,   combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon ground   cloves
Arrowroot	Use an equal amount of cornstarch
Baking Chocolate	To make 1 ounce of baking chocolate combine 3 tablespoons unsweetened   cocoa plus 1 tablespoon butter or vegetable oil or shortening
Baking Powder	For each teaspoon called for mix 1/2 teaspoon cream of tartar, 1/3   teaspoon baking soda and 1/8 teaspoon salt.    Use immediately.
Bread Flour	Substitute an equal amount of all-purpose flour
Brown Sugar	To make 1 cup of brown sugar combine 1 cup white sugar and 1/4 cup   molasses  – decrease the liquid in the   recipe by 1/4 cup
Butter	Substitute 1 cup margarine OR 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	Substitute an equal amount of yogurt OR sour milk
Cake Flour	To make 1 cup of cake flour, use 1 cup minus 2 tablespoons sifted   all-purpose flour
Corn Syrup	To make 1 cup of light corn syrup combine:  1 cup white sugar and   1/4 cup water  Dark:  1 cup packed brown sugar and 1/4 cup water
Cream Cheese	For each cup substitute 1 cup plain yogurt strained overnight OR 1 cup cottage cheese pureed
Evaporated Milk	2/3 cup dry milk and 3/4 cup water mixed together OR half ‘n half
Half N Half	For each cup of half ‘n half:  mix   1/2 cup heavy cream and 1/2 cup milk
Honey	For 1 cup honey substitute 3/4 cup maple syrup plus 1/2 cup white sugar OR 3/4 cup light or dark corn syrup   plus 1/2 cup white sugar OR 3/4 cup light molasses plus 1/2 cup white sugar
Hot Sauce	For each teaspoon of hot sauce use 3/4 teaspoon cayenne plus 1 teaspoon   vinegar
Ketchup	For each cup of ketchup use 1 cup tomato sauce plus 1 teaspoon vinegar   and 1 tablespoon sugar
Lard	For each cup of lard substitute 1 cup shortening OR 7/8 cup vegetable oil   OR 1 cup butter
Powdered Sugar	To make 1 cup of powdered sugar, combine 1 cup granulated white sugar and   1 teaspoon cornstarch in a blender.    Pulse until fine (do not use a food processor as it will not blend   correctly)
Prepared Mustard	To make 1 tablespoon prepared mustard combine 1 teaspoon dry mustard and   1 teaspoon each of water, vinegar and sugar
Self-Rising Flour	To make self-rising flour, add 1 1/2 teaspoons baking powder and 1/2   teaspoon salt to each cup of all-purpose flour.
Shortening	Subsitute an equal amount of butter or margarine
Sour Cream	To make 1 cup, mix  1 cup cottage   cheese, 1/3 cup buttermilk (or sour milk) and 1 tablespoon lime or lemon   juice in a food processor or blender until smooth OR substitute an equal amount of yogurt OR 7/8 cup sour milk plus 3 tablespoons butter (baking only)
Sour Milk	Place 1 tablespoon lemon juice or white vinegar in the bottom of a 1-cup   measuring cup.  Fill with milk.
Sweetened Condensed Milk	To make 14 ounces, combine 1 cup evaporated milk and 1 1/4 cup sugar in a   saucepan and stir over low heat until sugar is dissolved.
Vinegar	Subsitute an equal amount of lemon or lime juice
Yogurt	Substitute an equal amount of sour cream OR buttermilk OR sour milk