List of Cooking and Baking Ingredient Substitutions

Common Cooking and Baking Ingredient Substitutions

Allspice - 1 teaspoon

• ½ Teaspoon Cinnamon plus ½ Teaspoon Ground Cloves

Apple Pie Spice - 1 teaspoon

• ½ Teaspoon Cinnamon, ¼ Teaspoon Nutmeg, ⅛ Teaspoon Ground Allspice, and Either ⅛ Teaspoon Ground Ginger, Cardamom, or Cloves

Arrowroot - 1 Tablespoon

• 1 Tablespoon Cornstarch or
• 2 Tablespoons All Purpose Flour (to thicken) or
• 1 Tablespoon Tapioca Flour or
• 2 ¼ Teaspoons of Either Potato Flour or Rice Flour

Baking Powder - 1 teaspoon

• ¼ Teaspoon Baking Soda plus ½ Teaspoon Cream of Tartar

Bread Crumbs, Dry - 1 Cup

• 1 Cup Crushed Cracker Crumbs or
• 1 Cup Matzo Meal or
• 1 Cup Crushed Cornflakes or
• 1 Cup Ground Oats or
• 1 Cup Crushed Potato Chips

Bread Crumbs, Soft - ¾ Cup

• 1 Slice of Fresh Sandwich Bread (and yes! You can use the end!)

Butter - 1 Cup

• 1 Cup Shortening (Hydrogenated Fat) and ½ Teaspoon Salt or
• ⅞ Cup Lard plus ¼ Teaspoon salt or
• 1 Cup Margarine (not soft spread) or
• ⅞ Cup Oil plus ¼ Teaspoon salt

To reduce fat and calories use applesauce or prune puree for half of the butter in the recipe.

Cajun Spice - 1 Tablespoon

• ½ Teaspoon White Pepper, ½ Teaspoon Garlic Powder, ½ Teaspoon Onion Powder, ½ Teaspoon Ground Red Pepper, ½ Teaspoon Sweet Paprika, and ½ Teaspoon Ground Black Pepper

Chili Sauce - 1 Cup

• 1 Cup Tomato Sauce, ¼ Cup Brown Sugar, 2 Tablespoons Vinegar, ¼ Teaspoon Cinnamon, a Dash of Ground Cloves, and a Dash of Ground Allspice

Chocolate, Unsweetened - 1 Ounce (1 Square)

• 3 Tablespoons Cocoa plus 1 Tablespoon Shortening or Butter

Cream of Mushroom Soup - 1 Can, 10.75 Ounces, Condensed

• Cream of Celery, Cream of Chicken, or Golden Mushroom Soup

Cooking Spray

Use a small piece of paper towel or parchment paper to spread these cooking spray substitutions over the surface of the pan and use just enough to cover the surface.

• Cooking Oil
• Butter
• Lard

Cornmeal, Self-Rising - 1 Cup

• ⅞ Cup Plain Cornmeal, 1-½ Tablespoons Baking Powder, and ½ Teaspoon Salt

Egg, Whole - 1

• 2 Egg Yolks plus 1 Tablespoon of Water (For Cookies, Breads, and Cakes)

Egg, Whole - 1

• 2 Egg Yolks (For Custards, Puddings, and Rich Sauces)

Flour, All-Purpose - 1 Cup

• 1 Cup plus 2 Tablespoons Cake or Pastry Flour or
• ½ Cup Whole Wheat Flour plus ½ Cup All Purpose Flour or
• 1 Cup Rice Flour or
• ½ Cup Whole Wheat Flour plus ½ Cup All Purpose Flour

Flour, Cake - 1 Cup

• 1 Cup All Purpose Flour Minus 2 Tablespoons, Double-Sifted

Flour, Pastry - 1 Cup

• 1 Cup Bread Flour Minus 2 Tablespoons

Flour, Self-Rising - 1 Cup

• 1 Cup minus 2 Tablespoons All-Purpose Flour, plus 1-½ Teaspoons Baking Powder and ½ Teaspoon Salt

Gelatin - 4 Leaves or Sheets

• 1 Envelope Powdered Gelatin (¼ ounce)

Heavy Cream - 1 Cup

• ¾ Cup Half-and-Half plus ¼ Cup Melted Unsalted Butter or
• ⅔ Cup Whole milk plus ⅓ Cup Butter or
• ⅔ Cup Almond or Oat Milk plus ⅓ Cup of Cooking Oil 
• 1 Cup Half-and-Half (will be less rich)

Special Note: Do not use any substitute if the heavy cream must be whipped.

Honey - 1 Cup

• ¾ Cup Sugar plus ¼ Cup Water

Italian Seasoning - 2 Tablespoons

• Combine 1 Tablespoon Dried Basil, 1 Teaspoon Dried Oregano, 1 Teaspoon Dried Parsley, ½ Teaspoon Dried Rosemary, and ½ Teaspoon Thyme

Maple Syrup - 1 Cup

• ½ Cup White Granulated Sugar, plus ½ Cup of Water, plus 1 Teaspoon Maple Extract, Boiled Together
• 1 Cup Honey
• ½ Cup Molasses plus ½ Cup Water
• 1 Cup Simple Brown Sugar Syrup
• 1 Cup Brown Rice Syrup
• 1 Cup Corn Syrup
• 1 Cup Golden Syrup
• 1 Cup Agave Nectar

Mayonnaise - 1 Cup (for use in salads and salad dressings)

• ½ Cup Yogurt and ½ Cup Mayonnaise or
• 1 Cup Yogurt or
• 1 Cup Salad Dressing or
• 1 Cup Sour Cream or
• 1 Cup Cottage Cheese Pureed in a Blender or Food Processor

Milk, Buttermilk, or Sour Milk - 1 Cup

• 1 Cup Fresh Milk plus 1 Tablespoon of White or Rice Wine Vinegar or Lemon Juice or
• 1 Cup Whole Milk plus 1-½ Teaspoons Cream of Tartar or
• 1 Cup Mild-Flavored Soy Milk, plus 1 Tablespoon Vinegar (White or Rice Wine) or lemon juice (let stand 5 minutes before using) or
• 1 Cup Plain or Low-Fat Yogurt or
• 1 Cup Sour Cream or
• 1 Cup Water plus ¼ Cup Buttermilk Powder

Milk, Fresh Whole - 1 Cup

• ½ Canned Evaporated Milk plus ½ Cup Water

Molasses - 1 Cup

• 1 Cup Honey

Mustard, Dijon - 1 Tablespoon

• 1 Tablespoon Dry Mustard Mixed with 1 Teaspoon Water, 1 Teaspoon White Wine Vinegar, 1 Tablespoon Mayonnaise, and a Pinch of Sugar

Rice - 1 Cup Regular, Uncooked

• 1 Cup Uncooked Converted Rice or
• 1 Cup Uncooked Brown Rice or
• 1 Cup Uncooked Wild Rice or
• 1 Cup Bulgur Wheat or Pearl Barley, Cooked

Ricotta Cheese - 1 Cup

• 1 Cup Cottage Cheese

Sour Cream - 1 Cup

• ¾ Cup Sour Milk and ⅓ Cup Butter or Margarine or
• ¾ Cup Buttermilk and ⅓ Cup Butter or Margarine or
• Blend Until Smooth: ⅓ Cup Buttermilk, 1 Tablespoon Lemon Juice, and 1 Cup Cottage Cheese or
• 1 Cup Plain Yogurt or
• ¾ Cup Whole Milk, ¾ Teaspoon Lemon Juice, and ⅓ Cup Butter or Margarine

Treacle - 1 Cup

• 1 Cup Light or Dark Brown Sugar or
• 1 Cup Molasses

Vanilla Extract - 1 Teaspoon

• ½ Vanilla Bean, Seeds Only or
• 1 Tablespoon Vanilla Instant Pudding 

White Vinegar - ½ Cup

• ½ Cup Rice Vinegar
• ½ Cup Apple Cider Vinegar or
• ½ Cup Malt Vinegar or
• ½ Cup Lemon Juice or
• ½ Cup Lime Juice

SPECIAL NOTE: If canning and preserving do not substitute anything for white vinegar.

Yeast - 1 Cake

• 1 Envelope, Active Dry Yeast

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