How many times have you started making a recipe and realized you were out of an important ingredient? Often there is a simple substitution! Here is a list of common substitutions that may one day come in handy:
- Allspice – 1 tsp = 1/2 tsp cinnamon + 1/2 tsp ground cloves + a pinch of nutmeg
- Apple Pie Spice – 1 T = 2 tsp cinnamon + 1 tsp nutmeg + a pinch of ground allspice
- Baking Powder – 1 tsp = 1/4 tsp baking soda + 1/4 tsp cornstarch + 1/2 tsp cream of tartar
- Buttermilk – 1 cup = 1 T lemon juice or vinegar + enough milk to equal 1 cup. Let rest 5 minutes.
- Corn Flour – 1 cup = 1 cup cornmeal ground in a blender or processor until finely textured.
- Self-rising cornmeal = 1 cup = 1 cup minus 3 T cornmeal + 1 1/2 T baking powder + 1/2 tsp slt
- Cream of Tartar – 1 T = 1 T distilled white vinegar or lemon juice
- Creme Fraiche – 1 cup = 1 cup sour cream or yogurt
- Cake Flour – 1 cup = 1 cup minus 3 T sifted all-purpose flour + 3 T cornstarch
- Self-Rising Flour – 1 cup = 1 cup unsifted all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt
- Garlic – 1 clove fresh garlic = 1/8 tsp garlic powder
- Garlic Salt – 1 tsp = 1/4 tsp garlic powder + 3/4 tsp salt
- Fresh Ginger – 1 T = 1/8 tsp ground ginger
- Fresh Herbs – 1 T = 1 tsp dried herbs (in general, this works for most herbs)
- Marshmallow Creme – 1 cup = 16 large or 160 miniature marshmallow + 2 tsp corn syrup, stirred until smooth in a double boiler or stainless-steel bowl over simmering water.
- Onion Powder – 1 tsp = 1 T onion flakes
- Onion Salt – 1 tsp = 1/2 tsp onion powder + 1/2 tsp salt
- Paprika – 1 T = 1 T ancho chile powder
- Pomegranate Molasses – 1 T = 1 1/2 tsp honey + 1 1/2 tsp lemon juice
- Sour Cream – 1 cup = 1 cup plain yogurt or 1 cup creme fraiche
- Sour Milk – 1 cup = 1 T lemon juice or distilled vinegar + enough milk to equal 1 cup
- Sugar, Powdered – 1 cup = 1/2 cup plus 1 1/2 T granulated sugar + 3/4 tsp cornstarch, finely ground in a small food processor
- Sugar, Dark Brown – 1 cup = 1 packed cup light brown sugar + 1 T molasses; or 1 cup granulated sugar + 2 to 3 T molasses
- Sugar, Decorating – 1 cup = 1 cup Homemade Colored Decorating Sugar: Put 1 cup granulated sugar in a glass jar with a tight-fitting lid. Add 8 to 10 drops food coloring, seal, and shake immediately and vigorously until sugar is evenly colored.
- Sweetened Condensed Milk – 1 14 oz can = 1 cup evaporated milk + 1 1/4 cup granulated sugar, heated until sugar dissolves
- Vanilla Bean – 1 8-inch vanilla bean = 2 to 3 tsp vanilla extract or 2 to 2 1/2 tsp vanilla powder;
- Vanilla Extract – 1 tsp = 3-inch piece vanilla bean
- Za’atar – 1 T = Combine 2 tsp dried thyme, 3/4 tsp sumac (optional), 1/2 tsp. toasted sesame seeds, and 1/8 tsp salt in a mortar and pestle and coarsely grind.
If the substitution you are looking for is not found on this list, don’t hesitate to give us a call. We have a large substitution book in our office with many more common and uncommon substitutions.
Do you know how much powdered sumac should be used to substitute juice from 1/2 of a lemon? Thank you!
Hi, I’m unable to find an exact amount, but I would begin by adding 1 teaspoon of powdered sumac to replace the half lemon. You could gradually add more to see what level of sumac tastes right in this recipe.
I am attempting a sugar free gluten free cookie for my daughter who has food challenges. I’m stuck on sugar or the sweetener portion. if a recipe calls for 1/2 cup of monkfruit, can I use vanilla extract as a substitute? If so, how much?
Blessings
Carol Saloga
carol.saloga@gmail.com
Hi Carol
I am attaching an article on baking with sugar substitutes. Monk fruit is a new sweetener that can usually be substituted for half of the sugar in a recipe. The vanilla would give flavor but wouldn’t add the sweetness so I don’t think that would be a good substitution. If you want to use a different sugar substitute this article describes other choices. https://www.diabetesselfmanagement.com/nutrition-exercise/meal-planning/baking-and-cooking-with-sugar-substitutes/