Reference: Ingredient Substitutions

One amazing fact of life is substitutions. If you don’t have something or can’t eat something due to allergies or personal beliefs, there’s ways to get tastes or recipe’s done and that’s with subbing out ingredients. I’ve made quite a few things with substitutions and usually mark them when I do. I figured I’d make a reference sheet of all the ones I’ve made and read about even if I didn’t use it yet.

Baking Substitutions

Cream of tartar (1 tsp) = 2 tsp lemon juice or 2 tsp vinegar

Baking Powder (1 tsp) = 1/2 tsp Cream of Tarter with 1/4 tsp baking soda

Cornstarch (1 tbls) = 2 tbls all-purpose flour

Light corn syrup (1 cup) = 1 cup sugar with 1/4 cup water

Heavy cream (1 cup) = 1 cup evaporated milk or 3/4 cup milk + 1/3 cup butter (melted)

Half and Half (1 cup) = 2 tbls butter (melted) with 1 cup whole milk

1 egg= 1 tbls ground flax seed with 3 tbls water or 1/4 cup mashed potatoes or 3 tbls mayonnaise

Lemon Juice (1 tsp) = 1/4 tsp apple cider vinegar

Sour cream (1 cup) = 1 cup plain yogurt or 1 cup heavy cream whipped to thicken

Tomato sauce (2 cups) = 3/4 cup tomato paste with 1 cup water

Allspice (1 tsp) = 1/2 tsp cinnamon with 1/4 tsp ginger and 1/4 tsp cloves

Buttermilk (1 cup) = 1 cup plain yogurt, 1 tbls lemon juice or vinegar and enough milk to make 1 cup

Cocoa (1/4 cup) = 1 oz square unsweetened chocolate

Cottage cheese (1 cup) = 1 cup ricotta cheese

Ketchup (1 cup) = 1 cup tomato sauce with 1 tsp vinegar and 1 tbls sugar

Cajun spice (2 tbls) = Equal parts garlic powder, onion powder, paprika, salt, pepper, cayenne, and thyme to make 2 tbls

Measurement Equivalents

1 tlbs = 3 tsp

1/4 cup = 4 tbls

1/3 cup = 5 tbls with 1 tsp

1 gallon = 4 quarts = 8 pints

1 quart = 4 cups

1 pint = 2 cups

16 oz = 1 lb

10 ‘' x 2’’ round pan = 9”x 9” square

12 cup muffin tin = 9” x 1 1/2” round or 8” x 8” x 1 1/2” square