Page Two
Common Ingredient Substitutions- Page Two
Flour, all-purpose…1 cup
1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads)
or 1 cup self-rising flour (omit baking powder and salt from recipe)
Alternate Substitute
Flour, all-purpose…1 cup
5/8 cup potato flour;
or 1–1/4 cups rye flour or coarsely ground whole-grain flour;
or 1 cup cornmeal
Flour, cake…1 cup
1 cup minus 2 tablespoons sifted all-purpose flour plus 3 tablespoons cornstarch
Flour, self-rising…1 cup
1 cup all-purpose flour plus 1–1/2 teaspoons baking powder plus 1/4 teaspoon salt
Garlic…1 small clove
1/8 teaspoon garlic powder or dried minced garlic
Herbs, dried…1/2 to 1 teaspoon
1 tablespoon fresh herbs, minced and packed
Honey…1 cup
1–1/4 cups sugar plus 1/2 cup liquid called for in recipe (such as water or oil);
or 1 cup pure maple syrup
Ketchup…1 cup
1 cup tomato sauce plus 1/4 cup sugar plus 3 tablespoons apple cider vinegar
plus 1/2 teaspoon salt plus pinch of ground cloves combined;
or 1 cup chili sauce
Lemon juice…1 teaspoon
1/2 teaspoon vinegar
Lemon rind, grated…1 teaspoon
1/2 teaspoon lemon extract
Mayonnaise…1 cup
1 cup sour cream or plain yogurt; or 1 cup cottage cheese (pureed)
Milk, skim…1 cup
1/3 cup instant nonfat dry milk plus 3/4 cup water
Milk, to sour…1 cup
1 tablespoon vinegar or lemon juice plus milk to equal 1 cup.
Stir and let stand 5 minutes.
Milk, whole…1 cup
1/2 cup evaporated milk plus 1/2 cup water;
or 3/4 cup 2 percent milk plus 1/4 cup half-and-half
Molasses…1 cup
1 cup honey or dark corn syrup
Mustard, dry…1 teaspoon
1 tablespoon prepared mustard less 1 teaspoon liquid from recipe
Oat bran…1 cup
1 cup wheat bran or rice bran or wheat germ
Oats, old-fashioned…1 cup
1 cup steel-cut Irish or Scotch oats
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