INGREDIENT


AMOUNT


SUBSTITUTION
Almond Meal 1 cup To make your own almond meal place 1 cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping.

Almond Paste 1 1/3 cups 1 3/4 cups ground blanched almonds plus 1 1/2 cups powdered sugar plus 1 egg white plus 1 teaspoon almond extract plus 1/4 teaspoon salt

Ammonium bicarbonate 3/4 teaspoon 1 teaspoon baking soda

Arrowroot 1 tablespoon 1 tablespoon cornstarch, potato starch or rice starch
2 tablespoons all purpose flour

Baking Powder, double-acting
(Rule of Thumb: 1 teaspoon for every 1 cup of flour)
High-Altitude Adjustments:
above 3000 ft. - reduce baking powder 1/8 teaspoon for every 1 teaspoon of baking powder in recipe
above 5000 ft. - reduce baking powder 1/8-1/4 teaspoon for every 1 teaspoon baking powder in recipe
above 7000 ft. - reduce baking powder 1/4 teaspoon for every 1 teaspoon baking powder in recipe
1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch

1 1/2 teaspoons single-action baking powder 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour milk or yogurt to replace 1/2 cup non-acidic liquid

Baking Powder, single-acting 1 teaspoon 2/3 teaspoon double-acting baking powder 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch

Baking Soda (Sodium Bicarbonate)

(Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)
1/2 teaspoon 2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid)

1/2 teaspoon potassium bicarbonate

Bread Crumbs, Dry 1 cup
1 cup crushed cracker crumbs
1 cup matzo meal
1 cup crushed cornflakes
1 cup ground oats
1 cup crushed potato chips

Buttermilk (Sour Milk) (see below under MILK, Buttermilk) 1 cup (240 ml)\
Carob Powder 1 tablespoon 1 tablespoon cocoa powder (either natural or Dutch-processed)

Chocolate, Bittersweet or Semi-sweet 1 ounce 1/2 ounce unsweetened chocolate plus 1 tablespoon granulated white sugar
Chocolate, Milk 1 ounce 1 ounce bittersweet or semi-sweet plus 1 tablespoon granulated white sugar

1 ounce sweet dark chocolate

1 ounce white chocolate
Chocolate, Sweet German 1 ounce 1 ounce bittersweet or semi-sweet chocolate plus 1/2 tablespoon granulated white sugar

1 ounce milk chocolate
Chocolate, Unsweetened 1 ounce 3 tablespoons natural cocoa powder (not Dutch-processed) plus 1 tablespoon unsalted butter, vegetable oil or shortening
Chocolate, White 1 ounce 1 ounce milk chocolate

1 ounce sweet dark chocolate
Cocoa Powder, Dutch-Processed 3 tablespoons 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe 1 tablespoon)

3 tablespoons carob powder
Cocoa Powder, Natural Unsweetened 3 tablespoons 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar

1 ounce unsweetened chocolate (reduce fat in recipe by 1 tablespoon)

3 tablespoons carob powder
Coconut, fresh 1 cup 1 cup dried flaked coconut

3/4 cup dried shredded coconut
Coconut, dry shredded 1 cup 1 1/4 cups freshly grated coconut

1 1/4 cup dried flaked coconut
Coconut milk, fresh 1 cup 1 cup canned coconut milk (not low fat)

3 tablespoons canned cream of coconut plus enough hot water or milk to equal 1 cup

1/4 cup coconut cream powder plus 1 cup hot water or milk
Coconut cream, fresh 1 cup 1 cup canned coconut cream

1 cup top layer of canned coconut milk (not low fat) (do not shake or stir can before skimming)

1 cup heavy whipping cream (35%) plus 1/2 cup coconut cream powder
Coffee, strong brewed 1/4 cup 2 tablespoons instant espresso powder dissolved in 3 tablespoons hot water
Cookie Crumbs 1 cup Can substitute equally among chocolate wafers, vanilla wafers, graham crackers, macaroons, or gingersnaps
Cornmeal, stone ground 1 cup 1 cup regular milled cornmeal

1 cup corn grits

1 cup polenta

1 cup maize meal
Corn Syrup, Dark 1 cup 3/4 cup light corn syrup plus 1/4 cup light molasses
Corn Syrup, Light 1 cup 1 cup dark corn syrup

1 cup treacle

1 cup liquid glucose

1 cup honey

1 cup granulated white sugar (increase the liquid in the recipe by 1/4 cup)
Cornstarch or Corn flour (for thickening) 1 tablespoon 2 tablespoons all purpose flour

1 tablespoon potato starch or rice starch or flour

1 tablespoon arrowroot

2 tablespoons quick-cooking (instant) tapioca
Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or lemon juice
Cream, Clotted 1 cup 1 cup crème fraîche

1 cup mascarpone cheese

1 cup heavy whipping cream (35%), whipped
Cream, Crème fraîche 1 cup 1 cup sour cream

1 cup whipping cream plus 1 tablespoon buttermilk or yogurt

1/2 cup whipping cream plus 1/2 cup sour cream

1 cup mascarpone cheese
Cream, Half & Half (10 - 12% Butterfat) 1 cup 7/8 cup whole milk plus 2 tablespoons melted unsalted butter

1/2 cup light cream (5%) plus 1/2 cup whole milk

1/2 cup partly skimmed milk plus 1/2 cup heavy whipping cream (35%)
Cream, Heavy (35% butterfat) (not for whipping) 1 cup 2/3 cup whole milk plus 1/3 cup melted unsalted butter
Cream, Light or Coffee Cream (18% Butterfat) 1 cup 1 cup half & half cream

7/8 cup whole milk plus 3 tablespoons melted butter

1/2 cup evaporated milk or heavy cream plus 1/2 cup milk
Cream, Light Whipping (30% Butterfat) (not for whipping) 1 cup 3/4 cup whole milk plus 1/4 cup melted unsalted butter

1 cup half & half cream
Cream, Sour 1 cup 1 cup plain yogurt

3/4 cup sour milk, buttermilk or plain yogurt + 1/3 cup melted butter

1 cup crème fraîche

1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (let stand 5-10 minutes)
Currants 1 cup 1 cup raisins

1 cup chopped dates

1 cup other dried fruit (cranberries, cherries, blueberries)
Eggs, whole 1 large (about 2 ounces 2 large egg yolks plus 1 tablespoon water (in baking)

2 large egg yolks (for custards, sauces, puddings and mousses)

3 1/2 tablespoons frozen whole egg, thawed

3 1/2 tablespoons egg substitute

2 1/2 tablespoons powdered whole egg plus 2 1/2 tablespoons water
Eggs, whites 1 large egg white 2 tablespoons frozen egg whites, thawed

1 tablespoon powdered egg white plus 2 tablespoons water
Eggs, yolks 2 large yolks 1 large whole egg
Eggs, yolks 1 large yolk 2 tablespoons powdered egg yolk plus 2 teaspoons water

3 1/2 teaspoons frozen egg yolks, thawed
Extract, pure Vanilla 1 teaspoon 1/2 of vanilla bean

1/2 - 1 teaspoon other extract (almond, orange, lemon, etc.)
Other Extracts (almond, lemon, orange, peppermint, etc.) 1 teaspoon 1 teaspoon of other extract (vanilla, orange, lemon, etc.)

1 to 2 drops of oil of same flavor
Fats, Salted Butter 1/2 cup 1/2 cup unsalted butter plus 1/4 teaspoon salt

1/2 cup margarine

1/2 cup solid vegetable shortening or lard
Fats, Unsalted Butter 1/2 cup 1/2 cup salted butter (decrease the salt in recipe by 1/4 teaspoon)

1/2 cup margarine

1/2 cup solid vegetable shortening or lard
Fats, Lard 1/2 cup 1/2 cup solid vegetable shortening

1/2 cup plus 1 tablespoon unsalted butter
Fats, Margarine 1/2 cup 1/2 cup salted or unsalted butter

1/2 cup solid vegetable shortening
Fats, Solid Vegetable Shortening 1/2 cup 1/2 cup salted or unsalted butter

1/2 cup lard

1/2 cup margarine
Flour, All Purpose 1 cup 1 cup plus 2 tablespoons sifted cake flour

1 cup self-rising flour (omit baking powder and salt from recipe)

7/8 cup rice flour (starch) (do not replace all of the flour with the rice flour)

1/2 cup white cake flour plus 1/2 cup whole wheat flour
FLOUR, Bread 1 cup 1 cup all purpose flour
FLOUR, Cake 1 cup 3/4 cup all purpose flour plus 2 tablespoons cornstarch
FLOUR, Pastry 2 cups 1 1/3 cup all purpose flour plus 2/3 cup cake flour
FLOUR, Rice 1 cup Equal amounts of cake or pastry flour
FLOUR, Self-Rising 1 cup 1 cup similar grade flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt
FLOUR, Whole Wheat 1 cup 7/8 cup all purpose flour plus 2 tablespoon wheat germ

1 cup graham flour
GELATIN, Leaf or Sheet 4 leaves (4 x 9 inches) 1 (1/4 ounce) envelope powdered gelatin
GELATIN, Powdered (Unflavored) 1 envelope (1/4 ounce) (1 tablespoon granules) 4 leaves sheet gelatin

2 teaspoons agar
Ghee 1 tablespoon 1 tablespoon clarified butter

1 tablespoon vegetable oil
Ginger Root, freshly grated 1 tablespoon 1 tablespoon candied ginger, rinsed and finely chopped

1 1/2 teaspoon ground dried ginger plus 1/2 teaspoon fresh lemon juice
Glucose, liquid 1/2 cup 1/2 cup light corn syrup
Golden Syrup 1 cup (240 ml) 1 cup treacle

1 cup light molasses

1 cup corn syrup
Honey 1 cup 3/4 cup maple syrup plus 1/2 cup granulated white sugar

3/4 cup light or dark corn syrup plus 1/2 cup granulated white sugar

3/4 cup light molasses plus 1/2 cup granulated white sugar

1 1/4 cups granulated white or brown sugar plus 1/4 cup additional liquid in recipe plus 1/2 teaspoon cream of tartar
Lemon Juice, freshly squeezed 1 tablespoon 1 tablespoon bottled lemon juice

1 tablespoon fresh lime juice

1/2 tablespoon vinegar (depending on recipe and do not use for flavoring)
Lemon, Zest 1 teaspoon 1 teaspoon orange or lime zest

1/2 teaspoon lemon extract
Lime Juice, freshly squeezed 1 tablespoon 1 tablespoon lemon or orange juice
Lime, Zest 1 teaspoon 1 teaspoon lemon or orange
Maple Sugar, finely grated 1/2 cup 1 cup maple syrup (reduce liquid in recipe by 1/4 cup)

3/4 cup granulated white sugar plus 1 teaspoon pure maple extract
Maple Syrup 1 cup 1/2 cup maple sugar (increase liquid in recipe by 1/4 cup)

1 cup honey

3/4 cup corn syrup plus 1/4 cup butter plus 1/2 teaspoon maple extract (optional)
Marshmallows 8 regular


1 cup miniature

2.5 ounces marshmallow cream
Marzipan 2 1/2 cups 2 cups almond paste plus 1 cup powdered sugar plus 2 tablespoons light corn syrup
Mascarpone Cheese 1 cup 1 cup Crème fraîche

3/4 cup cream cheese beaten with 1/4 cup heavy whipping cream (35%)
MILK, Buttermilk (sour milk) 1 cup 1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (let stand 5-10 minutes)

1 cup plain or low fat yogurt

1 cup sour cream

1 cup water plus 1/4 cup buttermilk powder

1 cup milk plus 1 1/2 - 1 3/4 teaspoons cream of tartar
MILK, Sweetened Condensed 14 ounce can 1 cup instant nonfat dry milk plus 2/3 cup granulated white sugar plus 1/2 cup boiling water plus 3 tablespoons melted unsalted butter (process in blender or food processor until smooth)
MILK, Evaporated Whole 1 cup 1 cup half & half (10-12%)

1 cup light or table cream (20%)

1 cup light (30%) or heavy whipping cream (35%)
MILK, Skim (Non fat) 1 cup 1/4 cup powdered skim milk plus 7/8 cup water

1/2 cup evaporated skim milk plus 1/2 cup water
MILK, Whole (3.5%) 1 cup 1/2 cup evaporated whole milk plus 1/2 cup water

1/2 cup condensed milk plus 1/2 cup water

1 cup skim milk plus 2 tablespoons melted butter or margarine

1/4 cup powdered skim milk plus 7/8 cup water plus 1 tablespoon melted butter or margarine
Molasses 1 cup 1 cup honey

1 cup dark corn syrup

1 cup maple syrup

3/4 cup light or dark brown sugar heated to dissolve in 1/4 cup liquid
Nuts, chopped, ground, or whole 1 cup 1 cup of similar nuts prepared in the same way
Oats, quick-cooking rolled 1 cup 1 cup regular (old fashioned rolled oats
Oats, regular (old-fashioned) 1 cup 1 cup quick-cooking rolled
Orange Juice, freshly squeezed 1 cup 1 cup reconstituted frozen concentrate
Orange, Zest 1 teaspoon 1 teaspoon lemon or lime zest

1 teaspoon finely chopped candied orange peel
Polenta, dry 1 cup 1 cup cornmeal

1 cup maize meal

1 cup corn grits
Raisins 1 cup 1 cup dried currants

1 cup pitted chopped dates

1 cup dried fruit, finely chopped (cherries, cranberries, blueberries, etc.)
Ricotta Cheese 1 cup (8 ounces) 1 cup dry cottage cheese
Rose Water 1 teaspoon 1 teaspoon any flower-based water
Salt, kosher 1 teaspoon 1 teaspoon sea salt or table
Salt, sea salt 1 teaspoon 1 teaspoon kosher or table
Salt, table 1 teaspoon 1 teaspoon kosher or sea salt
SUGAR, granulated white 1 cup 1 cup caster (superfine) sugar

1 cup tightly packed light or dark brown sugar
SUGAR, brown, light or dark 1 cup 1 cup raw sugar

1 cup white granulated sugar

1 cup white granulated sugar plus 1/4 cup unsulfured light molasses

For light brown sugar - substitute 1/2 cup dark brown sugar plus 1/2 cup white granulated sugar
SUGAR, caster (superfine) 1 cup 1 cup granulated white sugar, processed in food processor until very fine
SUGAR, raw 1 cup 1 cup light or dark brown sugar
Tapioca, instant or quick-cooking 1 tablespoon 2 tablespoons pearl tapioca, soaked

1 1/2 tablespoons flour
Treacle 1 cup 1 cup light or dark corn syrup

1 cup light molasses
Vanilla Bean 1 bean 2 - 3 teaspoons pure vanilla extract
Vanilla Extract 1 teaspoon 1/2 teaspoon powdered
VINEGAR, apple cider vinegar 1/4 cup 1/4 cup white vinegar
VINEGAR, white 1/4 cup

1/4 cup apple cider vinegar

1/3 cup lemon juice
YEAST, active dry 1 envelope (1/4 ounce) 1 scant tablespoon active dry yeast

1 cake (3/5 ounce) fresh compressed yeast

1 tablespoon fast-rising active yeast
YEAST, compressed 1 cake (3/5 ounce) 1 (1/4 ounce) envelope active dry yeast

1 scant tablespoon active dry yeast
Yogurt, plain (not low fat) 1 cup 1 cup sour cream

1 cup buttermilk

1 cup crème fraiche

1 cup heavy whipping cream (35%) plus 1 tablespoon lemon juice