With all the baking going on this holiday season, it seems that you can write your grocery list, check it twice and you still find out during the middle of baking that you don’t have an essential ingredient that you need. I am so glad I found this list. I have been looking for it everywhere. This will save the day. So keep it on hand for those times when it is much needed.
Allspice – 1 teaspoon
1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves.
Baking Powder – 1 teaspoon
1/3 tsp. baking soda plus 1/2 tsp. cream of tartar or
1/4 teaspoon baking soda plus 1/2 cup yogurt or buttermilk (decrease liquid in recipe by 1/2 cup)
Bread Crumbs (Dry) – 1 cup
3 slices of bread, crumbled.
Butter – 1 cup
1 cup of regular margarine or
1 cup of vegetable shortening (for baking) or
1 cup of oil (but only if melted butter is called for)
Buttermilk – 1 cup
1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes)
Cream / Half and Half – 1 cup
7/8th of a cup of whole milk plus 1/2 tablespoon of butter or
3 tablespoons of oil, plus enough milk for 1 cup or
1 cup of evaporated milk
Cocoa – 1/4th cup
1 ounce (square) chocolate (decrease butter/oil in recipe by 1/2 a tablespoon)
Condensed Milk – 1 cup
Heat 1/3 cup of evaporated milk, 3/4 cup of sugar, and 2 tablespoons of butter until dissolved.
Cornstarch (for thickening) – 1 tablespoon
2 tablespoons of flour (must cook for at least 3 minutes longer to thicken)
Corn syrup, 1 cup – 1 cup granulated sugar plus 1/4 cup water
Egg – 1 whole egg
1/4th cup of egg beaters or
2 tablespoons of mayonnaise (for baking batters only)
Flour (All-Purpose) – 1 cup
1/2 cup whole wheat flour plus 1/2 cup of all purpose flour (don’t substitute more than 1/2 the flour)
The following alternatives require more leavening, so add 2 1/2 teaspoons of baking powder per cup of flour. Also recommended, use buttermilk and 1/2 a teaspoon of baking soda instead of milk to decrease heaviness.
– 3/4 cup rice flour or
– 1 1/2 cups of oat flour or
– 1 1/4 cups of rye flour or
– 5/8 cup of potato starch flour or
– 1 cup rolled oats or
– 1 cup fine cornmeal
Honey: – 1 cup
1 1/4 cups granulated sugar plus 1/4 cup water.
Milk, 1 cup
1/2 cup evaporated milk plus 1/2 cup water; or 1 cup water plus 1/3 cup nonfat dry milk powder
Sour cream, 1 cup
1 cup plain yogurt
Sugar (Powdered) – 1 cup
3/4 cup of granulated sugar
Sugar (White) – 1 cup
1 cup of firmly packed brown sugar or
1 3/4 cups confectioner’s sugar (not for baking) or
3/4 cup maple syrup (reduce liquid in recipe by 3 tablespoons)
Whole Milk – 1 cup
1 cup buttermilk plus 1/2 teaspoon of baking soda (if baking, reduce baking powder by 2 teaspoons) or
1/4 cup nonfat dry milk , 7/8 cup of water, and 2 teaspoons of butter
Plain Yogurt – 1 cup
1 cup buttermilk or
1 cup cottage cheese (blended smooth) or
1 cup sour cream
Thank you for this. This is invaluable. I am printing it and putting it on the inside of a cabinet door. Thanks for making life easier.
If you have a minute, would you link this to Bake with Bizzy. I think others would love to have this on hand.
http://bizzybakesb.blogspot.com/2011/12/bake-with-bizzy-mexican-chocolate.html
Love this! Thanks for sharing!
For the sugar + water replacement for corn syrup; to be safe, you should also add a little cream of tartar.
Corn syrup naturally resists crystallization, but without an additional anti-crystallization agent sugar-water will crystallize.
Excellent – thanks! One of my old fall backs is a substitution for unsweetened baking chocolate: 1 ounce (square) chocolate = 3 Tbsp cocoa + 1 Tbsp butter or oil.
you can also use apple sauce for a egg when baking
another egg substitute I use is 1 tsp. cornstarch + 3 TBS water for each egg