Recipes
Substitutions
Baking powder ? 1 tsp
Sub: 1/3 tsp baking soda + 1/2 tsp cream of tartar
Bay leaf ? 1 whole leaf
Sub: 1/4 tsp cracked bay leaf
Butter ? 1 cup
Sub: either 1 cup margarine; or 7/8 cup of oil + 1/2 tsp salt
Buttermilk ? 1 cup
Sub: either 1 cup plain yogurt; or 1 cup of soy milk + 1 TBS lemon juice
Coconut milk ? 1 cup
Sub: either 1 cup of milk or 1 cup of parve ?milk?
Cornstarch (for thickening) ? 1 TBS
Sub: either 2 TBS all-purpose flour; or 4-6 tsp quick-cooking tapioca
Cream of tartar ? 1/2 tsp
Sub: 1 1/2 tsp lemon juice or vinegar
Cream, whipping ? 1 cup
Sub: 2 TBS lemon juice, 2 TBS sugar, and 1 cup evaporated milk
Flour ? 1 cup all-purpose flour
Sub: 1 cup corn flour or 5/8 cup potato starch flour. If you are making bread, be aware that the substitution flours require more leavening than wheat flour, and will result in a heavy bread that?s also reduced in volume. For bread recipes, add 2 tsp baking powder per cup of specialty flour
Flour, whole wheat ? 1 cup
Sub: 1 cup white wheat flour
Lemon ? 1 tsp juice
Sub: 1/2 tsp vinegar
Lemon peel (dried) ? 1 tsp
Sub: 1/2 tsp lemon extract
Onion ? 1 small
Sub: 1 tsp onion powder
Parsley (fresh chopped) ? 3 tsp
Sub: 1 tsp dried parsley
Pumpkin pie spice ? 1 tsp
Sub: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg
Shortening (for baking) ? 1 cup
Sub: 1 + 1/8 cups butter or margarine, then decrease the salt called for in the recipe by 1/2 tsp
Sugar (confectioners) ? 1 cup
Sub: 3/4 cup granulated sugar
Sugar (brown) ? 1 firmly packed cup
Sub: 1 cup granulated sugar plus 1/4 cup molasses
Tomato juice ? 1 cup
Sub: 1/2 cup tomato sauce plus 1/2 cup water
Tomato sauce ? 15-ounce can
Sub: 6-ounce can of tomato paste + 1 cup of water
Wine ? 1 cup,
Sub: 13 tsp of water, 3 tsp lemon juice and 1 TBS sugar
Worcestershire sauce ? 1 tsp
Sub: 1 tsp bottled steak sauce
Batter for fish or vegetable tempura - in fish recipes
2 large eggs = 125 ml (1/2 cup) egg substitute