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Ingredient Substitution Tips

June 11, 2013

OLYMPUS DIGITAL CAMERAHave you ever been in the middle of a project and find you’re missing one ingredient? Consider if there might be a substitution – here’s some that may help.

Baking powder is a common one – for every teaspoon substitute 1/4 teaspoon baking soda plus 1/4 teaspoon corn starch plus 1/2 teaspoon cream of tartar.

Find a neat recipe but it calls for buttermilk – you don’t have any. For a cup of buttermilk substitute a cup of milk to which you add a tablespoon lemon juice or vinegar. You can also substitute a cup of plain yogurt.

How about cream? Those without their own dairy supply may have to substitute. For heavy cream try 3/4 cup milk and 1/3 cup melted butter (no this won’t whip, but will *substitute* a mixed in ingredient). For a cup of  light cream use 7/8 cup milk and 3 tablespoons melted butter. A cup of sour cream – substitute 7/8 cup buttermilk or plain yogurt plus 3 tablespoons melted butter. And if you need whipping cream, you can substitute a cup of it by using 2/3 cup well chilled evaporated milk, whipped or a cup of nonfat dry milk powder whipped with a cup of ice water.

Flour is another substitution – for a cup of all purpose flour substitute a cup of self rising flour but omit baking powder and salt from the recipe, or in a pinch you can use 1 1/4 cups whole grain flour or a cup of corn meal. For self rising flour, a cup can be substituted with a cup of all purpose flour plus 1 1/2 teaspoons baking powder plus 1/2 teaspoon salt.

Out of oat bran? substitute equal amounts wheat bran, rice bran or wheat germ.

Perhaps you need sweetened condensed milk but all you have is evaporated milk – use a cup of the evaporated milk and add 1 1/4 cups sugar, combined over heat until sugar dissolves.

Need a teaspoon of balsamic vinegar? Substitute a tablespoon red or white wine vinegar plus a half teaspoon sugar. Red wine vinegar can be substituted for white wine or rice vinegar.

Some recipes call for vanilla beans – you can substitute a one inch bean for a teaspoon vanilla extract.

Lastly, sometimes sugar is an issue – substitute a cup of dark brown sugar with a cup light brown sugar, packed or a cup granulated sugar plus 2-3 tablespoons molasses. Brown sugar can be substituted for white granulated sugar, or vice versa. Molasses and honey can also be interchanged in equal amounts.

It’s true that these alterations may alter the flavor somewhat, but you might find something you like even better!

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One Comment leave one →
  1. June 11, 2013 5:40 PM

    Reblogged this on Southern Tastes, Traditions, Choices and commented:

    If you’ve ever started a baking recipe and found you’re out of something, having a substitution is handy. Here are some starters, if you’re new to substitutions!

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