List of Common Cooking and Baking Ingredient Substitutions

It’s very inconvenient to be in the middle of preparing dinner or baking cookies and realize you’re missing a key ingredient. Consider whether your pantry or kitchen has reasonable options, such as an ingredient substitution, before making an unnecessary trip to the grocery store.

A recipe substitution may change the flavor, color, texture, or volume of the food, but it will still produce an acceptable finished product.

See also: Top 20 Barter Items to Stockpile

Basic Ingredient Substitutions List

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger plus 1/4 teaspoon cloves
Apple pie spice	1 tablespoon	1/2 tsp cinnamon plus 1/4 tsp nutmeg plus 1/8 tsp cardamom.
Arrowroot starch	1 teaspoon	1 tablespoon flour OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar OR 1/4 teaspoon soda plus 1/2 cup fully soured milk or buttermilk OR 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar OR lemon juice used with milk to make 1/2 cup;
Baking soda	1 teaspoon	4 teaspoons baking powder OR 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt. NOTE: If the recipe calls for an acidic liquid such as sour cream, yogurt, buttermilk, vinegar, molasses, or citrus juice, you should replace it with the same amount of whole milk
Beer	1 cup	1 cup nonalcoholic beer OR  1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 slice bread OR 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR  1 tablespoon soy sauce plus enough water to make 1 cup  OR  1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in the recipe by 1/4 cup OR  1 cup white sugar  OR  1 1/4 cups confectioners’ sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup plain yogurt OR 1 cup milk plus 1 tablespoon vinegar. Let sit for 5 minutes. OR 1 tablespoon lemon juice plus enough milk to make 1 cup. Let stand for 5 minutes.
Catsup	1 cup	1 cup tomato sauce plus 1/2 cup sugar plus 2 Tbsp vinegar (for use in cooking).
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR  1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in the recipe by 1 cup
Chili Sauce	1 cup	1 cup tomato sauce plus 1/4 cup brown sugar plus 2 Tbsp vinegar plus 1/4 tsp cinnamon plus a dash of ground cloves and allspice
Chocolate (semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR  1-ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery plus cream of chicken or golden mushroom soup
Cornstarch (for thickening)	1 tablespoon	2 tablespoons all-purpose flour OR 2 tablespoons granular tapioca OR 1 tablespoon arrowroot
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR  1 cup honey  OR  1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer’s cheese OR  1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs  OR  1 cup matzo meal OR  1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR  3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR  1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR  1/4 cup liquid egg substitute  OR  1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise  OR  half a banana mashed with 1/2 teaspoon baking powder  OR  1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer’s cheese	8 ounces	8 ounces dry cottage cheese OR  8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR  1 cup fruit puree
Flour: All-purpose	1 cup sifted	1 cup plus 2 tablespoons cake flour OR 1 cup unsifted all-purpose flour minus 2 tablespoons *Equivalent 1 pound = 4 cups sifted or 3 1/3 cups unsifted
Flour: Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour: Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour: Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR  1/2 teaspoon granulated garlic  OR  1/2 teaspoon garlic salt–reduce salt in the recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger–dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger–fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion OR  1/2 cup chopped leek  OR  1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR  1 cup almonds
Herbs–fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1/4 cup white sugar plus 1/3 cup water OR  1 cup corn syrup  OR  1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR  7/8 cup vegetable oil  OR  1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR  1 teaspoon white wine  OR  1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR  2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR  1 teaspoon white wine  OR  1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR  1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR  1 cup butter  OR  7/8 cup vegetable oil plus 1/2 teaspoon salt  OR  7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR  1 cup plain yogurt
Milk: whole	1 cup	1 cup soy milk OR  1 cup rice milk  OR  1 cup water or juice  OR  1/4 cup dry milk powder plus 1 cup water  OR  2/3 cup evaporated milk plus 1/3 cup water
Mint: fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard: prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onion OR  1 cup chopped shallot  OR  1 cup chopped leek  OR  1/4 cup dried minced onion  OR  1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR  1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR  1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR  1 teaspoon dried parsley
Pepperoni	1 ounce	1-ounce salami
Raisin	1 cup	1 cup dried currants OR  1 cup dried cranberries  OR  1 cup chopped pitted prunes
Rice: white	1 cup, cooked	1 cup cooked barley OR  1 cup cooked bulgur  OR  1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR  1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1-ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR  1 cup peanut butter or other flavored chips  OR  1 cup chopped nuts  OR  1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR  1/2 cup chopped leek  OR  1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR  1 cup margarine minus 1/2 teaspoon salt from the recipe
Sour cream	1 cup	1 cup plain yogurt OR  1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup  OR  3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	1/4 cup Worcestershire sauce mixed with 1 tablespoon water
Stock: beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil: for baking	1 cup	1 cup applesauce OR  1 cup fruit puree
Vegetable oil: for frying	1 cup	1 cup lard OR  1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR  2 teaspoons white wine
Whipped Cream	2 cups	1 cup chilled evaporated milk plus 1/2 tsp lemon juice (whipped until stiff)
White sugar	1 cup	1 cup brown sugar OR  1 1/4 cups confectioners’ sugar  OR  3/4 cup honey  OR  3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR  1 cup fruit juice mixed with 2 teaspoons vinegar  OR  1 cup water
Yeast: active dry	1 (.25-ounce) package	1 cake compressed yeast OR  2 1/2 teaspoons active dry yeast  OR  2 1/2 teaspoons rapid-rise yeast
Yogurt	1 cup	1 cup sour cream OR  1 cup buttermilk  OR  1 cup sour milk

9 Substitute Ingredients for Baking Emergencies

Baking Essentials You Should Keep In Your Emergency Food Storage

Flour, White Enriched	17 lbs
Corn Meal	42 lbs
Pasta (Spaghetti/Macaroni)	42 lbs
Beans (dry)	25 lbs
Beans, Lima (dry)	1 lb
Peas, Split (dry)	1 lb
Lentils (dry)	1 lb
Dry Soup Mix	5 lbs
Peanut Butter	4 lbs
Dry Yeast	1/2 lb
Sugar, White Granulated	40 lbs
Soda	1 lb
Baking Powder	1 lb
Vinegar	1/2 gal

All dry ingredients and supplies should be kept off the floor in clean, dry, dark places away from any source of moisture. If extreme temperature changes and light exposure are avoided, foods will retain their quality for a longer period of time.

Dark hard winter or dark hard spring wheat are good choices for bulk wheat. Wheat should be of #2 grade or higher, with a protein content of 12 – 15% and a moisture content of less than 10%. If the wheat is not already in nitrogen-packed cans, it can be stored in 5-gallon food-grade plastic buckets or containers with tight-fitting lids. If the wheat has not already been treated to prevent insects from hatching, it can be treated at the time of storage by placing one-fourth pound of dry ice in the bottom of each 5-gallon container before filling with wheat. Cover the wheat loosely with the lid for five or six hours before tightening the lid to make it airtight.

Rye, rice, oats, triticale, barley, and millet are some other grains to consider storing. Pasta products satisfy the grain component of the diet as well. Milled rice keeps its quality longer in storage than brown rice. Many of the grains may need to be ground before use. Some health food stores sell hand-cranked grain mills or can direct you to one. Make certain that you purchase one that can grind corn. If you don’t have a mill, you can grind your grain by filling a large can one inch deep with whole grain, holding the can between your feet, and pounding the grain with a hard metal object like a pipe.

Dry milk should be stored in an airtight container with a tightly fitting lid. Dry milk can be kept at 70°F for 12 to 24 months. When purchased in nitrogen-packed cans, the best storage time for best quality is 24 months. Other dairy products that can be stored for an extended period of time include canned evaporated milk, pasteurised cheese spreads, and powdered cheese.

See also: How To Store Quinoa Long-Term

Sources

1. Federal Emergency Management Agency. Food and Water in an Emergency. (FEMA-477). FEMA, Washington, DC. August 2004.
2. Church of Jesus Christ of Latter-Day Saints. 1998. Emergency Preparedness Manual.