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Baking and Ingredient Substitutes

Bake up a masterpiece! This handy chart helps you make effective substitutions for common baking ingredients for when you’re out of flour, butter, eggs, and more.

If You’re Out Of Amount Use This Substitute (One option per line)
Allspice 1 tsp. 1/2 tsp. cinnamon and 1/2 tsp. ground cloves
Apple pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cardamom
Baking powder 1 tsp. 1/3 tsp. baking soda and 1/2 tsp. cream of tartar
1/4 teaspoon baking soda and 1/4 cup molasses (decrease liquid amount in recipe by 1 to 2 tablespoons)
Broth, beef or chicken 1 cup 1 bouillon cube dissolved in 1 cup boiling water
1 envelope powdered broth base, dissolved in 1 cup boiling water
Butter 1 cup 7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt
7/8 cup lard, plus 1/2 tsp. salt
1 cup margarine
1 cup applesauce
1 cup avocado
Buttermilk 1 cup 1 cup plain yogurt
1 cup whole or skim milk, plus 1 tbsp. lemon juice or white vinegar
1 cup milk, plus 1 3/4 tsp. cream of tartar
Chives, finely chopped 2 tsp. 2 tsp. green onion tops, finely chopped
Chocolate chips, semi-sweet 6 oz. pkg. 2 squares unsweetened chocolate, 2 tbsp. shortening, and 1/2 cup sugar
Chocolate, unsweetened 1 oz. or square 3 tbsp. cocoa, plus 1 tbsp. butter or margarine
Coconut cream 1 cup 1 cup heavy or whipping cream
Coconut milk 1 cup 1 cup whole or 2% milk
Corn syrup 1 cup 1 cup honey
1 cup maple-flavored syrup
Cornstarch (for thickening) 1 tbsp. 2 tbsp. all-purpose flour
4 tsp. instant tapioca
Cream, heavy 1 cup 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
(36% to 40% fat) 1 cup evaporated skim milk
Cream, light 1 cup 3/4 cup milk and 3 tbsp. butter or margarine (for use in cooking or baking)
(18% to 20% fat) 1 cup evaporated milk, undiluted
Cream, whipped 1 cup frozen whipped topping, thawed
Egg, whole, uncooked 1 large 2 tbsp. arrowroot, mixed with 3 tbsp. of water
(3 tbsp.) 2 1/2 tbsp. sifted, dry whole egg powder and 2 1/2 tbsp. lukewarm water
2 yolks and 1 tbsp. water (in cookies)
2 yolks (in custards, cream fillings, or similar mixture)
Flour, all-purpose (for thickening) 1 tbsp. 1 1/2 tsp. cornstarch, arrowroot starch, potato starch, or rice starch
1 tbsp. granular tapioca
1 tbsp. waxy rice flour
2 tbsp. brown flour
1 1/2 tbsp. whole wheat flour
Flour, all-purpose 1 cup sifted 1 cup and 2 tbsp. cake flour
1 cup rolled oats, crushed
1/2 cup cornmeal
1 ½ cups breadcrumbs
3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
Flour, self-rising 1 cup 1 cup, minus 2 tsp. all-purpose flour, plus 1 1/2 tsp. baking powder, and 1/2 tsp. salt
Garlic 1 clove, small 1/8 tsp. garlic powder
1/2 to 1 tsp. garlic salt (reduce amount of salt called for in recipe)
Garlic salt 1 tsp. 1/8 tsp. garlic powder, plus 7/8 tsp. salt
Honey 1 cup 1 1/4 cup sugar and 1/4 cup water
Ketchup 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, and 2 tbsp. vinegar (for use in cooking)
Milk, evaporated (whole or skim) 1 cup 1 cup whole milk
1 cup regular whipping or heavy cream
Milk, sweetened condensed 1 can (about 1 1/3 cup) 1/3 cup and 2 tbsp. evaporated milk, 1 cup sugar, and 3 tbsp. butter or margarine. Heat until sugar and butter are dissolved.
Milk, whole 1 cup 1 cup reconstituted non-fat dry milk (Optional: add 2 tbsp. butter or margarine.)
1/2 cup evaporated milk and 1/2 cup water
1 cup almond, hemp, or soy milk
1 cup fruit juice or 1 cup potato water (for use in baking)
Peppermint, dried 1 tbsp. 1/4 cup fresh mint, chopped
Pumpkin pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, and 1/8 tsp. nutmeg
Shortening, melted 1 cup 1 cup cooking oil (Substitute only if a recipe calls for melted shortening.)
Shortening, solid (used in baking) 1 cup 1 cup butter
1 cup margarine
Sour cream, cultured 1 cup 3/4 cup sour milk or buttermilk and 1/3 cup butter or margarine
1 cup plain yogurt
3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margarine
Spearmint, dried 1 tbsp. 1/4 cup fresh mint, chopped
Sugar, brown 1 cup firmly packed 1 cup granulated sugar
1 cup granulated sugar, plus 1 tbsp. pure maple syrup
Sugar, granulated 1 cup 1 cup honey (Decrease liquid called for in recipe by ¼ cup.)
1 1/3 cups molasses (Decrease liquid in recipe by 1/3 cup.)
1 1/2 cups corn syrup (Decrease liquid called for in the recipe by 1/4 cup.)
Sugar, powdered 1 cup Blend 1 cup granulated sugar and 1 tsp. cornstarch until a fine powder.
Tapioca, granular 1 tbsp. 2 tbsp. pearl tapioca
Worcestershire sauce 1 tsp. 1 tsp. bottled steak sauce
Yogurt, plain 1 cup 1 cup buttermilk
1 cup cottage cheese, blended until smooth
1 cup sour cream

Note: Substitutes for white flours added to most baked goods will result in reduced volume and a heavier product. Substitute no more than 1/4 of the amount of white flour called for in a cake recipe to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 of the amount of white flour called for.

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