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When
you run out of something, what do you do ? The solution is to
substitute an ingredient called for in a recipe with another one, but
be careful because it doesn't always work.
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OTHER
(Cream of tartar, etc.) |
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SUBSTITUTE WITH: |
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APPLESAUCE |
Applesauce and Fruit
Purees: (See
Healthy Baking)
Applesauce and other fruit purees can be substituted
1 for 1 for oil (not solid fat), but add back in 2 tablespoons oil as a
flavor enhancer. Increase flavorings to taste. However,
recipes made with butter should be reduced in butter, not have applesauce
as a substitute. (Click here for
recipes). |
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LEMON |
1 lemon = 3 tablespoons juice |
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FOR: |
SUBSTITUTE WITH: |
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ARROWROOT
(1 tablespoon) |
= 2 tbsp all-purpose flour
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CLEARJEL |
= Instant
ClearJel® (Don't use this if you're canning a pie filling.) OR tapioca
starch OR arrowroot starch OR cornstarch |
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CORNSTARCH
(1 tablespoon) |
=
2 tbsp all-purpose flour OR
2 tbsp tapioca OR
2 1/2 tsp arrowroot
= 2 TBSPS flour = 2 TBSPS tapioca
flour = 4 teaspoons (1 TBSP + 1 tsp) quick cooking (instant) tapioca
= kudzu
powder: use 1/2 to 3/4 teaspoon per cup of liquid (not recommended for
baking) |
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FLOUR
1 tbsp (for thickening) |
1/2 tbsp (1 1/2 teaspoons) cornstarch, potato starch, rice
starch, or arrowroot starch OR
1 tbsp granular tapioca OR
2 tsp quick-cooking tapioca OR
1/2 tbsp arrowroot OR
1 egg, 2 egg whites, or 2 egg yolks OR
1 tbsp corn flour OR
7/8 cup rice flour OR
2 tbsp browned flour OR
1 1/2 tbsp whole wheat flour OR
1/2 tbsp whole wheat flour plus 1/2 tbsp all-purpose flour
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Flour
to
Corn Starch |
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If
recipe calls for this much flour |
Use
this much corn starch |
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1
tablespoon |
1/2
tablespoon (1 ½ teaspoons) |
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2
tablespoons |
1
tablespoon |
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3
tablespoons |
1-1/2
tablespoons |
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1/4
cup (4 tablespoons) |
2
tablespoons |
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1/3
cup (5-1/3 tablespoons) |
2
tablespoons plus 2 teaspoons
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½ cup
(8 tablespoons) |
¼ cup
(4 tablespoons) |
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GELATIN(E)
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For sheet substitutes: Look at how much
each sheet weighs. For example, one sheet of gelatin equals approximately
2g of powder. About 3
1/2
sheets are equal to one envelope Knox gelatin.
One envelope of granulated
gelatin = 1/4 ounce = about 7 grams
1 envelope granulated gelatin = 1 tablespoon granulated gelatin
= Agar Agar: 1 teaspoon powder per cup of cool liquid;
heat slowly, stirring until thickened. Strain and add to recipe. |
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INSTANT TAPIOCA |
= regular
tapioca (Use twice as much. Puddings made with this will have larger
gelatinous balls in it.) OR tapioca starch (This is also used to thicken
pie fillings.) OR tapioca pearls (Pulverize these first with a blender,
coffee grinder, or food processor) OR cornstarch (Use half as much.
Cornstarch breaks down if it's mixed with acidic ingredients, cooked for a
long time, or frozen and thawed.) OR arrowroot (more expensive) OR flour
(Use a little more.) |
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POTATO STARCH |
= cornstarch
(This is very similar, but not permitted for Passover.) OR arrowroot OR
tapioca starch OR ground Passover matzo (This is also permitted for
Passover.) |
REGULAR TAPIOCA
(1 tablespoon) |
=
1 1/2 tbsp all-purpose flour OR
2 tbsp pearl tapioca |
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TAPIOCA PEARLS |
= sago
starch OR instant tapioca OR tapioca starch |
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TAPIOCA STARCH |
= instant
tapioca (Also good for thickening pie fillings. If you like, pulverize the
beads in a blender before using.) OR Instant ClearJel® OR sweet rice flour
(also remains stable when frozen) OR cornstarch (doesn't dissolve as
easily, separates if frozen) OR arrowroot (separates if frozen) OR potato
starch (separates if frozen) OR rice starch (separates if frozen) OR
instant flour (use twice as much; sauce will be opaque, not clear;
separates if frozen) some info from foodsubs.com |
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FOR: |
SUBSTITUTE WITH: |
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CREAM OF TARTAR
When beating egg whites
in a copper bowl, DO NOT USE
NOTE:
Cream of tartar can be found in some grocery stores, but you
can order it online from my favorite spice company,
Penzeys.
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When cream of
tartar is used in whipping egg whites, it acts as a stabilizer. There is no
exact substitute, but you can add a pinch of salt for each 1 to 2 egg
whites instead, but it has a lesser stabilizing effect.
In general, 1/8 teaspoon cream of tartar =
1/4 teaspoon freshly squeezed lemon juice or distilled white wine vinegar up
to 1 teaspoon. However, I never use vinegar because I don't like the subtle
aftertaste it leaves in the baked good.
Normally, when cream of tartar is used in a recipe, it is
used together with baking soda. The two of them combined work like
single-acting baking powder. You would think a teaspoon of double
acting baking
powder will substitute for 1/4 teaspoon of baking soda plus 1/2 teaspoon of
cream of tartar, but it's not the same ingredient. You really need to
substitute the cream of tartar with another acid, such as freshly squeezed
lemon juice or white wine vinegar and also add in the baking soda to make
the recipe work. |
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CUSTARD POWDER |
Substitute
equal amounts of Vanilla Jello Pudding Mix (not Instant). Use it in powder
form. |
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MARSHMALLOWS |
Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows
= 1 ounce; 1/2 cup mini marshmallows = 1 ounce. |
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MARSHMALLOW CREME OR
FLUFF |
1
(6- or 7-ounce) jar Marshmallow Creme or Fluff = Gently heat 1 (16-ounce)
package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in
a double boiler, stirring constantly. |
Vegan:
No eggs or dairy
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Ingredient |
Substitute |
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Buttermilk |
Clabbered soymilk (to clabber, mix 2 teaspoons lemon
juice or white vinegar per cup of soymilk). See also
Dairy Substitutes. |
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Cheese |
Soy- and nut-based cheeses |
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Cottage cheese/ricotta |
Crumbled tofu. See also Dairy
Substitutes. |
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Eggs |
Crumbled or pureed tofu. See also Egg
Substitutes. |
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Mayonnaise |
Tofu mayonnaise |
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Milk |
Nut milk, rice milk, soymilk. See also
Dairy Substitutes. |
Other Food:
Broth, beef or chicken 1 cup = 1 bouillon cube
dissolved in 1 cup boiling water OR 1 envelope (or 1 teaspoon) powdered broth
base dissolved in 1 cup boiling water
Garlic 1 clove = 1/8 teaspoon garlic powder OR 1 teaspoon chopped garlic
Ketchup 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar
(for use in cooking)
Mushrooms, fresh 1 pound = 1, 10-ounce can, drained
Mustard, dry 1 teaspoon =1 tablespoon prepared mustard
Onion, fresh 1 small = 1 tablespoon instant minced
Onion powder 1 tablespoon = 1 medium onion, chopped OR 4 tablespoons fresh
chopped onion
Pimento 2 tablespoons chopped = 3 tablespoons fresh red bell pepper, chopped
Tomatoes, fresh 2 cups, chopped = 16-ounce can,
drained OR about 1-1/3 cups cut-up fresh tomatoes, simmered 10 min.
Wine, 1 cup = 1 cup apple juice, apple cider,
chicken or beef broth
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