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Flour Substitutes ( For 1 cup of Flour)

1. 1/2 cup white cake flour plus 1/2 cup whole wheat
flour
2. 1 cup self-rising flour (omit using salt and baking
powder if the recipe calls for it since self raising
flour has it already)
All Purpose Flour 3. 1 cup plus 2 tablespoons cake flour
4. 1/2 cup (75 grams) whole wheat flour
5. 7/8 cup (130 grams) rice flour (starch) (do not
replace all of the flour with the rice flour)
6. 7/8 cup whole wheat

1. 1 cup all purpose flour


2. 1 cup all purpose flour plus 1 teaspoon wheat
Bread Flour gluten (*)

1. Place 2 tbsp cornstarch in 1 cup and fill the rest up


with All Purpose flour (*)
Cake Flour 2. 1 cup all purpose flour minus 2 tablespoons

1. Place 2 tbsp cornstarch in 1 cup and fill the rest up


with All Purpose flour
Pastry flour 2. Equal parts of All purpose flour plus cake flour (*)

1. 1 teaspoons of baking powder plus teaspoon


Self-rising Flour of salt plus 1 cup of all-purpose flour.

1. 2 tablespoons all-purpose flour


2. 1 tablespoon arrowroot
Cornstarch (1 tbsp) 3. 4 teaspoons quick-cooking tapioca
4. 1 tablespoon potato starch or rice starch or flour

1. 1 - 1/2 tablespoons all-purpose flour


Tapioca (1 tbsp)
1. polenta OR corn flour (gives baked goods a lighter
texture)
2. if using cornmeal for breading,crush corn chips in a
Cornmeal (stone blender until they have the consistency of
ground) cornmeal.
3. maize meal
4. Corn grits
Sweeteners ( for Every 1 cup )
1. 2 tablespoons molasses plus 1 cup of white sugar
Light Brown Sugar
1. 3 tablespoons molasses plus 1 cup of white sugar
Dark Brown Sugar
1. Process 1 cup sugar plus 1 tablespoon cornstarch
Confectioner's/Powdered Sugar
1. 1 cup sugar plus 1/4 cup water
2. 1 cup Golden Syrup
Corn Syrup 3. 1 cup honey (may be little sweeter)
4. 1 cup molasses

1. Combine two parts light corn syrup plus one part


molasses
2. 1/2 cup honey plus 1/2 cup corn syrup
Golden Syrup 3. 1 cup maple syrup
4. 1 cup corn syrup

1. 1- 1/4 cups sugar plus 1/4 cup water


2. 3/4 cup maple syrup plus 1/2 cup granulated sugar
3. 3/4 cup corn syrup plus 1/2 cup granulated sugar
4. 3/4 cup light molasses plus 1/2 cup granulated white
Honey sugar
5. 1 1/4 cups granulated white or brown sugar plus 1/4 cup
additional liquid in recipe plus 1/2 teaspoon cream of
tartar

1. 1 cup honey,thinned with water or fruit juice like apple


2. 3/4 cup corn syrup plus 1/4 cup butter
3. 1 cup Brown Rice Syrup
4. 1 cup Brown sugar (in case of cereals)
5. 1 cup light molasses (on pancakes, cereals etc)
6. 1 cup granulated sugar for every 3/4 cup of maple syrup
Maple Syrup and increase liquid in the recipe by 3 tbsp for every cup of
sugar.If baking soda is used, decrease the amount by 1/4
teaspoon per cup of sugar substituted, since sugar is less
acidic than maple syrup
7. You can prepare your own maple syrup substitute at
home with the help of this recipe. Please see Note below.

1. 1 cup honey
2. 1 cup dark corn syrup
3. 1 cup maple syrup
Molasses 4. 3/4 cup brown sugar warmed and dissolved in 1/4 cup of
liquid ( use this if taste of molasses is important in the
baked good)

1. 3 tablespoons (20 grams) Dutch-processed cocoa plus


1/8 teaspoon cream of tartar, lemon juice or white vinegar
Cocoa Powder (Natural, 2. 1 ounce (30 grams) unsweetened chocolate (reduce fat in
Unsweetened) recipe by 1 tablespoon)
3. 3 tablespoons (20 grams) carob powder
1. 1 oz unsweetened baking chocolate plus 1 Tbsp sugar
Semisweet baking chocolate (1 oz)
1. 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted
Unsweetened baking chocolate (1 shortening or margarine
oz )
1. 6 oz semisweet baking chocolate, chopped
2. (Alternatively) For 1 cup of Semi sweet chocolate chips
Semisweet chocolate chips (1 cup) you can use : 6 tablespoons unsweetened cocoa powder,
7 tablespoons sugar ,1/4 cup fat (butter or oil)

Leaveners and Diary


Compressed Yeast (1 1. 1 envelope or 2 teaspoons active dry yeast
cake)
1. 1 cake fresh compressed yeast
1 packet (1/4 ounce) 2. 1 tablespoon fast-rising active yeast
Active Dry yeast
1. 1/3 teaspoon baking soda plus 1/2 teaspoon cream
of tartar
2. 1/2 teaspoon baking soda plus 1/2 cup buttermilk
or plain yogurt
Baking Powder (1 tsp) 3. 1/4 teaspoon baking soda plus 1/3 cup molasses.
When using the substitutions that include liquid,
reduce other liquid in recipe accordingly

1. 3 tsp Baking Powder ( and reduce the acidic


ingredients in the recipe. Ex Instead of buttermilk
add milk)
Baking Soda(1 tsp) 2. 1 tsp potassium bicarbonate
3. Ideal substitution - 2 tsp Baking powder and omit
salt in recipe

1. 1 teaspoon white vinegar


2. 1 tsp lemon juice
3. Notes from What's Cooking America - If cream of
tartar is used along with baking soda in a cake or
cookie recipe, omit both and use baking powder
instead. If it calls for baking soda and cream of
tarter, just use baking powder.Normally, when
cream of tartar is used in a cookie, it is used
together with baking soda. The two of them
Cream of tartar (1 tsp) combined work like double-acting baking powder.
When substituting for cream of tartar, you must
also substitute for the baking soda. If your recipe
calls for baking soda and cream of tarter, just use
baking powder. One teaspoon baking powder is
equivalent to 1/4 teaspoon baking soda plus 5/8
teaspoon cream of tartar. If there is additional
baking soda that does not fit into the equation,
simply add it to the batter.

Buttermilk (1 cup) 1. 1 tablespoon lemon juice or vinegar (white or cider)


plus enough milk to make 1 cup (let stand 5-10
minutes)
2. 1 cup plain or low fat yogurt
3. 1 cup sour cream
4. 1 cup water plus 1/4 cup buttermilk powder
5. 1 cup milk plus 1 1/2 - 1 3/4 teaspoons cream of
tartar

1. 1 cup sour cream


2. 1 cup buttermilk
3. 1 cup creme fraiche
Plain Yogurt (1 cup) 4. 1 cup heavy whipping cream (35% butterfat) plus
1 tablespoon freshly squeezed lemon juice

1. 1 cup fat free milk plus 1 tbsp unsaturated Oil like


canola
Whole Milk (1 cup) 2. 1 cup low fat milk

1. 3/4 cup milk plus 1/3 cup melted butter.(whipping


Heavy Cream (1 cup) wont work)

1. 7/8 cup buttermilk or sour milk plus 3 tablespoons


butter.
2. 1 cup thickened yogurt plus 1 teaspoon baking
soda.
3. 3/4 cup sour milk plus 1/3 cup butter.
4. 3/4 cup buttermilk plus 1/3 cup butter.
5. Cooked sauces: 1 cup yogurt plus 1 tablespoon
flour plus 2 teaspoons water.
6. Cooked sauces: 1 cup evaporated milk plus 1
tablespoon vinegar or lemon juice. Let stand 5
minutes to thicken.
7. Dips: 1 cup yogurt (drain through a cheesecloth-
Sour Cream (1 cup) (pls lined sieve for 30 minutes in the refrigerator for a
refer also Substitutes for thicker texture).
Fats in Baking below) 8. Dips: 1 cup cottage cheese plus 1/4 cup yogurt or
buttermilk, briefly whirled in a blender.
9. Dips: 6 ounces cream cheese plus 3 tablespoons
milk,briefly whirled in a blender.
10. Lower fat: 1 cup low-fat cottage cheese plus 1
tablespoon lemon juice plus 2 tablespoons skim
milk, whipped until smooth in a blender.
11. Lower fat: 1 can chilled evaporated milk whipped
with 1 teaspoon lemon juice.
12. 1 cup plain yogurt plus 1 tablespoon cornstarch
13. 1 cup plain nonfat yogurt
Substitutes for Fats in Baking
1. 1 cup trans-free vegetable shortening
2. 3/4 cups of vegetable oil (example. Canola oil)
3. Fruit purees (example- applesauce, pureed prunes, baby-
food fruits). Add it along with some vegetable oil and reduce
any other sweeteners needed in the recipe since fruit purees
are already sweet.
Butter (1 cup) 4. 1 cup polyunsaturated margarine (HV)
5. 3/4 cup polyunsaturated oil like safflower oil (HV)
6. 1 cup mild olive oil (not extra virgin)(HV)

Note: Butter creates the flakiness and the richness which an


oil/purees cant provide. If you don't want to compromise that much to
taste, replace half the butter with the substitutions.
1. 1 cup polyunsaturated margarine like Earth Balance or Smart
Balance(HV)
2. 1 cup + 2tbsp Butter ( better tasting than shortening but more
expensive and has cholesterol and a higher level of saturated
fat; makes cookies less crunchy, bread crusts more crispy)
Shortening(1 cup) 3. 1 cup + 2 tbsp Margarine (better tasting than shortening but
more expensive; makes cookies less crunchy, bread crusts
tougher)
4. 1 Cup - 2tbsp Lard (Has cholesterol and a higher level of
saturated fat)

1. equal amount of apple sauce


2. stiffly beaten egg whites into batter
3. equal parts mashed banana
4. equal parts yogurt
5. prune puree
6. grated raw zucchini or seeds removed if cooked. Works well
in quick breads/muffins/coffee cakes and does not alter taste
7. pumpkin puree (if the recipe can handle the taste change)
Oil 8. Low fat cottage cheese (use only half of the required fat in
the recipe). Can give rubbery texture to the end result
9. Silken Tofu - (use only half of the required fat in the recipe).
Can give rubbery texture to the end result
10. Equal parts of fruit juice

Note: Fruit purees can alter the taste of the final product is used in
large quantities.
1. 4 tbsps margarine plus 1 cup low-fat cottage cheese -
Cream Cheese (1 cup) blended. Add few teaspoons of fat-free milk if needed (HV)

1. 1 cup evaporated skim milk (or full fat milk)


2. 1/2 cup low fat Yogurt plus 1/2 low fat Cottage Cheese (HV)
Heavy Cream (1 cup) 3. 1/2 cup Yogurt plus 1/2 Cottage Cheese

1. 1 cup plain yogurt (HV)


2. 3/4 cup buttermilk or plain yogurt plus 1/3 cup melted butter
3. 1 cup creme fraiche
Sour Cream (1 cup)
4. 1 tablespoon lemon juice or vinegar plus enough whole milk
to fill 1 cup (let stand 5-10 minutes)
5. 1/2 cup low-fat cottage cheese plus 1/2 cup low-fat or nonfat
yogurt
6. 1 cup fat-free sour cream