How many times have you begun making a recipe only to find (while you are in the middle of it) that you are missing one ingredient? You don’t want to run to the store, and going to the neighbors’ house to borrow a cup of flour seems like something that only happens on re-runs of Leave it to Beaver. Superman to the rescue! Here is my definitive list of trusted cooking substitutions that will help you out in a pinch:
Allspice (1 tsp.): 1/2 tsp. cinnamon+ 1/2 tsp. ground cloves
Arrowroot (1 tsp.) : 1 tbsp. flour or 1 1/2 tsp. corn starch
Baking powder (1 tsp.): 1/4 tsp. baking soda + 1/2 tsp. cream of tartar
Buttermilk (1 cup): 1 tsp. lemon juice or vinegar +milk to make 1 cup (let stand 5 min.)
Cake Flour (1 cup): 1 cup minus 2 tsp. all-purpose flour
Compressed yeast (1 cake): 1 envelope or 2 tsp. dry yeast
Corn syrup (1 cup): 1 cup white sugar + 1/4 cup water
Dark brown sugar (1 cup): 3 tbsp. molasses + 1 cup white sugar
Garlic (1 clove): 1/8 tsp. garlic powder
Lemon zest (1 tsp.): 1/2 tsp. lemon extract
Light brown sugar (1 cup): 2 tbsp. molasses + 1 cup white sugar
Powdered sugar (1 cup): 1 cup + 1 tbsp. cornstarch (process w/metal blade until powdery)
Self rising flour (1 cup): 1 cup minus 2 tsp. AP flour + 1 1/2 tsp. baking powder + 1 tsp. salt
Tomato juice (1 cup): 1/2 cup tomato sauce + 1/2 cup water
Wine, white (1 cup): 1 cup apple juice or white grape juice
Wine, red (1 cup): 1 cup grape juice or cranberry juice
Whole milk (1 cup): 1 cup fat-free milk + 1 tbsp. canola oil
This is my go-to list of cooking substitutions I use the most. Please keep in mind that using substitutions may alter some recipes slightly, especially when it comes to baking. While the best finished product comes from adhering to the recipe, these substitutions will keep you cooking and away from the store.
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