See also: Equivalents and Substitutions
Need a substitute for a large egg? Try two tablespoons of mayonnaise.
• 1 egg = 1 heaping Tbsp. soy flour plus 1 Tbsp. water
• Buttermilk or Sour Milk - for each cup substitute 1 Tbsp lemon juice or white vinegar plus enough milk to make 1 cup; let stand a few minutes.
OR1 cup yogurt = 1 cup buttermilk
• Milk - for each cup substitute 1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package.
• Sour Cream - substitute an equal amount of yogurt.
• 1 cup butter = 1 cup margarine
OR 7/8 cup vegetable oil
• 1 Tbsp. flour (for thickening) = 1/2 Tbsp. cornstarch or 2 tsps. quick-cooking tapioca
• 1 cup all-purpose flour = 1 cup whole wheat flour
• 1 cup self-rising flour = 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt
• 1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses
• 1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid
• 1 tsp. lemon juice = 1/2 tsp. vinegar
• Dry Bread Crumbs - substitute finely crushed cracker, corn flakes or quick cooking oats in an equal amount.
• Yellow Mustard - for each 1 TB substitute 1 tsp ground mustard.
• Tomato Juice - for each cup substitute 1/2 cup tomato sauce plus 1/2 cup water.
• Red Wine - substitute an equal amount of nonalcoholic wine, apple cider, beef broth, tomato juice or water.
• White Wine - substitute an equal amount of nonalcoholic wine, white grape juice, apple juice, chicken broth or water.
• Unsweetened Chocolate - for each 1oz substitute 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine.
• Baking Powder - for each 1 tsp substitute 1/4 tsp baking soda plus 1/2 tsp cream of tartar.
• 1 tablespoon of dried minced onion = 1/4 cup raw minced onion
Fresh Herbs - for each TB substitute 3/4 to 1 teaspoon dried herbs.