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Feature Articles: Food, Fitness and Cooking and Produce

 

Ingredient substitutions and equivalents

Janet Hackert, regional nutrition and health education specialist, Harrison County, University of Missouri Extension

 

If you’ve ever started to cook or bake and realize mid-stir you didn’t have a needed ingredient, or if there are some ingredients that you just never have on hand, this list is for you. Here are some substitutions that may come in handy.

 

Ingredient: 1 whole egg

Substitution(s):

  • ½ teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)
  • 2 tablespoons mayonnaise (may be suitable for cake batter)
  • Reconstituted powdered eggs (follow package directions)

Note: If you don’t use eggs often, it may be handy to keep powdered eggs on hand.

 

Ingredient: 1 cup all-purpose white flour

Substitution(s):

  • ½ cup whole-wheat flour and ½ cup all-purpose flour (using more whole-wheat flour than this can result in a heavier, denser product)

 

Ingredient: 1 cup self-rising flour

Substitution(s):

  • 1 cup minus 2 teaspoons all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt

 

Ingredient: 1 cake compressed yeast

Substitution(s):

  • 1 package (¼ ounce) active dry yeast
  • Scant 2½ teaspoons loose active dry yeast

 

Ingredient: 1 ounce unsweetened chocolate

Substitution(s):

  • 3 tablespoons cocoa powder plus 1 tablespoon butter, margarine or oil

 

Ingredient: 1 cup butter

Substitution(s):

  • 1 cup regular margarine
  • 1 cup vegetable shortening (for baking)
  • 1 cup oil (only if melted butter is called for)

Note: Margarine labeled light, lower fat, reduced fat, fat-free or vegetable oil spread may be too low in fat and too high in water content to substitute well. For regular margarine, check the Nutrition Facts label – one tablespoon has 100 calories.

 

Ingredient: 1 teaspoon baking powder

Substitution(s):

  • ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar

 

Ingredient: 1 teaspoon baking soda

Substitution(s):

  • There is no substitute for baking soda!

 

 

Source: FOOD REFLECTIONS Newsletter, University of Nebraska Cooperative Extension in Lancaster County, http://lancaster.unl.edu/food/ciqsubs.shtml


 
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Last update: Thursday, February 11, 2010