Emergency Substitutions!
Almost finished mixing the batter and you’re short one egg!?!
It happens all the time. But instead of messing up your muffins or running to the store for one thing, there may be something in your pantry you can use instead. This helpful guide to simple ingredient swaps may just save you from a baking disaster.
Allspice
1 teaspoon = 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves
Baking Powder
1 teaspoon = 1/3 teaspoon baking soda + 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda + 1/2 cup yogurt or buttermilk (then decrease the liquid in your recipe by 1/2 cup)
Bread Crumbs
1 cup = 3 slices of lightly toasted bread, crumbled
Butter (Melted)
1 cup = 7/8 cup coconut oil (room temperature or melted) OR 1 cup grapeseed oil
Butter (Solid)
1 cup = 7/8 cup coconut oil (solid – cold) OR 1 cup solid vegetable shortening (for baking)
Buttermilk
1 cup = 1 tablespoon lemon juice (or vinegar) + enough regular milk to make 1 cup (stir and let sit for 5 minutes)
Cream and Half & Half
1 cup = 7/8th cup whole milk + 1/2 tablespoon butter (or 3 tablespoons olive oil) + enough milk for 1 cup OE 1 cup evaporated milk
Chocolate (Square)
1 ounce square = 3 tablespoons cocoa powder (unsweetened) + 1 tablespoon butter
Cocoa Powder (unsweetened)
1/4th cup = 1 ounce (square) chocolate (then decrease the butter or oil in recipe by 1/2 tablespoon)
Condensed Milk
1 cup – 1/3 cup evaporated milk + 3/4 cup sugar + 2 tablespoons butter. (Microwave on medium until smooth)
Cornstarch (for thickening)
1 tablespoon = 2 tablespoons flour (will take a little longer to thicken than cornstarch)
Egg
1 large whole egg = 2 tablespoons mayonnaise (baking recipes only) OR 1 tablespoon ground flaxseeds + 3 tablespoons water (or other liquid. Stir combination until it becomes gelatinous)
Flour (All-Purpose)
1 cup = 1/2 cup whole wheat flour + 1/2 cup of all purpose flour (don’t substitute more than 1/2 the flour)
Flour (Cake)
1 cup = 7/8 cup all-purpose flour + 2 tablespoons cornstarch
Oil (for baking)
1 cup = 1 cup coconut oil (room temperature) OR 1/2 cup applesauce + 1/2 cup oil or butter OR 1 cup melted butter OR 1/2 cup oil + 1/4 cup yogurt + 2 tablespoons yogurt
Oil (for cooking or sautéing)
1 cup = 1 cup coconut oil OR 1 cup butter
Sour Cream
1 cup = 1 cup plain yogurt
Sugar (Brown)
1 cup = 1 cup granulated sugar + 1 tablespoon molasses
Sugar (Powdered)
1 cup = 3/4 cup granulated sugar
Sugar (White – Granulated)
1 cup = 1 cup of firmly packed brown sugar OR 1 3/4 cups powdered sugar (not in baking recipes) OR 3/4 cup maple syrup or honey (reduce liquid in recipe by 3 tablespoons)
Whole Milk
1 cup = 1 cup buttermilk + 1/2 teaspoon baking soda (if baking, reduce baking powder by 2 teaspoons) OR 1/4 cup nonfat dry milk + 7/8 cup water + 2 teaspoons butter OR 3/4 cup yogurt + 1/4 cup water
Yogurt (Plain)
1 cup = 1 cup buttermilk OR 1 cup cottage cheese (blended smooth) OR 1 cup sour cream
Can you think of other substitutions I’ve missed?