Since I live out in the country, when I don’t have an ingredient on hand, it’s not very handy to pop out to the store to pick up what I need. Over the years I’ve found an assortment of kitchen substitutions that have worked well for me, so I thought I would put them all together in one spot and share them with you. These won’t work *exactly* like the original ingredients, but they should do in a pinch. You may even like them better than the original.
Kitchen Substitutions – Sweets
1 square unsweetened chocolate (1 ounce) = 3 tablespoons cocoa plus 1 tablespoon fat (butter or coconut oil)
1 ounce chocolate = 3 tablespoons carob powder plus 2 tablespoons water
1 cup honey = 1-1/4 cup cane sugar plus 1/4 cup liquid
1 cup brown sugar = 1 cup white cane sugar plus 1-2 tablespoons molasses ( 1 for lighter, 2 for darker)
1-1/2 cup corn syrup = 1 cup sugar plus 1/2 cup water
1 cup molasses = 1 cup honey
maple sugar, 1/2 cup packed = 1 cup maple syrup (you may need to adjust liquids in the recipe)
Kitchen Substitutions – Dairy Products
1 cup fresh whole milk = 1/2 cup evaporated milk plus 1/2 cup water
1 cup fresh whole milk = 1 cup reconstituted nonfat dry milk plus 2 tablespoons melted butter
1 cup fresh whole milk = 1 cup sour milk* or buttermilk plus 1/2 teaspoon soda (decrease baking powder 2 teaspoons)
1 cup sour milk* or buttermilk = 1 tablespoon lemon juice or vinegar plus enough fresh whole milk to make one cup
1 cup sour milk* or buttermilk = 1 cup plain milk kefir
1 cup sour cream = 1 cup yogurt (this works better in sweet recipes than savory recipes, IMO)
1 cup cream, half-and-half = 1 1/2 tablespoons butter plus about 3/4 cup plus 2 tablespoons milk or 1/2 cup light cream plus 1/2 cup milk
1 cup cream, heavy = 1/3 cup butter plus about 3/4 cup milk
Depending on taste preferences, you can often substitute nut milks or coconut milk or cream in recipes.
*sour milk indicated naturally soured raw milk, not pasteurized milk that has gone past its recommended date of use. Pasteurized milk will rot, not sour.
Kitchen Substitutions – Eggs
1 whole egg = 2 egg yolks plus 1 tablespoon water (in cookies, cakes, etc.)
1 whole egg = 2 egg yolks (in custards or creamed dishes)
1 whole egg = 3 tablespoons water plus 1 Tablespoon chia seed (combine and let sit for 10 – 15 minutes until it gels – for baking)
1 whole egg = 1 tablespoon ground flax seeds plus 2-3 tablespoons water (simmer water and flax over low heat until it starts to gel – for baking)
1 whole egg = 2 1/2 tablespoons dried egg beaten with 2 1/2 tablespoons water
Note: Some people have asked why you would substitute yolks for whole eggs. If you do a lot of baking, you’ll inevitably run into some recipes that use only whites (like meringue). This leaves leftover yolks. 🙂
Kitchen Substitutions – Flours, Leavening and Thickeners
1 tablespoon cornstarch (for thickening) = 2 tablespoons flour (approximately)
1 tablespoon flour (as thickening) = 1/2 tablespoon arrowroot or 2 teaspoons quick cooking tapioca
1 cup self-rising flour = 1 cup all purpose flour plus 1 tsp baking powder and 1/4 tsp salt
1 cup cake flour, sifted = 3/4 cup plus 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder = 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tarter
1 package dry yeast (1/4 ounce) = 2 1/4 teaspoons dry yeast or 1 cake of compressed yeast or 2 teaspoons SAF-INSTANT yeast or 2 1/4 teaspoons bread machine yeast
Kitchen Substitutions – Miscellaneous
1 cup canned tomatoes = about 1-1/2 cups diced fresh tomatoes, simmered 10 minutes
2 cups tomato sauce = 3/4 cup tomato paste plus 1 cup water
1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water
1 cup bread crumbs = 3/4 cup cracker crumbs
Bread crumbs, dry, 1/4 cup = 1 slice bread
Bread crumbs, soft, 1/2 cup = 1 slice bread
1 tablespoon mustard = 1 teaspoon mustard powder, plus a little extra liquid, if needed
Garlic, 1 small clove = 1/8 teaspoon powder or 1/4 teaspoon granulated or 1/2 teaspoon minced garlic
1 tablespoon fresh herbs = 1 to 1/2 teaspoon dried herbs
Gelatin, 1/4 ounce envelope = about 2 1/4 teaspoons gelatin powder or 4 sheets gelatin (4×9 inches)
Kitchen Measurement Equivalents
1 cup = 8 fluid ounces
1 cup = 240 milliliters
1 pint = 2 cups
1 quart = 4 cups
1 quart = 0.95 liters
1 tablespoon = 3 teaspoons
1 tablespoon = 15 milliliters
1 teaspoon = 5 milliliters
¼ cup = 4 tablespoons
1/3 cup = 5 2/3 tablespoons
1 stick butter = ½ cup butter
12 ounces chocolate chips = 2 cups chocolate chips
I hope you find these substitutions helpful. I know there have been many times over the years in my kitchen where a recipe or meal has been saved by making do with a pantry raid instead of the long trip to town.
Click here => Handy Kitchen Substitutions from Common Sense Homesteading to access the printable pdf version of the list.
Do you have a substitution that I’ve missed? Please leave a comment below. Don’t forget to Pin, Share, Stumble or G+ this post to share with your friends and mark for later. You know you’re going to need it someday. 😉
- How to Restore Cast Iron Cookware
- Natural Stove Cleaners
- 7 Things You Should Never Do to Your Cutting Board
Need some kitchen inspiration? Check out these awesome cookbooks featured in the Back to Basics Living Bundle.
Off the Shelf: Homemade Alternatives to the Condiments, Toppings, and Snacks You Love
Canned and bottled items like salad dressing, sauces, salsas, and spreads come with questionable ingredients and packaging to dispose of. Plus, they’re expensive! Good news, though: Off the Shelf is the perfect foil to our ingrained shopping habits. Look through it and you’ll realize that much of what we’ve become accustomed to buying at the store can actually be made at home with better, fresher ingredients. This is a collection of recipes for real food pantry staples that you can feel good about.
Oh Lardy’s Guide to Fermenting Fruits & Vegetables
We make fermenting foods in your own home easy! With the technique, know how, and a bunch of recipes, you will be on your way to fermenting your own foods in no time!
This book will teach you all the tips, tricks, techniques, history and more of making fermented foods easily, safely and so your whole family will enjoy them!!
Cooking with the Seasons: Winter Edition
These recipes are designed around hearty vegetables that are synonymous with winter cooking! The idea is to use some of the foods that are stored for the winter, without limiting meals to them alone. Some of the recipes may look daunting because they list quite a few ingredients. If you are like many people and tend to turn the page when you see a recipe with more than five ingredients, don’t do it! There’s nothing to run away from!
10 Minute Prep Freezer Meals
Your go-to resource for a whole month’s worth of easy, gluten-free, Paleo recipes to prep ahead of time. It contains delicious recipes featuring beef, chicken, pork or lamb plus easy prep instructions for you to batch cook many meals ahead of time, and cooking instructions – many of which are for hands-free slow cooking! For those of you who love to enjoy a glass of wine with dinner, you’ll be excited to find recommended pairings for each meal!
The Trayer Wilderness Cookbook ~ Homesteading The Traditional Way ~ Volume 1
The Trayer Wilderness Cookbook ~ Homesteading The Traditional Way ~ Volume 1, is 72 pages of the Trayer family’s favorite recipes, tips and tricks in the kitchen as well as with essential oils in the kitchen, knowledge on gluten-free and dairy-free cooking and Sun Oven cooking along with so much more.
The Hearty and Grounding 7 Day Winter Meal Plan
The Hearty and Grounding 7 Day Winter Meal Plan is designed with winter in mind. 7 days, 14 meals for breakfast or lunch and dinner, 21 other ideas for in-between. Seasonal, healthy, but not without a few cheats. Something that would take forever, weren’t designed for a foodie (of which, I am not), and wouldn’t bore me either.
Homestead Cooking with Carol
Bountiful Make-ahead Meals shows you, the busy homesteading homemaker, how to prepare your food at harvest time so you spend less time making supper the rest of the year. It shows you how to prepare simple, healthy foods that do not require a culinary degree for those nights when you lack the energy to chop, braise, caramelize, or glaze.
Whole Wheat Bread Making
Once you get this guide, you will be amazed at how easy it is to bake delicious and healthy homemade bread. You will discover firsthand (with lots of detailed pictures and instructions) how the entire process of bread making works.
Real Food and Health
Real Food and Health (RFH) is the digital magazine for the Real Food movement. A movement that is about understanding our food and learning the essential skills to have the best food possible. RFH provides modern research side-by-side with traditional remedies, and above all recipes used on a daily basis from real food experts around the world. Inside every issue there are articles on health, lifestyles, real food, and recipes.
Bliss Balls for Beginners
This book is a beginners guide to raw, (mostly) refined sugar free, (mostly) gluten free and (mostly) dairy free, and egg free snacks that are easily devoured by kids and adults alike. Bliss Balls For Beginners will take you from the basic chocolate date ball through to specialty flavors. These recipes are quick to make, forgiving, keep well and make sure you always have healthier, satisfying snack options in the house.
Empowered Eating is a self-paced, 21 day eCourse that will give you the tools and resources you need to source, prepare, and preserve locally grown food. Real-life examples of how to eat locally, recipes to inspire your seasonal meal planning, and videos and tutorials will help you take baby steps towards a diet you feel really good about.Posts may contain affiliate links, which allow me to earn a commission to support the site at no extra cost to you. Thank you!