BAKING BASICS - SUBSTITUTIONS

Substitute ONLY if you have to!!!

CHOCOLATE

Chocolate, semisweet (1 ounce) = 1 ounce unsweetened + 1 tablespoon sugar

Chocolate, unsweetened (1 ounce) = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon

 melted butter

DAIRY PRODUCTS

1 cup whole milk = 5/8 cup skim milk + 3/8 cup half-and-half

                             = 2/3 cup 1% milk + 1/3 cup half-and-half

                             = ¾ cup 2% milk + ¼ cup half-and-half

                             = 7/8 cup skim milk + 1/8 cup heavy cream

                             = ½ cup evaporated milk + ½ cup water

                             = 1 cup water + 3 tablespoons powdered milk

1 cup half-and-half = ¾ cup whole milk + ¼ cup heavy cream

                               = 2/3 cup skim or low-fat milk + 1/3 cup heavy cream

1 cup heavy cream = 1 cup evaporated milk (but not for whipping, or baking)

                               = ¾ cup whole milk + ¼ cup melted butter

1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice

                           = 1 cup milk + 1 tablespoon white vinegar

                           = 1 cup milk + 1 teaspoon cream of tartar

                                    (not suitable for raw applications like dressing)

1 cup sour cream = 1 cup plain whole milk yogurt (non-fat and low-fat yogurts are too lean)

1 cup yogurt = 1 cup sour cream

Cheese, cottage = ricotta or farmer cheese

Cheese, goat = Feta cheese

1 cup crème fraiche = ½ cup sour cream + ½ cup heavy cream

FLOURS

All-purpose flour = no substitute

1 cup cake flour   = 7/8 cup all-purpose flour + 2 tablespoons cornstarch

1 cup bread flour = 1 cup all-purpose flour

1 cup self-rising flour = 1 cup all-purpose flour + 1 ½ teaspoons baking powder and ½ teaspoon salt

1 tablespoon cornstarch = 2 tablespoons flour

                                       = 4 teaspoons quick-cooking tapioca

LEAVENERS

1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar

= ¼ teaspoon baking soda + ½ cup sour milk, yogurt, buttermilk, applesauce, or mashed banana

1 teaspoon active dry yeast = ¾ teaspoon instant yeast

                                            = 2 teaspoons fresh yeast

SUGARS AND OTHER SWEETENERS

1 cup light brown sugar = 1 cup granulated sugar + 1 tablespoon molasses

1 cup dark brown sugar = 1 cup granulated sugar + 2 tablespoons molasses

1 cup powdered sugar = 1 cup granulated sugar + 1 teaspoon cornstarch (ground in a blender, not food processor)

1 cup superfine sugar = 1 cup granulated sugar ground in a food processor for 15 seconds

1 cup light corn syrup = 1 cup sugar + ¼ cup water

1 cup dark corn syrup = ¾ cup light corn syrup + ¼ cup molasses

WINE

½ cup wine = ½ cup broth + 1 teaspoon wine vinegar

                   = ½ cup broth + 1 teaspoon lemon juice