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See also: Equivalents and Substitutions

SUBSTITUTIONS

Need a substitute for a large egg?  Try two tablespoons of mayonnaise.
OR:
• 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.