Ingredient Substitution List: A-H

A Very Handy List to Refer to As Needed

Alcohol/Liqueur
When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Apple Pie Spice
This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and and a dash of ground allspice.

Baking Powder
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Baking Soda
There is no recommended substitute for baking soda.

Butter
Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use low fat spreads or light butter for baking.

Buttermilk
1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Chocolate Chips, Semi-Sweet
6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

Chocolate, Semi-Sweet
3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.

Chocolate, Sweet Baking (German)
1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.

Chocolate, Unsweetened
1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.
Dark chocolate = Bittersweet chocolate
Plain chocolate = Semi-sweet chocolate

Cling film = Saran wrap

Coffee
1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cooking Sprays
Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

Cornstarch
2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.
Cornflour = Corn starch

Corn Syrup, Light
1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.

Cream (20% fat) (Coffee Cream)
3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream)
1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream of Tartar
There is no recommended substitution for cream of tartar.

Digestive biscuits = Graham crackers (substitute)

Double cream = Heavy cream

Egg Whites
Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Flavour Oils
It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.

Flour (as thickener)
1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

Flour, Cake
1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising
1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.

Flour, Plain = Flour, All Purpose
Flour, Self-Raising = Flour, Self-Rising
Flour, Strong = Flour, Bread
Flour, Wholemeal = Flour, Wholewheat

Gelatine = Gelatin
Glucose Syrup = Syrup, Light Corn
Golden Syrup = Syrup, Corn
Grill = Broil

Honey
1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.