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Common Ingredient Substititutions

Common Ingredient Substititutions

Oil Substitions:

In baking, there are many healthy substitions that can be made for oil. The most common alternative is probably applesauce, which can substituted for oil in a recipe cup-for-cup. However, for best results we would recommend replacing ¾ of the oil called for with applesauce and then adjusting as needed. In a similar fashion, prune puree, canned pumpkin, or mashed sweet potatoes can be used in place of oil to add moistness and texture. 

Another great substitute for oil is greek yogurt. Not only does it allow you more control over the amount of fat you are adding (nonfat, 2 percent, or whole milk), it adds calcium and protein. Yogurt works especially well in brownies and other chocolate dishes, where it results in a gooier texture.

If you would still like to use oil, but simply prefer a healther option, coconut oil is generally regarded as one of the healthiest oil substitutes. There are two commonly available types of coconut oil: one that has coconut flavor and one that is nearly tasteless. Unless you desire added coconut flavoring in your dish, we would recommend using cold pressed extra virgin coconut oil.

Other Common Ingredient Substitutions

Ingredient Amount Substition
Allspice 1 tsp. ½ tsp. cinnamon + ¼ tsp. ginger + ¼ tsp. cloves
Arrowroot Starch 1 tsp. 1 tsp. cornstarch
Baking Powder 1 tsp. ¼ tsp. baking soda + ½ tsp. cream of tartar; ¼ tsp. baking soda + ½ C. buttermilk (reduce remaining liquid in recipe by ½ C.)
Brown Sugar 1 C. 1 C. white sugar + ¼ C. molasses (reduce liquid in recipe by ¼ C.)
Buttermilk 1 C. 1 C. yogurt; 1 Tbsp. lemon juice or vinegar + enough milk to make 1 C.
Chocolate (semisweet) 1 oz. 1 oz. unsweetened chocolate + 4 tsp. sugar; 1 oz. semisweet chocolate chips + 1 tsp. shortening
Chocolate (unsweetened) 1 oz. 3 Tbsp. unsweetened cocoa + 1 Tbsp. shortening
Cocoa ¼ C.  1 oz. unsweetened chocolate  
Corn Syrup 1 C.  1 C. honey; 1 ¼ C. white sugar + 1/3 C. water
Cream/Half & Half 1 C. 7/8 C. milk + 1 Tbsp. butter
Cream Cheese 1 C. 1 C. plain yogurt, strained overnight in a cheesecloth
Cream of Tartar 1 tsp. 2 tsp. lemon juice or vinegar
Egg 1 whole ¼ C. pureed silken tofu; ½ banana mashed with ½ tsp. baking powder; 1 Tbsp. powdered flax seed soaked in 3 Tbsp. water
Evaporated Milk 1 C. 1 C. light cream
Flour, bread 1 C. 1 C. All-Purpose flour + 1 tsp. wheat gluten
Flour, cake 1 C.  1 C. minus 2 Tbsp. All -Purpose flour
Flour, self-rising 1 C.  7/8 C. All-Purpose flour + 1 ½ tsp. baking powder + ½ tsp. salt
Gelatin 1 Tbsp. granulated 2 tsp. agar agar
Herbs, fresh 1 Tbsp. chopped 1 tsp. dried herbs
Lemon or Lime Juice 1 tsp. ½ tsp. vinegar; 1 tsp. white wine
Mace 1 tsp. 1 tsp. nutmeg
Mayonnaise 1 C. 1 C. yogurt; 1 C. sour cream
Milk, whole 1 C. 2/3 C. evaporated milk + 1/3 C. water
Molasses 1 C. ¾ C. brown sugar + 1 tsp. cream of tartar
Ricotta 1 C. 1 C. silken tofu
Saffron ¼ tsp. ¼ tsp. turmeric
Sour Cream 1 C. 1 C. plain yogurt; 1 Tbsp. lemon juice or vinegar + enough cream to make 1 C.; ¾ C. buttermilk + 1/3 C. butter
Soy Sauce ½ C. 4 Tbsp. Worcestershire sauce + 1 Tbsp. water
Vinegar 1 tsp. 1 tsp. lemon or lime juice; 2 tsp. white wine
White Sugar 1 C. 1 C. brown sugar; 1 ¼ C. confectioners' sugar; ¾ C. honey

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