Food Substitutions
When tinkering with our cooking and BBQ recipes, we occasionally need to substitute ingredients. Sometimes, this substitution is because of the ingredients we have on hand and sometimes we are trying to achieve subtle differences in flavor or texture. Below are some of the more common substitutions we make. If you would like to add anything to this list, please email your suggestions here.
Common Baking Substitutions
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| 1 Cup All-purpose Flour |
= | 1 Cup plus 2 Tablespoons Cake Flour |
| 1 Cup Cake Flour | = | 1 Cup minus 2 Tablespoons All-purpose Flour |
| 1 Cup Self-rising Flour | = | 1 Cup All-purpose Flour, 2 Teaspoon Baking Powder, and 1/2 Teaspoon Salt |
| 1 Teaspoon Baking Powder | = | 2 Teaspoon Baking Soda plus 1/2 Teaspoon Cream of Tartar |
| 1 Tablespoon Cornstarch | = | 2 Tablespoons All-purpose Flour |
| 1 Tablespoon Tapioca | = | 1 1/2 Tablespoons All-purpose Flour |
| 1 Package Active Dry Yeast | = | 2 1/4 Teaspoons Dry Yeast or 1 Package Compressed Yeast |
| 1 Cup Dry Bread Crumbs | = | 3/4 Cup Cracker Crumbs |
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Common Sugar Substitutions
|
| 1 Cup packed Brown Sugar | = | 1 Cup Granulated Sugar or 2 Cups Powdered Sugar |
| 1 Cup Honey | = | 1 1/4 Cups Granulated Sugar plus 1/4 Cup Liquid or 1 Cup Corn Syrup or 1 Cup Molasses |
| 1 Ounce Unsweetened Chocolate | = | 3 Tablespoons Baking Cocoa plus 1 Tablespoon Shortening, Butter, or Margerine |
| 1 Ounce Semisweet Chocolate | = | 1 Ounce Unsweetened Chocolate plus 1 Tablespoon Granular Sugar |
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Common Egg Substitutions
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| 2 Large Eggs | = | 3 Small Eggs |
| 1 Egg | = | 2 Egg Yolks (for custards) |
| 1 Egg | = | 2 Egg Yolks plus 1 Tablespoon Water (for cookies) |
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Common Dairy Substitutions
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| 1 Cup Milk | = | 1/2 Cup Evaporated Milk plus 1 Cup Water |
| 1 Cup Buttermilk or Sour Milk | = | 1 Tablespoon Vinegar or Lemon Juice plus Sweet Milk equal to 1 Cup |
| 1 Cup Heavy Cream | = | 3/4 Cup Skim Milk plus 1/3 Cup Butter |
| 1 Cup Light Cream | = | 7/8 Cup Skim Milk plus 3 Tablespoons Butter |
| 1 Cup Sour Cream | = | 7/8 Cup Sour Milk plus 3 Tablespoons Butter |
| 1 Cup Yogurt | = | 1 Cup Buttermilk or 1 Cup Sour Milk |
| 1 Cup Whipping Cream, whipped | = | 2 Cups Whipped Dessert Topping |
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Common Condiment Substitutions
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| 1 Cup Catsup | = | 1 Cup Tomato Sauce plus 1/2 Cup Sugar plus 2 Tablespoons Vinegar |
| 1 Tablespoon Prepared Mustard | = | 1 Teaspoon Dry Mustard |
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Common Vegetable, Fruit, Herb, and Seasoning Substitutions
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| 1 Clove Garlic | = | 1/8 Teaspoon Garlic Powder or 1/8 Teaspoon Instant Minced Garlic or 3/4 Teaspoon Garlic Salt or 5 Drops Liquid Garlic |
| 1 Teaspoon Lemon Juice | = | 1 Teaspoon Vinegar |
| 1 Cup Wine | = | 1 Cup Apple Juice or 1 Cup Apple Cider or 1 Cup Chicken Broth or 1 Cup Beef Broth |
| 1 Tablespoon Fresh Herbs | = | 1 Teaspoon Dried Herbs or 1/4 Teaspoon Powdered Herbs |
| 1/4 Cup Chopped Parsley | = | 1 Tablespoon Dried Parsley Flakes |
| 1 Cup Canned Tomatoes | = | 1 1/3 Cups Chopped Tomatoes, simmered 10 minutes |
| 1 Cup Tomato Juice | = | 1/2 Cup Tomato Sauce plus 1/2 Cup Water |
| 1 Medium Onion | = | 1 Tablespoon Dried Minced Onion or 1 Teaspoon Onion Powder |
| 1 Pound Fresh Mushrooms | = | 6 Ounces Canned Mushrooms |
| 1 whole Bay Leaf | = | 1/8 to 1/4 Teaspoon ground Bay Leaf |
| 1/4 Teaspoon ground Cloves | = | 3 whole Cloves |
| 1/2 Tablespoon dried Dill Seed | = | 1 head Fresh Dill |
| 1 Teaspoon Vanilla extract | = | 1 Inch Vanilla Bean |
Recipe Scaling
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Black pepper, cinnamon, ginger, curry powder, chili powder, allspice and cloves can usually be increased proportionally, (double the recipe, double the spice or blend of spices).
Herbs are best increased by this simple formula. For the first 100% increase in the number of portions, the herbs can also be doubled. After that, for each multiple of the original recipe, add only half the original amount.
Remember red hot pepper builds up in recipes. For the first doubling of the recipe, the red pepper can still be doubled. But after that, use only 1/4 the original amount of pepper for each multiple of the original recipe.
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Volume to Weight Conversions
The Volume To Weight Conversion Table shows how many teaspoons of a dried herb or spice make up an ounce. This allows you to easily convert from volume to weight. When accurate measurements are required, it is almost always better to measure by weight rather than volume.
| Item |
Teaspoons per Ounce |
| Allspice, Ground |
14.9 |
| Anise Seed |
13.5 |
| Basil, Ground |
20.2 |
| Bay Leaf, Crumbled |
47.2 |
| Caraway Seed |
13.5 |
| Cardamom, Ground |
14.2 |
| Celery Seed |
14.2 |
| Chervil, Dried |
47.2 |
| Chili Powder |
13.5 |
| Cinnamon, Ground |
12.3 |
| Cloves, Ground |
13.5 |
| Cilantro |
47.2 |
| Coriander Seed |
15.7 |
| Cumin Seed |
13.5 |
| Curry Powder |
14.2 |
| Dill Seed |
13.5 |
| Dill Weed, Dried |
28.3 |
| Fennel Seed |
14.2 |
| Fenugreek Seed |
7.7 |
| Garlic Powder |
10.1 |
| Ginger, Ground |
15.7 |
| Mace, Ground |
16.7 |
| Marjoram, Dried |
47.2 |
| Mustard Seed, Yellow |
8.6 |
| Nutmeg, Ground |
13.9 |
| Onion Powder |
13.5 |
| Oregano, Ground |
18.9 |
| Paprika |
13.5 |
| Parsley Flakes |
94.5 |
| Pepper, Black, Ground |
13.5 |
| Pepper, Red Ground |
15.7 |
| Pepper, White Ground |
11.8 |
| Poppy Seed |
10.1 |
| Poultry Seasoning |
18.9 |
| Pumpkin Pie Spice |
16.7 |
| Rosemary, Dried |
23.6 |
| Saffron |
40.5 |
| Sage, Ground |
40.5 |
| Savory, Ground |
20.2 |
| Sesame Seed |
10.5 |
| Tarragon, Ground |
17.7 |
| Thyme, Ground |
20.2 |
| Turmeric, Ground |
12.9 |
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