#BREAD CRUMB SUBSTITUTE ALL PURPOSE FLOUR PLUS#
Lb = pound Table 1: Ingredient equivalents.ġ/2 tsp cinnamon plus 1/2 tsp ground cloves.ġ/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom.ġ/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch ġ/4 tsp baking soda plus 5/8 tsp cream of tartar ġ/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt (decrease liquid in recipe by 1/2 cup) ġ/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup) ġ/4 tsp baking soda plus 1/4 cup molasses (decrease liquid in recipe by 1-2 Tbsp) ġ 1/2 tsp phosphate or tartrate baking powder.ġ tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup.ġ bouillon cube, 1 tsp (1 envelope) powdered broth base or 1 tsp instant granules dissolved in 1 cup water.ħ/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt ġ cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for use in cooking).ġ cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice.ġ oz unsweetened chocolate plus 4 tsp sugar.Ģ squares (2 oz) unsweetened chocolate, 2 Tbsp shortening and 1/2 cup sugar melted (2/3 cup).ġ cup granulated sugar plus 1/4 cup water or other liquid called for in recipe ġ/3 cup butter plus 3/4 cup milk (for baking only, will not whip).ġ 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours) ġ cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using) ġ/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together ħ/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine.ġ cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff.Ģ 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water ġ/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in baking) ġ egg in every 3 can be replaced with 1 Tbsp cornstarch in baking Table 1 gives substitutes that may be used to get a finished product similar to the original. To help avoid disappointments when substituting ingredients, understand the physical and chemical properties of all ingredients. Differences in sweetening and thickening power need consideration in sugar and flour substitutions. Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in the flavor and texture of the product. Take into account differences in flavor, moisture, texture and weight. There are, however, several factors to consider when substituting ingredients. How many times have you been ready to cook and found you were out of a certain ingredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient – it’s easier to use a similar product as a replacement. Measuring accurately will help avoid disappointment.Understand the physical and chemical properties of all ingredients.When substituting for sugar and flour, consider the differences in sweetening and thickening power.When substituting ingredients, take into account the differences in taste, moisture content, texture and weight.It is sometimes more convenient to substitute an ingredient than it is to go out and purchase the necessary ingredient.
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