Sometimes you may find it necessary to substitute one ingredient for another in a recipe. But using a different ingredient may change both the taste and texture of your baking, so it is a good idea before substituting to understand the role that ingredient plays in the recipe. Use this table as a guideline only.

INGREDIENT	AMOUNT	SUBSTITUTION
Almond Meal	1 cup (240 ml) (100 grams)	To make your own almond meal place 1 cup (100 grams) (240 ml) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping.
Almond Paste	1 1/3 cups (320 ml) (300 grams)	1 3/4 cups (175 grams) (420 ml) ground blanched almonds plus 1 1/2 cups (175 grams) (360 ml) powdered (confectioners or icing) sugar plus 1 large egg white (30 grams) plus 1 teaspoon almond extract plus 1/4 teaspoon salt
Ammonium bicarbonate	3/4 teaspoon	1 teaspoon baking soda
Arrowroot	1 tablespoon (15 grams)	1 tablespoon (15 grams) cornstarch, potato starch or rice starch 2 tablespoons (25 grams) all purpose flour

Baking Powder, double-acting (Rule of Thumb: 1 teaspoon for every 1 cup (240 ml) of flour) High-Altitude Adjustments: above 3000 ft. - reduce baking powder 1/8 teaspoon for every 1 teaspoon of baking powder in recipe above 5000 ft. - reduce baking powder 1/8-1/4 teaspoon for every 1 teaspoon baking powder in recipe above 7000 ft. - reduce baking powder 1/4 teaspoon for every 1 teaspoon baking powder in recipe	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch 1 1/2 teaspoons single-action baking powder 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid
Baking Powder, single-acting	1 teaspoon	2/3 teaspoon double-acting baking powder 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
Baking Soda (Sodium Bicarbonate) (Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)	1/2 teaspoon	2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid) 1/2 teaspoon potassium bicarbonate
Bread Crumbs, Dry	1 cup (240 ml) (150 grams)	1 cup (240 ml) crushed cracker crumbs 1 cup (240 ml) matzo meal 1 cup (240 ml) crushed cornflakes 1 cup (240 ml) ground oats 1 cup (240 ml) crushed potato chips
Buttermilk (Sour Milk) (see below under MILK, Buttermilk)	1 cup (240 ml)
Carob Powder	1 tablespoon (7 grams)	1 tablespoon (7 grams) cocoa powder (either natural or Dutch-processed)
Chocolate, Bittersweet or Semi-sweet	1 ounce (30 grams)	1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated white sugar
Chocolate, Milk	1 ounce (30 grams)	1 ounce (30 grams) bittersweet or semi-sweet plus 1 tablespoon (15 grams) granulated white sugar 1 ounce (30 grams) sweet dark chocolate 1 ounce (30 grams) white chocolate
Chocolate, Sweet German	1 ounce (30 grams)	1 ounce (30 grams) bittersweet or semi-sweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar 1 ounce (30 grams) milk chocolate
Chocolate, Unsweetened	1 ounce (30 grams)	3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, vegetable oil or shortening
Chocolate, White	1 ounce (30 grams)	1 ounce (30 grams) milk chocolate 1 ounce (30 grams) sweet dark chocolate
Cocoa Powder, Dutch-Processed	3 tablespoons (20 grams)	3 tablespoons (20 grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda 1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder
Cocoa Powder, Natural Unsweetened	3 tablespoons (20 grams)	3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar 1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder
Coconut, fresh	1 cup (240 ml)	1 cup (240 ml) (90 grams) dried flaked coconut 3/4 cup (180 ml) (75 grams) dried shredded coconut
Coconut, dry shredded	1 cup (240 ml) (90 grams)	1 1/4 (300 ml) cups freshly grated coconut 1 1/4 cup (300 ml) (110 grams) dried flaked coconut
Coconut milk, fresh	1 cup (240 ml)	1 cup (240 ml) canned coconut milk (not low fat) 3 tablespoons canned cream of coconut plus enough hot water or milk to equal 1 cup (240 ml) 1/4 cup (60 ml) coconut cream powder plus 1 cup (240 ml) hot water or milk
Coconut cream, fresh	1 cup (240 ml)	1 cup (240 ml) canned coconut cream 1 cup (240 ml) top layer of canned coconut milk (not low fat) (do not shake or stir can before skimming) 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1/2 cup coconut cream powder
Coffee, strong brewed	1/4 cup (60 ml)	2 tablespoons (10 grams) instant espresso powder dissolved in 3 tablespoons hot water
Cookie Crumbs	1 cup (240 ml) (100 grams)	Can substitute equally among chocolate wafers, vanilla wafers, graham crackers, macaroons, or gingersnaps
Cornmeal, stone ground	1 cup (240 ml)	1 cup (240 ml) regular milled cornmeal 1 cup (240 ml) corn grits 1 cup (240 ml) polenta 1 cup (240 ml) maize meal
Corn Syrup, Dark	1 cup (240 ml)	3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses
Corn Syrup, Light	1 cup (240 ml)	1 cup (240 ml) dark corn syrup 1 cup(240 ml) treacle 1 cup (240 ml) liquid glucose 1 cup (240 ml) honey 1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup (60 ml))
Cornstarch or Corn flour (for thickening)	1 tablespoon (15 grams)	2 tablespoons (25 grams) all purpose flour 1 tablespoon (15 grams) potato starch or rice starch or flour 1 tablespoon (15 grams) arrowroot 2 tablespoons (25 grams) quick-cooking (instant) tapioca
Cream of Tartar	1/2 teaspoon	1/2 teaspoon white vinegar or lemon juice
Cream, Clotted	1 cup (240 ml) (225 grams)	1 cup (240 ml) (225 grams) creme fraiche 1 cup (240 ml) (225 grams) mascarpone cheese 1 cup (240 ml) heavy whipping cream (35% butterfat), whipped
Cream, Creme Fraiche	1 cup (240 ml) (225 grams)	1 cup (240 ml) sour cream 1 cup (240 ml) whipping cream plus 1 tablespoon buttermilk or yogurt 1/2 cup (120 ml) whipping cream plus 1/2 cup (120 ml) sour cream 1 cup (225 grams) mascarpone cheese
Cream, Half & Half (10 - 12% Butterfat)	1 cup (240 ml)	7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter 1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk 1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)
Cream, Heavy (35% butterfat) (not for whipping)	1 cup (240 ml)	2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter
Cream, Light or Coffee Cream (18% Butterfat)	1 cup (240 ml)	1 cup (240 ml) half & half cream (12% butterfat) 7/8 cup (210 ml) whole milk plus 3 tablespoons (35 grams) melted butter 1/2 cup (120 ml) evaporated milk or heavy cream plus 1/2 cup (120 ml) milk
Cream, Light Whipping (30% Butterfat) (not for whipping)	1 cup (240 ml)	3/4 cup (180 ml) whole milk plus 1/4 cup (57 grams) melted unsalted butter 1 cup (240 ml) half & half cream (12% butterfat)
Cream, Sour	1 cup (225 grams) (8 ounces) (240 ml)	1 cup (240 ml) (225 grams) plain yogurt 3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75 grams) melted butter 1 cup (225 grams) (240 ml) creme fraiche 1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (240 ml) (let stand 5-10 minutes)
Currants	1 cup (240 ml) (120 grams)	1 cup (120 grams) (240 ml) raisins 1 cup (120 grams) (240 ml) chopped dates 1 cup (120 grams) (240 ml) other dried fruit (cranberries, cherries, blueberries)
Eggs, whole	1 large (about 2 ounces) In Shell (57 grams) Without Shell (50 grams)	2 large egg yolks (36 grams) plus 1 tablespoon water (in baking) 2 large egg yolks (36 grams) (for custards, sauces, puddings and mousses) 3 1/2 tablespoons frozen whole egg, thawed 3 1/2 tablespoons egg substitute 2 1/2 tablespoons powdered whole egg plus 2 1/2 tablespoons water
Eggs, whites	1 large egg white (30 grams)	2 tablespoons frozen egg whites, thawed 1 tablespoon powdered egg white plus 2 tablespoons water
Eggs, yolks	2 large yolks (36 grams)	1 large whole egg (In Shell 57 grams) (Without Shell 50 grams)
Eggs, yolks	1 large yolk (18 grams)	2 tablespoons powdered egg yolk plus 2 teaspoons water 3 1/2 teaspoons frozen egg yolks, thawed
Extract, pure Vanilla	1 teaspoon	1/2 of vanilla bean 1/2 - 1 teaspoon other extract (almond, orange, lemon, etc.)
Other Extracts (almond, lemon, orange, peppermint, etc.)	1 teaspoon	1 teaspoon of other extract (vanilla, orange, lemon, etc.) 1 to 2 drops of oil of same flavor
Fats, Salted Butter	1/2 cup (120 ml) (113 grams)	1/2 cup (113 grams) (120 ml) unsalted butter plus 1/4 teaspoon salt 1/2 cup (113 grams) (120 ml) margarine 1/2 cup (113 grams) (120 ml) solid vegetable shortening or lard
Fats, Unsalted Butter	1/2 cup (120 ml) (113 grams)	1/2 cup (113 grams) (120 ml) salted butter (decrease the salt in recipe by 1/4 teaspoon) 1/2 cup (113 grams) (120 ml) margarine 1/2 cup (113 grams) (120 ml) solid vegetable shortening or lard
Fats, Lard	1/2 cup (120 ml) (113 grams)	1/2 cup (113 grams) (120 ml) solid vegetable shortening 1/2 cup (113 grams) (120 ml) plus 1 tablespoon (14 grams) unsalted butter
Fats, Margarine	1/2 cup (120 ml) (113 grams)	1/2 cup (113 grams) (120 ml) salted or unsalted butter 1/2 cup (113 grams) (120 ml) solid vegetable shortening
Fats, Solid Vegetable Shortening	1/2 cup (120 ml) (113 grams)	1/2 cup (113 grams) (120 ml) salted or unsalted butter 1/2 cup (113 grams) (120 ml) lard 1/2 cup (113 grams) (120 ml) margarine

Flour, All Purpose	1 cup (240 ml) (130 grams)	1 cup (110 grams) (240 ml) plus 2 tablespoons (20 grams) sifted cake flour 1 cup (130 grams) (240 ml) self-rising flour (omit baking powder and salt from recipe) 7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour) 1/2 cup (60 grams) (120 ml) white cake flour plus 1/2 cup (70 grams) (120 ml) whole wheat flour
FLOUR, Bread	1 cup (240 ml) (160 grams)	1 cup (130 grams) (240 ml) all purpose flour
FLOUR, Cake	1 cup (240 ml) (120 grams)	3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed)
FLOUR, Pastry	2 cups (480 ml) (270 grams)	1 1/3 cup (175 grams) (320 ml) all purpose flour plus 2/3 cup (80 grams) (160 ml) cake flour
FLOUR, Rice	1 cup (240 ml) (150 grams)	Equal amounts of cake or pastry flour
FLOUR, Self-Rising	1 cup (240 ml) (130 grams)	1 cup (130 grams) (240 ml) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt
FLOUR, Whole Wheat	1 cup (240 ml) (140 grams)	7/8 cup (120 grams) all purpose flour plus 2 tablespoon (6 grams) wheat germ 1 cup (240 ml) graham flour

GELATIN, Leaf or Sheet	4 leaves (4 x 9 inches) (10 x 23 cm)	1 - (1/4 ounce) envelope (7 grams) powdered gelatin
GELATIN, Powdered (Unflavored)	1 envelope (1/4 ounce) (1 tablespoon granules) (7 grams)	4 leaves sheet gelatin 2 teaspoons agar
Ghee	1 tablespoon	1 tablespoon clarified butter 1 tablespoon vegetable oil
Ginger Root, freshly grated	1 tablespoon	1 tablespoon candied ginger, rinsed and finely chopped 1 1/2 teaspoon ground dried ginger plus 1/2 teaspoon fresh lemon juice
Glucose, liquid	1/2 cup (120 ml)	1/2 cup (120 ml) light corn syrup 1/2 cup (120 ml) golden syrup
Golden Syrup	1 cup (240 ml)	1 cup (240 ml) treacle 1 cup (240 ml) light molasses 1 cup (240 ml) corn syrup
Honey	1 cup (240 ml)	3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) (120 ml) granulated white sugar 3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) (120 ml) granulated white sugar 3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) (120 ml) granulated white sugar 1 1/4 cups (250 grams - 265 grams) (300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar
Lemon Juice, freshly squeezed	1 tablespoon	1 tablespoon bottled lemon juice 1 tablespoon fresh lime juice 1/2 tablespoon vinegar (depending on recipe and do not use for flavoring)
Lemon, Zest	1 teaspoon	1 teaspoon orange or lime zest 1/2 teaspoon lemon extract
Lime Juice, freshly squeezed	1 tablespoon	1 tablespoon lemon or orange juice
Lime, Zest	1 teaspoon	1 teaspoon lemon or orange
Maple Sugar, finely grated	1/2 cup (120 ml) (100 grams)	1 cup (240 ml) maple syrup (reduce liquid in recipe by 1/4 cup) 3/4 cup (150 grams) (180 ml) granulated white sugar plus 1 teaspoon pure maple extract
Maple Syrup	1 cup (240 ml)	1/2 cup (100 grams) maple sugar (increase liquid in recipe by 1/4 cup (60 ml)) 1 cup (240 ml) honey 3/4 cup (180 ml) corn syrup plus 1/4 cup (57 grams) (60 ml) butter plus 1/2 teaspoon maple extract (optional)
Marshmallows	8 regular	1 cup (240 ml) miniature marshmallows 2.5 ounces marshmallow cream
Marzipan	2 1/2 cups (560 grams) (600 ml)	2 cups (450 grams) (480 ml) almond paste plus 1 cup (115 grams) (240 ml) powdered sugar plus 2 tablespoons light corn syrup
Mascarpone Cheese	1 cup (8 ounces) (225 grams) (240 ml)	1 cup (240 ml) creme fraiche 3/4 cup (170 grams) (180 ml) cream cheese beaten with 1/4 cup (60 ml) heavy whipping cream (35%)
MILK, Buttermilk (sour milk)	1 cup (240 ml)	1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (240 ml) (let stand 5-10 minutes) 1 cup (240 ml) plain or low fat yogurt 1 cup (240 ml) sour cream 1 cup (240 ml) water plus 1/4 cup buttermilk powder 1 cup (240 ml) milk plus 1 1/2 - 1 3/4 teaspoons cream of tartar
MILK, Sweetened Condensed	14 ounce can (396 grams)	1 cup (240 ml) instant nonfat dry milk plus 2/3 cup (135 grams) (160 ml) granulated white sugar plus 1/2 cup (120 ml) boiling water plus 3 tablespoons (35 grams) melted unsalted butter (process in blender or food processor until smooth)
MILK, Evaporated Whole	1 cup (240 ml)	1 cup (240 ml) half & half (10-12% butterfat) 1 cup (240 ml) light or table cream (20% butterfat) 1 cup (240 ml) light (30% butterfat) or heavy whipping cream (35% butterfat)
MILK, Skim (Non fat)	1 cup (240 ml)	1/4 cup (60 ml) powdered skim milk plus 7/8 cup (210 ml) water 1/2 cup (120 ml) evaporated skim milk plus 1/2 cup (120 ml) water
MILK, Whole (3.5%)	1 cup (240 ml)	1/2 cup (120 ml) evaporated whole milk plus 1/2 cup (120 ml) water 1/2 cup (120 ml) condensed milk plus 1/2 cup (120 ml) water 1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine 1/4 cup (60 ml) powdered skim milk plus 7/8 cup (210 ml) water plus 1 tablespoon (14 grams) melted butter or margarine
Molasses	1 cup (240 ml)	1 cup (240 ml) honey 1 cup (240 ml) dark corn syrup 1 cup (240 ml) maple syrup 3/4 cup (180 ml) (160 grams) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml) liquid
Nuts, chopped, ground, or whole	1 cup (240 ml) (100 grams)	1 cup (100 grams) (240 ml) of similar nuts prepared in the same way
Oats, quick-cooking rolled	1 cup (240 ml) (90 grams)	1 cup (90 grams) (240 ml) regular (old fashioned) rolled oats
Oats, regular (old-fashioned)	1 cup (240 ml) (90 grams)	1 cup (90 grams) (240 ml) quick-cooking rolled
Orange Juice, freshly squeezed	1 cup (240 ml)	1 cup (240 ml) reconstituted frozen concentrate
Orange, Zest	1 teaspoon	1 teaspoon lemon or lime zest 1 teaspoon finely chopped candied orange peel
Polenta, dry	1 cup (240 ml) (180 grams)	1 cup (240 ml) cornmeal 1 cup (240 ml) maize meal 1 cup (240 ml) corn grits
Raisins	1 cup (240 ml) (120 grams)	1 cup (120 grams) (240 ml) dried currants 1 cup (120 grams) (240 ml) pitted chopped dates 1 cup (120 grams) (240 ml) dried fruit, finely chopped (cherries, cranberries, blueberries, etc.)
Ricotta Cheese	1 cup (8 ounces) (240 ml) (225 grams)	1 cup (225 grams) (240 ml) dry cottage cheese
Rose Water	1 teaspoon	1 teaspoon any flower-based water
Salt, kosher	1 teaspoon	1 teaspoon sea salt or table
Salt, sea salt	1 teaspoon	1 teaspoon kosher or table
Salt, table	1 teaspoon	1 teaspoon kosher or sea salt
SUGAR, granulated white	1 cup (240 ml) (200 grams)	1 cup (200 grams) (240 ml) caster (superfine) sugar 1 cup (215 grams) (240 ml) tightly packed light or dark brown sugar
SUGAR, brown, light or dark	1 cup (240 ml) (215 grams)	1 cup (215 grams) (240 ml) raw sugar 1 cup (200 grams) (240 ml) white granulated sugar 1 cup (200 grams) (240 ml) white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses For light brown sugar - substitute 1/2 cup (105 grams) (120 ml) dark brown sugar plus 1/2 cup (100 grams) (120 ml) white granulated sugar
SUGAR, caster (superfine)	1 cup (240 ml) (200 grams)	1 cup (200 grams) (240 ml) granulated white sugar, processed in food processor until very fine
SUGAR, raw	1 cup (240 ml) (215 grams)	1 cup (210 grams) (240 ml) light or dark brown sugar
Tapioca, instant or quick-cooking	1 tablespoon (12 grams)	2 tablespoons (24 grams) pearl tapioca, soaked 1 1/2 tablespoons (20 grams) flour
Treacle	1 cup (240 ml)	1 cup (240 ml) light or dark corn syrup 1 cup (240 ml) light molasses
Vanilla Bean	1 bean	2 - 3 teaspoons pure vanilla extract
Vanilla Extract	1 teaspoon	1/2 teaspoon powdered
VINEGAR, apple cider vinegar	1/4 cup (60 ml)	1/4 cup (60 ml) white vinegar
VINEGAR, white	1/4 cup (60 ml)	1/4 cup (60 ml) apple cider vinegar 1/3 cup (80 ml) freshly squeezed lemon juice
YEAST, active dry	1 envelope (1/4 ounce) (7 grams)	1 scant (7 grams) tablespoon active dry yeast 1 cake (3/5 ounce) fresh compressed yeast 1 tablespoon (7 grams) fast-rising active yeast
YEAST, compressed	1 cake (3/5 ounce)	1 (1/4 ounce) envelope (7 grams) active dry yeast 1 scant tablespoon (7 grams) active dry yeast
Yogurt, plain (not low fat)	1 cup (240 ml) (225 grams)	1 cup (225 grams) (240 ml) sour cream 1 cup (240 ml) buttermilk 1 cup (225 grams) (240 ml) creme fraiche 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice

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