Below is a list of substitutions we have used at
the Boarding House Bakery. Depending on the
recipe you are working with is how successful
they work without changing the taste or texture
of your finished product. Sometimes when you
get in a pinch and don’t have the ingredient that
the recipe you are working with calls for. What
can you do? Its not like you can drop everything
run to the store for an hour and come back and
continue where you left off. Sometimes you just
gotta do what you gotta do to make the recipe work!
Without tossing it out and starting all over when you
have all the correct ingredients.
If any of our website visitors have a better substitution than the one we have listed
and would like to share one of your substitutions that are not listed. We would be
more than happy to share it with our website visitors….just email it to us at firstname.lastname@example.org and we will get it added to this list.
We appreciate your help in providing our visitors with the best information we can.
ALLSPICE (1 tsp.) 1/2 tsp. = Cinnamon PLUS 1/2 tsp. ground cloves
BAKING POWDER (1 tsp.) = 1/4 tsp. Soda PLUS 1/2 tsp. Cream of Tartar
BREAD CRUMBS (1 cup) = 3/4 cup cracker crumbs
BROWN SUGAR (1 cup) = 1 cup white sugar PLUS 2 Tbls. Molasses
BUTTER ( 1 cup) = 1 cup margarine
BUTTERMILK (1 cup) = 1 cup fresh milk PLUS 1 Tbls. lemon juice OR
vinegar OR 1 cup plain yogurt
CAKE FLOUR (1 cup) = 1 cup regular flour MINUS 2 Tbls.
CHOCOLATE, un-sweetened (1 oz.) = 3 Tbls. unsweetened cocoa PLUS
1 Tbls. butter
COFFEE (1/2 cup brewed strong) = 1 teaspoon instant coffee in
1/2 cup water.
CORN SYRUP (1 cup) = 1 cup sugar dissolved in 1/4 cup hot water
CORNSTARCH, for thickening (1 Tbls.) = 2 Tbls. flour OR 4 tsp.
Quick-cooking tapioca OR 2 egg yolks
CREAM, sour, cultured (1 cup) = 1/2 cup butter PLUS 3/4 cup milk,
or 1/3 cup melted butter PLUS ¾ cup buttermilk or plain yogurt.
CREAM, whipping ( 1 cup) = 2/3 cup well chilled evaporated milk,
whipped, or 1 cup nonfat dry milk powder whipped with 1 cup ice water.
DARK CORN SYRUP ( 1 cup) = 3/4 cup light corn syrup PLUS 1/4
EGG ( 1 whole) = 2 yolks PLUS 1 Tbls. water (for cookies) OR just
2 yolks (for custards)
HONEY (1 cup) = 3/4 cup Sugar and 1/4 cup Liquid
JUICE (from one fresh lemon) = 3-4 Tbls. Lemon Juice
JUICE, (from one fresh orange) = 6-8 Tbls. Orange juice
LIGHT CORN SYRUP (1 cup) = 1 cup Sugar PLUS 1/4 cup water
MILK, skim (1 cup) = 1/3 cup instant nonfat dry milk plus about 3/4
MILK, whole (1 cup) = 1/2 cup evaporated milk PLUS 1/2 cup water
MOLASSES (1/2 cup) = 1/2 cup dark corn syrup
ONION (one medium) = 2 Tbls. Onion flakes
PUMPKIN PIE SPICE (1 tsp.) = 1/2 tsp. Cinnamon, 1/4 tsp.
Ginger AND 1/8 tsp. EACH of Nutmeg and ground Cloves
SELF RISING FLOUR (1 cup) = 1 cup all-purpose flour PLUS
1 1/2 tsp. baking powder AND 1/2 tsp. salt
SOUR CREAM (1 cup) = 1/3 cup butter AND 2/3 cup milk;
OR 1 cup plain Yogurt
YEAST (1 package) = 2 ¼ cups teaspoons
YOGURT (1 cup) = 1 cup buttermilk