Substitutions Chart

Here is a chart with all the substitutions we use on two pages. It doesn't look like much on your computer screen but if you click on either image, it will open in a new window and you can read it clearly. It will print from the image window. This is a great chart to add to your cooking or food storage notebook.

Substitutions: Seasonings, Miscellaneous

Use instead of...

bread crumbs

oatmeal in meatloaf

cracker crumbs or crushed cornflakes for coating chicken, topping casseroles, etc.

chicken broth or stock

bouillon (jar will tell you the quantity for fluid measure)

ground beef

grated carrot, zucchini and/or potatoe for up to 1/2 of ground beef in sloppy joes, spaghetti sauce, taco meat. Cooked wheat kernels are also good.

fresh herbs

use 1 teaspoon dried herbs to replace 1 tablespoon fresh herbs

pizza topping

bacon bits (real or TVP) - rehydrate and sprinkle

Substitutions: Eggs & Chocolate

Use instead of

unsweetened baker's chocolate

1 teaspoon margarine + 1 tablespoon cocoa for 1 ounce baker's chocolate

eggs

use 1 1/2 tablespoon pumpkin per egg (Use in pancakes, waffles, chocolate chip cookies (but not in brownie mixes. No change in flavor.)

1 tablespoon flax seed meal + 3 tablespoons water per egg

unflavored gelatin
1 egg: 1 teaspoon gelatin + 3 tablespoons cold water + 7 teaspoons boiling water
2 eggs: 2 teaspoons gelatin + 1/3 cup cold water + 1/2 cup boiling water
3 eggs: 1 tablespoon gelatin + 1/2 cup cold water + 1/2 cup boiling water

Before baking:

1. Place bowl in cold water
2. Sprinkle gelatin to soften, mix thoroughly with spoon
3. Add boiling water until gelatin is dissolved
4. Place in freezer to thicken while mixing cake or cookies (can refrigerate but takes longer)
5. When time to add eggs, take thickened gelatin from freezer/refrigerator and beat till it's frothy (MOST IMPORTANT!)
6. Add

1 heaping tablespoon soy flour + 1 1/2 tablespoons water per egg

okara (soy pulp) - use 1 teaspoon per egg

omit in pancakes and waffles: add 1/2 cup water instead

Substitutions: Dairy Products & Liquids in Baking

Instead of ...

buttermilk

use 1 tablspeoon vinegar + enough milk to make a cup (if the recipe calls for a cup)

cheese

use sharp cheddar cheese in cooking; you ned a lot less for the same amount of flavor

cottage cheese

use yogurt to replace all or part in baked goods

cream cheese

use an equal amount of yogurt in cheesecake

evaporated milk

fresh milk + enough powdered milk to make the consistency of evaporated milk. Probably not best to use in a recipe where evaporated milk is the main ingredient. It works in pumpkin pies.

milk

powdered milk for baking (or drinking)

sour cream

yogurt in equal amount in cakes, breads, cookies

mix cottage cheese in the blender to make a good sour cream substitute

water

diet 7-Up or Sprite in Jell-o

liquid in baking

use whey drained from yogurt (It may change the texture of crust on bread.)

liquid ingredients in a brownie mix

use 1 can black beans mashed or 1 1/2 can home-cooked black beans mashed (This is the only addition to the mix.)

Substitutions: Fats, Butters, Oil, Shortening

You'll notice that there are several opinions presented for some of these substitutions. We recommend that you experiment yourself. Comments with your experiences are welcome!

Instead of...

butter or shortening

use half peanut butter in chocolate chip cookies or other cookies you'd like a peanut butter flavor

3 tablespoons flax seed meal per 1 tablespoon fat or oil

butter

use applesauce in equal amount plus a little flour (check for consistency)

use pumpkin in equal amount for cookies, breads, muffins, etc.

oil

applesauce to replace part or all of the oil in cakes, muffins, cookies, etc. May change flavor slightly. Another sister told us that this substitution gives a spongy/rubbery consistency and muffins stick to the papers. She recommended using half oil, half applesauce.

pumpkin to replace all oil in baked goods, or up to half

use applesauce to substitute for up to half of the amount of oil in a baking recipe

use light olive oil (not extra virgin)

shortening

pumpkin in equal amount

cooked, mashed white beans work with up to half the shortening replaced with beans. Experiment to replace an increased amount.

Substitutions: Dry Baking Supplies

Use instead of...

baking powder

1/2 teaspoon cream of tartar + 1 teaspoon baking soda per teaspoon baking powder

flour

oatmeal: replace 1/4 cup flour in original recipe with oatmeal (for muffins, cookies, bread)

cornstarch (as a thickener)

uncooked white beans - grind in wheat grinder (the flavor will change slightly)

whole wheat flour to replace half the white flour for cookies, breads, sweets (resulting product will be a little denser

salt

use 1/4 to 1/2 less than the amount called for in baking, oatmeal, etc.

sugar

honey to replace part of the sugar (experiment for consistency depending on what you're baking). Used in baked goods it keeps the foods more moist. Do not use in pudding.

less sugar. Reduce sugar by half in baked goods

molasses. Use the same amount (or less if concerned about fluid consistency)

in hot cereal add a little vanilla after cooking and you need a lot less sugar.

Substitutions We Use

A year or so ago we ask the sisters in the ward to tell us what substitutions they used for various baking/cooking products, either for health reasons or if they ran out of an item. I'll post these in groups over the next few days. On the last day, I'll post a scanned copy of a chart we made which you'll be able to print and put in your food storage notebook.

As I post the information, I'll add the appropriate label for each item so you'll be able to find it easily if you come back. The categories will include dry baking products; butter, shortening, oil; eggs; liquid baking products; diary products; and possibly more. I'll know more as I organize these by category instead of alphabetically.