SubstitutionsSubstitutions

Reasons for Substituting Reasons for Substituting Ingredients in Recipes Ingredients in Recipes

Unavailable ingredientsUnavailable ingredientsCost of ingredientsCost of ingredientsNutritional value (Ex. need to increase or Nutritional value (Ex. need to increase or

decrease fiber, fat, sodium, etc.)decrease fiber, fat, sodium, etc.)CreativityCreativity

Recipes with Recipes with NON-ESSENTIAL NON-ESSENTIAL ingredients are easily adjusted, while ingredients are easily adjusted, while those containing those containing ESSENTIALESSENTIAL ingredients ingredients are really difficult to change. are really difficult to change.

Non-Essential IngredientsNon-Essential Ingredients

NON-ESSENTIALNON-ESSENTIAL ingredients are those ingredients are those that act independently of each other. that act independently of each other.

They are found in recipes for soups, They are found in recipes for soups, stews, salads, casseroles, stir-fry, etc.stews, salads, casseroles, stir-fry, etc.

These can be substituted without changing These can be substituted without changing the recipe’s appearance, taste, or texture.the recipe’s appearance, taste, or texture.

Essential Ingredients Essential Ingredients

ESSENTIALESSENTIAL ingredients are those that ingredients are those that have specific functions in a recipe. have specific functions in a recipe.

These ingredients, including flour, salt, These ingredients, including flour, salt,

sugar, fat, and leavening agents, work in sugar, fat, and leavening agents, work in exact proportion to each other, almost like exact proportion to each other, almost like a chemical formula. a chemical formula.

Essential Ingredients Essential Ingredients

They are found in recipes for cakes, They are found in recipes for cakes, cookies, breads, and other baked goods. cookies, breads, and other baked goods. Because the recipes are so sensitive to Because the recipes are so sensitive to changes in these ingredients, the changes in these ingredients, the appearance, taste, or texture are affected.appearance, taste, or texture are affected.

Substitution Substitution

INGREDIENTINGREDIENT SUBSTITUTIONSUBSTITUTION

1 c. cake flour1 c. cake flour 1 c. – 2 Tbsp. (7/8 c.) all-purpose flour1 c. – 2 Tbsp. (7/8 c.) all-purpose flour

1 c. self-rising flour1 c. self-rising flour 1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt

1 c. buttermilk1 c. buttermilk 1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c.1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c.(Stir and allow mixture to stand several minutes before using.)(Stir and allow mixture to stand several minutes before using.)

1 large egg1 large egg 2 egg whites2 egg whites

1 Tbsp. cornstarch1 Tbsp. cornstarch 2 Tbsp. all-purpose flour2 Tbsp. all-purpose flour

1 c. corn syrup1 c. corn syrup 1 ¼ c. sugar + ¼ c. liquid used in recipe1 ¼ c. sugar + ¼ c. liquid used in recipe

1 oz. unsweetened baking chocolate1 oz. unsweetened baking chocolate 3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil

1 2/3 oz. semisweet chocolate1 2/3 oz. semisweet chocolate 1 oz. unsweetened chocolate + 4 tsp. sugar 1 oz. unsweetened chocolate + 4 tsp. sugar OROR 1 oz. semisweet chocolate 1 oz. semisweet chocolate chips + 1 tsp. shorteningchips + 1 tsp. shortening

1 tsp. dry mustard1 tsp. dry mustard 1 Tbsp. prepared mustard1 Tbsp. prepared mustard

1 clove garlic1 clove garlic 1/8 tsp. garlic powder1/8 tsp. garlic powder

1 Tbsp. chopped fresh herb1 Tbsp. chopped fresh herb 1 tsp. chopped dried herb1 tsp. chopped dried herb