If you're missing an ingredient while cooking or baking, before you head to the store, check in here first for our comprehensive list of ingredient substitutions. You just might have something else buried in your pantry that makes a great swap. We'll teach you substitutes for yeast, eggs, corn syrup, and more!

Advertisement

It's always best to check your pantry before starting on a recipe, but sometimes you discover you're missing a crucial ingredient that you were sure you had on hand. When that happens, don't panic! There's no need for an emergency trip to the grocery store when chances are you can make a substitution with another ingredient from your kitchen. Check out our tips below for easy substitutes so you never have to make a last-minute run for baking powder again.

Download our FREE substitutions chart

Bread crumbs, fine dry: See our substitute for bread crumbs.

Broth, beef or chicken: See our substitute for broth.

Chocolate, sweet baking, such as German's sweet chocolate: See our substitute for sweet baking chocolate.

Cornstarch, for thickening: For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour.

Corn syrup: For 1 cup corn syrup, substitute 1 cup granulated sugar plus 1/4 cup water.

Dill, weed or seed: See our substitute for dill.

Espresso powder: For 1 teaspoon espresso powder, substitute 1 teaspoon instant coffee powder or granules, or replace a small portion of the liquid in the recipe with cold strong coffee.

Evaporated milk: For 1 cup evaporated milk, substitute 2-1/4 cups whole milk, simmered until reduced to 1 cup, or 1 cup whole milk.

Flour, gluten-free mix: For 1 cup all-purpose flour, substitute 1 cup gluten-free flour mix in cookies, bars, and cakes (avoid using this gluten-free flour mix for yeast breads). To make our gluten-free flour mix, whisk together 3 cups white rice flour, 3 cups potato starch, 2 cups sorghum flour, and 4 teaspoons xanthan gum (makes 8 cups).

Fruit liqueur: For 1 tablespoon fruit liqueur, substitute 1 tablespoon fruit juice.

Herbs, dried: To substitute ground herbs for dried, halve the amount called for in your recipe (for 1 teaspoon of dried herb, substitute 1/2 teaspoon ground herb).

Herbs, fresh: In general, to substitute dried herbs for fresh, use 1/3 the amount of dried herb for the amount of fresh called for in your recipe (for example, for 1 tablespoon of a fresh herb, use 1 teaspoon of a dried herb).

Honey: For 1 cup, substitute 1-1/4 cups granulated sugar plus 1/4 cup water.

Leeks: For 1 cup, substitute 1 cup chopped green onions, 1 cup chopped shallots, or 1 cup chopped sweet onion.

Molasses: For 1 cup molasses, substitute 1 cup honey.

Poblano pepper: For stuffed peppers, use Anaheim or sweet peppers. For heat, use canned fire-roasted chile peppers or serrano peppers.

Soy sauce: For 1/2 cup soy sauce, substitute 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water.

Sun-dried tomato: For 1/4 cup sun-dried tomato, substitute 1/4 cup chopped raw tomato.

Tomato juice: For 1 cup tomato juice, substitute 1/2 cup tomato sauce plus 1/2 cup water.

Tomato sauce: For 2 cups tomato sauce, substitute 3/4 cup tomato paste plus 1 cup water.

Yeast: For 1.06-ounce compressed cake, substitute 1/4-ounce envelope active dry yeast.

Yogurt, fruit-flavor: For 1 cup fruit-flavor yogurt, substitute 1 cup plain low-fat yogurt with fresh fruit.

Check out our healthy swaps for common recipe ingredients on our healthy substitutions page!

Download our free healthy cooking substitutions chart!

Comments

Be the first to comment!