Baking Substitutions: The A-Z of Common, Unique, and Hard- to- Find Ingredients

INGREDIENT SUBSTITUTIONS

A

AÇAI BERRY (South American antioxidant-rich berry) - 3.5-ounce frozen pulp/puree

• 1/2 to 3/4 cup dried Chilean wineberries/maqui berries, soaked in liquid for 30 minutes (higher in antioxidants)

• 1 cup fresh or frozen wild blueberries (lower in antioxidants)

• 1 cup fresh, or 1/2 cup dried, blue Oregon grapes/Mahonia aquifolium/Berberis aquifolium (lower in antioxidants; much tarter; press fresh berries through a food mill to remove large seeds)

• 1 cup fresh silverberries/Elaeagnus umbellata or E. multiflora (lower in antioxidants; higher in vitamin C and lycopene; press through a food mill to remove large seeds)

AÇAI JUICE (antioxidant-rich juice) - 1 cup

• 2 tablespoons freeze-dried açai powder mixed with 1 cup water

• 2 tablespoons maqui berry powder mixed with 1 cup water (higher in antioxidants)

• 1 cup 100% blueberry juice, preferably fresh-pressed (lower in antioxidants)

• 2 tablespoons freeze-dried blueberry powder mixed with 1 cup water (lower in antioxidants)

ACIDULATED WATER (anti-browning agent for certain cut fruits and vegetables) - 1 cup

• 1 cup water plus 3/4 teaspoon kosher salt (rinse thoroughly with fresh water after soaking)

• 1 cup water plus 1 teaspoon distilled white vinegar

• 1 cup water plus 2 teaspoons lemon juice

• 1 cup water plus small pinch ascorbic acid granules, or 1 (250-mg) pure vitamin C pill crushed to a powder

• 1 cup apple juice (for holding prepared apples)

ACITRÓN/BIGNAGA CACTUS (Mexican candied cactus pieces) - 4 ounces

• 4 ounces candied pineapple

AGAVE SYRUP/NECTAR, LIGHT OR DARK - 1 cup

• 7/8 cup grade A dark, robust maple syrup plus 1 tablespoon water

• 1 cup palm honey/syrup, heavy/rich simple syrup, or Swedish light syrup/ljus sirap

• 3/4 cup mild-flavored liquid honey, such as acacia or clove, plus 2 tablespoons water

• 1 cup birch syrup, yacon syrup, coconut nectar, or Jerusalem artichoke syrup

AGRUMATO-LEMON OIL (Italian citrus oil) See LEMON-OLIVE OIL

ALLSPICE, JAMAICAN/PIMENTO BERRIES, DRIED - 1 teaspoon ground

• 1 teaspoon ground Mexican or Central American allspice (larger berries; less aromatic)

• Scant 1/2 teaspoon each ground cloves and cinnamon plus scant 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon plus 1/8 teaspoon ground cloves

ALMOND BUTTER - 1 cup

• 1 cup peanut butter, hazelnut butter, cashew butter, or tahini

Make Your Own Grind 2 cups roasted almonds with 1/2 teaspoon sea salt (optional) in a food processor until reduced to a paste, about 10 minutes, scraping down the sides of the bowl as needed. Transfer to a sterilized jar and store in the refrigerator; it will last for up to 4 weeks.

ALMOND EXTRACT - 1 teaspoon

• 2 drops bitter almond oil

• 1 teaspoon amaretto extract

• 2 tablespoons almond-flavored liqueur (reduce liquid in the recipe by 2 tablespoons)

ALMOND FLOUR, TOASTED - 1 cup

Make Your Own Spread 1 cup almond flour on a baking sheet and toast in a preheated 350°F oven until golden, 6 to 7 minutes.

ALMOND LIQUEUR/ALMOND-FLAVORED SPIRIT (such as amaretto, crème d’amande, or ratafia) - 1 tablespoon for cooking

• 1/4 teaspoon almond extract plus 1 tablespoon vodka or water

ALMOND MEAL - 1 cup

• 1 cup almond flour/powder (finer texture; more expensive)

• 1 cup hazelnut or chestnut flour

• 1 cup pumpkin seed or sunflower seed meal (denser texture; best for cookies and muffins)

Make Your Own Grind 1 1/2 cups sliced or slivered almonds in a blender or food processor until mealy (add a teaspoon or more of sugar or flour from the recipe to avoid oiliness or freeze the almonds before grinding). Alternatively, grind the almonds in batches in a spice/coffee grinder, then strain and regrind any large pieces. Store, refrigerated, in an airtight container; it will keep for up to 6 months.

ALMOND MILK - 1 cup

• 7/8 cup purified water plus 1/8 cup smooth raw almond butter, processed in a blender or food processor until smooth

• 1 cup unsweetened hazelnut, walnut, or soy milk

Make Your Own Soak 1 to 2 cups freshly blanched raw almonds in water to cover for 10 to 12 hours; drain, rinse, and then blend with 4 cups water until smooth, 3 to 4 minutes. Strain through a nutmilk bag or cheesecloth-lined sieve, pressing firmly on the pulp to extract all the liquid. Keep refrigerated and shake before using. It will keep for up to 5 days. (For a thinner milk, increase water to 5 cups; for a more nutritious milk, blend the almonds with fresh coconut water.)

ALMOND PASTE - 1 cup

Make Your Own Pulse 1 cup finely ground blanched almonds, 3/4 cup granulated sugar, 2 tablespoons water, and 1/2 teaspoon pure almond extract in a food processor until a paste forms, and then knead until smooth. It will keep, well-wrapped, for up to 1 month in the refrigerator, or up to 1 year in the freezer.

ALMOND SYRUP/ORZATA (Greek sweetener) - 1 tablespoon

• 1 tablespoon orgeat syrup

ALMONDS - 1 cup shelled

• 1 cup shelled and skinned hazelnuts

AMARANTH FLOUR - 1 cup

• 1 cup brown rice flour

• 1 cup sorghum flour

• 1 cup light-colored teff flour

AMMONIUM BICARBONATE/AMMONIUM CARBONATE/ HARTSHORN/BAKER’S AMMONIA (leavening agent) - 1 teaspoon finely crushed

• 1 teaspoon cream of tartar

• 1 teaspoon single-acting, aluminum-free baking powder

• 1 1/4 teaspoons baking soda

ANISE EXTRACT - 1 teaspoon

• 1 1/2 tablespoons anise seeds, ground in a mortar or a spice/coffee grinder

• 2 teaspoons ground anise seeds

• 1/8 teaspoon anise oil

ANISE LIQUEUR/ANISE-FLAVORED SPIRIT (such as ouzo, pastis, sambuca, xtabentún, or other unsweetened anise-flavored spirit) - 1 tablespoon for cooking

• 1 tablespoon vodka plus 1 teaspoon ground anise seeds

• 1/2 teaspoon anise extract plus 2 teaspoons water

ANISE SEEDS - 1 teaspoon

• 2 whole star anise pods, crushed or coarsely ground, or 1 1/2 teaspoons broken pieces

• 1/4 teaspoon anise extract

• 1 1/4 teaspoons fennel or caraway seeds

APPELSTROOP (thick Dutch syrup) - 1 cup

• 4 cups fresh apple juice, simmered until reduced to 1 cup, 45 to 60 minutes

• 1 cup keukenstroop, molasses, or strong honey

APPLE BRANDY/APPLEJACK (such as Calvados or Laird’s) - 2 tablespoons

• 1 tablespoon each apple juice concentrate and brandy

• 2 tablespoons hard cider

APPLE CIDER - 1 cup

• 3/4 cup apple juice and 1/4 cup unsweetened applesauce

APPLE PIE SPICE - 1 tablespoon

• 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger (or a pinch of allspice)

APPLES, FRESH - 1 pound

• 1 pound pears or Asian pears (add lemon juice for tartness)

• 1 pound quinces (tarter flavor; for cooking and jam; rich in pectin)

• 1 pound crab apples or unsprayed hawthorne fruits/thorn apples/Crataegus species (use for cooking, especially combined with other fruits for jams and sauces; tarter flavor; rich in pectin)

APRICOTS, FRESH - 1 pound

• 1 pound fresh apriums (yellowish-white hybrid; three-quarters apricot and one-quarter plum)

• 3/4 pound fresh peaches or nectarines

• 1 pound yellow plucots (clingstone hybrid; three-quarters plum and one-quarter apricot)

• 1 cup dried apricots, soaked in boiling water 1 hour, then drained and blotted dry

• 1 cup dried quandongs, soaked in boiling water until softened (tarter flavor; use for jams, pies, or sauces)

• 1 pound ripe wild plums/Prunus americana, scalded and peeled (light orange-yellow flesh; similar in taste to apricots but stronger; use for cobblers and jam)

AREPA FLOUR/MASAREPA/HARINA PAN (Latin American precooked white cornmeal) - 1 cup

• 1 cup masa harina

• 1 cup quick-cooking corn grits

• 1 cup extra-fine-grind cornmeal, preferably white

ARGAN OIL (Moroccan golden-colored unrefined oil) - 1 cup

• 1/2 cup each extra-virgin olive oil and peanut oil

• 1 cup peanut oil, hazelnut oil, or walnut oil

ARONIA BERRY/BLACK CHOKEBERRY, FRESH OR FROZEN - 1 cup

• 1 cup fresh or frozen cranberries or blueberries (fewer antioxidants)

ARONIA/CHOKEBERRY JUICE, FRESH OR FROZEN - 1 cup

• 1 cup cranberry or pomegranate juice

ARROPE (Spanish grape syrup) See GRAPE MOLASSES/MUST SYRUP

ARROWROOT POWDER (thickening agent producing a clear appearance) - 2 teaspoons

• 1 tablespoon tapioca starch; or 2 1/2 teaspoons small tapioca pearls, ground until powdery (will have a clear appearance)

• 1 1/2 tablespoons kudzu powder (will have a clear appearance)

• 1 1/2 tablespoons low or no-sugar needed fruit pectin (will have a clear appearance)

• 1 1/2 teaspoons cornstarch (will have a cloudy, translucent appearance)

• 1 1/4 teaspoons potato starch (will have a cloudy, translucent appearance; do not boil)

• 2 teaspoons coconut flour (will have a cloudy, translucent appearance and slightly sweet taste)

• 1 tablespoon quick-mixing flour, or all-purpose flour (cook all-purpose flour at least 5 more minutes after thickened; will have an opaque appearance)

ASCORBIC ACID CRYSTALS (water-soluble vitamin C; used for preventing browning of certain fruits and vegetables) - 1 teaspoon (3,000 milligrams)

• 6 (500-mg) ascorbic acid tablets (granulated vitamin C), crushed to a powder with a spoon or dissolved in water

• 1 tablespoon citric acid powder (found in the canning section of the supermarket)

ASCORBIC ACID POWDER (vitamin C powder for strengthening gluten in whole-grain bread dough) - 1/8 teaspoon

• 1 tablespoon lemon juice

ASHTAR (Lebanese clotted cream) See CREAM, CLOTTED

ASIAN PEAR/KOREAN PEAR/JAPANESE PEAR - 1 medium

• 2 crisp pears, such as Bosc

ATE (Mexican concentrated fruit paste) See GUAVA PASTE; QUINCE PASTE

ATTA/PATENT DURA FLOUR/CHAPATI FLOUR (Indian extra-fine soft whole-wheat flour) - 1 cup See also BESAN; MAIDA

• 1 cup whole-wheat pastry flour, sifted

• 1/2 cup each white whole-wheat flour and maida (Indian soft white flour), sifted

• 2/3 cup all-purpose flour and 1/3 cup finely ground whole-wheat flour, sifted before measuring to remove any coarse flakes

B

BACON - 2 ounces (1 thick slice or 2 to 3 medium/thin slices)

• 2 to 3 slices lower-sodium pork or turkey bacon (less salt)

• 2 to 3 slices uncured bacon (fewer nitrates)

• 2 ounces bacon ends (less expensive)

• 2 to 3 small slices smoked ham or Canadian bacon (less fat; drier)

• 2 to 3 slices pancetta affumicata

• 2 to 3 slices plain slab pancetta/tesa, rigatino pancetta, or prosciutto crudo (unsmoked)

• 2 to 3 slices duck prosciutto or duck pastrami (less fat; drier)

• 1 thick slice smoky tempeh bacon, such as Fakin’ Bacon; soy bacon, such as Lightlife Smart Bacon; or any smoke-seasoned prebaked tofu (less fat; moister)

• 3 or more applewood smoked dulse strips, baked at 250°F until lightly toasted, 4 to 7 minutes; or fried in an oiled skillet over medium heat until crisp, 15 to 20 seconds each side

• Chicken skin from a cooked chicken, seasoned with salt and fried in a dry skillet over medium heat until crispy, or baked in a preheated 350oF degree oven until brown and crisp

• 2 to 3 tablespoons real bacon bits, coconut bacon pieces, or any imitation vegan bacon-flavored bits (for flavoring)

• A sprinkling of bacon salt (for flavoring only; reduce the salt in the recipe accordingly)

BACON BITS - 1/4 cup

• 1/4 cup imitation (vegan) bacon bits

• 1/4 cup crumbled smoked tempeh

• 1/4 cup dry-roasted tamari sunflower seeds

• Kiri kombu/sea vegetable, fried in 350°F oil until crisp, 1 to 2 minutes, and then crumbled (measure after crumbling)

BAKER’S AMMONIA See AMMONIUM BICARBONATE/AMMONIUM CARBONATE

BAKER’S CARAMEL/CARAMEL COLOR (dry, powdered non-sweet coloring agent) - 1 teaspoon

• 1 teaspoon gravy browner, such as Gravy Master or Kitchen Bouquet

• 1 tablespoon extra-strong coffee

Make Your Own Melt 1/4 cup granulated sugar over low heat, stirring constantly, until very dark brown, about 3 minutes; cool completely, about 10 minutes, before slowly stirring in 1/4 cup hot water. Use 1 to 2 teaspoons in place of baker’s caramel. Store in a tightly covered container at room temperature; it will keep for up to 3 months.

BAKEWELL CREAM (New England pyrophosphate leavening agent usually combined with baking soda) - 1 teaspoon

• 1 teaspoon cream of tartar (to replace 1 teaspoon Bakewell Cream)

• 1 teaspoon baking powder (reduce the baking soda in the recipe by 1/2 teaspoon)

BAKING MIX/ALL-PURPOSE BISCUIT MIX - 1 cup

Make Your Own Whisk together 1 cup flour (all-purpose, cake, or pastry), 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt, then cut in 2 tablespoons chilled vegetable shortening.

BAKING POWDER, DOUBLE ACTING (leavening agent) - 1 teaspoon

• 1 1/4 teaspoons sodium-free baking powder containing monocalcium phosphate, potato starch, and potassium bicarbonate, such as Hain’s Featherweight

• 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda (bake the batter immediately after mixing; not for batter being refrigerated or frozen before baking)

• 1/4 teaspoon baking soda plus 1/2 cup well-shaken buttermilk to replace sweet milk or other fluid called for in the recipe (bake the batter immediately after mixing; not for batter being refrigerated or frozen before baking)

• 1 teaspoon baker’s ammonia/ammonium bicarbonate (for super crisp cookies and crackers only)

• Beat egg whites separately and fold them into the batter (for recipes using eggs and baking powder)

BAKING SODA/SODIUM BICARBONATE (leavening agent) - 1/4 teaspoon

• 1/4 teaspoon potassium bicarbonate for a low-sodium alternative (add toward the end of mixing and avoid overbeating)

• 1/2 teaspoon calcium carbonate-based