Ingredients Substitution- Oct/Nov 2007

Out of shortening? Cant get buttermilk? Here's where you can find help on substituting ingredients for ones you don't have on hand.

Sour Cream

Substitute 1 cup plain yogurt for 1 cup sour cream.


Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup for 1 cup of buttermilk. Let stand 5 minutes.

Substitute 1/2 cup plain yogurt plus 1/2 cup milk for 1 cup buttermilk.


Substitute 1 cup butter or margarine for 1 cup regular or butter-flavored shortening.

DO NOT substitute vegetable oil for shortening when recipe calls for melted shortening

Sweetened Condensed Milk

Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.

Egg Whites

Substitute 2 teaspoons meringue powder and 3 tablespoons water for1 large egg white.

Substitute powdered egg whites for most recipes requiring egg whites. Follow directions on powdered egg whites container.

Substitute 2 tablespoons liquid egg whites for 1 egg white in applications except meringue and angel food cake recipes

Flour, Gluten-Free Blend

Substitute Gluten-Free Flour Blend for regular flour. To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

Maple Syrup

Substitute 1 cup honey for 1 cup pure maple syrup.

Substitute 1 cup minus 3 tablespoons light molasses for 1 cup pure maple syrup.


Substitute 1 cup honey, dark corn syrup or maple syrup for 1 cup molasses. (Flavor will be affected.)

Substitute 1 cup light molasses for 1 cup dark molasses.

Substitute 3/4 cup light or dark brown sugar dissolved in 1/4 cup hot water (or liquid in recipe) for 1 cup molasses.


Substitute 1 cup buttermilk or sour cream for 1 cup yogurt.