Last night I wanted to do some baking and was short of some ingredients, so I went onto the internet in search of a substitute and found the below. Hopefully this will be of help to you as well.
Do you need to replace one ingredient with another in a recipe? Apply a bit of cooking chemistry to save your project. This is a table of ingredient substitutions that you can make when baking. Changing the ingredient may affect the taste and texture of your recipe slightly, but this list should help prevent major differences.
Ammonium bicarbonate – 3/4 teaspoon
1 tsp baking soda
Baking powder (single-acting) – 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
Baking powder (double-acting) – 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Use 1 tsp for every 1 cup of flour.
Baking soda – 1/2 teaspoon
2 teaspoons double-acting baking powder (replace the acidic liquid in recipe with non-acidic liquid)
Baking soda – 1/2 teaspoon
1/2 teaspoon potassium bicarbonate
Buttermilk – 1 cup (240 ml)
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (240 ml) (let mixture stand 5-10 minutes)
Cake flour – 1 cup (130 grams)
3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch
Cake flour – 1/3 cup
1/3 cup all-purpose flour less 1/2 teaspoon
Chocolate (bittersweet or semi-sweet) – 1 ounce (30 grams)
1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated sugar
Chocolate (unsweetened) – 1 ounce (30 grams)
3 tablespoons (20 grams) natural cacao powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, shortening, or vegetable oil
Cocoa powder, Dutch-Processed – 3 tablespoons (20 grams)
1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda. Also reduce fat in recipe by 1 tablespoon.
Cocoa powder, natural unsweetened – 1 ounce (30 grams) unsweetened chocolate. Also reduce fat in recipe by 1 tablespoon.
Coffee, strong – 1/4 cup (60 ml)
2 tablespoons (10 grams) instant coffee in 3 tablespoons hot water
Corn syrup, dark – 1 cup (240 ml)
3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses
Corn syrup, light – 1 cup (240 ml)
1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup or 60 ml)
Cornstarch (for thickening) – 1 tablespoon (15 grams)
2 tablespoons (25 grams) all-purpose flour
Cream of tartar – 1/2 teaspoon
1/2 teaspoon white vinegar or lemon juice
Cream – half-and-half – 1 cup (240 ml)
7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter
Cream, heavy (not for whipping) – 1 cup (240 ml)
2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter
Flour, self-rising – 1 cup (140 grams)
1 cup (140 grams) all-purpose flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt
Flour, whole wheat – 1 cup (150 grams)
7/8 cup (120 grams) all-purpose flour plus 2 tablespoon (6 grams) wheat germ
Honey – 1 cup (240 ml)
3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated sugar
Lard – 1/2 cup (113 grams)
1/2 cup (113 grams) solid vegetable shortening
Lard – 1/2 cup (113 grams)
1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter
Marshmallow cream – 2.5 ounces
8 large marshmallows or 1 cup miniature marshmallows
Milk (sweetened condensed) – 14 ounce can (396 grams)
blend 1 cup instant nonfat dry milk plus 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (35 grams) melted unsalted butter plus 1/2 cup (120 ml) boiling water
Milk (evaporated whole) – 1 cup (240 ml)
1 cup (240 ml) half & half
Milk (whole) – 1 cup (240 ml)
1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine
Molasses – 1 cup (240 ml)
1 cup (240 ml) dark corn syrup
Sour cream – 1 cup (225 grams or 8 ounces)
1 cup plain yogurt
Sour cream – 1 cup (225 grams or 8 ounces)
1 tablespoon lemon juice or vinegar plus whole milk to fill 1 cup (240 ml)
Tapioca, instant or quick-cooking – 1 tablespoon (12 grams)
1-1/2 tablespoons (20 grams) flour
Vinegar – 1/4 cup (60 ml)
1/3 cup (80 ml) freshly squeezed lemon juice
Yogurt, plain – 1 cup (225 g)
1 cup (225) sour cream
Esme Slabbert
Source: About Education