Substitutes

These are some of the possible substitutions you can have while baking or cooking. Substituting an ingredient for another may change the taste or texture of your dish, so you must have an idea about the role of the ingredients in the recipe you are using.

INGREDIENT	AMOUNT	SUBSTITUTION
Almond Meal	1 cup (100 grams)	To make your own almond meal place 1 cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground.  Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds.  Toasting the almonds first dries them which also helps to prevent clumping.
All spice	1 teaspoon	1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch.
Bread Crumbs, Dry	1 cup (150 grams)	1 cup crushed cracker crumbs 1 cup crushed cornflakes 1 cup ground oats 1 cup crushed potato chips
Unsweetened chocolate	1 ounce (30 grams)	3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter or vegetable oil.
Coffee, strong brewed	1/4 cup (60 ml)	2 tablespoons (10 grams) instant espresso powder dissolved in 3 tablespoons hot water
Coconut Milk	1 cup (240 ml)	1 cup milk
Cream, Half & Half (10 - 12% Butterfat)	1 cup (240 ml)	1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk 1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)
Cream, Heavy (35% butterfat) (not for whipping)	1 cup (240 ml)	2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter
Currants	1 cup (120 grams)	1 cup (120 grams)  raisins 1 cup (120 grams) chopped dates 1 cup (120 grams) other dried fruit (cranberries, cherries, blueberries)
Flour, Self-Rising	1 cup (130 grams)	1 cup (130 grams) similar grade (all purpose) flour plus  1 1/2 teaspoons baking powder plus 1/4 teaspoon salt
GELATIN, Powdered (Unflavored)	1 envelope (1/4 ounce) (1 tablespoon granules) (7 grams)	4 leaves sheet gelatin 2 teaspoons agar
Ghee	1 tablespoon	1 tablespoon clarified butter 1 tablespoon vegetable oil
Honey	1 cup	1 1/4 cups sugar plus 1/4 cup liquid (use liquid called for in recipe)
Mascarpone Cheese	1 cup (8 ounces) (225 grams) (240 ml)	3/4 cup (170 grams) cream cheese beaten with 1/4 cup (60 ml) heavy whipping cream (35%)
MILK, Buttermilk (sour milk)	1 cup (240 ml)	1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (240 ml) (let stand 5-10 minutes) 1 cup (240 ml) plain or low fat yogurt 1 cup (240 ml) sour cream
MILK, Whole (3.5%)	1 cup (240 ml)	1/2 cup (120 ml) evaporated whole milk plus 1/2 cup (120 ml) water 1/2 cup condensed milk plus 1/2 cup (120 ml) water 1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine
Molasses	1 cup (240 ml)	1 cup (240 ml) honey 3/4 cup (180 ml) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml)  liquid
Sugar, granulated white	1 cup (200 grams)	200 grams caster (superfine) sugar 1 cup (215 grams) tightly packed light or dark brown sugar
Sugar, light brown	1 cup (215 grams)	substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100 grams) white granulated sugar
Sugar, powdered	1 cup (125 grams)	3/4 cup granulated white sugar, processed in food processor until very fine
VINEGAR, white	1/4 cup (60 ml)	1/4 cup (60 ml) apple cider vinegar 1/3 cup (80 ml) freshly squeezed lemon juice
Yogurt, plain (not low fat)	1 cup (225 grams)	1 cup (225 grams) sour cream 1 cup (240 ml) buttermilk 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice

Courtesy :Joyofbaking.com 

Picture Courtesy : eathalal.com