Every good cooking site out there has an ingredient substitution guide, and we’re no exception here at Culinary Tips. The table below lists ingredients and substitutions, dried herb and fresh equivalents, and weight and volumes for dry ingredients such as salt, baking powder, and flour.
| Ingredient | Substitution | Equivalents |
| Agar Agar | Gelatin | 1tsp agar agar powder = 1 tbsp agar agar flakes. |
| Alfalfa Sprouts | Other sprouts | 1 lb = 6 cups |
| Allspice | 1 tsp ground allspice can be substituted with ½ tsp cinnamon and ½ tsp ground cloves. | |
| Almonds | 1 lb = 3 ½ cups | |
| Apples | Pears | 1 lb = 3 medium apples
3 medium apples = 3 cups 1 lb apples = 1 1/3 cups applesauce |
| Apricots | 1 lb = 10-12 fresh
1lb = 2 cups sliced, chopped 1 lb dried apricots = 2 ¾ cups. 5 ½ cups if rehydrated. |
|
| Artichokes | Canned artichoke hearts / Baby Artichokes | 1 lb = 2 large artichokes whole. |
| Asparagus | 1 lb = 15-20 asparagus spears
1 lb = 2 ½ cups cut |
|
| Avocados | 1 lb = 2 medium avocados.
2 cups diced, 1 cup puree. |
|
| Bacon | 1 lb bacon bits = 3 ½ cups
1 lb raw = 20 slices 1 lb cooked = 90 slices |
|
| Baking powder | ¼ tsp baking soda and ½ tsp cream of tartar | 1 oz = 2 1/3 Tbsp
1 lb = 2 1/3 cups |
| Baking Soda | 1 oz = 2 1/3 Tbsp
1 lb = 2 1/3 cups |
|
| Bananas | 1 lb = 3 medium bananas
1 lb = 2 cups sliced 1 lb = 1 ½ cups mashed. |
|
| Barley | 1 lb = 2 cups | |
| Basil | Dried: 1 oz = 1 1/3 cups
Fresh: 1 oz = ¾ cup |
|
| Bay Leaves | 1 oz = 2 cups | |
| Beef | Cooked: 1 lb = 3 cups
Ground raw: 1 lb = 2 cups |
|
| Beets | 1 lb = 3-4 medium beets | |
| Broccoli | 1 lb = 4 cups florets
1 lb = 1 medium head, stemmed |
|
| Butter | 1 lb = 2 cups | |
| Buttermilk | 1 cup of plain yogurt or near a cup of milk and 1 Tbsp lemon juice or vinegar. Leave the acid and milk to stand 15 minutes before using. | |
| Cabbage | 1 lb = 4L raw shredded
1 lb = 1 ½ cups cooked shredded |
|
| Caraway Seeds | 1 oz = 4 Tbsp | |
| Carrots | Diced Raw: 1lb = 3 cups
Shredded: 1 lb = 4 cups Whole: 1lb = 4-5 medium |
|
| Celery | 1 lb = 3 cups chopped
1 lb = 1 head |
|
| Cherries | 1 lb = 55 cherries | |
| Chicken | 1 lb cooked = 3 cups
1 lb ground raw = 4 cups |
|
| Chickpeas | 1 lb cooked/canned = 2 ½ cups | |
| Chili Powder | 1 oz = 4 Tbsp | |
| Cinnamon | 1 oz = 4 Tbsp
1 oz sticks = 10 sticks |
|
| Cloves | 1 oz ground = 4 Tbsp
1 oz whole = 5 Tbsp |
|
| Cocoa | 1 lb = 4 ½ cups | |
| Coconut | 1 lb = 4 ½ cups shredded | |
| Corn | 1 lb = 3 cups kernels | |
| Cornmeal | 1 lb = 3 cups | |
| Cornstarch | 1 oz = 3 tbsp
1lb = 3 cups |
|
| Corn Syrup | 1 lb = 1 ½ cups | |
| Cottage cheese | 1 lb = 2 cups | |
| Crab meat | 1 lb = 3 ½ cups | |
| Cranberries | 1 lb cooked = 1 ¾ cups
1 lb raw = 4 cups 1 lb sauce = 2 cups |
|
| Cream Cheese | 1 lb = 2 cups | |
| Cream of Tartar | 1 oz = 3 Tbsp | |
| Cucumber | 1 lb = 2 large
1 lb diced = 3 cups |
|
| Cumin | 1 oz ground = 4 Tbsp
1 oz seed = 3 Tbsp |
|
| Dill | 1 oz seed = 4 ½ Tbsp
1 oz fresh = ¾ cup |
|
| Eggs (whole, large) | 1 dozen eggs = 2 1/3 cups
1 egg = 60 grams |
|
| Egg Whites (large) | 1 dozen whites = 1 ½ cups
1 white = 30 grams |
|
| Egg Yolks (large) | 1 dozen yolks = 7/8 cup
1 yolk = 15-20 grams. |
|
| Fennel | 1 oz seed = 4 Tbsp | |
| Flour (wheat) | Depending on the recipe, wheat flours may be interchanged with varying results. Strong flour can be substituted for weak flour, but will result in more gluten development. If using in a cake, the cake will not rise as high or be as light. If weak flour is used in breads, the loaf will not be as chewy and may not rise as high as gas from yeast will not be trapped. | 100-130g/cup
The volume of flour can vary a lot depending on the type and if it is packed down. If you are being precise in a recipe, always try to weight your flour and other dry ingredients. Professional pastry chefs do not work in cups, they work in grams. |
| Flour (Semolina) | Semolina flour can be substituted with bread flour. | 170-180g/cup |
| Garlic | 1 oz minced = 6 cloves
1 oz minced = 3 Tbsp 1 oz powder = 2 Tbsp |
|
| Gelatin | Agar-Agar. Use in a 1% solution for gelatin-like consistency. 1g/100ml. | 1 tablespoon of gelatin is 1 envelope.
1 envelope of gelatin is ¼ ounce. 4 sheets of leaf gelatin = 1 envelope. |
| Honey | Use ¾ cup honey for every cup of sugar used in a recipe. Also, reduce the liquids in the recipe by ¼ cup, and add in 1/8 tsp baking soda.
Substitute white sugar for honey by using 1 ¼ cup sugar for 1 cup honey. Increase liquids by ¼ cup. |
|
| Maple Syrup | Substitute 1 ¼ cup white sugar for every 1 cup maple syrup. Increase liquids by ¼ cup | 1 lb = 2 cups
1 cup = 225g |
| Mozzarella Cheese | 1 lb = 3 ½ cups | |
| Parmesan Cheese | Romano, Asiago | 1 lb = 3 ½ cups grated |
| Sour cream | 1 lb = 2 cups | |
| Sugar (brown) | Substitute white sugar 1 to 1, add 2 tablespoons of molasses per cup, and decrease liquids by 3 tablespoons. | |
| Sugar (confectioners) also known as caster sugar, bar sugar, and instant dissolving sugar | 7/8 cup granulated sugar and 1 Tbsp cornstarch blended in a food processor or blender. | 1 lb = 4 cups packed. 4 ¾ cups sifted. |
| Sugar (granulated) | Blue Agave Nectar: 2/3 cup agave, reduce other liquids by ¼ cup. Reduce oven temperature by 25 degrees F
Date Sugar: Substitute 1 to 1 Honey: Use ¾ cup honey for every cup of sugar used in a recipe. Also, reduce the liquids in the recipe by ¼ cup, and add in 1/8 tsp baking soda. Reduce oven temperature by 25 degrees F Maple syrup: Use ¾ cup maple syrup for every 1 cup of sugar. Decrease liquids by ¼ cup. |
1 lb = 2 1/3 |
| Sugar (demerara) | Light brown sugar, 1 to 1 | 1 lb = 2 ¼ cups |
| Sugar (dark brown) | White sugar, 1 to 1, plus 4 tablespoons molasses per cup. | 1 lb = 2 ¼ cups |
| Sugar (light brown) | Granulated sugar, 1 to 1
White sugar 1 to 1, plus 1 tablespoon molasses per cup |
1 lb = 2 ¼ cups |
| Yeast | 1 envelope = ¼ oz
1 envelope = 1 Tbsp 1 envelope = 1.6oz fresh yeast |
