If you cook then you will know that feeling of being half way through a recipe and not having the right ingredient on hand. Then out comes google and so the search starts, “…….. substitution?” These are my top five substitutions that I always keep on hand and I have to say use regularly in my kitchen. I know there a many more substitutions out there but these are my go to.
I think there is actually a substitution for practically everything. Some work really well that you would never know the difference, I love these ones. Others are a bit meh, the ones that do the job but you can tell something is not right. One I find like this is the egg substitutes I am sorry but it just isn’t the same. Another is using coconut in place of dairy, coconut has such a strong flavour that I find comes through in the end result no matter what you do. I prefer oat personally.
Here are my top five substitutions
I am starting with my favourite and most used.
1. Buttermilk
I use this substitution the most I think. Unless you have access to a cow and are making your own butter you have to but your buttermilk in the shop. Whenever I buy a carton of buttermilk I use the little bit I need for that recipe then forget its there and it goes off. I hate having to waste it by throwing it away. This never happens when I make my own and it is very simple.
- 1 cup, 250 mls of buttermilk = 1 cup, 250 mls milk (cow) + 1 Tbsp vinegar (or lemon this I find affects the final flavour though) Mix together and let stand for around 5 minutes.
A recipe I use this buttermilk substitution in are my blueberry pancakes which are amazing, Click here for the recipe.
2. Cornstarch substitutions
This one has a number of different options which include arrowroot.
The problem I find is that arrowroot can be a bit jelly like. Not a favourite, but if you are on a diet then this is probably going to be your best option.
If you are lucky and not on a diet then I would say using just plain flour is your best option. I find flour gives a much better end result and texture. It is always about texture at the end of the day.
- 1 Tbsp Cornstarch = 2 tbsp Plain flour
3. Self raising flour
Continuing the subject of flour then my another favourite substitution would be self raising flour. If you like in the UK then this isn’t an issue, but, when I moved to Canada self raising flour wasn’t as readily available. The stuff I did find was so salty I really didn’t like it.
So I found out how to make my own and it works just fine.
- 1 Cup or around 160g self raising flour = 1 cup plain all purpose flour, 1 1/2 Tsp baking powder, 1/2 tsp salt this give you around 160g worth.
I use this method when I make my English scones. I love these scones and have made this recipe a lot. The flour substitution works really well for them. Click here for the recipe.
4. Fresh herbs
In the summer it is so easy to have fresh herbs to hand especially if you grow them yourself. But, come winter and its a whole different story.
When possible fresh herbs are best. But those little packets you find in the supermarket just don’t cut it and here in Canada they are so over priced for what you get.
You can sub for dried herbs though if you need to I do this especially in the winter. If you were lucky to grow your own then drying what you can and using that is the ultimate.
- For 1 Tbsp fresh herbs = 1 Tsp dried herbs
If you love herbs and would like to grow your own I have a whole herb collection here on my blog. Click here to learn more.
5. Baking soda (bicarbonate of soda)
This one I have found happens every now and again . You think you have some but, when you go look its all gone.
If you have baking powder to hand then your in luck this is an easy sub
- 1 Tsp baking soda (bicarbonate soda) = 3 Tsp baking powder
The other way round baking soda to powder is a little different I will mention it below.
I hope these substitutions help you as they have me. Find below a few bonus ones.
I also found a lot of other great substitutions over on the food network.
A couple more substitutions.
As an added bonus here are a couple more substitutions that I found might also be helpful
Baking powder This is a bit more involved. For 1 Tsp baking powder = 1/4 Tsp baking soda + 1/2 Tsp cream of tartare.
Cream of tartare. You probably wont have this to hand you can use lemon juice in its place. Disclaimer I have not tried this…. Yet.
Creme Fraiche. In the UK and parts of Europe this is easily accessible but here in Canada and maybe the USA it isn’t. You can use sour cream or Greek yogurt in its place. From experience, I would say if you are adding it to a hot dish go for the Greek yogurt as sour cream tends to curdle, it will taste fine though just look a bit strange.
Leave a Comment