Island Cooking: A Quick Guide to Substitutions

Since so many of us are cooking and baking more often and running through our pantry supplies while limiting our trips to the store, here is a list of substitutions that may be helpful.

• 1 cup self-rising flour = 1 cup all-purpose flour + 1 teaspoon baking powder
• 1 cup cake flour = 1 cup all-purpose flour + 2 tablespoons corn starch
• 1 cup buttermilk = 1 cup milk + 1 tablespoon vinegar or 1 tablespoon lemon juice
• 1 cup heavy cream = 3/4 cups milk + 1/4 cup butter
• 1 cup sour cream = 1 cup Greek yogurt + 1 teaspoon baking soda
• 1 cup oil = 1 cup apple sauce
• 1 cup butter = 1 cup shortening or 1 cup apple sauce
• 1 egg = 1/2 large banana
• 1 tablespoon vanilla extract = 1 teaspoon maple syrup or 1 1/2 teaspoon honey
• 1 cup honey = 1 cup maple syrup or 1/2 cup water + 1 1/2 cup sugar
• 1 cup brown sugar = 1 cup sugar + 2 tablespoons molasses or 1 cup sugar + 1 tablespoon maple syrup
• 1 teaspoon cream of tartar = 2 teaspoons lemon juice or 2 teaspoons vinegar
• 1 teaspoon baking soda = 4 teaspoons baking powder
• 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar

Remember that liquid and solid measure are different, so use the appropriate measuring cups and spoons.

Good measuring techniques make a difference. With liquids, place the cup at eye level for accuracy. When measuring dry ingredients, fill the spoon and then level it with the back of a knife or other flat object.

Also, remember that it is okay to “borrow a cup of sugar” from a friend or neighbor! Front porches have become useful for dropping things off so no need to break social distancing.

Enjoy your kitchen!