Substitutions

Don’t have these?		You can use these
1 whole egg, for thickening or baking		2 egg yolks; Or 2 tablespoons of dried whole egg plus 2 1/2 tablespoons of water
1 cup of butter or margarine for shortening		1/2 cup of lard, or rendered fat, with 1/2 teaspoon of salt, or 1 cup of hydrogenated fat (cooking fat sold under brand name) with 1/2 teaspoon salt. Note that hydrogenated oil is not good for you!
1 square of chocolate (1 ounce)		3-4 tablespoons of cocoa mixed with 1/2 tablespoon of fat
1 teaspoon double-acting baking powder		1 1/2 teaspoons of phosphate baking powder or 2 teaspoons of tartrate baking powder
1 cup sour milk for baking		1 cup of sweet milk plus 1 tablespoon of vinegar or 1 tablespoon of lemon juice or 1 3/4 teaspoons of cream of tartar
1 tablespoon flour for thickening		1/2 tablespoon potato starch, cornstarch, or rice starch (good if you’re glucose intolerant)
1 cup cake flour for baking		7/8 cup all-purpose flour
1 cup all-purpose flour for baking		Up to 1/2 cup bran or whole wheat flour
1 cup Bisquick Please note: Bisquick is a trademark of General Mills. I do not want to promote corporate commercial products, so I have converted all of the recipes in this book that call for Bisquick to the substitute. I have added this here in case you find a recipe elsewhere that calls for Bisquick.		1 cup flour plus 1 1/2 teaspoons baking powder plus 1/2 teaspoon salt plus 2 1/2 tablespoons of oil or melted butter The ingredients in Bisquick Original consist of bleached wheat flour (enriched with niacin, iron, thiamine mononitrate, riboflavin and folic acid), corn starch, dextrose, palm oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), canola oil, salt, sugar, DATEM, and distilled monoglycerides. Bisquick HeartSmart is formulated with canola oil resulting in less saturated fat and 0g trans fat. Bisquick also comes in a gluten-free variety, which uses rice flour instead of regular flour.
1 cup of self-rising cornmeal		One cup of cornmeal with 1 1/2 teaspoon of baking powder and 1/2 teaspoon of salt
1 cup of self-rising flour		Combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. And you are right to worry about the shelf life of self-rising flour: the baking powder will lose its potency over time, which means your baked goods won’t rise as they should.
1 cup buttermilk		1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.