The Charmed Kitchen

In light of current situations, I have decided to start a series of posts to help during this stressful time. I have lived out of my pantry before. I did it the whole month of January this year, and I have gone as long as 3 months without going to the store. I am starting today with a list of ingredient substitutions, but will be adding more in the days ahead. I hope this can help people get through, without stressing out quite as much.

Feel free to ask for help with other questions you might have and I will try to answer them as best I can.

Did you ever find yourself in the middle of cooking, only to find you are missing an ingredient? Maybe its a baking ingredient that you don’t use that often, so you don’t keep on hand.

Cake flour is a good example. I don’t have that many recipes that call for cake flour, so I don’t keep it on hand. I don’t need to really. Did you know you can easily make your own cake flour? There are a couple of ways to “make” cake flour when needed.

Cake flour isn’t the only ingredient you can make at home. You might be surprised at some of the substitutes you have around already. There are lots of ways you can make what you need, or find something that will work just as well.  Here is a collection of some substitute solutions I have accumulated over time. Helpful for the next time you reach for something only to find you are out of it.

Cake Flour

Rather than keeping cake flour on hand, you can add lib in a pinch. There are 2 ways to substitute.
For each cup of cake flour you can measure 1 cup of regular all purpose flour and then just remove 2 table spoonfuls of the flour.

Some recipes also call to remove the 2 table spoons of regular flour and replace them with 2 tablespoon of cornstarch. I’ve tried both methods in baking and have had fine results either way. It is important that you measure the flour correctly to begin with. Flour should always be spooned into the measuring cup and then leveled off with a knife.
For a larger amount:
7 cups flour
1 c. cornstarch
Sift together and store until ready to use.

Self-Rising Flour

8 c. flour
5 T. Baking powder
2 T. sugar
1 T. salt
Combine all ingredients and store in an airtight container. Keeps for several months.

Cornstarch

To replace 1 tablespoon of cornstarch you could use:

2 tablespoons flour or 1 tablespoon arrowroot or 4 teaspoons quick cooking tapioca or 1 tablespoon potato starch

Light Brown Sugar

Combine 1 cup white sugar with 2 tablespoons of molasses. Note: for dark brown sugar increase molasses to 3 tablespoons.

Sweetened Condensed Milk

1 c. dry non-fat milk
2/3 c. sugar
1/2 c. boiling water
3 T. butter or margarine melted and hot

Combine all ingredients in a blender until smooth. Can be stored in the fridge and used within 3 days. This is the same as 1 14 oz. can.

Baking Powder

To replace 1 teaspoon you could use  1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Pie Crust Mix

5 1/3 c. flour
1 T. salt
2 1/3 c. shortening, butter or lard

Sift together flour and salt, and then cut in shortening to resemble coarse crumbs. Store in an airtight container until ready to use. To use lightly measure 1 1/3 c. mix into a small bowl. Begin adding cold water 1 tablespoon at a time, using about 4-5 table spoons all together. After each addition of water toss mixture with a fork and start to press it together. As soon as dough will hold together without being sticky, wrap in plastic wrap and chill about an hour. This will make 1 crust and an entire batch will make about 6 crusts.

Biscuit Mix (like Bisquick)

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk
1/4 c. baking powder
1 T. salt
1 ½ c. shortening*

In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly closed container and use in 1-2 months. Makes 10 cups.

* You can use butter or coconut oil in place of the shortening- but store mix in the fridge.

Biscuit Mix 2

10 c. flour
½ c. sugar
1/3 c. baking powder
1 T. salt
2 c. shortening

Mix dry ingredients well. Cut in shortening until it resembles coarse crumbs. Store in an airtight container and use within 3 months. Makes 13 cups.

Aquafaba 

Aquafaba is a meringue substitute, using the liquid from a can of garbanzo beans instead of egg whites. Handy for people allergic to eggs and for vegans, too. Not sure who figured this one out, but it is a fun and tasty substitute.

liquid from a can of garbanzo beans

2-3 t. cream of tartar

sugar to taste- granulated or powdered

1 t. vanilla  – or other flavoring- optional

In mixing bowl, place liquid and cream of tartar and beat until mixture looks foamy and thick. Sweeten with sugar, a few tablespoons at a time until desired sweetness is achieved. The longer you whip, the better this works. Whip for at least 10 minutes. Add flavoring, if using.  You can also add food coloring, if you like. Makes about 2 cups. Store in fridge. For best results, place finished aquafaba in a strainer and prop over a bowl until you are ready to use it. It seems to hold up better this way. Any liquid that forms, will drip off into the bowl below.

Taco Seasoning

4 t. onion powder
3 t. chili powder
1 t. cornstarch
1 t. garlic powder
1 t. cumin
½ t. oregano
1/8 t. cayenne pepper

Mix and store in a cool, dry place. This is the same as 1 packet of taco seasoning mix.

Homemade “Corn” Syrup

2 cups granulated sugar
3/4 cup Water
1/4 tsp. Cream of Tartar
dash of salt

Combine all in a large, heavy stainless steel pot. Stir and bring to a boil. Reduce heat to a simmer and cover with lid for 3 to 4 minutes to get the sugar crystals off the sides of the pan.

Uncover and cook to softball stage, 238 to 240 degree’s F. or when a small amount is dropped into cold water and does not hold its shape; stir constantly. Cook for another minute.

Cool and store in covered jar at room temperature, will keep well for 2 months at room temperature.

For dark corn syrup add 1/4 cup molasses

Chocolate Substitutions

To substitute cocoa for unsweetened chocolate in a recipe combine 3 tablespoons of cocoa and 1 tablespoon of fat.

Unsweetened chocolate can be turned into semi sweet chocolate by adding 1 tablespoon of sugar to each melted ounce. Three ounces of unsweetened chocolate and 3 tablespoons of sugar will equal 4 ounces of semi sweet chocolate.