Substitutions


Ingredient:

Almond Meal

1 cup (100 grams)

Substitution:

To make your own almond meal place 1 cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping.

Ingredient:

Almond Paste

1 1/3 cups (300 grams)

Substitution:

1 3/4 cups (175 grams) ground blanched almonds plus 1 1/2 cups (175 grams) powdered (confectioners or icing) sugar plus 1 large egg white (30 grams) plus 1 teaspoon almond extract plus 1/4 teaspoon salt

Ingredient:

Bread Crumbs, Dry

1 cup (150 grams)

Substitution:

1 cup crushed cracker crumbs

1 cup matzo meal

1 cup crushed cornflakes

1 cup ground oats

1 cup crushed potato chips

Ingredient:

Chocolate, Milk

1 ounce (30 grams)

Substitution:

1 ounce (30 grams) bittersweet or semi-sweet plus 1 tablespoon (15 grams) granulated white sugar

1 ounce (30 grams) sweet dark chocolate

1 ounce (30 grams) white chocolate

Ingredient:

Eggs, whole

1 large (about 2 ounces)

In Shell (57 grams)

Without Shell (50 grams)

Substitution:

2 large egg yolks (36 grams) plus 1 tablespoon water (in baking)

2 large egg yolks (36 grams) (for custards, sauces, puddings and mousses)

3 1/2 tablespoons frozen whole egg, thawed

3 1/2 tablespoons egg substitute

2 1/2 tablespoons powdered whole egg plus 2 1/2 tablespoons water

Ingredient:

Fats, Salted Butter

1/2 cup (113 grams)

Substitution:

1/2 cup (113 grams) unsalted butter plus 1/4 teaspoon salt

1/2 cup (113 grams) margarine

1/2 cup (113 grams) solid vegetable shortening or lard

Ingredient:

Flour, All Purpose

1 cup (140 grams)

Substitution:

1 cup (110 grams) plus 2 tablespoons (20 grams) sifted cake flour

1 cup (140 grams) self-rising flour (omit baking powder and salt from recipe)

7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour)

1/2 cup (65 grams) white cake flour plus 1/2 cup (75 grams) whole wheat flour

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