1. 1/2 cup white cake flour plus 1/2 cup whole wheat flour
2. 1 cup self-rising flour (omit using salt and baking powder if the recipe calls for it since self raising flour has it already)
3. 1 cup plus 2  tablespoons cake flour

1. 1 cup all purpose flour
2. 1 cup all purpose flour plus 1 teaspoon wheat gluten  (*)

1. Place 2 tbsp cornstarch in 1 cup and fill the rest up with All
   Purpose flour (*)
2. 1 cup all purpose flour minus 2 tablespoons

1. Place 2 tbsp cornstarch in 1 cup and fill the rest up with All Purpose flour
2. Equal parts of All purpose flour plus cake flour  (*)

1. 1½ teaspoons of baking powder plus  ½ teaspoon of salt plus 1 cup of all-purpose flour.

1. 2 tablespoons all-purpose flour
2. 1 tablespoon arrowroot
3. 4 teaspoons quick-cooking tapioca
4. 1 tablespoon potato starch or rice starch or flour

1. 1 – 1/2 tablespoons all-purpose flour

1. 2 tablespoons molasses plus 1 cup of white sugar

1. 3 tablespoons molasses plus 1 cup of white sugar

1. Process 1 cup sugar plus 1 tablespoon cornstarch

1. 1 cup sugar plus 1/4 cup water
2. 1 cup Golden Syrup
3. 1 cup honey (may be little sweeter)
4. 1 cup molasses

1. Combine two parts light corn syrup plus one part molasses
2. 1/2 cup honey plus 1/2 cup corn syrup
3. 1 cup maple syrup
4. 1 cup corn syrup

1. 1- 1/4 cups sugar plus 1/4 cup water
2. 3/4 cup maple syrup plus 1/2 cup granulated sugar
3. 3/4 cup corn syrup plus 1/2 cup granulated sugar
4. 3/4 cup  light molasses plus 1/2 cup granulated white sugar
5. 1 1/4 cups granulated white or brown sugar plus 1/4 cup additional liquid in recipe plus 1/2 teaspoon cream of tartar

1. 1 cup honey,thinned with water or fruit juice like apple
2. 3/4 cup corn syrup plus 1/4 cup butter
3. 1 cup Brown Rice Syrup
4. 1 cup Brown sugar (in case of cereals)
5. 1 cup light molasses (on pancakes, cereals etc)
6. 1 cup granulated sugar for every 3/4 cup of maple syrup and increase liquid in the recipe by 3 tbsp for every cup of sugar.If baking soda is used, decrease the amount by 1/4 teaspoon per cup of sugar substituted, since sugar is less acidic than maple syrup
7. You can prepare your own maple syrup substitute at home with the help of this recipe. Please see Note below.

1. 1 cup honey
2. 1 cup dark corn syrup
3. 1 cup maple syrup
4. 3/4 cup brown sugar warmed and dissolved in 1/4 cup of liquid

1. 1 envelope or 2 teaspoons active dry yeast

1. 1 cake  fresh compressed yeast
2. 1 tablespoon  fast-rising active yeast

1. 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1. 3 tsp Baking Powder ( and reduce the acidic ingredients in the recipe. Ex Instead of buttermilk add milk)
2. 1 tsp potassium bicarbonate
3. Ideal substitution – 2 tsp Baking powder and omit salt in recipe

1. 1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (let stand 5-10 minutes)
2. 1 cup plain or low fat yogurt
3. 1 cup sour cream
4. 1 cup water plus 1/4 cup buttermilk powder
5. 1 cup milk plus 1 1/2 – 1 3/4 teaspoons cream of tartar

1. 1 cup sour cream
2. 1 cup buttermilk
3. 1 cup creme fraiche
4. 1 cup  heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice

1. 1 cup fat free milk plus 1 tbsp unsaturated Oil like canola (HV)
2. 1 cup low fat milk (HV)

1. 3/4 cup milk plus 1/3 cup melted butter.(whipping wont work)

1. 1 cup trans-free vegetable shortening
2. 3/4 cups of vegetable oil (example. Canola oil)
3. Fruit purees (example- applesauce, pureed prunes, baby-food fruits). Add it along with some vegetable oil and reduce any other sweeteners needed in the recipe since fruit purees are already sweet.
4. 1 cup polyunsaturated margarine (HV)
5. 3/4 cup polyunsaturated oil like safflower oil (HV)
6. 1 cup mild olive oil (not extra virgin)(HV)

Note: Butter creates the flakiness and the richness which an oil/purees cant provide. If you don’t want to compromise that much to taste, replace half the butter with the substitutions.

1. 1 cup polyunsaturated margarine like Earth Balance or Smart Balance(HV)

1. equal amount of apple sauce
2. stiffly beaten egg whites into batter
3. equal parts mashed banana
4. equal parts yogurt
5. prune puree
6. grated raw zucchini or seeds removed if cooked. Works well in quick breads/muffins/coffee cakes and does not alter taste
7. pumpkin puree (if the recipe can handle the taste change)
8. Low fat cottage cheese (use only half of the required fat in the recipe). Can give rubbery texture to the end result
9. Silken Tofu – (use only half of the required fat in the recipe). Can give rubbery texture to the end result
10. Equal parts of fruit juice

Note: Fruit purees can alter the taste of the final product is used in large quantities.

1. 4 tbsps margarine plus 1 cup low-fat cottage cheese – blended. Add few teaspoons of fat-free milk if needed (HV)

1. 1 cup evaporated skim milk (or full fat milk)
2. 1/2 cup low fat Yogurt plus 1/2 low fat Cottage Cheese (HV)
3. 1/2 cup Yogurt plus 1/2 Cottage Cheese

1. 1 cup plain yogurt (HV)
2. 3/4 cup buttermilk or plain yogurt plus 1/3 cup melted butter
3. 1 cup creme fraiche
4. 1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (let stand 5-10 minutes)
5. 1/2 cup low-fat cottage cheese plus 1/2 cup low-fat or nonfat yogurt (HV)
6. 1 cup fat-free sour cream (HV)