You might be able substitute it with another ingredient that's already in your fridge or cupboard. Note: keep in mind that substitutions may not perform in exactly the same way as the original ingredient and can change the taste and texture of your dish. Warning: Food substitutions can change the taste and texture of your dish. Credit: twitter.
Plain flour can be hard to come by at the moment. But if you're lucky enough to have a bag or two in the cupboard, only to find yourself in need of the self-raising option, it's easy to DIY. For each cup of flour, just add two teaspoons of baking powder and sift together to make sure it's thoroughly distributed. But what if all you have on hand is self-raising flour? Well, depending on the recipe, you can use it instead of plain — just leave out raising agents such as baking powder or baking soda that are called for in the recipe.
Note: domestic goddess Nigella Lawson doesn't bother keeping self-raising flour in her pantry — partly to save on storage and partly because it loses its raising power over time.
When looking at cake recipes, some mostly from the US call for cake flour, which has a lower protein content and results in a fine crumb with a tender texture.
It's difficult to find in Australia, but luckily it's easy to make your own. Or simply sub it with plain flour. If you've run out of plain flour altogether, you could try rice flour, coconut flour and chickpea flour. Almond meal and oat flour are also good substitutes, and you can make both by blitzing either whole almonds or oats in a food processor until fine.
Put granulated sugar in a food processor or blender and blend until the granules are fine but not powdery — that's when you're veering towards icing sugar territory. Blend one cup of granulated sugar and one teaspoon of cornstarch in a food processor until powdery.
Make light or dark brown sugar by adding one or two tablespoons of molasses, respectively, to one cup of granulated sugar. If you've run out of this delicious caramelly treat, you can make your own with a tin of sweetened condensed milk.
Peel off any labels and pop the tin in a saucepan of water, ensuring the tin is fully submerged. Bring to the boil and then simmer, uncovered, for two to three hours you may need to add more water as it evaporates. Take the tin out and leave to cool. Warning: don't open the can until it's cooled down as it might explode. Fiona Mair adds: "You can also make it in your slow cooker. Remove the label from the sweetened condensed milk, place in the slow cooker and cover with water, then set on low for eight hours.
Cool before opening. If you've run out of fresh milk, consider using powdered milk or evaporated milk instead. Replace each cup with:. For each clove, use:. For each medium onion, use:. Table Salt. For each teaspoon, use:. For each pound of fresh tomatoes, use:. For each cup of red, use:. For each cup of white, use:. Suggest a correction. Debbie Koenig. If you want fuller, richer tasting food, opt for whole milk yogurt. Whether you're making chicken teriyaki, stir-fry, noodles in peanut sauce, or many more recipes, you'll probably encounter soy sauce on the ingredient list.
If you don't have any on hand, try Worcestershire sauce in its place. This fermented condiment is made of red onions, garlic, anchovies, and molasses, so it boasts the same umami-packed flavor as soy sauce. This one applies to baking because you probably wouldn't want to fry anything in apple sauce! If you're baking brownies, cake, or cookies, just swap unsweetened apple sauce for vegetable oil in a ratio.
Like oil, the apple sauce will make your baked goods super moist and delicious. Maybe you're making pancakes or chicken pot pie when you discover you're out of buttermilk. Don't fret. Just use the same amount of milk plus a tablespoon or white vinegar or lemon juice. Whole milk is the best option because it is richer, but you can use whatever is in your fridge.
This one might seem obvious, but if a recipe calls for sugar, swap in another sweet ingredient from your pantry. Maple syrup, honey, and agave are all perfect replaceents, and you probably won't notice a difference in the final taste of your food. Maybe you're whipping up shrimp in garlic sauce or French onion soup when a recipe calls for sherry. There's a good chance you don't have this fortified wine on hand. In its place use apple cider vinegar or red wine vinegar.
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