Ingredient Substitutions and Equivalents

Authors

Ann Henderson, Utah State University ExtensionFollow
SuzAnne Jorgenson, Utah State University ExtensionFollow
Susan Haws, Utah State University ExtensionFollow

Document Type

Factsheet

Publication Date

2-2021

Abstract

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.

Recommended Citation

Henderson, Ann; Jorgenson, SuzAnne; and Haws, Susan, "Ingredient Substitutions and Equivalents" (2021). All Current Publications. Paper 120.
https://digitalcommons.usu.edu/extension_curall/120