Eat Smart Idaho at University of Idaho Extension
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Try these substitutions rather than going to the store.




Baking powder

1 teaspoon

¼ teaspoon baking soda plus ⅝ teaspoon cream of tartar


1 cup

1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup OR 1 cup plain yogurt

Chocolate, unsweetened

1 ounce

3 tablespoons dry cocoa + 2 teaspoons sugar +
1 tablespoon oil


1 tablespoon

2 tablespoons flour

Flour, all-purpose

1 cup

½ cup whole wheat flour plus ½ cup all-purpose flour


1 small clove

⅛ teaspoon garlic powder OR ¼ teaspoon instant minced garlic

Herbs, fresh

1 tablespoon

1 teaspoon dried leaf herbs OR ½ teaspoon ground dried herbs


1 cup

4–5 tablespoons nonfat dry milk powder and enough water to make 1 cup

Mustard, dry

1 teaspoon

1 tablespoon prepared mustard


1 cup

1 cup sour cream OR 1 cup yogurt OR 1 cup pureed cottage cheese OR a combination of the above


1 small or
¼  cup chopped fresh onion

1 tablespoon instant minced onion OR 1 teaspoon onion powder

Wine, red or white


Grape juice or cranberry juice for red wine; apple juice for white wine


1 cup

1 cup buttermilk OR 1 cup pureed cottage cheese


1 cup

1 cup tomato sauce, ½ cup sugar, and 2 tablespoons vinegar

Chicken or beef stock base, instant

1½  teaspoons

1 chicken or beef bouillon cube

Cream of tartar

½ teaspoon

1½ teaspoons lemon juice or vinegar

Sugar, white

1 teaspoon

½ to ¾ teaspoon honey or molasses

Sugar, white

1 cup

1 cup brown sugar

Tomato sauce

15-ounce can

6-ounce can tomato paste plus 1 cup water