Ingredient Substitutions G–M

Find the ingredient you need to replace. Read its original amount, choose one measured substitute, and check the limits before cooking. Alternatives separated into bullets are choices, not ingredients to combine.

US kitchen measures: 3 teaspoons = 1 tablespoon; 16 tablespoons = 1 cup. These are reference starting points, not tested variations of every recipe. Check allergens. Do not alter a tested canning or preservation formula using this chart.

Find your ingredient: G–M

Garlic

1 small garlic clove

Use ONE of these options:

⅛ teaspoon garlic powder
¼ teaspoon dried minced garlic

For a medium clove, a common starting amount is ¼ teaspoon garlic powder. Clove sizes vary; avoid garlic salt when salt is not intended.

Garlic salt

¾ teaspoon garlic salt, when replacing only its garlic flavor

Use ONE of these options:

1 medium garlic clove, minced
½ teaspoon minced fresh garlic

These options omit the salt. Season the finished dish separately; they do not reproduce the original sodium level.

Gelatin, flavored

One 3-ounce package flavored gelatin dessert

Use this substitute:

1 tablespoon unflavored gelatin + 2 cups fruit juice

Sweetness and setting strength differ. Bloom and dissolve the gelatin as its package directs; some fresh tropical fruit enzymes prevent setting.

Ginger, ground

⅛ teaspoon ground ginger

Use ONE of these options:

1 tablespoon grated fresh ginger
1 tablespoon candied ginger, rinsed and finely chopped

A flavor reference for compatible dishes, not an identical heat or moisture level. Candied ginger can leave extra sweetness.

Herbs, dried

1 teaspoon dried leafy herb

Use this substitute:

1 tablespoon finely chopped fresh herb of the same kind

A starting point for leafy herbs, not seeds, woody stems or concentrated extracts.

Herbs, fresh

1 tablespoon chopped fresh leafy herb

Use ONE of these options:

1 teaspoon dried herb of the same kind
½ teaspoon ground herb of the same kind

Dried herbs work best with time to hydrate; they cannot reproduce a fresh garnish.

Honey

1 cup honey

Use this substitute:

1¼ cups sugar + ¼ cup of the recipe liquid

For compatible mixtures only. Sugar changes moisture, acidity and browning; do not assume identical baking results.

Horseradish

1 tablespoon freshly grated horseradish

Use this substitute:

2 tablespoons bottled prepared horseradish

Use prepared horseradish, not a creamy horseradish sauce. Added vinegar and salt change seasoning.

Lemon juice

1 teaspoon lemon juice in ordinary cooking

Use this substitute:

½ teaspoon plain vinegar

Taste and acidity differ. Do not use this ratio for canning or preservation; use the acid specified in a tested preservation recipe.

Lemon, whole

1 medium lemon, for juice and zest

Use this substitute:

Approximately 2–3 tablespoons juice + 1–2 teaspoons finely grated zest

An approximate produce yield, not a substitute for a whole lemon used as slices.

Lemon peel, dried

1 teaspoon dried lemon peel

Use ONE of these options:

1–2 teaspoons finely grated fresh lemon zest
½ teaspoon lemon extract

Avoid the bitter white pith. Extract adds flavor without the texture of peel.

Macaroni

2 cups uncooked macaroni (about 4 cups cooked)

Use ONE of these options:

2 cups uncooked spaghetti broken into 2-inch pieces
4 cups uncooked egg noodles

Cook separately according to the pasta shape and measure the cooked yield; raw volume is shape-dependent.

Maple sugar

1 tablespoon grated, packed maple sugar

Use this substitute:

1 tablespoon white granulated sugar

Equal volume preserves sweetness more closely than maple flavor. Liquid maple syrup is not a dry-sugar replacement without recipe changes.

Marshmallows

1 cup miniature marshmallows

Use this substitute:

Approximately 10 standard large marshmallows

Brand sizes vary; for a precise melted mixture, match package weight rather than counting jumbo marshmallows.

Mayonnaise

1 cup mayonnaise in a salad or dressing

Use ONE of these options:

1 cup plain yogurt
1 cup sour cream
½ cup plain yogurt + ½ cup mayonnaise

These choices are tangier and may be thinner. Not automatic baking or hot-sauce substitutions; check allergens.

Milk, buttermilk

1 cup liquid buttermilk

Use ONE of these options:

1 tablespoon lemon juice or plain white vinegar + enough milk to make 1 cup total; wait 5–10 minutes
⅓ cup plain Greek yogurt + ⅔ cup milk

For baking. Acidified milk is not cultured buttermilk, and all these options contain dairy.

Milk, evaporated

½ cup evaporated milk + ½ cup water used together

Use this substitute:

1 cup whole milk

Replace the combined diluted mixture, not undiluted evaporated milk in a concentrated filling.

Milk, skim

1 cup skim milk

Use this substitute:

Nonfat dry milk powder + water prepared to 1 cup using the package directions

Many older powders used 4–5 tablespoons per cup; instant powders differ, so the current label is the measurement authority.

Milk, sweetened condensed

About 1 cup sweetened condensed milk for a cooking mixture

Use this substitute:

⅓ cup evaporated milk + ¾ cup sugar + 2 tablespoons butter, heated gently until dissolved

Cool and refrigerate. This approximate mixture is not a guaranteed replacement in no-bake desserts that depend on commercial condensed milk setting. Do not substitute plain evaporated milk alone.

Milk, whole

1 cup whole milk

Use ONE of these options:

½ cup evaporated milk + ½ cup water
1 cup reconstituted nonfat milk + 2½ teaspoons melted butter

For compatible cooking or baking. Fat distribution and flavor differ from whole milk; not infant-formula advice.

Molasses

1 cup molasses in a compatible baked recipe

Use this substitute:

¾ cup sugar + 1¼ teaspoons cream of tartar; also add 5 tablespoons extra recipe liquid

This changes flavor and the acid balance. Use only in a recipe that tolerates the adjustment; it is not a one-step swap for gingerbread or candy.

Mushrooms, fresh

1 pound fresh mushrooms

Use ONE of these options:

3 ounces dried mushrooms, rehydrated and drained
One 6–8-ounce can mushrooms, drained, as an approximate cooking fallback

Canned yield is smaller and texture differs. Follow safe preparation for the mushroom variety; this does not identify edible wild mushrooms.

Mushrooms, powdered

1 tablespoon mushroom powder

Use ONE of these options:

3 tablespoons whole dried mushrooms, ground
4 ounces fresh mushrooms, cooked into the dish
2 ounces canned mushrooms, drained

Fresh or canned mushrooms add moisture and bulk; they cannot replace a dry seasoning in every mixture.

Mustard, dry

1 teaspoon dry mustard powder

Use ONE of these options:

1 tablespoon prepared mustard
½ teaspoon mustard seeds, ground before use

Prepared mustard adds vinegar and liquid; seed type changes heat.

Looking while cooking? Enter an ingredient in the recipe’s “Need a substitute?” box. Measured answers appear under the box; selecting an answer opens that ingredient without leaving the recipe.