At some point during Passover preparations, we’ve all tried to convert a mainstream recipe into a Passover one only to discover that we don’t have a clue as to what to substitute for a chometz (non-Passover friendly) ingredient.
This panic moment is why I started compiling my COMPLETE LIST OF Passover SUBSTITUTES: • 1 oz. baking chocolate (unsweetened chocolate) = 3 tablespoon unsweetened cocoa powder plus 1 tablespoon oil or melted margarine • 16 oz. semi-sweet chocolate = 6 tablespoon unsweetened cocoa powder plus 1/4 cup oil and 7 tablespoon granulated sugar • 14 oz. sweet chocolate (German-type) = 3 tablespoon unsweetened cocoa powder plus 2 2/3 tablespoon oil and 4 1/2 tablespoon granulated sugar • 1 cup confectioners’ sugar = 1 cup granulated sugar minus 1 tablespoon sugar plus 1 tablespoon potato starch pulsed in a food processor or blender • 1 cup sour milk or buttermilk for dairy baking = 1 tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Passover nondairy creamer. Stir and steep 5 minutes...
Visit www.koshereye.com for the entire list.
