Passover Substitutions 1 C corn starch (7/8 C potato starch)
1 C flour (2/3 C matzo cake meal + 1/3 C potato starch)
1 t baking powder (1/4 t Passover baking soda + 1/2 t Passover cream of tartar OR equal amount of Passover baking powder)
1 oz baking chocolate (3 T Passover cocoa powder + 1 T butter or 1 T pareve margarine for pareve cooking)
1 C sour milk or buttermilk (for dairy baking, 1 T lemon juice in a 1 C measure, then fill to 1 C with Passover non-dairy creamer. Stir and steep 5 minutes).
Butter in baking or cooking (use pareve Passover margarine in equal amounts. Use a bit less salt).
For frying: Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 T pareve Passover margarine.
Griven (gribenes): Instead of chicken griven (pure fat!), prepare caramelized onions. Spread on foil and crisp under broiler; use to stuff matzo balls or other dumplings.
Eggs: Passover egg substitutes are less satisfactory than chometz egg substitutes. For kugels, matzo balls,matzo brei (fried matzo) and some cakes, recipes generally don't suffer with 25% to 30% fewer egg yolks. Add one extra egg white and 1/2 t of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats