Flour and leaveners
| Instead of | Use |
|---|---|
| 1 cup self-rising flour | 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt |
| 1 cup cake flour | 1 cup all-purpose flour, remove 2 tbsp, add 2 tbsp cornstarch; sift together |
| 1 cup bread flour | 1 cup all-purpose flour (the crumb will be a little softer) |
| 1 tsp baking powder | ¼ tsp baking soda + ½ tsp cream of tartar |
| 1 tsp baking soda | About 3 tsp baking powder (the flavor changes slightly) |
| 1 tbsp cornstarch, for thickening | 2 tbsp all-purpose flour |
| 1 packet yeast | 2¼ tsp active dry or instant yeast; see the yeast converter for fresh yeast |
Dairy
| Instead of | Use |
|---|---|
| 1 cup buttermilk | 1 tbsp lemon juice or white vinegar, plus milk to make 1 cup; let stand 5 minutes |
| 1 cup sour cream | 1 cup plain Greek yogurt |
| 1 cup heavy cream, for baking | ¾ cup milk + ¼ cup melted butter (it won't whip) |
| 1 cup half-and-half | ½ cup whole milk + ½ cup heavy cream |
| 1 cup whole milk | ½ cup evaporated milk + ½ cup water |
| 1 cup melted butter | ¾ cup vegetable oil; see the butter converter for sticks and grams |
Sugar and syrups
| Instead of | Use |
|---|---|
| 1 cup brown sugar, packed | 1 cup granulated sugar + 1 tbsp molasses (2 tbsp for dark brown sugar) |
| Powdered sugar | Blend 1 cup granulated sugar with 1 tbsp cornstarch until fine |
| 1 cup corn syrup | 1 cup sugar + ¼ cup water, heated until dissolved |
| 1 cup honey | 1¼ cups sugar + ¼ cup more of the recipe's liquid |
Eggs
| Instead of | Use |
|---|---|
| 1 large egg | 1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes |
| 1 large egg, in cakes and quick breads | ¼ cup unsweetened applesauce |
| 1 large egg, in muffins and brownies | ¼ cup mashed ripe banana (adds a little banana flavor) |
| 1 large egg, vegan baking | 3 tbsp aquafaba (the liquid from canned chickpeas) |
| 1 egg white | 2 tbsp aquafaba |
| Egg wash | Brush with milk or cream for a golden top |
Egg substitutes work best when a recipe calls for one or two eggs. In recipes that rely on eggs for structure, like sponge cakes, custards and soufflés, use real eggs.
Chocolate, spice and more
| Instead of | Use |
|---|---|
| 1 oz unsweetened chocolate | 3 tbsp cocoa powder + 1 tbsp butter or oil |
| 1 tsp pumpkin pie spice | ½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg + ⅛ tsp cloves |
| 1 tsp lemon juice | ½ tsp white vinegar |
From our sister shop
Tape this chart inside a cabinet
Every swap on this page as a printable baking substitutions chart, at 8×10, 11×14, 16×20, Letter and A4.
Frequently asked questions
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into a measuring cup, add milk up to the 1-cup line, and let it stand for 5 minutes until slightly thickened. Plain yogurt thinned with a little milk also works.
Can I use baking soda instead of baking powder?
Only with an acid. Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder. Baking soda alone will leave a soapy taste and won't rise properly unless the recipe already has an acid such as buttermilk or yogurt.
How do I make cake flour from all-purpose flour?
Measure 1 cup of all-purpose flour, take out 2 tablespoons, and add 2 tablespoons of cornstarch. Sift it together two or three times so the cornstarch is evenly mixed.
What's the best egg substitute for baking?
For cookies, muffins and quick breads, a flax egg (1 tablespoon ground flaxseed and 3 tablespoons water) is the most reliable. Applesauce and banana add moisture, which suits cakes and brownies. Aquafaba is best for vegan recipes and can even be whipped like egg whites.