A helpful guide for when you're missing an ingredient. Note that substitutions can alter texture and flavor, so results may vary from the original recipe.
| Ingredient Called For | Amount | Common Substitution(s) |
|---|---|---|
| All-Purpose Flour | 1 cup | - 1 cup + 2 tbsp cake flour - For 1 cup cake flour: Use 1 cup all-purpose flour minus 2 tbsp, then add 2 tbsp cornstarch. Sift together. |
| Baking Powder (Double-Acting) | 1 teaspoon | - 1/4 tsp baking soda + 1/2 tsp cream of tartar - 1/4 tsp baking soda + 1/2 cup buttermilk/yogurt (reduce liquid in recipe by 1/2 cup) |
| Baking Soda | 1 teaspoon | - 3 teaspoons baking powder (if recipe has acid; may affect taste/texture) |
| Bread Flour | 1 cup | - 1 cup all-purpose flour (texture may be less chewy) |
| Brown Sugar (Light or Dark) | 1 cup, packed | - 1 cup granulated sugar + 1-2 tbsp molasses (1 tbsp for light, 2 tbsp for dark) - 1 cup granulated sugar (texture will be different) |
| Butter (Salted) | 1 cup (2 sticks) | - 1 cup unsalted butter + 1/2 tsp salt - 1 cup margarine (check fat content, may alter texture) - 7/8 cup vegetable oil (for some recipes, not all; reduces richness) |
| Butter (Unsalted) | 1 cup (2 sticks) | - 1 cup salted butter (reduce salt in recipe by 1/2 tsp) - See salted butter for other options |
| Buttermilk | 1 cup | - 1 tbsp lemon juice or white vinegar + enough milk to make 1 cup. Let stand 5-10 min. - 1 cup plain yogurt - 3/4 cup plain yogurt + 1/4 cup milk - 1 3/4 tsp cream of tartar + 1 cup milk |
| Cake Flour | 1 cup, sifted | - 1 cup all-purpose flour MINUS 2 tbsp, then ADD 2 tbsp cornstarch. Sift together 3-4 times. |
| Chocolate (Unsweetened, 1 oz) | 1 ounce | - 3 tbsp unsweetened cocoa powder + 1 tbsp melted butter/shortening/oil |
| Chocolate (Semi-Sweet, 1 oz) | 1 ounce | - 1 oz unsweetened chocolate + 1 tbsp granulated sugar - 3 tbsp semi-sweet chocolate chips (approx. 1/2 oz) + 1 tsp shortening (if melting) |
| Corn Syrup (Light) | 1 cup | - 1 cup granulated sugar dissolved in 1/4 cup warm water - 1 cup honey (will alter flavor) - 1 cup light molasses (will alter flavor significantly) |
| Cream (Heavy, 36-40% fat) | 1 cup | - 3/4 cup milk + 1/3 cup melted unsalted butter (for richness in some recipes, won't whip) - 1 cup evaporated milk (won't whip) - 1 cup Greek yogurt (for tanginess, good in some sauces/bakes) |
| Cream (Light, 18-30% fat) | 1 cup | - 7/8 cup milk + 3 tbsp melted butter - 1 cup evaporated milk |
| Cream Cheese | 1 cup (8 oz) | - 1 cup pureed cottage cheese + 1 tbsp lemon juice (for dips/spreads) - Blended silken tofu (for some vegan recipes) |
| Cream of Tartar | 1 teaspoon | - 2 teaspoons lemon juice or white vinegar (for acidity, e.g., in meringues) |
| Egg (Large) | 1 whole | - 1/4 cup unsweetened applesauce (for moisture, best in dense bakes) - 1/4 cup mashed ripe banana (adds flavor) - 1 tbsp ground flaxseed + 3 tbsp water (let sit 5-10 min to thicken - "flax egg") - 1 tbsp chia seeds + 3 tbsp water (let sit 10-15 min - "chia egg") - 1/4 cup silken tofu, blended (for custardy textures) |
| Mayonnaise | 1 cup | - 1 cup sour cream or plain yogurt (for dips/dressings) |
| Milk (Whole) | 1 cup | - 1/2 cup evaporated milk + 1/2 cup water - 1 cup skim/low-fat milk + 1-2 tbsp melted butter (for richness) - 1 cup buttermilk (adjust leavening if recipe also uses baking soda) - 1 cup plain yogurt or sour cream thinned with a little water/milk |
| Self-Rising Flour | 1 cup | - 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 to 1/2 tsp salt |
| Sour Cream | 1 cup | - 1 cup plain yogurt (full-fat recommended) - 1 cup buttermilk + 1 tbsp melted butter (for richness in some bakes) - 1 tbsp lemon juice or vinegar + 1 cup heavy cream (let sit 10 min) |
| Vegetable Oil (for baking) | 1 cup | - 1 cup applesauce (for reduced fat, may alter texture) - 1 cup melted butter (adds richness) - 1 cup fruit puree (e.g., pumpkin, banana) |
| Yeast (Active Dry) | 1 packet (7g) | - See Yeast Conversion Chart |
General Substitution Tips: