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Baking substitution guide
Substitutes for leavening agents, fats, sweeteners, flours, dairy and eggs, with the top options and ratios for each, followed by measuring and oven tips.
Quick reference
6 swapsThe baking cards opened most, with the best swap and amount from each
| Out of | Use | Amount |
|---|---|---|
| Eggs | Flax egg1 tbsp flax + 3 tbsp water per egg | 1 tbsp flax + 3 tbsp water per egg |
| Butter | Stick margarine1 cup per cup | 1 cup per cup |
| Powdered sugar | Granulated sugar + cornstarch2/3 cup + 1 tsp per cup | 2/3 cup + 1 tsp per cup |
| Bread flour | All-purpose flour + vital wheat gluten1 cup all-purpose flour + 1-2 tsp vital wheat gluten per 1 cup bread flour | 1 cup all-purpose flour + 1-2 tsp vital wheat gluten per 1 cup bread flour |
| Shortening | Butter1 cup + 2 tbsp per cup | 1 cup + 2 tbsp per cup |
| Molasses | Dark brown sugar + water¼ cup dark brown sugar + 1 tbsp water per ¼ cup molasses | ¼ cup dark brown sugar + 1 tbsp water per ¼ cup molasses |
Leavening agents
Top two per cardIngredients that help baked goods rise
| Out of | Use | About |
|---|---|---|
| Baking soda | Baking powder3 tsp per 1 tspPotassium bicarbonate1 ¼ tsp per 1 tsp+4 more | Sodium bicarbonate, a pure base sold as a fine white powder, which releases carbon dioxide only when it meets an acid, and which also raises the pH of the batter around it. |
| Baking powder | Baking soda + vinegar or lemon juice¼ tsp baking soda + 1 tbsp vinegar or lemon juice per 1 tsp baking powderBaking soda + buttermilk, yogurt or sour cream¼ tsp per 1 tsp+3 more | A dry blend of baking soda, one or two powdered acids and a little starch, which releases carbon dioxide on its own as soon as it gets wet and again in the oven's heat; only about a quarter to a third of the tin is actually baking soda. |
| Yeast | Instant or active dry yeast1 ¾ tsp per 2 ¼ tspFresh (cake) yeast17 g per 7 g packet+3 more | A living single-celled fungus, Saccharomyces cerevisiae, sold dried or as compressed fresh cake, which eats the sugars in a dough over hours and gives back carbon dioxide, alcohol and the smell of bread. |
| Cream of tartar | Lemon juice½ tsp per 1/8 tspWhite vinegar½ tsp per 1/8 tsp+5 more | Potassium bitartrate, a dry white acid powder left behind in wine barrels during fermentation, used to fire baking soda, to hold an egg-white foam together, and to stop sugar syrups turning grainy. |
| Baker's ammonia | Baking powderSame amount by volume1 tsp baker's ammonia becomes 1 tsp baking powderBaking soda, in a dough that already contains acidUse half as much: 1 tsp baker's ammonia becomes ½ tsp baking soda+3 more | Baker's ammonia is food-grade ammonium bicarbonate, an old-fashioned chemical leavener sold as hartshorn, hartshorn salt or Hirschhornsalz, which breaks down entirely into gas and water vapour in the oven and so leaves no residue at all in the finished cookie. |
Fats and oils
Top two per cardIngredients that add moisture and richness
| Out of | Use | About |
|---|---|---|
| Butter | Stick margarine1 cup per cupVegan butter block1 cup per cup+6 more | A solid dairy fat churned from cream, about 80% fat, 16-18% water and 1-2% milk solids, sold in 4 oz sticks and used for baking, frying and spreading. |
| Shortening | Butter1 cup + 2 tbsp per cupStick margarine1 cup + 2 tbsp per cup+6 more | A white, solid vegetable fat that is 100% fat with no water and no flavour, and melts at about 117F (47C), which is roughly 25F higher than butter. |
| Vegetable oil | Canola oil1 cup per cupSunflower oil1 cup per cup+10 more | A refined, flavourless liquid fat, usually pressed from soybeans or sold as a blend of seed oils, that is 100% fat and holds to about 400-450F (205-230C) in a pan. |
| Coconut oil | Butter1 cup + 2 tbsp per cupVegetable shortening1 cup per cup+5 more | A 100% fat pressed from coconut flesh that melts at 76F (24C), so it is a soft white solid in a cool kitchen and a clear liquid in a warm one, sold either refined and flavourless or virgin and clearly coconut-tasting. |
| Margarine | ButterSame amountCoconut oilSame amount+4 more | Plant-based spread made from vegetable oils, used as a butter alternative in cooking and baking. |
| Lard | Vegetable shortening1 cup per cupButter1 cup + 2 tbsp per cup+6 more | Rendered pork fat, sold as a soft white solid that is 100% fat with no water, and it holds to about 370F (188C) in a pan. |
| Ghee | ButterSame amountCoconut oilSame amount+5 more | Clarified butter with nutty, rich flavor, used in Indian cooking and high-heat cooking. |
Sweeteners
Top two per cardIngredients that add sweetness and moisture
| Out of | Use | About |
|---|---|---|
| Sugar | Honey¾ cup honey per 1 cup sugarMaple syrup¾ cup maple syrup per 1 cup sugar+6 more | Sweet crystalline substance used for sweetening and browning in cooking and baking. |
| Brown sugar | Granulated sugar + molasses1 cup + 1 tbsp per cupGranulated sugar (on its own)1 cup per cup+5 more | Granulated white sugar with molasses added back in — about 3.5% molasses for light brown and about 6.5% for dark brown — which is what makes it damp, clumpy enough to hold the shape of the cup, and faintly acidic. |
| Powdered sugar | Granulated sugar + cornstarch2/3 cup + 1 tsp per cupGranulated sugar + arrowroot or tapioca starch2/3 cup + 1 tsp per cup+4 more | Granulated sugar milled to a flour-fine dust — about 120 g to the cup against granulated sugar's 200 g — with roughly 3% cornstarch added to stop it caking, which is why it dissolves in cold butter and thickens an icing without being cooked. |
| Honey | Maple syrup1 cup per cupAgave nectar¾ cup per cup+6 more | A thick syrup of fructose and glucose made by bees, about 17-18% water and roughly a fifth sweeter than granulated sugar, distinctly acidic at around pH 4, and so good at holding onto water that a honey cake is still moist a week later. |
| Maple syrup | Homemade maple-style syrup1 cup packed brown sugar + ½ cup water per 1 cup maple syrupHoney1 cup per cup+6 more | Boiled-down maple tree sap, about 66% sugar and 33% water — mostly plain sucrose, the same sugar as in the sugar bowl — with a woody, caramel aroma that no other syrup has, and an acidity close to neutral at around pH 6.5. |
| Molasses | Dark brown sugar + water¼ cup dark brown sugar + 1 tbsp water per ¼ cup molassesBlack treacle¼ cup per ¼ cup+6 more | The thick dark syrup left behind when cane sugar is refined — about 24% water, roughly two-thirds as sweet as sugar, mildly acidic at around pH 5, and carrying the bitter, mineral, faintly burnt flavour that makes gingerbread taste like gingerbread. |
| Corn syrup | HoneySame amountMaple syrupSame amount+4 more | Sweet, viscous liquid made from corn starch, commonly used in baking, candy making, and as a sweetener. |
Flours and starches
Top two per cardBase ingredients for structure and texture
| Out of | Use | About |
|---|---|---|
| All purpose flour | Bread flourSame amountCake flour1 cup minus 2 tbsp cake flour + 2 tbsp cornstarch per 1 cup all-purpose+5 more | Versatile wheat flour with medium protein content, used in baking and cooking. |
| Bread flour | All-purpose flour + vital wheat gluten1 cup all-purpose flour + 1-2 tsp vital wheat gluten per 1 cup bread flourAll-purpose flour + protein powder1 cup flour + 1 tbsp protein powder+3 more | High-protein flour with gluten for chewy bread texture. |
| Cake flour | All-purpose flour + cornstarch1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarch per 1 cup cake flourPastry flourSame amount+2 more | Low-protein, finely milled flour with 7-9% protein content, used for tender, delicate baked goods like cakes and pastries. |
| Self-rising flour | All-purpose flour + baking powder + salt1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt per 1 cup self-rising flourCake flour + baking powder + salt1 cup cake flour + 1 ½ tsp baking powder + ¼ tsp salt per 1 cup self-rising flour+4 more | All-purpose flour that has been pre-mixed with baking powder and salt for convenience in baking. |
| Pastry flour | All-purpose + cake flour mixSame amountAll-purpose + cornstarchSame amount+3 more | Low-protein flour with fine texture, ideal for tender pastries, pie crusts, and delicate baked goods. |
| Whole wheat flour | All-purpose flourSame amountSpelt flourSame amount+4 more | Flour made from whole wheat kernels, providing more fiber and nutrients than white flour, used in healthy baking. |
| Almond flour | Coconut flour¼ cup coconut flour + 4 eggs per 1 cup almond flourHazelnut flourSame amount+5 more | Ground almond flour with nutty, sweet flavor, used in gluten-free baking. |
| Cornstarch | All-purpose flour2 tbsp per 1 tbspArrowroot powder1 tbsp per 1 tbsp+5 more | Pure starch milled from the endosperm of corn, a squeaky-fine white powder that does nothing at all until it is heated in liquid, at which point the granules swell and thicken the whole pan. |
| Xanthan gum | Guar gum1 ½ tsp per 1 tspPsyllium husk1 tbsp per 1 tsp+4 more | A polysaccharide produced by fermenting sugar with the bacterium Xanthomonas campestris, sold as a fine cream-coloured powder that thickens liquid without any heat and, in gluten-free baking, takes over part of gluten's job of holding a dough together. |
Dairy and eggs
Top two per cardIngredients that add richness and binding
| Out of | Use | About |
|---|---|---|
| Eggs | Flax egg1 tbsp flax + 3 tbsp water per eggCommercial egg replacer1 ½ tsp + 2 tbsp water+7 more | About 75% water by weight, with protein in the white that whips into a foam, protein in the yolk that sets firm when heated, and the fat and lecithin that keep a batter smooth, which is why one ingredient can bind, moisten, lift and set all at once. |
| Egg yolk | Aquafaba + neutral oil1 tbsp aquafaba + 1 tsp oil per yolkDijon mustard1 tsp per yolk+6 more | The yellow center of the egg: about 18 g of it, roughly 55% water, 27% fat and 16% protein, and the only part that carries lecithin, the natural emulsifier that lets a yolk hold oil and water together in mayonnaise, hollandaise and custard. |
| Egg wash | Heavy cream or half-and-halfBrush on neatAquafaba1 tbsp + ½ tsp maple+6 more | Beaten egg, usually thinned with a tablespoon of water, milk or cream, brushed over dough just before baking so its protein and fat dry into a deep golden, glossy skin. |
| Milk | Soy milk (unsweetened)Same amountOat milk (unsweetened)Same amount+5 more | Cow's milk, about 88% water with 3.25% fat in the whole version, carrying milk sugar and protein that brown in the oven and thicken slightly when heated. |
| Buttermilk | Milk + lemon juice or vinegar1 cup milk + 1 tbsp acid per 1 cup buttermilkKefirSame amount+3 more | Cultured low-fat milk soured with bacteria to about pH 4.4-4.6, thick enough to cling to a whisk and acidic enough to set off baking soda. |
| Heavy cream | Half and half + butter¾ cup half-and-half + ¼ cup melted butter per 1 cup heavy creamWhole milk + butter¾ cup + ¼ cup butter+2 more | The fat layer skimmed off milk, sold at 36-40% fat, thick enough to whip into peaks and to thicken a sauce by reducing without splitting. |
| Sour cream | Plain Greek yogurt (full-fat)Same amountCrème fraîcheSame amount+3 more | Cream cultured with bacteria until it thickens and sours, usually about 18-20% fat and around pH 4.5, thick enough to hold its shape on a spoon. |
| Cream cheese | MascarponeSame amountGreek yogurt1 cup Greek yogurt + 1 tbsp lemon juice + ¼ tsp salt per 1 cup cream cheese+5 more | Soft, spreadable cheese with mild, tangy flavor and creamy texture, used in cooking and baking. |
| Yogurt | Greek yogurtSame amountSour creamSame amount+5 more | Fermented dairy product with tangy, creamy flavor, used in cooking and baking. |
Baking tips
4 listsMeasurement accuracy4 tips
- Use a kitchen scale for precise measurements.
- Spoon flour into measuring cups rather than scooping.
- Level off dry ingredients with a straight edge.
- Use liquid measuring cups for wet ingredients.
Temperature control4 tips
- Bring ingredients to room temperature before mixing.
- Preheat your oven for at least 15 minutes.
- Use an oven thermometer to verify temperature.
- Do not open the oven door during the first half of baking.
Substitution guidelines4 tips
- Swap one ingredient at a time, so you know which change did what.
- Match the job before the taste: an egg that binds (meatloaf) and an egg that lifts (sponge) take different substitutes.
- Liquid sweeteners (honey, maple syrup) add moisture: cut the other liquid by about ¼ cup per cup swapped.
- Try the swap in a small batch before the one that matters.
Common baking mistakes4 mistakes
- Overmixing batter, which creates tough baked goods.
- Measuring loosely; baking depends on accurate amounts.
- Substituting all ingredients at once.
- Cutting baked goods before they have cooled completely.
By recipe type
The ingredients each kind of bake leans on
| Recipe | Ingredients that get swapped |
|---|---|
| Cakes | Eggs, butter, flour, sugar |
| Cookies | Butter, sugar, flour, eggs |
| Bread | Yeast, flour, water, salt |
| Muffins | Flour, sugar, eggs, oil |
Conversion chart
5 swapsFive swaps with the amount to use
| Out of | Use | Amount |
|---|---|---|
| 1 egg | Applesauce¼ cupFor binding | ¼ cupFor binding |
| 1 cup butter | Coconut oilSame amountSolid at room temp | Same amountSolid at room temp |
| 1 cup sugar | Honey¾ cupReduce liquid by ¼ | ¾ cupReduce liquid by ¼ |
| 1 cup all-purpose flour | Bread flourSame amountHigher protein content | Same amountHigher protein content |
| 1 tsp baking powder | Baking soda + cream of tartar¼ tsp + ½ tspAdd acid | ¼ tsp + ½ tspAdd acid |
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.