Ingredient substitutes
Out of something? Here is what to use instead.
Pick the ingredient you are missing. Each page has the amounts, and where each swap works and where it does not.
- Baking powder1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
- Baking soda3 teaspoons baking powder
- Bread flour1 cup all-purpose flour
- Breadcrumbs1 cup crushed crackers
- Brown sugar1 cup white sugar + 1 tablespoon molasses (light brown)
- Butter3/4 cup neutral oil, such as canola or vegetable
- Buttermilk1 cup milk + 1 tablespoon lemon juice or white vinegar
- Cake flour1 cup all-purpose flour, minus 2 tablespoons, + 2 tablespoons cornstarch
- Chicken broth1 cup hot water + 1 bouillon cube
- Cornstarch2 tablespoons all-purpose flour
- Cream cheese1 cup mascarpone
- Cream of tartar2 teaspoons lemon juice or white vinegar
- Eggs1 tablespoon ground flaxseed + 3 tablespoons water
- Fresh herbs1 teaspoon dried herbs
- Garlic1/8 teaspoon garlic powder
- Half-and-half3/4 cup whole milk + 1/4 cup heavy cream
- Heavy cream3/4 cup whole milk + 1/4 cup melted butter
- Honey1 1/4 cups white sugar + 1/4 cup extra liquid from the recipe
- Maple syrup1 cup honey
- Mayonnaise1 cup plain Greek yogurt
- Milk1/2 cup evaporated milk + 1/2 cup water
- Molasses3/4 cup packed brown sugar + 1/4 cup water
- Plain yogurt1 cup sour cream
- Powdered sugar1 cup granulated sugar + 1 tablespoon cornstarch, blended
- Pumpkin pie spice1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon nutmeg + 1/8 teaspoon allspice or cloves
- Red wine1 cup beef broth + 1 tablespoon red wine vinegar
- Self-rising flour1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
- Shortening1 cup butter
- Sour cream1 cup plain Greek yogurt
- Soy sauce1 tablespoon tamari
- Tomato paste3 tablespoons tomato sauce
- Vanilla extract1 teaspoon vanilla bean paste
- White wine1 cup chicken or vegetable broth + 1 tablespoon white wine vinegar or lemon juice
Questions
Can I swap an ingredient 1 to 1?
Sometimes. Cultured dairy (yogurt for sour cream) and sugars of the same texture swap 1 to 1. Fats, flours and leavening need the amounts on each page, because they differ in strength.
Which swaps work in baking, and which only in cooking?
Each page says. Swaps that change structure, such as oil for butter or milk and butter for cream, are fine in cakes and muffins and less so in cookies and pastry. Cooking is more forgiving than baking.
How do I convert the amounts to grams?
Use the cups to grams converter on this site. For example, 1 cup of all-purpose flour is 120 g and 1 cup of sugar is 198 g.