Ingredient Substitution Finder

Missing an ingredient? Don't run to the store. Find tested, reliable substitutes for common baking and cooking ingredients right here.

Dairy & Eggs

Buttermilk

1 cup milk + 1 tbsp lemon juice or white vinegar. Let sit 5 minutes until curdled.

Heavy Cream

3/4 cup milk + 1/4 cup melted butter. Mix well. (For 1 cup needed)

Sour Cream

1 cup plain Greek yogurt (full-fat) or 1 cup cottage cheese blended with 1 tbsp lemon juice.

Egg (whole)

1/4 cup unsweetened applesauce, 1 tbsp ground flaxseed + 3 tbsp water (vegan), or 1/2 mashed banana.

Milk (whole)

1 cup water + 1.5 tbsp melted butter. Or use any plant-based milk (soy, oat, almond).

Cream Cheese

1 cup ricotta cheese blended until smooth, or 1 cup plain Greek yogurt strained overnight.

Yogurt (plain)

Equal amount sour cream, buttermilk, or blended cottage cheese.

Flours & Grains

All-Purpose Flour

1 cup cake flour + 2 tbsp = 1 cup all-purpose. Or 1 cup bread flour (will be slightly chewier).

Cake Flour

1 cup all-purpose flour minus 2 tbsp + 2 tbsp cornstarch. Sift 3 times.

Bread Flour

1 cup all-purpose flour + 1 tsp vital wheat gluten.

Self-Rising Flour

1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt.

Cornstarch

2 tbsp all-purpose flour (for thickening). Or 1 tbsp arrowroot powder, potato starch, or tapioca starch.

Breadcrumbs

Crushed crackers, crushed cornflakes, rolled oats (pulsed in food processor), or panko.

Sweeteners

Brown Sugar

1 cup granulated sugar + 1-2 tbsp molasses. Mix until combined. Light brown = 1 tbsp; dark brown = 2 tbsp.

Powdered Sugar

1 cup granulated sugar + 1 tbsp cornstarch. Blend in a food processor until fine powder.

Honey

1 cup corn syrup, maple syrup, or agave nectar. Or 1.25 cups sugar + 1/4 cup liquid.

Maple Syrup

Equal amount honey, agave nectar, or corn syrup. For baking: 1 cup sugar + 1/4 cup liquid.

Molasses

1 cup dark corn syrup, honey, or maple syrup. Or 3/4 cup brown sugar + 1/4 cup water.

Corn Syrup (light)

1 cup granulated sugar + 1/4 cup warm water. Or use honey or golden syrup.

Fats & Oils

Butter (baking)

Equal amount margarine, vegetable shortening, or coconut oil. For flavor, use 7/8 cup vegetable oil + 1/2 tsp salt per cup of butter.

Vegetable Oil

Equal amount melted butter, coconut oil, canola oil, or applesauce (for low-fat baking).

Shortening

Equal amount butter or margarine. Add 1-2 tbsp extra liquid for every cup if the recipe is sensitive to water content.

Mayonnaise

Equal amount Greek yogurt or sour cream. For sandwiches: mashed avocado or hummus.

Leavening & Seasonings

Baking Powder

1/4 tsp baking soda + 1/2 tsp cream of tartar. Or 1/4 tsp baking soda + 1/2 cup buttermilk (reduce other liquid).

Baking Soda

4x the amount in baking powder (but this may affect taste). Only works if the recipe has enough acid.

Vanilla Extract

Equal amount maple syrup, almond extract, or bourbon/rum. Or scrape a vanilla bean pod.

Lemon Juice

Equal amount white vinegar, lime juice, or white wine. 1/2 tsp citric acid + 2 tbsp water for 1 tbsp lemon juice.

Garlic (fresh)

1 clove = 1/8 tsp garlic powder, 1/4 tsp jarred minced garlic, or 1/2 tsp garlic salt (reduce other salt).

Fresh Herbs

1 tbsp fresh = 1 tsp dried herbs. The ratio is 3:1 fresh-to-dried.

Other Common Substitutes

Tomato Sauce

3/4 cup tomato paste + 1 cup water. Season with salt, garlic, and Italian herbs.

Worcestershire Sauce

Equal amount soy sauce + a dash of vinegar and hot sauce. Or use fish sauce (half amount).

Coconut Milk

1 cup heavy cream + 1/2 tsp coconut extract. Or use evaporated milk.

Wine (cooking)

Red wine → equal amount beef broth + splash vinegar. White wine → chicken broth + splash lemon juice.

Chocolate (unsweetened)

3 tbsp cocoa powder + 1 tbsp butter or oil = 1 oz unsweetened chocolate.

Substitution Tips

  • Baking is chemistry. Flour, sugar, fat, and leavening substitutions can change texture and rise. Test small batches first when making multiple swaps.
  • Liquid adjustments: When substituting dry for wet ingredients or vice versa, you may need to adjust the overall liquid in your recipe by 1-2 tablespoons.
  • Flavor changes: Some substitutes (like applesauce for eggs) will subtly alter flavor. Choose substitutes that complement your dish.
  • When to go to the store: If a recipe calls for a highly specific ingredient as the star (like certain cheeses or specialty flours), a substitute may not deliver the same result.