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Ingredient Substitutes

Out of buttermilk, eggs or brown sugar? Find tested-and-true swaps with exact amounts, including dairy-free, egg-free and gluten-free options.

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34 ingredients

Dairy and eggs

Buttermilk

To replace 1 cup (240 ml), use:

  1. 1 tablespoon lemon juice or white vinegar, plus milk to make 1 cup

    Stir and let stand 5 to 10 minutes until slightly thickened. Works in pancakes, quick breads and marinades.

  2. ¾ cup plain yogurt thinned with ¼ cup milk

    Thicker and tangier; good in baking.

  3. 1 tablespoon lemon juice plus unsweetened soy or oat milk to make 1 cup

    Dairy-free option for baking.

    Dairy FreeVegan

Baking

Baking powder

To replace 1 teaspoon, use:

  1. ¼ teaspoon baking soda plus ½ teaspoon cream of tartar

    Mix just before using and bake promptly; this is single-acting.

Baking

Self-rising flour

To replace 1 cup, use:

  1. 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt

    Whisk well before measuring into the recipe.

Baking

Cake flour

To replace 1 cup, use:

  1. 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch

    Sift together twice for an even, lighter mix.

Baking

Light brown sugar

To replace 1 cup, packed, use:

  1. 1 cup granulated sugar plus 1 tablespoon molasses

    Mix with a fork until evenly coloured. Use 2 tablespoons molasses for dark brown sugar.

  2. 1 cup granulated sugar

    Works in a pinch; cookies will be crisper and less chewy.

Baking

Powdered (confectioners') sugar

To replace 1 cup, use:

  1. 1 cup granulated sugar plus 1 tablespoon cornstarch, blended until powdery

    Use a dry blender or spice grinder. Best for frostings and dusting, not for meringues.

Dairy and eggs

Egg (for binding)

To replace 1 large egg, use:

  1. 1 tablespoon ground flaxseed plus 3 tablespoons water

    Stir and rest 5 minutes until gel-like. Best in muffins, quick breads and cookies that use one or two eggs. Not for meringues, custards or souffles.

    Egg FreeVegan

  2. ¼ cup unsweetened applesauce

    Adds moisture and a little sweetness; best in cakes and muffins.

    Egg FreeVegan

Dairy and eggs

Heavy cream (for cooking)

To replace 1 cup, use:

  1. ¾ cup whole milk plus ¼ cup melted butter

    Works in sauces, soups and baking. It will not whip.

  2. 1 cup full-fat coconut milk

    Works in soups and curries; adds a coconut flavour. Will not whip unless chilled coconut cream is used.

    Dairy FreeVegan

Dairy and eggs

Half-and-half

To replace 1 cup, use:

  1. ½ cup whole milk plus ½ cup heavy cream

    Equivalent in richness for coffee, sauces and baking.

Dairy and eggs

Sour cream

To replace 1 cup, use:

  1. 1 cup plain whole-milk Greek yogurt

    Slightly tangier. Add to hot dishes off the heat so it doesn't curdle.

Dairy and eggs

Whole milk

To replace 1 cup, use:

  1. ½ cup evaporated milk plus ½ cup water

    Good in baking and sauces.

  2. 1 cup unsweetened soy or oat milk

    Soy milk is closest in protein for baking.

    Dairy FreeVegan

Dairy and eggs

Ricotta

To replace 1 cup, use:

  1. 1 cup cottage cheese, drained and blended smooth

    Good in baked pasta and fillings.

Baking

Butter (in melted-butter baking)

To replace 1 cup, use:

  1. ¾ cup neutral oil

    For cakes, muffins and quick breads that use melted butter. Not for creamed cookies, pastry or shortbread.

    Dairy FreeVegan

  2. 1 cup plant-based butter (stick form)

    The closest swap for creamed doughs and pastry. Check the label for water content; tub spreads are too soft.

    Dairy FreeVegan

Baking

Unsalted butter

To replace ½ cup (1 stick), use:

  1. ½ cup salted butter

    Reduce the salt in the recipe by about ¼ teaspoon per stick.

Baking

Unsweetened chocolate

To replace 1 ounce (28 g), use:

  1. 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or neutral oil

    Works in brownies, cakes and sauces.

Baking

Semisweet chocolate

To replace 1 ounce (28 g), use:

  1. ½ ounce unsweetened chocolate plus 1 tablespoon sugar

    Melt together for baking.

Pantry

Cornstarch (for thickening)

To replace 1 tablespoon, use:

  1. 2 tablespoons all-purpose flour

    Cook a few minutes longer to remove the raw flour taste. Sauces will be less glossy.

  2. 1 tablespoon arrowroot powder

    Add at the end of cooking; it thins if boiled for long or reheated.

    Gluten Free

Pantry

Breadcrumbs

To replace 1 cup, use:

  1. 1 cup finely crushed crackers

    Good for coatings and meatballs; reduce added salt if crackers are salty.

  2. ¾ cup rolled oats, pulsed until coarse

    Good in meatballs and toppings. Use oats labelled gluten-free if needed.

    Gluten Free

Pantry

Panko

To replace 1 cup, use:

  1. 1 cup regular dry breadcrumbs

    Coatings will be less crisp and slightly denser.

Pantry

Chicken broth

To replace 1 cup, use:

  1. 1 cup vegetable broth

    Lighter flavour; season to taste.

    Vegan

  2. 1 bouillon cube or 1 teaspoon bouillon granules dissolved in 1 cup hot water

    Usually saltier than carton broth; add salt at the end.

Pantry

Dry white wine (in cooking)

To replace 1 cup, use:

  1. 1 cup chicken or vegetable broth plus 1 tablespoon white wine vinegar or lemon juice

    Replaces both the liquid and the acidity in pan sauces and risotto.

Pantry

Tomato paste

To replace 1 tablespoon, use:

  1. 3 tablespoons tomato sauce or passata

    Simmer a little longer, or reduce other liquid in the recipe, to make up for the extra water.

Flavour

Soy sauce

To replace 1 tablespoon, use:

  1. 1 tablespoon tamari

    Similar flavour. Many tamaris are wheat-free; check for a gluten-free label.

    Gluten Free

  2. 1 tablespoon coconut aminos

    Sweeter and much less salty; add salt to taste.

    Gluten Free

Flavour

Honey

To replace 1 cup, use:

  1. 1 cup maple syrup

    Thinner and less sweet; baked goods may brown a little less. Never give honey to babies under 12 months.

    Vegan

Flavour

Lemon juice

To replace 1 tablespoon, use:

  1. 1 tablespoon lime juice

    Swaps directly in most recipes.

  2. ½ tablespoon white wine vinegar

    For savoury dishes and dressings only; vinegar is sharper.

Flavour

Red wine vinegar

To replace 1 tablespoon, use:

  1. 1 tablespoon sherry, white wine or apple cider vinegar

    Swaps directly in dressings and marinades.

Flavour

Rice vinegar

To replace 1 tablespoon, use:

  1. 1 tablespoon apple cider or white wine vinegar plus a pinch of sugar

    Rice vinegar is milder and slightly sweet.

Flavour

Fresh herbs

To replace 1 tablespoon chopped, use:

  1. 1 teaspoon dried herbs

    Add dried herbs earlier in cooking so they soften; delicate herbs like basil and parsley lose most of their character when dried.

Flavour

Garlic

To replace 1 clove, use:

  1. ⅛ teaspoon garlic powder

    Add with liquids rather than frying it, so it doesn't scorch.

  2. ½ teaspoon jarred minced garlic

    Milder; use a little more to taste.

Flavour

Fresh ginger

To replace 1 tablespoon grated, use:

  1. ¼ teaspoon ground ginger

    Warmer and less zingy; best in cooked dishes, not fresh sauces.

Flavour

Shallot

To replace 1 small (about 2 tablespoons minced), use:

  1. 2 tablespoons minced red or yellow onion, plus a small piece of garlic

    Onion is sharper; cook it a little longer.

Flavour

Allspice

To replace 1 teaspoon ground, use:

  1. ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg

    Mix before measuring.

Flavour

Pumpkin pie spice

To replace 1 teaspoon, use:

  1. ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon cloves or allspice

    Make a larger batch and store it airtight.

Dairy and eggs

Mayonnaise (in dressings and dips)

To replace 1 cup, use:

  1. 1 cup plain whole-milk Greek yogurt

    Tangier and lighter. Not suitable for frying or high-heat baking.

    Egg Free

Before you swap

  • Substitutes work best when you replace one ingredient at a time. Several swaps in one baking recipe can change its texture.
  • Dietary labels describe the substitute itself. Always check packaged products for allergens and cross-contact warnings.
  • Need different amounts? Use the recipe scaler or the unit converter.

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