Common ingredient substitutions
Out of butter, eggs or baking powder? The substitution equivalences that save a recipe mid-way through.
Eggs (per egg, in baking)
| Substitute | Amount |
|---|---|
| Applesauce | 60 ml (¼ cup) |
| Mashed banana | ½ banana |
| Ground flaxseed + water | 1 tbsp + 3 tbsp water, rest 5 min |
| Plain yogurt | 60 ml (¼ cup) |
Fats
| Substitute for... | Use instead |
|---|---|
| Butter (baking) | Neutral oil at 80% of the amount, or applesauce to cut fat |
| Sour cream | Greek yogurt |
| Oil (light frying) | Clarified butter (ghee) |
Leavening agents
1 tsp baking powder ≈ ¼ tsp baking soda + ½ tsp cream of tartar
Baking soda needs an acidic ingredient (lemon, yogurt, vinegar) to activate — without one, the batter won't rise properly.
Dairy and sugar
| Substitute for... | Use instead |
|---|---|
| Whole milk (1 cup) | ¾ cup milk + ¼ cup water, or plant-based milk |
| White sugar | Brown sugar (same amount, denser texture) |
| Self-rising flour | Flour + 1.5 tsp baking powder per cup |
Allergen and intolerance swaps
| Substitute for... | Use instead |
|---|---|
| Wheat flour (gluten-free) | A blend of rice flour + cornstarch + xanthan gum |
| Cow's milk | Almond, oat or soy milk (same amount) |
| Egg (binding, outside leavened baking) | Mashed banana or applesauce |
| Butter (lactose-free) | Plant-based margarine or coconut oil |
These swaps often shift the final taste or texture slightly — a first try on a small batch lets you adjust before redoing the whole recipe.
Fresh herbs ↔ dried herbs
1 tbsp fresh herb ≈ 1 tsp dried herb (3:1 ratio)
Dried herbs are more concentrated in flavour — divide the amount by roughly 3 when swapping fresh for dried, and the reverse when going the other way.
Wine in a recipe (alcohol-free)
| Wine type | Alcohol-free substitute |
|---|---|
| Red wine (sauce, braise) | Beef stock + a splash of balsamic vinegar |
| White wine (sauce, risotto) | Vegetable/chicken stock + a squeeze of lemon juice |
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