Ingredient Substitutes
Out of an ingredient? Find a swap that works.
Missing something halfway through a recipe? Search the list below. These are tried, everyday swaps; for baking, the first option listed is usually the closest.
| Missing | Use instead |
|---|---|
| Buttermilk (1 cup) | 1 tbsp lemon juice or white vinegar plus milk to make 1 cup. Rest 5 to 10 minutes. |
| Egg (1, in baking) | 1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes (binding). Or 1/4 cup unsweetened applesauce (moist cakes and muffins). |
| Baking powder (1 tsp) | 1/4 tsp baking soda + 1/2 tsp cream of tartar. |
| Self-raising flour (1 cup) | 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt. |
| Sour cream | Plain Greek yogurt, same amount. |
| Heavy cream (in cooking, not for whipping) | 3/4 cup milk + 1/4 cup melted butter for 1 cup. |
| Brown sugar (1 cup) | 1 cup white sugar + 1 tbsp molasses. |
| Fresh herbs | 1 tbsp fresh = about 1 tsp dried. |
| Garlic (1 clove) | 1/8 tsp garlic powder. |
| Lemon juice | Lime juice, same amount. In savory dishes, half the amount of white wine vinegar. |
| Cornstarch (1 tbsp, for thickening) | 2 tbsp all-purpose flour. |
| Honey | Maple syrup, same amount. |
| Breadcrumbs | Crushed crackers or quick oats, same amount. |
| Mayonnaise (in dressings) | Plain Greek yogurt, same amount, plus a squeeze of lemon. |
| Shallot (1) | 1/2 small onion + a pinch of minced garlic. |
| Tomato paste (1 tbsp) | 3 tbsp tomato sauce or passata, cooked down a little longer. |
| Chicken stock (1 cup) | 1 cup water + 1 stock cube or 1 tsp bouillon paste. |
| Rice vinegar | Apple cider vinegar, same amount. |
| White wine (in cooking) | Stock with a splash of white wine vinegar or lemon juice. |
| Butter (melted, in baking, 1 cup) | 3/4 cup neutral oil. |