Reliable swaps for buttermilk, baking powder, brown sugar, special flours, butter and eggs, and what each one changes.
Dairy
1 cup (240 ml) buttermilk
- Use instead:
- 1 Tbsp (15 ml) lemon juice or white vinegar, plus milk to make 1 cup (240 ml). Let it sit 5 minutes.
- What changes:
- Thinner than real buttermilk, but works the same with baking soda.
1 cup (240 ml) buttermilk
- Use instead:
- ¾ cup (180 ml) plain yogurt or sour cream thinned with ¼ cup (60 ml) milk.
- What changes:
- Very close; a little richer.
Unsalted butter
- Use instead:
- Salted butter, with about ¼ tsp less salt per ½ cup (113 g) of butter.
- What changes:
- Nearly nothing. Brands vary in how salty they are.
| Out of | Use instead | What changes |
|---|---|---|
| 1 cup (240 ml) buttermilk | 1 Tbsp (15 ml) lemon juice or white vinegar, plus milk to make 1 cup (240 ml). Let it sit 5 minutes. | Thinner than real buttermilk, but works the same with baking soda. |
| 1 cup (240 ml) buttermilk | ¾ cup (180 ml) plain yogurt or sour cream thinned with ¼ cup (60 ml) milk. | Very close; a little richer. |
| Unsalted butter | Salted butter, with about ¼ tsp less salt per ½ cup (113 g) of butter. | Nearly nothing. Brands vary in how salty they are. |
Leaveners
1 tsp baking powder
- Use instead:
- ¼ tsp baking soda plus ½ tsp cream of tartar.
- What changes:
- Single-acting: it all works as soon as it's wet, so bake right after mixing.
1 tsp baking soda
- Use instead:
- In a pinch, about 3 tsp baking powder.
- What changes:
- A different taste and rise, since the recipe's acid is no longer balanced. Fine for pancakes; better to buy baking soda for anything you care about.
| Out of | Use instead | What changes |
|---|---|---|
| 1 tsp baking powder | ¼ tsp baking soda plus ½ tsp cream of tartar. | Single-acting: it all works as soon as it's wet, so bake right after mixing. |
| 1 tsp baking soda | In a pinch, about 3 tsp baking powder. | A different taste and rise, since the recipe's acid is no longer balanced. Fine for pancakes; better to buy baking soda for anything you care about. |
Baking soda and baking powder aren't interchangeable one for one; see why. Swapping one type of yeast for another is in the yeast table.
Sugar and flour
1 cup (215 g) packed light brown sugar
- Use instead:
- 1 cup (200 g) granulated sugar plus 1 Tbsp (20 g) molasses, mixed well. For dark brown, 2 Tbsp (40 g) molasses.
- What changes:
- Nothing noticeable.
1 cup (215 g) brown sugar
- Use instead:
- 1 cup (200 g) granulated sugar.
- What changes:
- Crisper, paler cookies with less caramel flavor.
1 cup self-rising flour
- Use instead:
- 1 cup (125 g) all-purpose flour, 1 ½ tsp baking powder and ¼ tsp salt.
- What changes:
- Nothing noticeable.
1 cup cake flour
- Use instead:
- 1 cup (125 g) all-purpose flour minus 2 Tbsp, plus 2 Tbsp cornstarch, sifted together.
- What changes:
- Slightly less tender than real cake flour.
Bread flour
- Use instead:
- All-purpose flour, same amount.
- What changes:
- Softer, less chewy bread and pizza; the dough may feel wetter.
All-purpose flour
- Use instead:
- Bread flour, same amount.
- What changes:
- Chewier, sometimes tougher; fine in cookies, not ideal in cakes.
| Out of | Use instead | What changes |
|---|---|---|
| 1 cup (215 g) packed light brown sugar | 1 cup (200 g) granulated sugar plus 1 Tbsp (20 g) molasses, mixed well. For dark brown, 2 Tbsp (40 g) molasses. | Nothing noticeable. |
| 1 cup (215 g) brown sugar | 1 cup (200 g) granulated sugar. | Crisper, paler cookies with less caramel flavor. |
| 1 cup self-rising flour | 1 cup (125 g) all-purpose flour, 1 ½ tsp baking powder and ¼ tsp salt. | Nothing noticeable. |
| 1 cup cake flour | 1 cup (125 g) all-purpose flour minus 2 Tbsp, plus 2 Tbsp cornstarch, sifted together. | Slightly less tender than real cake flour. |
| Bread flour | All-purpose flour, same amount. | Softer, less chewy bread and pizza; the dough may feel wetter. |
| All-purpose flour | Bread flour, same amount. | Chewier, sometimes tougher; fine in cookies, not ideal in cakes. |
Why flours behave differently: Baking Ingredients.
Fat
Melted butter
- Use instead:
- A neutral oil, about ¾ the amount.
- What changes:
- Moister, softer, less buttery flavor. Works in brownies, quick breads, pancakes and muffins.
Softened or cold butter
- Use instead:
- Oil doesn't work.
- What changes:
- Creaming and flaky doughs need a solid fat. Shortening works for flaky doughs, with less flavor.
| Out of | Use instead | What changes |
|---|---|---|
| Melted butter | A neutral oil, about ¾ the amount. | Moister, softer, less buttery flavor. Works in brownies, quick breads, pancakes and muffins. |
| Softened or cold butter | Oil doesn't work. | Creaming and flaky doughs need a solid fat. Shortening works for flaky doughs, with less flavor. |
Eggs
Egg swaps work where eggs mostly bind and add moisture: muffins, quick breads, pancakes and many cookies. They don't work where eggs are the structure or the lift: sponge and angel food cakes, custards, meringue, soufflés.
1 large egg
- Use instead:
- 1 Tbsp ground flaxseed mixed with 3 Tbsp (45 ml) water, left 5 minutes to thicken.
- What changes:
- Denser, slightly nutty; good in muffins and quick breads.
1 large egg
- Use instead:
- ¼ cup (60 g) unsweetened applesauce or mashed banana.
- What changes:
- Moister and denser, with some flavor of the fruit.
| Per egg | Use instead | What changes |
|---|---|---|
| 1 large egg | 1 Tbsp ground flaxseed mixed with 3 Tbsp (45 ml) water, left 5 minutes to thicken. | Denser, slightly nutty; good in muffins and quick breads. |
| 1 large egg | ¼ cup (60 g) unsweetened applesauce or mashed banana. | Moister and denser, with some flavor of the fruit. |