Baking substitutes
Flours, leavening agents, eggs and binders: the swaps that keep cakes, breads and cookies working.
29 guides
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Substitute for All-Purpose Flour
No all-purpose flour? Bread flour swaps cup for cup, use 1 cup + 2 tbsp cake flour per cup for tender cakes, and half whole wheat for muffins and breads.
6 swaps -
Substitute for Baking Powder
No baking powder? Mix ¼ tsp baking soda with ½ tsp cream of tartar for each teaspoon, or pair the soda with lemon juice, vinegar or buttermilk instead.
5 swaps -
Substitute for Baking Soda
Out of baking soda? Use 3 tsp baking powder per teaspoon and swap the recipe's acidic liquid for milk, or potassium bicarbonate 1:1 for low-sodium baking.
3 swaps -
Substitute for Bread Flour
Out of bread flour? All-purpose works cup for cup with a little less water; add 1 tsp vital wheat gluten per cup for chewy bagels, pizza and crusty loaves.
4 swaps -
Substitute for Brown Sugar
Make brown sugar from 1 cup white sugar plus 2 tsp molasses (light) or 1 tbsp (dark), or swap in plain white sugar cup for cup and accept crisper cookies.
5 swaps -
Substitute for Butter
Out of butter? Plant butter sticks swap 1:1, shortening or lard at ⅞ cup plus ½ tsp salt per cup, and ⅞ cup oil replaces 1 cup melted butter.
6 swaps -
Substitute for Cake Flour
No cake flour? Measure 1 cup all-purpose, remove 2 tbsp and add 2 tbsp cornstarch, then sift. Pastry flour and plain all-purpose also work, with tradeoffs.
4 swaps -
Substitute for Cardamom
No cardamom? For 1 tsp ground, use ½ tsp cinnamon plus ¼ tsp nutmeg in baking, cinnamon and ginger in chai, or ½ tsp allspice in rice and meat.
5 swaps -
Substitute for Cinnamon
Out of cinnamon? Use apple pie or pumpkin pie spice one-for-one in baking, half as much allspice in savory food, or swap cassia and Ceylon with a small adjustment.
5 swaps -
Substitute for Coconut Flour
Replacing coconut flour? Use about 1 cup almond flour per ¼ cup and cut the eggs and liquid, or swap equal volume in mixed-flour recipes and reduce liquid.
4 swaps -
Substitute for Cornstarch
No cornstarch? Thicken with 2 tbsp flour per tablespoon, or swap arrowroot or potato starch 1:1 for clear, glossy sauces. Instant ClearJel suits fruit pies.
4 swaps -
Substitute for Egg Wash
No egg for the wash? Brush on heavy cream for deep browning, milk for a soft golden crust, or plant milk with a little maple syrup for a vegan shine.
5 swaps -
Substitute for Eggs in Baking
No eggs? Use 1 tbsp ground flax or chia + 3 tbsp water per egg to bind, 3 tbsp aquafaba per egg for lift, or ¼ cup applesauce for moisture.
6 swaps -
Substitute for Elderflower
No elderflower cordial? Elderflower liqueur swaps 1:1 in cocktails, lychee syrup with lemon in soft drinks, and a lemon syrup with orange blossom in cake drizzles.
5 swaps -
Substitute for Gelatin
Replace one envelope of gelatin with 2 tsp agar powder or 2 tbsp agar flakes, boiled to dissolve. Agar sets firmer and at room temperature; sheets swap 3 to 1.
4 swaps -
Substitute for Honey
Swap honey 1:1 for maple syrup, golden syrup or agave, or use 1¼ cups sugar plus ¼ cup liquid per cup in baking. How each changes sweetness and browning.
5 swaps -
Substitute for Jaggery
Replace jaggery by weight with panela or piloncillo, dark brown sugar or coconut sugar. For laddoos and chikki, cook the syrup to the same stage as jaggery.
4 swaps -
Substitute for Lavender
No culinary lavender? Use 1 tbsp fresh buds per tsp dried, Earl Grey leaves 1:1 in shortbread, 2 tsp lemon zest in cakes, or dried rosemary in savory rubs.
5 swaps -
Substitute for Maple Sugar
Replace 1 cup maple sugar with 1 cup coconut sugar, ¾ cup packed light brown sugar, or ¾ cup maple syrup with 3 tbsp less liquid. Ratios matched by weight.
5 swaps -
Substitute for Molasses
For 1 cup molasses use ¾ cup packed dark brown sugar plus ¼ cup water, or black treacle 1:1. Honey or maple syrup work too, with milder flavor and less acid.
5 swaps -
Substitute for Nutmeg
No nutmeg? Mace is the same fruit and swaps one-for-one. Otherwise use half as much allspice, or apple pie spice at the same amount in sweet baking.
4 swaps -
Substitute for Orange Blossom Water
No orange blossom water? Rose water goes in 1:1 for syrups and puddings; in cakes use ½ tsp orange zest per teaspoon, or a few drops of Fiori di Sicilia.
4 swaps -
Substitute for Powdered Sugar
Blend ½ cup plus 1 tbsp granulated sugar with 1 tsp cornstarch for each cup of powdered sugar; in whipped cream, plain granulated sugar dissolves just as well.
4 swaps -
Substitute for Rose Water
No rose water? Orange blossom water swaps 1:1 in syrups and pastries; rose extract needs about a quarter as much; or steep dried edible rose petals in hot water.
4 swaps -
Substitute for Self-Rising Flour
Make self-rising flour in a minute: whisk 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt. Pastry flour gets closer to soft Southern brands.
4 swaps -
Substitute for Star Anise
No star anise? Use about ½ tsp anise seed per whole star, 1 tsp fennel seed for a milder note, or ½ tsp Chinese five-spice in braises and stir-fries.
4 swaps -
Substitute for Sugar
Replace 1 cup white sugar with 1 cup packed brown sugar, ¾ cup honey (less liquid, plus ½ tsp baking soda) or 1 cup maple syrup. What each swap changes.
5 swaps -
Substitute for Vanilla Extract
Use vanilla bean paste or vanilla powder 1:1, or one third of a vanilla bean per teaspoon of extract. Imitation vanilla also works 1:1 in cakes and cookies.
5 swaps -
Substitute for Xanthan Gum
No xanthan gum? Guar gum swaps 1:1 in most gluten-free baking, psyllium husk powder at double the amount suits breads, and some flour blends already include it.
3 swaps