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Cooking Ingredient Substitution Guide

Find alternatives for common ingredients in recipes when you're missing something

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Popular Substitutions

Dairy & Eggs

1 Egg:
• 1/4 cup applesauce
• 1/4 cup mashed banana
• 1 tbsp ground flax + 3 tbsp water
• 1/4 cup silken tofu
1 Cup Milk:
• 1 cup almond milk
• 1 cup soy milk
• 1 cup oat milk
• 1 cup coconut milk
1 Cup Butter:
• 1 cup coconut oil
• 1 cup vegetable oil
• 3/4 cup olive oil + 1/4 cup water

Flours & Grains

1 Cup All-Purpose Flour:
• 1 cup whole wheat flour
• 1 cup bread flour
• 1 cup cake flour
• 1 cup gluten-free flour blend
1 Cup Bread Flour:
• 1 cup all-purpose flour
• 1 cup whole wheat flour + 1 tbsp vital wheat gluten
1 Cup Cake Flour:
• 1 cup all-purpose flour - 2 tbsp
• 1 cup all-purpose flour + 2 tbsp cornstarch

Sweeteners

1 Cup Granulated Sugar:
• 1 cup brown sugar
• 1 cup coconut sugar
• 3/4 cup honey
• 1 cup maple syrup
1 Cup Brown Sugar:
• 1 cup granulated sugar + 1 tbsp molasses
• 1 cup coconut sugar
1 Cup Powdered Sugar:
• 1 cup granulated sugar + 1 tbsp cornstarch (blended)
• 1 cup coconut sugar (blended)

Fats & Oils

1 Cup Vegetable Oil:
• 1 cup olive oil
• 1 cup coconut oil
• 1 cup avocado oil
• 1 cup melted butter
1 Cup Olive Oil:
• 1 cup vegetable oil
• 1 cup avocado oil
• 1 cup coconut oil
1 Cup Shortening:
• 1 cup butter
• 1 cup coconut oil
• 1 cup vegetable oil

Leavening Agents

1 Tsp Baking Powder:
• 1/4 tsp baking soda + 1/2 tsp cream of tartar
• 1/4 tsp baking soda + 1/2 cup buttermilk
1 Tsp Baking Soda:
• 3 tsp baking powder
• 1 tsp potassium bicarbonate
1 Cup Buttermilk:
• 1 cup milk + 1 tbsp lemon juice
• 1 cup milk + 1 tbsp vinegar
• 1 cup yogurt

Seasonings & Spices

1 Tsp Salt:
• 1 tsp sea salt
• 1 tsp kosher salt
• 1/2 tsp table salt
1 Tsp Garlic Powder:
• 1/2 tsp garlic salt
• 1 clove fresh garlic
• 1/2 tsp granulated garlic
1 Tsp Onion Powder:
• 1/2 tsp onion salt
• 1/4 cup fresh chopped onion
• 1/2 tsp granulated onion

Substitution Tips

General Guidelines

  • Test First: Try substitutions in small batches before making large quantities.
  • Consider Function: Understand what the ingredient does in the recipe (binding, leavening, flavor, etc.).
  • Adjust Ratios: Some substitutions require adjusting other ingredients or cooking times.
  • Flavor Impact: Consider how the substitution will affect the final taste and texture.
  • Dietary Restrictions: Ensure substitutions meet dietary needs (vegan, gluten-free, etc.).

When to Avoid Substitutions

  • Bread Making: Gluten development is crucial for proper bread structure.
  • Delicate Pastries: Precise ratios are essential for puff pastry and croissants.
  • Macarons: Egg whites and almond flour are essential for proper structure.
  • Chocolate Tempering: Specific chocolate types are required for proper tempering.
  • Competition Baking: Follow recipes exactly for consistent results.