Ingredient Substitutes
Out of buttermilk, eggs, cake flour or baking powder? Find what to use instead and how much.
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Self-raising flour · 1 cup (125 g)
Baking- Use instead
- Mix 1 cup (125 g) plain flour with 1½ tsp baking powder and ¼ tsp salt.
- How the result differs
- Sift well so the baking powder is spread evenly. The result is the same as with packaged self-raising flour.
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Cake flour · 1 cup (125 g)
Baking- Use instead
- Take out 2 tbsp from 1 cup plain flour and add 2 tbsp cornstarch. Sift 2–3 times.
- How the result differs
- Gives a softer crumb, though not quite as tender as real cake flour.
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Bread flour · 1 cup (125 g)
Baking- Use instead
- 1 cup plain flour. For more chew, add 1 tsp vital wheat gluten per cup.
- How the result differs
- The dough is a little softer and rises slightly less.
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Baking powder · 1 tsp
Baking- Use instead
- ¼ tsp baking soda plus ½ tsp cream of tartar, or ¼ tsp baking soda plus ½ cup yogurt in place of ½ cup of the liquid.
- How the result differs
- Mix just before baking and put it straight in the oven, because the rise starts as soon as it is wet.
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Baking soda · 1 tsp
Baking- Use instead
- 3 tsp baking powder, and use a little less salt in the recipe.
- How the result differs
- The result can taste slightly metallic and be a little paler.
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Cream of tartar · ½ tsp
Baking- Use instead
- 1½ tsp lemon juice or white vinegar.
- How the result differs
- Works for whipping egg whites. It adds a faint tang.
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Vanilla extract · 1 tsp
Baking- Use instead
- 1 tsp vanilla paste, or 1 tsp maple syrup, or 1 sachet of vanilla sugar and 1 tsp less sugar.
- How the result differs
- The vanilla flavour is a little less rounded.
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Unsweetened chocolate · 1 oz (30 g)
Baking- Use instead
- 3 tbsp cocoa powder plus 1 tbsp butter or oil.
- How the result differs
- The same chocolate flavour. Stir the cocoa into the fat before adding it.
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Buttermilk · 1 cup (240 ml)
Dairy- Use instead
- 1 tbsp lemon juice or white vinegar, topped up with milk to 1 cup (240 ml). Rest 5–10 minutes. Or use 1 cup ayran.
- How the result differs
- The milk may look curdled, which is normal. Ayran is a little saltier.
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Sour cream · 1 cup (240 ml)
Dairy- Use instead
- 1 cup thick plain yogurt, Greek or strained.
- How the result differs
- Tangier and lighter. Stir it in off the heat so it does not split.
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Heavy cream · 1 cup (240 ml)
Dairy- Use instead
- ¾ cup (180 ml) whole milk plus ¼ cup (55 g) melted butter.
- How the result differs
- Works in baking and sauces, but it will not whip.
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Evaporated milk · 1 cup (240 ml)
Dairy- Use instead
- Simmer 2¼ cups (540 ml) milk until it reduces to 1 cup, then cool.
- How the result differs
- Fresher taste and a little less creamy than canned.
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Milk · 1 cup (240 ml)
Dairy- Use instead
- 1 cup soy or oat milk, or ½ cup evaporated milk plus ½ cup water.
- How the result differs
- Soy milk behaves most like cow milk in baking. The flavour is slightly different.
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Yogurt · 1 cup (240 ml)
Dairy- Use instead
- 1 cup sour cream, or 1 cup buttermilk.
- How the result differs
- Buttermilk is thinner, so use a little less liquid elsewhere.
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Cream cheese · 1 cup (240 ml)
Dairy- Use instead
- 1 cup labne, or plain yogurt strained 8–12 hours in a cloth.
- How the result differs
- Tangier and a little less rich. Good for dips, frosting and cheesecake.
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Ricotta · 1 cup (240 ml)
Dairy- Use instead
- 1 cup lor cheese, or 1 cup cottage cheese blended smooth.
- How the result differs
- Lor is a little drier and firmer.
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Mascarpone · 1 cup (240 ml)
Dairy- Use instead
- 8 oz (225 g) cream cheese beaten with ¼ cup (60 ml) heavy cream.
- How the result differs
- A bit tangier. Chill it before using it in desserts.
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Egg, with flax · 1 large egg
Eggs- Use instead
- 1 tbsp ground flaxseed mixed with 3 tbsp water. Rest 5 minutes until gooey.
- How the result differs
- Binds well in muffins, cookies and pancakes. Gives a nutty taste and a denser crumb.
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Egg, with chia · 1 large egg
Eggs- Use instead
- 1 tbsp chia seeds mixed with 3 tbsp water. Rest 10 minutes.
- How the result differs
- Similar to flax, with small seeds showing. Not good for cakes that must rise high.
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Egg, with yogurt · 1 large egg
Eggs- Use instead
- ¼ cup (60 g) plain yogurt.
- How the result differs
- Keeps cakes and muffins moist and tender, and a little denser.
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Egg, with banana · 1 large egg
Eggs- Use instead
- ¼ cup mashed ripe banana, about half a banana.
- How the result differs
- Adds banana flavour and sweetness, so cut the sugar slightly.
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Egg, with aquafaba · 1 large egg
Eggs- Use instead
- 3 tbsp liquid from canned chickpeas. Use 2 tbsp for 1 egg white.
- How the result differs
- Whips into a foam for meringue and mousse. Beat for 5–10 minutes.
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Egg, with applesauce · 1 large egg
Eggs- Use instead
- ¼ cup (60 g) unsweetened applesauce plus ½ tsp baking powder.
- How the result differs
- Moist and dense. Best in quick breads and brownies.
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Egg wash · 1 egg
Eggs- Use instead
- 2 tbsp milk or cream, brushed on before baking.
- How the result differs
- Less shine and a paler golden colour. A little oil adds some gloss.
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Butter, with oil · 1 cup (225 g)
Fats & oils- Use instead
- ¾ cup (180 ml) neutral oil or mild olive oil.
- How the result differs
- Good for cakes and muffins. Cookies spread more and taste less rich.
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Butter, with margarine or ghee · 1 cup (225 g)
Fats & oils- Use instead
- 1 cup (225 g) block margarine, or ¾ cup (170 g) ghee plus 2 tbsp water.
- How the result differs
- Ghee has a nuttier flavour. Soft tub margarine is not a good swap in baking.
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Oil, in baking · 1 cup (240 ml)
Fats & oils- Use instead
- 1 cup (225 g) melted and cooled butter, or ½ cup oil plus ½ cup yogurt.
- How the result differs
- Butter adds flavour. The yogurt version is moister and lighter.
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Oil, for frying · 1 cup (240 ml)
Fats & oils- Use instead
- Sunflower, canola or refined olive oil in equal amounts.
- How the result differs
- These taste neutral. Extra virgin olive oil adds flavour and is best at lower heat.
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Brown sugar · 1 cup (200 g), packed
Sweeteners- Use instead
- 1 cup (200 g) white sugar mixed with 1 tbsp molasses or pekmez.
- How the result differs
- Rub it together with your fingers. Use 2 tbsp for dark brown sugar.
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Powdered sugar · 1 cup (120 g)
Sweeteners- Use instead
- Blend 120 g white sugar with 1 tsp cornstarch for 1–2 minutes until it is a fine powder.
- How the result differs
- Slightly grainier than store-bought, so sift it before using in icing.
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Honey · 1 cup (340 g)
Sweeteners- Use instead
- 1¼ cups (250 g) white sugar dissolved in ¼ cup (60 ml) water, or 1 cup maple syrup.
- How the result differs
- Less floral flavour. Maple syrup is a little thinner and less sweet.
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Maple syrup · 1 cup (240 ml)
Sweeteners- Use instead
- 1 cup honey, or ¾ cup (150 g) brown sugar plus ¼ cup (60 ml) water.
- How the result differs
- Honey is sweeter and browns faster, so watch the oven.
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Molasses · 1 cup (240 ml)
Sweeteners- Use instead
- 1 cup pekmez (grape molasses) or date syrup.
- How the result differs
- Pekmez is fruitier and a little less bitter.
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Cornstarch · 1 tbsp
Thickeners & binders- Use instead
- 2 tbsp plain flour, or 1 tbsp potato starch or arrowroot.
- How the result differs
- Flour makes the sauce more opaque and must cook 3–5 minutes to lose its raw taste.
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Breadcrumbs · 1 cup (110 g)
Thickeners & binders- Use instead
- 1 cup crushed crackers, rolled oats or ground cornflakes, or 4 slices of dry bread, ground.
- How the result differs
- Oats are softer and cornflakes crunchier. Season them well.
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Gelatin · 1 tbsp powder
Thickeners & binders- Use instead
- 1 tsp agar powder. Stir into cold liquid, boil for 2 minutes, then cool.
- How the result differs
- Sets firmer and faster, and does not melt in the mouth.
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Red wine · 1 cup (240 ml)
Flavour & spices- Use instead
- 1 cup beef or vegetable stock plus 1 tbsp red wine vinegar.
- How the result differs
- No alcohol. The sauce is a little less deep; a splash of grape or pomegranate juice adds fruitiness.
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White wine · 1 cup (240 ml)
Flavour & spices- Use instead
- 1 cup chicken or vegetable stock plus 1 tbsp lemon juice or white wine vinegar.
- How the result differs
- No alcohol. The flavour is milder and less complex.
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Balsamic vinegar · 1 tbsp
Flavour & spices- Use instead
- 1 tbsp red wine vinegar plus ½ tsp sugar or honey.
- How the result differs
- Thinner and less syrupy. Simmer to reduce if you need a glaze.
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Lemon juice · 1 tbsp
Flavour & spices- Use instead
- 1 tbsp lime juice, or 1½ tsp white vinegar, or ¼ tsp citric acid (limon tuzu) dissolved in 1 tbsp water.
- How the result differs
- Vinegar is stronger and has no citrus aroma. Taste and adjust.
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Fresh herbs · 1 tbsp chopped
Flavour & spices- Use instead
- 1 tsp dried herbs (3:1 ratio).
- How the result differs
- Add dried herbs early so they soften, and fresh herbs at the end.
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Dried herbs · 1 tsp
Flavour & spices- Use instead
- 1 tbsp chopped fresh herbs (1:3 ratio).
- How the result differs
- Fresh herbs taste brighter. Add them near the end of cooking.
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Garlic · 1 clove
Flavour & spices- Use instead
- ⅛ tsp garlic powder, or 1 tsp jarred minced garlic.
- How the result differs
- Powder is milder and burns quickly in hot oil, so add it with the liquid.
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Onion · 1 medium
Flavour & spices- Use instead
- 1 tbsp onion powder, or ¼ cup dried minced onion, or 1 leek (white part).
- How the result differs
- Dried onion lacks sweetness and crunch. Soak it in water for 5 minutes first.
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Tomato paste (salça) · 1 tbsp
Flavour & spices- Use instead
- 3 tbsp tomato passata or sauce simmered until thick, or 1 tbsp ketchup.
- How the result differs
- Ketchup is sweeter, so use less sugar in the recipe.
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Fine salt · 1 tsp
Flavour & spices- Use instead
- 1½ tsp coarse sea salt, or 1½–2 tsp kosher salt.
- How the result differs
- Coarse crystals weigh less per spoon. Taste and adjust, and weigh the salt for brines.
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Kaşar cheese · 1 cup (100 g), grated
Turkish pantry- Use instead
- Mozzarella or mild cheddar, in equal amount.
- How the result differs
- Mozzarella melts stringier and cheddar is sharper.
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Labne · 1 cup (240 g)
Turkish pantry- Use instead
- 1 cup Greek yogurt, or plain yogurt strained 6–8 hours in a cloth.
- How the result differs
- Looser and a little less rich. Strain longer for a thicker spread.
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Strained yogurt (süzme yoğurt) · 1 cup (240 g)
Turkish pantry- Use instead
- 1 cup Greek yogurt, or plain yogurt strained 2–3 hours in a cloth.
- How the result differs
- Greek yogurt is a little milder. Good for dips and cacık.
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Kaymak · 2 tbsp
Turkish pantry- Use instead
- 2 tbsp mascarpone or clotted cream.
- How the result differs
- Milder and less chewy. Fine for breakfast and for desserts.
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Beyaz peynir · 1 cup (150 g), crumbled
Turkish pantry- Use instead
- Feta in equal amount.
- How the result differs
- Feta can be saltier and tangier. Soak it in water for 15 minutes for a milder taste.
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Pul biber (Aleppo-style pepper) · 1 tsp
Turkish pantry- Use instead
- ½ tsp red pepper flakes plus ½ tsp sweet paprika.
- How the result differs
- Pul biber is milder, fruitier and a little oily. Use less flakes for less heat.
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Biber salçası (red pepper paste) · 1 tbsp
Turkish pantry- Use instead
- 1 tbsp tomato paste plus ¼ tsp red pepper flakes or hot paprika.
- How the result differs
- Less sweet and less smoky than real pepper paste.
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Sumac · 1 tsp
Turkish pantry- Use instead
- 1 tsp lemon zest plus a pinch of paprika for colour.
- How the result differs
- Zest gives sourness and aroma but lacks the fruity depth of sumac. Sprinkle it on at the end.
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Nar ekşisi (pomegranate molasses) · 1 tbsp
Turkish pantry- Use instead
- 1 tbsp lemon juice plus 1 tsp sugar or honey, or 1 tbsp balsamic vinegar.
- How the result differs
- Thinner and less fruity. Simmer it to thicken.
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Yufka · 1 pack (500 g)
Turkish pantry- Use instead
- 500 g filo (phyllo) sheets. Stack 2–3 filo sheets for each yufka sheet, brushing each layer with oil or melted butter.
- How the result differs
- Filo is thinner and crispier, while yufka is thicker and chewier.
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Tahini · 1 tbsp
Turkish pantry- Use instead
- 1 tbsp smooth peanut butter or cashew butter.
- How the result differs
- A different flavour. It works in dressings and sauces but not as well in hummus.
Amounts are approximate. A cup is 240 ml. Stir, taste and adjust.
Good to know
- Substitutes work best in the same kind of recipe. A swap that suits pancakes may not suit a delicate sponge cake.
- Change only one ingredient at a time, so you can tell what changed the result.
- Egg substitutes work for 1–2 eggs in cakes, muffins and pancakes. They do not work in recipes that rely on eggs for structure, like a soufflé.
- Check allergies before swapping: nut butters, soy milk and dairy can all cause reactions.