Baking substitutions
Baking is chemistry, so swap only one thing at a time and expect small differences in texture.
| Missing | Use instead | Notes |
|---|---|---|
| Buttermilk, 240 ml (1 cup) | 240 ml (1 cup) milk plus 1 tbsp lemon juice or white vinegar, left for 5 minutes | Works in soda bread, pancakes and cakes. Plain yogurt thinned with milk also works. |
| Baking powder, 1 tsp | ¼ tsp bicarbonate of soda (baking soda) plus ½ tsp cream of tartar | Bake straight away; this mix starts working as soon as it is wet. |
| Self-raising flour, 150 g (about 1 cup) | 150 g plain (all-purpose) flour plus 2 tsp baking powder | Whisk well so the baking powder is evenly spread. |
| 1 egg, for binding | 1 tbsp ground flaxseed mixed with 3 tbsp water, left for 5 minutes | Fine in cookies, muffins and pancakes. Not for recipes where eggs provide the lift, such as sponge cake. |
| Brown sugar, 200 g (1 cup) | 200 g (1 cup) granulated sugar plus 1 tbsp molasses or treacle | Or use plain white sugar; cookies will be a little crisper and paler. |
| Butter in quick breads and muffins | Neutral oil, about three-quarters of the butter's weight | Not for cookies or pastry, which rely on solid fat. |
Cooking substitutions
| Missing | Use instead | Notes |
|---|---|---|
| Fresh herbs, 1 tbsp chopped | 1 tsp dried herbs | Add dried herbs early in cooking. Does not work for basil or coriander used raw as a garnish. |
| 1 garlic clove | ⅛ tsp garlic powder | Add with liquids rather than frying, as it burns easily. |
| Fresh ginger, 1 tbsp grated | ¼ tsp ground ginger | Flavour is warmer and less sharp. |
| Dry white wine in a sauce or risotto | The same amount of stock plus 1 tsp lemon juice or white wine vinegar | Gives the acidity wine would add. |
| Shallot | About ⅓ of a small onion per shallot | Slightly stronger flavour. |
| Lemon juice | Lime juice, or half the amount of white wine or cider vinegar | Lemon zest has no real swap; leave it out if you must. |
| Cornflour (cornstarch) to thicken, 1 tbsp | 2 tbsp plain flour | Cook a few minutes longer to lose the raw flour taste. Sauce will be less glossy. |
| Stock, 240 ml (1 cup) | 240 ml (1 cup) water plus a stock cube or 1 tsp concentrate | Taste before adding more salt. |
| Coconut milk in a curry | Plain yogurt stirred in off the heat, or single cream | Yogurt can split if boiled, so add it at the end. |
| Sour cream | Plain Greek-style yogurt | Use the same amount. |
| Double (heavy) cream in a pan sauce | Evaporated milk, or whole milk thickened with a little cornflour | Will not whip. |
| Honey | Maple syrup or golden syrup | Same amount. |
| Parmesan | Any hard, aged cheese such as pecorino or mature cheddar | Pecorino is saltier; reduce added salt. |
Swaps that do not work
- Bicarbonate of soda for baking powder, one for one. Bicarbonate is about three to four times stronger and needs an acid. Used alone, it tastes soapy and metallic.
- Table salt for coarse salt, spoon for spoon. Fine salt packs more tightly, so a spoonful is saltier. Use about half and taste.
- Bread flour for cake flour. Higher protein makes cakes chewy and tough.
Swapping because of an allergy? Check every label, including stock cubes, spice mixes and sauces, which often contain wheat, milk, soy or celery.