Kitchen tools

Baking substitutions

Swaps we’ve tested in our own recipes, with gram amounts and what each one changes. When a recipe has its own substitution notes, follow those first.

Buttermilk

Replaces 1 cup (245 g)

Swap: 1 tbsp (15 g) lemon juice or white vinegar + milk to make 1 cup; rest 10 minutes. Or ¾ cup yogurt + ¼ cup milk.

What changes: Slightly less tang and thickness; works in pancakes, scones and quick breads.

Egg (as a binder)

Replaces 1 large egg (50 g)

Swap: 1 tbsp (7 g) ground flaxseed + 3 tbsp (45 g) water, rested 5 minutes.

What changes: Denser, more delicate crumb. Best in muffins and quick breads, not in custards, stratas or Dutch babies.

Egg (for moisture)

Replaces 1 large egg (50 g)

Swap: ¼ cup (60 g) unsweetened applesauce or mashed banana.

What changes: Moist and dense; adds flavor. Use for no more than 2 eggs.

Butter (melted, in batters)

Replaces ½ cup (113 g)

Swap: ⅓ cup + 1 tbsp (95 g) neutral oil.

What changes: Softer, moister crumb that stays fresh longer; less buttery flavor and browning.

Sour cream

Replaces 1 cup (240 g)

Swap: 1 cup (245 g) plain full-fat Greek yogurt.

What changes: Nearly identical in baking.

Brown sugar

Replaces 1 cup (213 g) packed

Swap: 1 cup (200 g) granulated sugar + 1 tbsp (20 g) molasses.

What changes: Same moisture and flavor; mix well.

Cake flour

Replaces 1 cup (115 g)

Swap: 1 cup (125 g) all-purpose flour, remove 2 tbsp (15 g), add 2 tbsp (16 g) cornstarch; sift.

What changes: Close to cake flour’s tenderness.

Self-rising flour

Replaces 1 cup (125 g)

Swap: 1 cup (125 g) all-purpose flour + 1½ tsp (6 g) baking powder + ¼ tsp (1.5 g) salt.

What changes: Equivalent.

Baking powder

Replaces 1 tsp (4 g)

Swap: ¼ tsp (1.5 g) baking soda + ½ tsp (1.5 g) cream of tartar.

What changes: Single-acting: bake right after mixing.

Whole milk