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Substitution chart
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Rule of thumb: substitutes work best when the missing ingredient is a small part of the recipe. For something like a sponge cake that depends on eggs or cake flour for its structure, buying the real thing is worth the trip.
Measure swaps precisely
A set of stainless measuring spoons with ⅛ and ½ tablespoon sizes makes small swaps like baking powder exact. See measuring spoon sets →
FAQ
How do I make buttermilk?
Put 1 tablespoon of lemon juice or white vinegar in a measuring cup, add milk to the 1 cup line, stir and let it stand 5 to 10 minutes until slightly thickened.
How do I make self-rising flour?
For each cup, whisk 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt.
What can I use instead of an egg in baking?
For one egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it thicken for 5 minutes, or use ¼ cup of unsweetened applesauce. These work best in muffins, quick breads and brownies, not in recipes that rely on eggs for lift.
