Substitutes for basic ingredients

There are tons of reasons you might need to swap out an ingredient. Allergies and dietary restrictions? Of course, those are top of the list. But let’s be real—sometimes it’s because your pantry’s mysteriously empty, it’s a bank holiday, and the shops are closed, or, oops, you didn’t quite read the recipe ahead of time. (Been there, done that…!) Or maybe, just maybe, you’re feeling adventurous and want to see if my substitutes really work. Either way, I’ve got you covered!

For more tips around the kitchen follow the link.

Baking Powder

  • 5g baking powder = 100g natural yogurt mixed with 1 teaspoon lemon juice and 2g baking soda (reduce total liquid in the recipe by 130 ml)

Breadcrumbs

  • 100g breadcrumbs = 100g crushed crackers OR
  • 100g oats (pulse oats in a food processor for a finer texture)

Butter

  • 100g butter = 85g oil

Buttermilk

  • 100g buttermilk = 100g milk + 1 tablespoon vinegar or lemon juice (let it sit for 5 minutes to “sour”)

Chocolate

  • 1 chocolate square for baking = 30g cocoa mixed with 15g butter

Cornstarch (as a thickener)

  • 1 tablespoon cornstarch = 2 tablespoons all-purpose flour OR
  • 2 tablespoons arrowroot powder

Heavy cream

  • 100g heavy cream = 100g chilled coconut cream (minimum 18% fat)

Cream Cheese

  • 100g cream cheese = 75g Greek yogurt + 25g softenedbutter (for similar texture and taste)

Egg

  • 1 egg = 1/2 mashed banana OR
  • 3 tablespoons natural peanut butter (diluted with a little water) OR
  • 65g natural applesauce

Flour

  • 100g white flour = 100g spelt flour OR
  • =100g whole wheat flour OR
  • =100g gluten-free flour

Honey

  • 100g honey = 100g natural maple syrup OR
  • = 100g date honey

Milk

  • 100g milk = 100g soy OR
  • 100g oat milk OR
  • 100g almond milk

Ricotta Cheese

  • 100g ricotta cheese = 100g cottage cheese (blended until smooth)

Sour Cream

  • 100g sour cream = 100g Greek yogurt OR
  • =100g crème fraîche

Sugar (brown)

  • 100g dark brown sugar = 75g white/demerara sugar mixed with 20g natural maple / date honey

Sugar (White)

  • 100g white sugar = 100g coconut sugar OR
  • = 80g honey (reduce other liquids slightly when using honey)

Vinegar (for deglazing or as an acid)

  • 1 tablespoon vinegar = 1 tablespoon lemon juice

Related Tips, Tricks & More

Tips and tricks

Tips and tricks

Click here if you want to learn some tips and tricks that have been learned through years of experience, curiosity, and baking.
Read More