Out of an ingredient? Swap it.

Which baking swaps work?

Baking depends on chemistry, so these swaps keep the same job in the batter: something to bind, something acidic, something to lift. Measure carefully and expect a small change in rise, color or crumb. Each line links to a short video.

• 1 egg = 1 tbsp ground flax + 3 tbsp water (rest 5 min)
• 1 cup buttermilk = 1 cup milk + 1 tbsp lemon juice or vinegar (rest 5 min)
• 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar (mix just before use)
• 1 cup self-rising flour = 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
• 1 cup brown sugar = 1 cup white sugar + 1 tbsp molasses (mix until even)
• Powdered sugar = 1 cup white sugar + 1 tbsp cornstarch (blend very fine)
• 1 cup butter = 1 cup coconut oil (or about 3/4 cup vegetable oil)

What can replace milk, cream or sour cream?

Dairy swaps mostly trade richness and tang. A thinner swap suits batters and sauces; a thicker one suits dips and toppings. Add yogurt and sour cream swaps to hot sauces off the heat so they do not split.

• 1 cup sour cream = 1 cup plain Greek yogurt (full-fat is closer)
• 1 cup heavy cream = 3/4 cup milk + 1/4 cup melted butter (cooking and baking only)
• 1 cup milk = 1 cup oat, soy or almond milk (or 1/2 cup evaporated milk + 1/2 cup water)

How do you thicken, deglaze or top a dish without the usual ingredient?

Savory cooking is forgiving. Taste as you go, add the swap a little at a time, and let a sauce simmer for a minute before deciding it needs more.

• 1 tbsp cornstarch = 2 tbsp flour (or 1 tbsp arrowroot)
• 1 cup broth = 1 cup hot water + 1 bouillon cube (check the package)
• 1 tbsp tomato paste = 3 tbsp tomato sauce (simmer to reduce)
• 1 cup wine = 1 cup broth + 1 tbsp vinegar (not a flavor match)
• Breadcrumbs = crushed crackers, rolled oats or crushed cornflakes (match it to the job)

How much dried or powdered seasoning replaces fresh?

Dried and powdered seasonings are stronger than fresh, so start with less and add more after tasting. Lemon juice and vinegar swap for each other in dressings and sauces, but not in canning, where the acidity is part of the safety.

• 1 garlic clove = 1/8 tsp garlic powder (starting point)
• 1 small onion = 1 tbsp onion powder (flavor only)
• 1 tbsp fresh herbs = 1 tsp dried herbs (starting ratio)
• 1 tbsp lemon juice = 1 tbsp lime juice (or 1/2 tbsp vinegar)
• 1 tbsp vinegar = 1 tbsp lemon juice (not for canning or preserving)

What can I use instead of baking soda?

Baking powder, about three times as much: 1 tablespoon for every teaspoon of baking soda. It already contains its own acid, so the taste and color change a little. It suits pancakes and muffins better than cookies. Going the other way, baking soda only replaces baking powder when you add an acid such as cream of tartar.

When should you not substitute?

Skip a swap when the missing ingredient holds the recipe up: eggs in a meringue or soufflé, yeast in bread, or the vinegar in a canning recipe. In those cases, change the recipe instead of the ingredient. For anything else, write down the swap you used so you know whether to use it again.