Ingredient Substitutions: 25 Swaps for When You Run Out
Out of buttermilk, self-raising flour, brown sugar or an egg? 25 tested kitchen swaps with the right ratios, and notes on when a swap will and will not work.
You are halfway through a recipe and the buttermilk is missing, or the brown sugar is a rock-hard lump, or the last egg is cracked. Before you drive to the shop, check whether you can swap it for something already in the kitchen.
Below are 25 swaps we use often, grouped by type. They are good for everyday cooking, and we have noted where a swap changes the result.
Baking basics
| If you need | Use instead | Notes |
|---|---|---|
| 1 cup self-raising flour | 1 cup plain flour + 2 tsp baking powder | Whisk together well before using |
| 1 tsp baking powder | 1/4 tsp bicarb soda + 1/2 tsp cream of tartar | Use straight away |
| 1 cup brown sugar | 1 cup caster sugar + 1 tbsp molasses or treacle | Maple syrup or golden syrup also works in a pinch |
| 1 egg (in dense bakes) | 1/4 cup mashed banana or apple puree | Not for sponges or meringues |
| 1 egg (flax egg) | 1 tbsp ground flax + 3 tbsp water | Stand for 5 minutes until gloopy |
| 1 cup buttermilk | 1 cup milk + 1 tbsp lemon juice or white vinegar | Stand for 5 to 10 minutes |
| 100 g butter | About 80 ml oil | Texture is moister, flavour is less buttery |
| 1 tbsp cornflour (as a thickener) | 2 tbsp plain flour | Cook for a couple of minutes to remove the raw taste |
Dairy
| If you need | Use instead | Notes |
|---|---|---|
| Sour cream | Greek or natural yoghurt, same amount | Add at the end so it does not split when hot |
| Thickened cream (in cooking) | Coconut cream, same amount | Good for curries and creamy sauces; not for whipping |
| Milk | Unsweetened plant milk, same amount | Soy and oat milk behave most like dairy milk in baking |
| Parmesan | Pecorino or grana padano | Pecorino is saltier, so go easy on the salt |
| Plain yoghurt | Sour cream, same amount | Slightly richer |
Cooking and savoury
| If you need | Use instead | Notes |
|---|---|---|
| 1 tbsp fresh herbs | 1 tsp dried herbs | Add dried herbs earlier in the cooking |
| 1 garlic clove | 1/8 to 1/4 tsp garlic powder | Start with less and taste |
| 1 tbsp grated fresh ginger | 1/4 tsp ground ginger | Ground ginger is warmer and less zingy |
| Brown onion | Leek or shallots, similar weight | Shallots are sweeter |
| White wine (in a sauce) | Chicken stock + a splash of white wine vinegar or lemon juice | Keeps the acidity |
| Chicken stock | Vegetable stock, same amount | Slightly different flavour; fine for most dishes |
| Soy sauce | Tamari, same amount | Tamari is typically gluten free; check the label |
| Tomato paste | 3 tbsp tomato sauce, simmered until thick | Takes a few extra minutes |
| Breadcrumbs (in meatballs) | Rolled oats, crushed crackers or crushed cornflakes | Oats give a slightly heartier texture |
| Honey | Maple syrup, same amount | Thinner, and a different flavour |
| Lemon juice | Lime juice, same amount | A little sweeter and more floral |
When a swap will not work
Substitutions are forgiving in stews, sauces and muffins, and much less so in:
- Meringues, soufflés and sponges, where egg whites provide the structure.
- Yeast bread, where flour type affects the rise and chew.
- Pastry, where the fat type controls the flakiness.
- Anything where the ingredient is the point, such as a lemon tart without lemon.
If a recipe calls for three or more substitutes at once, it is usually better to make something else.
A few habits that help
- Make one swap at a time. If you change several things and the dish goes wrong, you will not know why.
- Taste as you go in savoury cooking, because swaps can change saltiness and acidity.
- Write down what worked. A note beside the recipe means you do not have to guess next time.
If you cook with a lot of conversions, our cups to grams table and guide to scaling a recipe are useful companions.
Common questions
What can I use if I have no eggs?
For dense bakes such as banana bread, muffins and brownies, use 1/4 cup (60 g) of unsweetened apple puree or mashed ripe banana per egg, or mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and leave it for 5 minutes. These will not work in meringues, sponges or anything that depends on whipped egg.
Can I swap butter for oil in a cake?
Usually, yes. Use about three quarters of the amount in oil, so 100 g of butter becomes about 80 ml of oil. The texture is moister and the flavour is less buttery.
Are substitutes the same as the real thing?
Close, but rarely identical. Swaps work best in forgiving recipes such as stews, muffins and sauces, and least well in delicate bakes where the exact ingredient does a specific job.
How do I swap fresh herbs for dried?
Use one third of the amount. One tablespoon of fresh herbs is about one teaspoon of dried. Dried herbs go in earlier in cooking, and fresh ones at the end.
Your recipes, pantry and macros in one place
- Import any recipe from a link or a photo of a cookbook page
- Browse a new themed Recipe Library every week
- Cook Mode shows one step at a time, with only the ingredients you need
- Check products for pesticides and seed oils before they reach your trolley
- Snap your plate to estimate calories and macros
