Baking Substitutions That Could Save You a Trip to the Store

Running to the store when you’ve run out of an ingredient is not only frustrating, it’s also not cost-effective. These days, with the COVID-19 pandemic running rampant, going out might not be an option at all. Here is a fabulous list of easy baking substitutions that could save you a trip to the store.

Baking Substitutions

To help make it easier, we’ve divided these lists into several common sections, You can click on one to jump to the section you need.

Substitutes for Baking Products

Arrowroot (1 tablespoon)
Substitute: 2 tablespoons all-purpose flour

Baking Powder (1 teaspoon)
Substitute: 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking Powder (1 tablespoon)
Substitute: 1 1/2 teaspoons baking soda plus 1 1/2 teaspoons cream of tartar

Bread Flour, (1 cup)
Substitute: Make your own Bread Flour

Brown Sugar, Light Brown (1 cup)
Substitute: Add 2 tablespoons molasses per cup of granulated sugar

Brown Sugar, Dark Brown (1 cup)
Substitute: Add 3 tablespoons molasses per cup of granulated sugar

Cake Flour, sifted (1 cup)
Substitute: 1 cup less 2 tablespoons sifted all-purpose flour
Substitute: Make your own Cake Flour

Chocolate, Unsweetened (1 ounce)
Substitute: 3 tablespoons cocoa plus 1 tablespoon butter or margarine

Confectioners’ (Powdered) Sugar (1 cup)
Substitute: 1 cup sugar plus 1 tablespoon cornstarch (processed together in food processor)

Corn Syrup, Light (1 cup)
Substitute: 1 cup sugar plus 1/4 cup water
See Also: How to Make Your Own Corn Syrup

Cornstarch (1 tablespoon)
Substitute: 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR 4 teaspoons quick-cooking tapioca

Cocoa, Dutch Process (3/4 cup)
Substitute: Add 1/4 teaspoon baking soda to 3/4 cup regular cocoa powder to neutralize it

Flour, All-purpose (1 cup)
Substitute: 1 cup cake flour plus 2 tablespoons

Flour, Pastry (1 cup)
Substitute: Make Your Own Pastry Flour

Flour, Self-rising (1 cup)
Substitute: 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt
See Also: How to Make Your Own Self Rising Flour

Flour, Soft (1 cup)
Substitute: 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together

Honey (1 cup)
Substitute: 1 1/4 cups sugar plus 1/4 cup water

Marshmallow Creme (one 7-ounce jar)
Substitute: 1 (16-ounce) package marshmallows, melted, plus 3 1/2 tablespoons light corn syrup
See Also: How to Make Your Own Marshmallow Creme

Pecans, chopped (1 cup)
Substitute: 1 cup regular oats, toasted (in baked products)

Tapioca (1 tablespoon)
Substitute: 1 1/2 tablespoons all-purpose flour

Unsweetened Chocolate (1 square)
Substitute: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or vegetable shortening
Substitute: 3 tablespoons carob plus 2 tablespoons water

Yeast, compressed (1 cake)
Substitute: 1 envelope or 2 teaspoons active dry yeast

Substitutes for Dairy Products

Butter (1 tablespoon)
Substitute: 1 tablespoon olive oil

Buttermilk (1 cup)
Substitute: 1 tablespoon vinegar or lemon juice plus sweet milk to equal 1 cup.
Substitute: mix 1/2 cup evaporated milk plus 1/2 cup lukewarm water – add 1 tablespoon white vinegar. Let stand at room temperature for 30 minutes
Substitute: 1 cup plain yogurt

Cream, light (1 cup)
Substitute: 3/4 cup milk plus 3 tablespoons butter or margarine (for use in cooking and baking)
Substitute: 1 cup evaporated milk, undiluted

Cream, heavy (1 cup)
Substitute: 3/4 cup milk plus 1/3 cup butter or margarine (for use in cooking and baking) more details here

Cream, whipped (1 cup)
Substitute: Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.

Egg White (1 white – 2 tablespoons)
Substitute: 2 tablespoons thawed frozen egg white
Substitute: 2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water

Egg yolk (1 yolk – 1 1/2 tablespoons)
Substitute: 2 tablespoons sifted, dry egg yolk powder plus 2 teaspoons water
Substitute: 1 1/3 tablespoons thawed frozen egg yolk

Eggs (2 large)
Substitute: 3 small eggs

Eggs (1 egg)
Substitute: 1 teaspoon gelatine, 3 tablespoons cold water, 2 tablespoons plus 1 teaspoon boiling water

Eggs (2 eggs)
Substitute: 2 teaspoons gelatine, 1/3 cup cold water, 2 tablespoons plus 1 teaspoon boiling water

Eggs (3 eggs)
Substitute: 1 tablespoon gelatine, 1/3 cup cold water, 1/3 cup boiling water

Half-and-Half (1 cup)
Substitute: 7/8 cup milk plus 1/2 tablespoon butter or margarine
Substitute: 1 cup evaporated milk, undiluted

Mascarpone
Substitute: 1 part ricotta cheese to 2 parts whipping cream

Milk, fresh (1 cup)
Substitute: 1/2 cup evaporated milk plus 1/2 cup water
Substitute: 3 to 5 tablespoons nonfat dry milk solids in 1 cup water

Milk, skim (1 cup)
Substitute: 3 to 4 tablespoons dry nonfat milk solids plus 1 cup water

Milk, sour (1 cup)
Substitute: 1 tablespoon lemon juice or vinegar plus milk to make 1 cup

Milk, whole (1 cup)
Substitute: 1 cup reconstituted nonfat dry milk plus 2 teaspoons butter or margarine
Substitute: 1/2 cup evaporated milk plus 1/2 cup water
Substitute: 4 tablespoons whole dry milk plus 1 cup water, or follow manufacturer’s directions
Substitute: 1 cup fruit juice or 1 cup potato water (for use in baking)
Substitute: 1/4 cup nonfat dry milk plus 2 teaspoons butter or margarine plus 7/8 cup water

Milnot (canned evaporated milk)
Substitute: Half-and-Half or evaporated milk
See Also: How to Make Your Own Evaporated Milk

Sour Cream, commercial (for cooking purposes)
Substitute: 1 tablespoon lemon juice plus evaporated milk to equal 1 cup
Substitute: 3 tablespoons butter plus 7/8 cup sour milk
Substitute: 1 cup plain yogurt plus 3 tablespoons melted butter
Substitute: 1 cup plain yogurt plus 1 tablespoon cornstarch
Substitute: 1 cup cottage cheese plus 1/4 cup buttermilk plus 1/2 teaspoon lemon juice blended until smooth

Sour Cream, commercial (for topping purposes)
Substitute: 1 cup cottage cheese and sugar to taste (a drop or two of vanilla extract may be added for better taste). Blend in blender.

Sour Cream, heavy (1 cup)
Substitute: 1/3 cup butter plus 2/3 cup milk

Sour Cream, for dip (1 cup)
Substitute: 1 cup plain nonfat yogurt

See Also: How to Make Your Own Sour Cream

Sweetened Condensed Milk (1 cup)
See Recipe: How to Make Your Own Sweetened Condensed Milk

Whipped Cream (1 cup)
Substitute: 1 sliced banana and 1 egg white, beaten until stiff
Substitute: Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.
See Also: How to Make Your Own Non-Dairy Whipped Cream

Whipping Cream (1 cup)
Substitute: 3/4 cup milk plus 1/3 cup melted butter (for baking only – will not whip)

Yogurt, plain (1 cup)
Substitute: 1 cup buttermilk or sour milk
Substitute: 1 cup sour cream
Substitute: 1 cup cottage cheese, blended until smooth
See Also: How to Make Your Own Yogurt

Substitutes for Herbs, Seasonings, and Spices

Apple Pie Spice (1 teaspoon)
Substitute: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom

Allspice, ground (1 teaspoon)
Substitute: 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves

Chives, chopped (1 tablespoon)
Substitute: 1 tablespoon chopped scallion (green onion) tops

Garlic Clove (1 medium)
Substitute: 1/8 teaspoon garlic powder or minced dried garlic

Garlic Salt (1 teaspoon)
Substitute: 1/8 teaspoon garlic powder plus 7/8 teaspoon salt

Ginger, candied (1 tablespoon)
Substitute: 1/8 teaspoon ground ginger

Gingerroot, fresh, grated (1 tablespoon)
Substitute: 1/8 teaspoon ground ginger

Herbs, fresh (1 tablespoon)
Substitute: 1 teaspoon dried herbs or 1/4 teaspoon powdered herbs

Horseradish, fresh, grated (1 tablespoon)
Substitute: 2 tablespoons prepared horseradish

Mustard, dry (1 teaspoon)
Substitute: 1 tablespoon prepared mustard

Orange Peel, dried (1 tablespoon)
Substitute: 1 1/2 teaspoons orange extract or 1 tablespoon grated orange rind

Parsley, fresh, chopped (1/4 cup)
Substitute: 1 tablespoon dried parsley flakes

Pumpkin Pie Spice (1 teaspoon)
Substitute: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg

Vanilla Bean (1 one-inch piece)
Substitute: 1 teaspoon vanilla extract

Substitutes for Miscellaneous Pantry Staples

See Also: How to Make Your Own Condiments

Balsamic Vinegar (1/2 cup)
Substitute: 1/2 cup cider or red wine vinegar plus 5 teaspoons of sugar

Brandy (1 tablespoon)
Substitute: 1/4 teaspoon brandy extract plus 1 tablespoon water

Chili Sauce ( per 1 cup)
Substitute: 1 cup tomato sauce plus 1/4 cup honey and 2 tablespoons vinegar
(for use in cooked mixtures)

Chocolate, unsweetened (1 ounce)
Substitute: 3 tablespoons cocoa plus 1 tablespoon butter (or margarine, or shortening, or solid coconut oil)

Cornstarch (1 tablespoon)
Substitute: 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR 4
teaspoons quick-cooking tapioca

Cream Sauce (1 1/2 cups)
Substitute: 1 can condensed cream-style soup plus 1/4 cup liquid
See Also: How to Make Cream of Anything Soup Mix

Dry White Wine (1/4 cup)
Substitute: 1/4 cup dry white vermouth

Fruit Juice, for cooking (1 cup)
Substitute: 1 cup brewed spicy herb tea

Honey (1 cup)
Substitute: 1 1/4 cups sugar plus 1/4 cup water

Ketchup (1 cup)
Substitute: 1 cup tomato sauce plus 1/4 cup honey and 2 tablespoons vinegar
(for use in cooked recipes, such as meatloaf topping)
See Also: How to Make Your Own Ketchup

Lemon Juice (1 tablespoon)
Substitute: 1 tablespoon vinegar

Maple Syrup 1 cup
See Recipe How to Make Your Own Maple Syrup

Marsala (1/4 cup)
Substitute: 1/4 cup dry white wine plus 1 teaspoon brandy

Molasses (1 cup)
Substitute: 1 cup honey plus 1 tablespoon brown sugar

Mustard, Dry (1 teaspoon)
Substitute: 1 tablespoon prepared mustard

Mustard, Prepared – Wet (1 teaspoon)
Substitute: 1/4 teaspoon dried mustard plus 3/4 teaspoon vinegar

Nutella (1 cup)
Substitute: Melt 1/2 cup semi-sweet chocolate; remove from heat, then whisk in 1/2 cup of unsalted hazelnut butter until blended.
See Also: How to Make Your Own Nutella

Tapioca (1 tablespoon)
Substitute: 1 1/2 tablespoons all-purpose flour (for thickening)

Tomato Sauce (2 cups)
Substitute: 3/4 cup tomato paste plus 1 cup water

Tomato Juice (1 cup)
Substitute: 1/2 cup tomato sauce plus 1/2 cup water