Ingredient substitutions

Halfway through a recipe and missing something? These swaps use what’s probably already in your kitchen, with the amounts to use.

Baking

1 cup buttermilk

1 tbsp lemon juice or white vinegar, plus milk to make 1 cup. Let it stand 5 minutes. Plain yogurt thinned with a little milk works too.

1 tsp baking powder

¼ tsp baking soda plus ½ tsp cream of tartar. Mix it just before using.

1 cup self-rising flour

1 cup all-purpose flour, 1½ tsp baking powder and ¼ tsp salt.

1 cup cake flour

1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch. Sift together.

1 cup brown sugar

1 cup granulated sugar plus 1 tbsp molasses. Use 2 tbsp molasses for dark brown sugar.

1 cup powdered sugar

1 cup granulated sugar plus 1 tbsp cornstarch, blended until fine. Not for frosting that has to be perfectly smooth.

1 egg (in baking)

1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Best in muffins, quick breads and cookies. Up to 2 eggs.

1 oz unsweetened chocolate

3 tbsp cocoa powder plus 1 tbsp butter or oil.

Dairy

1 cup sour cream

1 cup plain Greek yogurt. Stir it in off the heat so it doesn’t split.

1 cup heavy cream (for cooking)

¾ cup milk plus ¼ cup melted butter. Won’t whip.

1 cup milk

½ cup evaporated milk plus ½ cup water. Or an unsweetened plant milk, one for one.

1 cup butter (in baking)

¾ cup vegetable oil. For cakes and muffins, not for flaky pastry or cookies that need to hold their shape.

Thickeners and flavor

1 tbsp cornstarch

2 tbsp all-purpose flour. Cook a few minutes longer so it doesn’t taste floury.

1 tbsp fresh herbs

1 tsp dried herbs. Add dried herbs earlier in the cooking.

1 clove garlic

⅛ tsp garlic powder.

1 small onion

1 tsp onion powder or 1 tbsp dried minced onion.

1 tbsp lemon juice

1½ tsp white wine vinegar. Lime juice works one for one.

½ cup white wine

½ cup chicken or vegetable broth plus 1 tsp white wine vinegar.

1 tbsp soy sauce

1 tbsp tamari or coconut aminos. Tamari is usually gluten-free; check the label.

1 cup honey

1¼ cups sugar plus ¼ cup more of the recipe’s liquid.

Before you swap

• Baking is less forgiving than cooking. In soups, sauces and stir-fries most swaps go unnoticed. In cakes and bread, change one thing at a time.
• Check for allergies. If you’re cooking for someone with an allergy, read the label on the substitute too.
• Write it down. When a swap works, note it on your saved copy of the recipe so you remember next time.