Ingredient Substitution Guide
Find substitutes for missing cooking ingredients. Common ingredient replacements for baking and cooking.
Browse Common Substitutes
About this reference
Search for a missing ingredient and get practical swaps for eggs, butter, milk, cream, buttermilk, curd and more, with amounts.
Great for baking emergencies and for dietary needs.
How to use it
- Type the ingredient or tap a category.
- Pick a substitute.
- Use the stated amount.
Common swaps
Substitutes work by copying the ingredient's role: binding, moisture, fat, acidity or leavening. Swaps are close, not identical.
Worked example
Reliable swaps
| 1 egg (baking) | ¼ cup mashed banana, ¼ cup curd, or 1 tbsp ground flax + 3 tbsp water |
| 1 cup buttermilk | 1 cup milk + 1 tbsp lemon juice or vinegar, rest 5 minutes |
| 1 cup butter | ¾ cup oil (for cakes), or 1 cup ghee |
| 1 cup milk | 1 cup water + 3 tbsp milk powder, or plant milk |
| 1 cup cream | ¾ cup milk + ¼ cup butter |
| 1 tsp baking powder | ¼ tsp baking soda + ½ tsp cream of tartar (or lemon juice) |
| 1 cup curd | 1 cup buttermilk, or strained milk with lemon |
Tips and common mistakes
- Swaps change texture; expect small differences.
- Replace like with like: acid with acid, fat with fat.
- Test in a small batch first.
- Check allergen labels on substitutes.
- Baking is chemistry; measure carefully.
Frequently asked questions
What can replace an egg?
Banana, curd, or flax mixed with water.
How do I make buttermilk?
Milk plus lemon juice or vinegar.
Can I swap oil for butter?
Yes, about ¾ the amount.
What replaces baking powder?
Baking soda plus an acid.
Are swaps exact?
No, results vary slightly.
Is it free?
Yes.