Cooking + Baking Ingredient Substitutions Chart – Free Printables

Raise your hand if you have been so excited to make a new recipe, and you start preparing the dish only to figure out you are out of an important ingredient. I have been there many times, and that inspired me to find the best Cooking + Baking Ingredient Substitutions Chart {free printables} for cooking and baking, so those moments of panic can be few and far between.

I think you will be pretty excited to see how many amazing swaps are available. This is a great way to create the recipe by swapping out ingredients.

These are so helpful, and good to know information. Whether you are a pro in the kitchen or a beginner, this printable is a lifesaver. Add these three pages into the Free Mini Kitchen Organizer that has the Freezer Inventory, Pantry Inventory, Shopping Lists, Meal Plans, and more.

📝 Why This Works

Helpful – This printable is one of my favorites. It is so helpful in allowing you to swap out things like cornstarch, or what to use in replacing broth or stock in a recipe. Learn ways to alter a recipe, and still come out with an incredible dish. It includes almost everything you need to know to make cooking and baking ingredient swaps in your own recipes.

No Running to Store – You might shop your pantry or fridge and find an ingredient swap, which means no running to the store! If you are like me, that is a huge benefit. These will be your safety net when you don’t have one simple ingredient to make a recipe.

Tons of Swaps – There is a nice size list of items you can swap. From liquid ingredients to dry, and even eggs, spices, and more.

Quick read: 20+ Sugars and How to Use Them

📓 How to Use

Print out your ingredient swap printable, and then keep it on hand. When you find yourself without an ingredient, look for the swap. Or if you can’t use the item, see if I have a swap item that allows you to convert the recipe to fit your diet.

I love to print and tape it on a cupboard or even hole punch and stick in a binder for easy reference.

What Is Included In The Printable

Dry Ingredient Substitution Swaps (Baking)

1 tsp baking powder = ¼ tsp baking soda + ½ tsp cream of tartar + ¼ tsp cornstarch

½ tsp baking soda = 2 tsp baking powder

1 oz chocolate = 3 tbsp cocoa powder + 1 tbsp butter, vegetable oil or shortening

¼ cup cocoa powder = 1 square unsweetened chocolate

1 tbsp cornstarch = 2 tbsp all purpose flour

Liquid and Soft Ingredients Substitution Swaps (Baking)

1 cup broth = tsp of instant beef or chicken bouillon + 1 cup hot water

1 cup butter (salted) = 1 cup margarine OR 1 cup vegetable shortening + ½ tsp salt OR ⅞ cup of lard + ½ tsp salt

1 cup butter (unsalted) = 1 cup vegetable shortening or 1 cup of lard

1 cup buttermilk = 1 tsp lemon juice or white vinegar + enough milk to make 1 cup and allow 5 minutes to rest

1 cup corn syrup = 1 ¼ cup white sugar + ⅓ cup water OR 1 cup of honey

1 egg = ¼ cup applesauce OR ½ cup mashed banana + ½ tsp baking powder OR ¼ cup silken tofu pureed OR 3 tbsp of mayonnaise

1 cup half and half = 1 tbs melted butter or margarine + milk to make 1 cup total OR ½ cup whole milk but ½ cup heavy cream

1 cup mayonnaise = 1 cup plain yogurt or 1 cup of sour cream

1 cup whole milk = ½ cup evaporated milk + ½ cup water OR 1 cup skim milk + 2 tbsp melted butter or margarine

1 cup sour cream = 1 cup plain yogurt

1 cup vegetable oil = 1 cup applesauce or 1 cup fruit puree

Sugar and Flour

1 cup brown sugar = 1 cup white sugar + ¼ cup molasses (reduce liquids in recipe by ¼ cup ) OR 1 cup white sugar OR 1 ¼ cup confectioner’s sugar

1 cup white sugar = 1 cup brown sugar OR 1 ¼ cup confectioner’s sugar, OR 1 cup coconut sugar OR ¾ cup honey/corn syrup/maple syrup and decrease recipe liquids by ¼ cup)

1 cup cake flour = ¾ cup sifted all purpose flour + 2 tbsp cornstarch

1 cup self rising flour = 1 cup + 1 tsp baking powder + ¼ tsp baking soda

Herbs and Spices

1 tsp allspice = ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp cloves

1 tsp apple pie spice = ½ tsp cinnamon + ¼ tsp nutmeg+ ⅛ tsp cardamon

1 clove garlic = ½ tsp bottled minced garlic OR ⅛ tsp garlic powder

1 tbsp ginger (raw) = ⅛ tsp powdered ginger

1 tbsp herbs (fresh) = ½ – 1 tbsp dried herbs, crushed

1 tbsp horseradish (fresh) = 2 tbsp horseradish bottled

1 tsp lemon zest = ½ lemon extract or 2 tbs lemon juice

1 tsp mustard (dry) = 1 tbsp prepared mustard

1 tbsp onion powder = 1 tbsp dried minced onion OR 1 medium onion chopped

1 tsp pumpkin pie spice = ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp allspice + ⅛ tsp nutmeg

1 vanilla bean – 2 ½ tsp vanilla extract

1 tbsp soy sauce = 1 tbsp tamari

Egg Substitutes

1 egg = ½ cup almond butter

1 egg = ¼ cup applesauce

1 egg = 3 tbsp aquafaba

1 egg = ¼ cup mashed banana

1 egg = 2 ½ tbsp canned coconut milk + 1 tsp baking powder

1 egg = 1 tbsp flaxseed + ¼ cup water

1 egg = 1 tbsp chia seed + ¼ cup water

1 egg = ¼ cup prune puree

How to Properly Measure Dry Ingredients

Are you unsure of how to properly measure dry ingredients? In the US, you will find most recipes are measured by cups, instead of weighing out the ingredients with a scale.

Measuring Flour: When you are working with flour, it is important to use a smaller measuring cup to scoop and pour that into the measuring cup. You do not want to take the cup and scoop out of the bag, as that packs the flour and can cause mic measurements which will result in too much for the recipe. Once you have flour in the cup, use a knife to level the top.

Sugars: You can pour granulated sugars right into the measuring cup. Brown sugar needs to be packed in and leveled off on the top unless stated otherwise in the recipe.

How to Measure Wet Ingredients Properly

When measuring wet ingredients like milk, eggs, water, etc. you will need wet ingredient measuring cups.

Place the measuring cup on a flat surface and then pour it in. Watch the lines for accurate measuring. You do not want to hold the cup in your hand, as it can shake, and move, giving you an inaccurate reading.

Common Questions

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