Ingredient Substitution List for Baking

Are you ever looking for alternatives to certain ingredients in your recipes? Here are some great substitutes for you!

Here at MOMables, we’re asked almost daily for ingredient substitution suggestions on recipes. We do our best to respond with the best advice and as quickly as possible.

Ingredient Substitution List for Baking

Because of this, Chief MOM Laura thought it would be a great idea to have a comprehensive post on the blog listing the most common substitutions in one spot. Think of it as a “one-stop shop” or FAQ reference page. ;)

Need more recipe ideas!? MOMables has you covered on every front! Check it out!

So here we go:

If you need to substitute eggs:

  • When a recipe calls for 3 or more eggs for one batch, substitutions typically do not work.
  • Commercial egg replacement (like Ener-G brand Egg Replacer) works for binding or leavening purposes and not always as a 1:1 ratio. I’d be careful substituting recipes that call for 2 or more eggs.

(1 Egg) can be substituted with:

  • 1/2 mashed banana
  • 1/4 cup unsweetened applesauce (or other pureed fruit such as pears or prunes)
  • 1/4 cup canned pumpkin puree
  • 1/4 cup plain yogurt or sour cream
  • 1/4 cup pureed tofu + 1 tablespoon flour
  • 1/4 cup oil
  • 1 tablespoon ground flaxseed + 3 tablespoons warm water. (Mix and let stand for 5 minutes until gel-like.)
  • commercial egg replacer
  • 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder
  • 1 tablespoon apple cider or white distilled vinegar + 1 teaspoon baking soda
  • 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder
  • 1 tablespoon apple cider or white distilled vinegar + 1 teaspoon baking soda

If you need to substitute dairy:

When replacing milk with nondairy milk, it is substituted cup for cup.

  • Rice milk, coconut milk, almond milk, soy milk, and hemp milk are great options

For 1 cup of:

  • Buttermilk: 1 tablespoon lemon juice or apple cider vinegar + 1 cup nondairy milk. Let stand for 10 minutes.
  • Yogurt, cream, or sour cream: nondairy yogurt, such as coconut milk yogurt to retain texture
  • Butter: coconut oil, shortening, or nondairy buttery spread (cup for cup)
  • Melted butter: applesauce (cup for cup, usually up to 3/4 cup)

If you need to substitute flour:

When cooking gluten-free, it’s not always a cup-for-cup replacement. Amounts may vary, and other chemical agents may be needed. Gluten-free flours can require more moisture and often thickeners/binders such as xanthan gum or guar-gum added.

  • 1 cup whole-wheat flour:  1/2 cup all purpose + 1/2 cup whole-wheat flour
  • 1 cup all-purpose: 1/2 cup whole-wheat + 1/2 cup all-purpose (white). If you make this 100% whole-wheat, baked goods will be “dense.”
  • 1 cup all-purpose (white) flour: 1 cup soft white wheat also called whole-wheat baking flour
  • Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.
  • Coconut flour: To reduce the coconut flour in a recipe, substitute  2 tablespoons coconut flour + general all-purpose flour for the rest. Recipes that call for coconut flour have often been developed specifically for the ingredient; I recommend seeking an alternative recipe altogether.
  • Buckwheat flour: Just like subsitituting for whole-wheat above. 1/2 cup buckwheat + 1/2 cup all-purpose to 1 cup all-purpose.

If you need to substitute nut butters:

Cup for cup replacement

  • There are great options such as sunflower butter, soy, almond, and cashew butter

About Keeley McGuire

Keeley is our resident allergy friendly contributor. She is a full-time working mom to one little girl who loves her homemade lunches. In her personal blog, KeeleyMcGuireBlog, she shares her gluten free and peanut free recipes, her love for her crockpot, and the occasional craft.