Common Substitutes
Choose an ingredient to view substitution options with ratios and baking notes.
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Baking Substitutions: Exact Ratios That Work
The twelve most-needed swaps, the chemistry behind them, and how to read our quality ratings.
All-Purpose Flour
The most common baking flour, made from a blend of hard and soft wheat.
3 options available →
Butter
Churned cream containing about 80% fat, 15% water, and 5% milk solids.
3 options available →
Buttermilk
Cultured dairy product with a tangy flavour and thick consistency.
3 options available →
Brown Sugar (packed)
White sugar with molasses added back. Available in light and dark varieties.
3 options available →
Sour Cream
Cream fermented with lactic acid bacteria, giving it a thick, tangy consistency.
2 options available →