This searchable list of cooking and baking ingredients has the most common ingredients that have equivalent substitutions. Find substitutions for spices, leavenings, flours, and more!
I think we have all been there, ready to make a delicious dish or treat only to find we are missing a couple of ingredients. Although not every ingredient can be substituted, there are some ingredients and dishes where it really won't change the taste and visual appeal, if you have to "make do".
It is always best to use what you have on hand and one or two substitutions is generally okay. But substituting more than two ingredients in a recipe may change the taste and appeal of a dish, especially if the substituted ingredients are important enough to be called out in the name of a recipe. I have definitely swapped cocoa powder for unsweetened chocolate and made my own spice mixes and been successful. But, I would never substitute anything for the rice in Paella since that ingredient is essential for that dish.
Scroll or Search to Find a Substitution
You can scroll through this list of substitutions or use the find option for your operating system. On Windows and MAC this is the keys "ctrl" + f or "cmd" + f, respectively. On mobile devices running Safari you will tap the action box (box with an arrow up), swipe up, and choose "Find on Page".
If there is a substitution that you need and you do not see it on this list, please let me know!
Common Cooking and Baking Substitutions
Allspice - 1 Teaspoon
½ Teaspoon Cinnamon plus ½ Teaspoon Ground Cloves
Apple Pie Spice - 1 Teaspoon
½ Teaspoon Cinnamon, ¼ Teaspoon Nutmeg, ⅛ Teaspoon Ground Allspice, and Either ⅛ Teaspoon Ground Ginger, Cardamom, or Cloves
Arrowroot - 1 Tablespoon
1 Tablespoon Cornstarch or
2 Tablespoons All Purpose Flour (to thicken) or
1 Tablespoon Tapioca Flour or
2 ¼ Teaspoons of Either Potato Flour or Rice Flour
Baking Powder - 1 Teaspoon
¼ Teaspoon Baking Soda plus ½ Teaspoon Cream of Tartar
Bread Crumbs, Dry - 1 Cup
1 Cup Crushed Cracker Crumbs or
1 Cup Matzo Meal or
1 Cup Crushed Cornflakes or
1 Cup Ground Oats or
1 Cup Crushed Potato Chips
Bread Crumbs, Soft - ¾ Cup
1 Slice Fresh Sandwich Bread (and yes! You can use the end!)
Butter - 1 Cup
1 Cup Shortening (Hydrogenated Fat) and ½ Teaspoon Salt or
⅞ Cup Lard plus ¼ Teaspoon salt or
1 Cup Margarine (not soft spread) or
⅞ Cup Oil plus ¼ Teaspoon salt or
To reduce fat and calories use applesauce or prune puree for half of the butter in the recipe.
Cajun Spice - 1 Tablespoon
½ Teaspoon White Pepper, ½ Teaspoon Garlic Powder, ½ Teaspoon Onion Powder, ½ Teaspoon Ground Red Pepper, ½ Teaspoon Sweet Paprika, and ½ Teaspoon Ground Black Pepper
Chili Sauce - 1 Cup
1 Cup Tomato Sauce, ¼ Cup Brown Sugar, 2 Tablespoons Vinegar, ¼ Teaspoon Cinnamon, Dash of Ground Cloves, and a Dash of Ground Allspice
Chocolate, Unsweetened - 1 Ounce (1 Square)
3 Tablespoons Cocoa plus 1 Tablespoon Shortening or Butter
Cream of Mushroom Soup - 1 (10.75-ounce can, condensed soup)
Cream of Celery, Cream of Chicken, or Golden Mushroom Soup
Cornmeal, self-rising - 1 Cup
⅞ Cup Plain Cornmeal, 1-½ Tablespoons Baking Powder, and ½ Teaspoon Salt
Egg, Whole - 1
2 Egg Yolks plus 1 Tablespoon of Water (For Cookies, Breads, and Cakes)
Egg, Whole – 1
2 Egg Yolks (For Custards, Puddings, and Rich Sauces)
Flour, All Purpose - 1 Cup
1 Cup plus 2 Tablespoons Cake or Pastry Flour or
½ Cup Whole Wheat Flour plus ½ Cup All Purpose Flour or
1 Cup Rice Flour or
½ Cup Whole Wheat Flour plus ½ Cup All Purpose Flour
Flour, Cake - 1 Cup
1 Cup All Purpose Flour Less 2 Tablespoons, Double-Sifted
Flour, Pastry - 1 Cup
1 Cup Bread Flour Less 2 Tablespoons
Flour, Self-Rising - 1 Cup
1 Cup minus 2 Tablespoons All-Purpose Flour, plus 1-½ Teaspoons Baking Powder and ½ Teaspoon Salt
Gelatin - 4 Leaves or Sheets
1 Envelope Powdered Gelatin (¼ ounce)
Honey - 1 Cup
¾ Cup Sugar plus ¼ Cup Water
Italian Seasoning - 2 Tablespoons
Combine 1 Tablespoon Dried Basil, 1 Teaspoon Dried Oregano, 1 Teaspoon Dried Parsley, ½ Teaspoon Dried Rosemary, and ½ Teaspoon Thyme
Mayonnaise - 1 Cup (for use in salads and salad dressings)
½ Cup Yogurt and ½ Cup Mayonnaise or
1 Cup Yogurt or
1 Cup Salad Dressing or
1 Cup Sour Cream or
1 Cup Cottage Cheese Pureed in a Blender or Food Processor
Milk, Buttermilk or Sour Milk - 1 Cup
1 Cup Fresh Milk plus 1 Tablespoon of White or Rice Wine Vinegar or Lemon Juice or
1 Cup Whole Milk plus 1-½ Teaspoons Cream of Tartar or
1 Cup Mild-Flavored Soy Milk, plus 1 Tablespoon Vinegar (White or Rice Wine) or lemon juice (let stand 5 minutes before using) or
1 Cup Plain or Low-Fat Yogurt or
1 Cup Sour Cream or
1 Cup Water plus ¼ Cup Buttermilk Powder
Milk, Fresh Whole - 1 Cup
½ Canned Evaporated Milk plus ½ Cup Water
Molasses - 1 Cup
1 Cup Honey
Mustard, Dijon - 1 Tablespoon
1 Tablespoon Dry Mustard Mixed with 1 Teaspoon Water, 1 Teaspoon White Wine Vinegar, 1 Tablespoon Mayonnaise, and a Pinch of Sugar
Rice - 1 Cup Regular, Uncooked
1 Cup Uncooked Converted Rice or
1 Cup Uncooked Brown Rice or
1 Cup Uncooked Wild Rice or
1 Cup Bulgur Wheat or Pearl Barley, Cooked
Ricotta Cheese - 1 Cup
1 Cup Cottage Cheese
Sour Cream - 1 Cup
¾ Cup Sour Milk and ⅓ Cup Butter or Margarine or
¾ Cup Buttermilk and ⅓ Cup Butter or Margarine or
Blend Until Smooth: ⅓ Cup Buttermilk, 1 Tablespoon Lemon Juice, and 1 Cup Cottage Cheese or
1 Cup Plain Yogurt or
¾ Cup Whole Milk, ¾ Teaspoon Lemon Juice, and ⅓ Cup Butter or Margarine
Treacle - 1 Cup
1 Cup Light or Dark Brown Sugar or
1 Cup Molasses
Vanilla Extract - 1 Teaspoon
½ Vanilla Bean, Seeds Only
Yeast - 1 Cake
1 Envelope, Active Dry Yeast
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