Baking Ingredient Substitutions From the Pantry and Fridge

No need to run to the store if you run out of these staples when baking.

by Linda Shapero

How often have you come across a great recipe you’re eager to try, only to realize the ingredients would break the bank? Or you’re in the middle of preparing a cake, only to discover you’re missing one or more essential items?

Here’s the good news: Help is on the way! I’ve discovered dozens of substitutes for various dairy and flour products, sweeteners, spices and more. Many of these options will help you save money, while others will save you time when you’re in a rush.

I’ve already given you a head start on dairy, flour, and sweetener substitutes, but if you want to explore further, I recommend checking out The Food Substitutions Bible by David Joachim. This book offers over 8,000 substitutions, including ingredients, equipment and techniques.

Dairy Products

Dairy products, including milk, butter, eggs, half and half and ricotta cheese, can be a significant expense. Even for a small family, these items can quickly deplete your food budget.

Milk

You might be surprised to learn that powdered milk can work just as well as whole milk in cooking and baking. While some people don’t enjoy it as a drink, using it in recipes can help you save money, and no one will even notice the difference.

Buttermilk is another dairy product you can easily make at home. It’s perfect for biscuits, scones and pancakes. To make it, simply mix one tablespoon of lemon juice or vinegar with one cup of milk, let it sit for about ten minutes, and then it’s ready to use.

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Butter

Here’s a simple substitute for butter in recipes: Mix 7/8 cup of oil and 1/2 teaspoon of salt to replace one cup of butter. If you’re worried about the fat content — butter has 102 calories per tablespoon — you might prefer to substitute one cup of applesauce for one cup of butter in any recipe. For basting, try using fruit juice (apple works well) or low-fat stock instead of butter or oil. This way, your poultry will stay tender without losing any flavor.

Eggs

If you keep tofu in the house, it makes a great substitute for eggs in recipes like egg salad, frittatas and quiches. You can also use oatmeal or bread crumbs in place of eggs in some recipes, such as meatloaf and many casseroles. Another option is to mix one tablespoon of soy flour with one tablespoon of water to replace an egg.

Half and Half

Half-and-half is another dairy product often used in dessert recipes. You can easily make a substitute by mixing one tablespoon of melted butter with one cup of whole milk.

Ricotta Cheese

Ricotta cheese is a favorite for lasagna and cheesecakes. To make a one-cup substitute, mix one tablespoon of skim milk with one cup of cottage cheese.

Other Baking Staples

Baking staple substitutions are some of the easiest to make. When you’re about to bake a cake or cookies and discover you’re missing a key ingredient, try these alternatives.

Flours

Flour products can be expensive, as any baker knows. There are many types of flours, each suited for a specific purpose. Here are two you may need:

  • For one cup of cake flour: Use 7/8 cup of all-purpose flour and remove two tablespoons.
  • For one cup of sifted self-rising flour: Mix 1 cup of sifted all-purpose flour with 1 1/2 teaspoons of baking powder and 1/8 teaspoon of cream of tartar.

Sweeteners

  • Corn syrup: Mix two parts sugar with one part water.
  • Granulated sugar: 1 1/3 cups of powdered (or confectioner’s) sugar equals 1 cup of granulated sugar.
  • Honey: 1 1/4 cups of sugar plus 1/4 cup of the recipe’s liquid equals of cup of honey.

Next time you get stuck, remember that there are plenty of substitutes available and try not to panic. The item you need might already be in your pantry.

Reviewed January 2025

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