Reference

Baking Substitution Finder

Out of an ingredient? Find the perfect swap with exact ratios

Select an Ingredient

Substitutions

Frequently Asked Questions

Most substitutions will produce slightly different results. The notes on each swap explain what to expect — for instance, applesauce in place of oil makes baked goods more moist but denser. The closer the substitute is in fat and moisture content, the closer the result.
It's best to substitute only one ingredient at a time. Swapping multiple ingredients simultaneously makes it harder to predict the final result and troubleshoot if something goes wrong. If you must substitute more than one, start with well-tested combinations.
Many of these substitutions can help accommodate dietary restrictions, but always verify that the substitute itself is safe for the specific allergy or intolerance. For example, replacing cow's milk with oat milk works for lactose intolerance but oat milk isn't suitable for a gluten-free diet.

About the Baking Substitution Finder

Running out of a key baking ingredient doesn't have to mean a trip to the store. Our free Baking Substitution Finder gives you proven alternatives for the most common baking ingredients — eggs, butter, milk, flour, sugar, baking powder, and more — complete with exact replacement ratios and notes on how each swap affects your final product.

Every substitution in our database has been verified against trusted baking references so you can make the swap with confidence. Select the ingredient you need to replace and see multiple options ranked by how closely they mimic the original.