Out of an ingredient? Pick what you need to replace and how much the recipe calls for.
Most common baking substitutions work by matching the substitute's function (fat, binding, acidity, sweetness) to the original ingredient at an adjusted ratio, since substitutes rarely behave identically. This calculator applies standard, widely used substitution ratios to the quantity your recipe calls for.
Source: Substitution ratios reflect common home-baking guidance from extension-service and test-kitchen sources such as university cooperative extension baking guides.
Oil works well in quick breads, muffins, and many cakes, generally at about 3/4 the volume of butter. It doesn't work well in recipes relying on butter's solid structure, like flaky pie crust or laminated pastry.
Yes — egg substitutes like flax egg or applesauce replace binding and moisture but not egg's leavening and structural protein, so baked goods can turn out slightly denser or less airy.
Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for about 5 minutes until it thickens slightly — it won't taste identical to real buttermilk but works well in most baking.
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