Ingredient Substitution Calculator

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.