Informational Articles

The Best Baking Substitutes

If you're in a pinch or want to try something clever and new, my handy guide to the Best Baking Substitutes is here to help!
Best Substitutes For Baking

Hi Bold Bakers!

Part of being a Bold Baker is knowing what to do in a pinch. Today, I am sharing with you my Best Baking Substitutes. Some of the tips and tricks I’ve shared have hopefully really helped already. Whether it be Salvaging Burnt Cookies or knowing How to Fill a Piping Bag like a pro, there is always a way to get around an obstacle in the kitchen!

Since I’m constantly baking, I often run out of ingredients and don’t have time to run out to buy some more. In baking, it is, of course, important to follow a recipe faithfully. That said, there are some basic swaps and baking substitutes I am excited to share with you!

Imagine this: it’s down to the last minute, and guests are due to arrive at any moment. You have dinner on the table and you’re ready to get going on dessert — your mother’s famous cookies! You get out all of your ingredients — butter, flour, sugar, chocolate chips — only to discover YOU ARE MISSING EGGS! At this point, most bakers in a bind reach full panic mode and quickly think, “Well I guess I won’t be making mom’s famous cookies then.” I’m here to tell you to think again!

Below are some of my Best Substitutes for Baking. Some sound odd, others make total sense, but they are all tried and true and they all get the job done. Some of these baking substitutes even help to lighten up your favorite baked goods. Next time you can’t run to the store, or your trusty neighbor isn’t home, I encourage you to give these tips a try.

A various bunch of the things you can substitute while baking, like milk, flour, chocolate, eggs, and butter.

Substituting Eggs

No eggs? One of my secret egg substitutes is ½ a ripe banana for each egg! I’m sure you’re wondering if this makes what you’re making taste like banana. Obviously, the more banana you add, the more flavor will come through, but if it’s just one or 2 eggs swapped for one banana you won’t even taste the difference. For more substitutes take a look at my Egg Substitute Chart.

Substituting Flavorless Oil

Run out of flavorless oil? Substitute applesauce using a 1:1 ratio! This is a great baking tip that not only tastes great and has the right texture, but even lightens up your baked goods without any additional thoughts or effort. You can use a store bought applesauce but it’s really easy to make too. Be sure to check out my recipe for Homemade Applesauce. This is a great one of to have on hand when out of oil, but also just for a quick snack or dessert.

Substituting Corn Syrup

A lot of people prefer not to bake or cook with corn-based syrups, and that’s why I created this Perfect Homemade Corn Syrup Substitute using only a few ingredients you most likely already have. This can be made and stored for up to three months, meaning you never have to worry about recipes that call for corn syrup again.

Substituting Buttermilk

Buttermilk is sometimes not only hard to find, but since it’s often sold in small quart-sized packages, I often find I’m all out when I thought I had more. When I run out of this and don’t have time to run down to the shop I simply make my own Buttermilk Substitute by using just regular milk and lemon juice. This looks and acts just like buttermilk and can be used to make everything from my Best-Ever Buttermilk Biscuits to Buttermilk Pancakes.

Substituting Brown Sugar

I personally am blown away by this trick each time I use it. Some of you might not know, but natural brown sugar has molasses, which is removed to produce white sugar. You can add it back! When the two are combined, an almost maple-like flavor is created and it is nothing short of heavenly. Next time you’re out of brown sugar, you don’t need to go out and spend extra bucks buying new, instead give my method for How to Make Brown Sugar a try!

Did you like these baking tips? I have lots more that will help you get baking confidently in the kitchen. Check out my Bold Baking Basics!

Get The Written Guides

And don’t forget to follow Bigger Bolder Baking on Pinterest!

 

 

Submit your own photos of this recipe

0 Images

32
Comments & Reviews

avatar
newest oldest most useful
Maryam Rizwan
Guest
Maryam Rizwan
15 days ago

Please tell me what will the substitute of RUM .
I am Muslim I can’t use this so please tell me halal ingredients

swati
Guest
swati
2 months ago

Hi Gemma,
thanks for the substitutes… earlier i generally used condensed milk for making cakes but now i can try something else. your egg substitution chart helped me a lot too coz i m a vegetarian ????…i just want to know in ur cake recipes can i use whole wheat flour with corn starch insteadof all purpose with corn starch.

thanks
swati

Member
3 months ago

Hi, Gemma. I love your recipes and watching your videos. Many of your recipes ask for butter, but we don’t often buy it. I know I can make some, but cream isn’t something we get often either. Your crazy cookie recipe asks for butter. Can I substitute with either oil or margarine?

Vg_
Member
Vg_
3 months ago

Hi Gemma, I wonder if you could give me some advice about substituing all purpose flour with almond, coconut or oatmeal flour? I mean can I just replace it or should I add more of some ingredients because of the change? Thank you!

pennysinclair
Member
pennysinclair
4 months ago

Hi Gemma
Please can you advise me on what I can substitute for dairy products like cream, milk, butter and yoghurt.
Many thanks

Susan Ardoin
Guest
Susan Ardoin
5 months ago

Gemma, need help please. I have a Grandchild who will be celebrating her 1st Birthday in a week or so. She is allergic to eggs & milk. Her Mother asked me to bake her “smash” cake. Would you happen to have a recipe I can use??
Thank you!!

Susan

Stephanie
Guest
Stephanie
6 months ago

Hi Gemma. I have a baking recipe that calls for a cup of flour but I only have half a cup. Is there anything I can substitute or mix to get the same effect?

Mandy
Guest
Mandy
6 months ago

Hello Gemma,
I love your YouTube videos and I have tried few of your receipts.Everyone have loved it.i have question regarding your lemon curd receipe.The one on stove mentions corn flour and the one in microwave does not mention cornflour.Is it ok to substitute cornflour with all purpose flour or arrowroot powder or potato starch or it has to be corn flour.
Please help me as I am planning to make two lemon meringue from your receipe one for my pregnant sister and other one for my graduating sister.
Thank you
Mandy.

Hikari
Guest
Hikari
6 months ago

Hello Gemma, thank you for your work. But is there milk substitute?

Melanie Coren
Guest
Melanie Coren
6 months ago

Love your tips so good thankyou

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford