We’ve all been there. You’re halfway through mixing up your favorite batch of cookies or prepping a fluffy cake, only to realize you’re missing key ingredients like eggs or milk. But substitutions aren’t just for when you’re out of something—they’re also a great way to accommodate dietary restrictions, like gluten free or dairy-free diets, or to make healthier swaps like cutting back on sugar or fat. Whatever the reason, knowing how to make smart ingredient swaps can save your recipe and your day.
At Krusteaz, we believe baking should be stress-free and accessible to everyone. Our versatile mixes are designed to adapt beautifully to a variety of substitutions, so whether you’re making pancakes, brownies, or muffins, you’ll get consistent, delicious results every time. With Krusteaz, the perfect bake is always just a mix away.
Let’s dive into some of the most common baking substitutes so you can keep your kitchen magic going without skipping a beat.
Pantry Substitutes To Save The Day
Many common baking ingredients have simple swaps that you probably already have in your kitchen. It’s all about getting a little creative with what’s available and trusting that the end result will still be tasty.
Active Yeast
Out of active yeast? Use an equal amount of instant yeast, but skip the blooming step and mix it directly with your dry ingredients. Alternatively, for flatbreads or pizza crust, try substituting with baking powder or baking soda and lemon juice.
Baking Chocolate
For 1 ounce of unsweetened baking chocolate, substitute with 3 tablespoons of cocoa powder mixed with 1 tablespoon of butter, vegetable oil, or shortening. This works perfectly for brownies or cakes.
Baking Powder
Make your own baking powder by mixing 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. If you don’t have cream of tartar, substitute 1 teaspoon of baking powder with 1/4 teaspoon baking soda plus 1/2 cup of buttermilk or yogurt, reducing other liquids in the recipe.
Baking Soda
If you’re out of baking soda, double the amount of baking powder called for in the recipe. Keep in mind that this may slightly affect the texture and flavor.
Bread Crumbs
Use crushed crackers, pretzels, or even rolled oats as a substitute for bread crumbs in savory dishes. For sweet recipes, crushed cookies or graham crackers do the trick.
Bread Flour
Replace bread flour with all-purpose flour using a 1:1 ratio. For better texture, add 1 teaspoon of vital wheat gluten per cup of all-purpose flour, if available.
Brown Sugar
Mix 1 cup of white sugar with 1 tablespoon of molasses to create light brown sugar. For dark brown sugar, use 2 tablespoons of molasses.
Cake Flour
Make a substitute for cake flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. Sift the mixture for a finer texture.
Cornstarch
If you’re out of cornstarch, use 2 tablespoons of all-purpose flour or 1 tablespoon of arrowroot powder for every tablespoon of cornstarch.
Dry Yeast
Dry yeast and active yeast can be used interchangeably at the same ratio. Just bloom the dry yeast in warm water before adding it to your recipe.
Honey
Substitute 1 cup of honey with 3/4 cup of white sugar and 1/4 cup of a liquid like water or milk. For a closer flavor match, maple syrup or light corn syrup works too.
Powdered Sugar
Blend granulated sugar in a blender or food processor until it’s fine and powdery. Add 1 teaspoon of cornstarch per cup to prevent clumping.
Pumpkin Pie Spice
Mix 2 teaspoons of cinnamon with 1/2 teaspoon each of nutmeg and ginger, plus 1/4 teaspoon of cloves. Adjust quantities based on your recipe and taste preferences.
Self Rising Flour
If you don’t have self-rising flour, make your own by combining 1 cup of all-purpose flour with 11/2 teaspoons of baking powder and 1/4 teaspoon of salt.
White Sugar
White sugar can often be swapped with an equal amount of brown sugar for a richer flavor or honey for a moist texture. You may need to adjust liquids if using honey.
Vanilla Extract
If you’re out of vanilla extract, use half as much almond extract, or swap with maple syrup for a similar sweetness and depth of flavor.
Vegetable Oil
Replace vegetable oil with an equal amount of melted butter, canola oil, or coconut oil. For healthier options, try unsweetened applesauce or mashed bananas in equal amounts.
Fridge-Friendly Substitutes For Every Baker
Baking often relies on those essential, perishable ingredients—eggs, milk, butter—that can feel like deal-breakers when you’re missing them. With a little creativity and some kitchen know-how, these fridge staples can easily be swapped out for simple alternatives you might already have at home.
These fridge-friendly swaps offer plenty of flexibility in your recipes, ensuring that flavor, texture, and quality aren’t compromised. From creamy buttermilk replacements to butter substitutes that still deliver that rich, satisfying taste, these alternatives make sure you’re ready for whatever your baking adventure brings! Let’s explore some easy substitutes to keep your kitchen running smoothly and your baked goods just as delicious.
Butter
Replace butter with an equal amount of margarine or vegetable oil. For a richer flavor and creamy texture, try using an equal amount of cream cheese or yogurt. And for a healthier option in certain baked goods, unsweetened applesauce makes a great butter substitute—just be aware it may slightly change the texture.
Buttermilk
No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to thicken, and it’ll work just like buttermilk in any recipe.
Eggs
For each egg, substitute with 1/4 cup of unsweetened applesauce, mashed banana, or yogurt. If you need a fluffier texture, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water as a great egg replacement.
Half-And-Half
Substitute half-and-half with equal parts whole milk and heavy cream. If you need a lighter option, use equal parts milk and skim milk.
Heavy Cream
In place of heavy cream, use 3/4 cup of milk mixed with 1/4 cup of butter. You can also use evaporated milk as a replacement, though the texture will be a bit lighter. For dairy-free alternatives, try full-fat coconut milk.
Lemon Juice
If you run out of fresh lemon juice, use an equal amount of white vinegar or apple cider vinegar. These will give you the acidic tang needed in recipes like cakes and marinades.
Sour Cream
Substitute sour cream with plain yogurt or buttermilk for a tangy, creamy texture. You can also use cream cheese for a thicker consistency or ricotta cheese for a smoother texture.
Whole Milk
In a pinch, swap whole milk with equal parts heavy cream and water, or use unsweetened almond milk or oat milk for a dairy-free alternative. Adjust sweetness if necessary, especially when using plant-based milk.
Simplify Your Baking With Krusteaz Mixes And Smart Substitutes
With Krusteaz, you can always trust that your treats will turn out delicious, even when you need to make a few adjustments along the way. So, don’t be afraid to experiment confidently with these substitutions, and feel free to explore new flavors and textures in your baked goods. Keep this guide handy for your next baking adventure, and when you’re ready to try something new, shop our mixes for all your baking needs.
