Printable Baking Substitutions Chart

A printable baking substitutions chart for the moment you are mid-recipe and out of one thing. It lists the common swaps, with the ratio that actually works: buttermilk from milk and lemon juice, an egg from applesauce or flax, self-raising flour from plain flour and baking powder, and more. For a searchable version, use the ingredient substitutions tool.

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  • Works offline after first load
Baking SubstitutionsWhen you are one ingredient short: what to use instead, in the right amountIf you needUse insteadNoteDairy1 cup buttermilk1 tbsp lemon juice or vinegar + milk to make 1 cupRest 5-10 min1 cup sour cream1 cup plain yogurtSwap 1:11 cup heavy cream3/4 cup milk + 1/3 cup melted butterNot for whipping1 cup whole milk1/2 cup evaporated milk + 1/2 cup waterOr milk + waterEggs & binders1 egg1/4 cup unsweetened applesauceMoist bakes1 egg1 tbsp ground flaxseed + 3 tbsp waterRest until gel1 egg1/2 mashed ripe bananaAdds flavour1 egg white3 tbsp aquafaba (chickpea liquid)Whips for foamsLeavening & flour1 tsp baking powder1/4 tsp baking soda + 1/2 tsp cream of tartarMix fresh1 cup self-raising flour1 cup plain flour + 1 1/2 tsp baking powder + 1/4 tsp saltWhisk to blend1 cup cake flour1 cup minus 2 tbsp plain flour + 2 tbsp cornstarchSift twice1 tbsp cornstarch2 tbsp plain flourTo thickenSugars & syrups1 cup white sugar1 cup packed brown sugarAdds moisture1 cup brown sugar1 cup white sugar + 1 tbsp molassesStir well1 cup honey1 1/4 cup sugar + 1/4 cup waterCut other liquidFats1 cup butter1 cup margarine, or 7/8 cup oilOil not for creaming1 cup oil1 cup unsweetened applesauceLower fat, denser1 cup shortening1 cup butter + pinch of saltSofter textureFlavour & finishing1 tbsp fresh herbs1 tsp dried herbsDried is stronger1 clove garlic1/8 tsp garlic powderWhole dishes1 tsp vanilla extract1 tsp maple syrup or vanilla pasteSlight flavour shiftSubstitutes get you a good result but rarely behave identically, so texture and rise can shift a little.Swaps that change the liquid or the leavening are flagged in the note. Adjust the rest of the recipe to match.cook.hivly.net free printable baking substitutions chart

How to use it

  1. 1

    Choose your paper

    Pick A4 or US Letter so the chart fills your printer sheet.

  2. 2

    Download the PDF

    One click builds the chart on your device, with no upload and no sign-up.

  3. 3

    Print and keep it handy

    Print at 100% and tuck it inside a cupboard door so a missing ingredient does not stop the bake.

When it comes in handy

Out of an ingredient

Find a workable swap from what is already in the cupboard instead of running to the shop.

Baking with kids

Have the ratios written down so an egg or buttermilk swap is quick to check and measure.

Diet and allergy swaps

Reach for the egg, dairy and butter alternatives that suit a dietary need without guessing amounts.

Instant, exact & 100% in your browser

The conversion runs right here in your browser using exact, standard factors. Nothing you type is sent to a server, there is no sign-up and no limit, and once the page has loaded it keeps working even with no connection.

Frequently asked questions

What swaps are on the chart?
Common baking substitutions grouped into dairy, eggs and binders, leavening and flour, sugars and syrups, fats, and flavour. Each row gives the amount you need, what to use instead and a short note, such as buttermilk from 1 tablespoon of lemon juice topped up with milk to 1 cup.
How do I replace an egg in baking?
It depends on the egg role. For moisture and binding, a quarter cup of unsweetened applesauce or half a mashed banana works per egg. For structure, a tablespoon of ground flaxseed with three tablespoons of water, left to gel, is reliable. For whipped foams, aquafaba from canned chickpeas whips up. All three are on the chart.
How do I make self-raising flour?
Whisk 1 1/2 teaspoons of baking powder and a quarter teaspoon of salt into every cup of plain flour. Blend it well so the leavening is even, and use it straight away. The chart lists this along with a cake flour swap using cornstarch.
Will a substitute behave exactly like the original?
Usually close, but not identical. Texture, flavour and rise can shift a little, and some swaps change the liquid or the leavening, which the notes flag. Expect a small difference, especially in baking, and adjust the rest of the recipe as the note suggests.
Does this work offline and is anything sent to a server?
The calculation runs entirely in your browser, so nothing you type is sent anywhere, and once the page has loaded it keeps working with no connection. There is no sign-up and no limit on how many conversions you make.

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