Ingredient Substitutes
Out of an ingredient mid-recipe? Pick what you need below and see what works in its place, with conversion ratios and notes on how the swap changes the result.
Pick an ingredient or produce item above to see its substitutes.
Ingredient substitutes
- Sugar substitutes
- Brown Sugar substitutes
- Caster Sugar substitutes
- Raw Sugar substitutes
- Palm Sugar substitutes
- Plain Flour substitutes
- Self Raising Flour substitutes
- Cake Flour substitutes
- Corn Flour substitutes
- Arrowroot substitutes
- Tapioca Starch substitutes
- Icing Sugar substitutes
- Oat Flour substitutes
- Almond Meal substitutes
- Almond Flour substitutes
- Baking Powder substitutes
- Baking Soda (Bicarb) substitutes
- Cream of Tartar substitutes
- Gelatin substitutes
- Agar-Agar substitutes
- Ground Coffee substitutes
- Instant Coffee substitutes
- Garlic Powder substitutes
- Parsley substitutes
- Coriander substitutes
- Chopped Dried Apricots substitutes
- Sultanas substitutes
- Raisins substitutes
- Craisins substitutes
- Dates substitutes
- Dried Figs substitutes
- Butter substitutes
- Margarine substitutes
- Shortening substitutes
- Ghee substitutes
- Peanut Butter substitutes
- Almond Butter substitutes
- Sunflower Seed Butter substitutes
- Hulled Tahini substitutes
- Unhulled Tahini substitutes
- Cream Cheese substitutes
- Mascarpone substitutes
- Ricotta substitutes
- Cottage Cheese substitutes
- Plain Yoghurt substitutes
- Greek Yoghurt substitutes
- Sour Cream substitutes
- Mayonnaise substitutes
- Crème Fraîche substitutes
- Heavy Cream substitutes
- Whipping Cream substitutes
- Honey substitutes
- Maple Syrup substitutes
- Golden Syrup substitutes
- Molasses substitutes
- Vanilla Extract substitutes
- Vanilla Essence substitutes
- Vanilla Bean Paste substitutes
- Parisian Essence substitutes
- Vegetable Oil substitutes
- Olive Oil substitutes
- Applesauce substitutes
- Mashed Banana substitutes
- Pumpkin Puree substitutes
- Kidney Beans substitutes
- Butter Beans substitutes
- Chickpeas substitutes
- Black-Eyed Peas substitutes
- Chopped Onion substitutes
- Crushed Garlic substitutes
- White Rice substitutes
- Brown Rice substitutes
- Basmati Rice substitutes
- Jasmine Rice substitutes
- Arborio Rice substitutes
- Sushi Rice substitutes
- Milk substitutes
- Condensed Milk substitutes
- Evaporated Milk substitutes
- Coconut Milk substitutes
- Coconut Cream substitutes
- Almond Milk substitutes
- Soy Milk substitutes
- Oat Milk substitutes
- Buttermilk substitutes
- Parmesan Cheese substitutes
- Mozzarella substitutes
- Halloumi substitutes
- Goat's Cheese substitutes
- Grated Cheese substitutes
- Bocconcini substitutes
- Feta substitutes
- Domiati substitutes
- Paneer substitutes
- Pecorino Romano substitutes
- White Vinegar substitutes
- Lemon Juice substitutes
- Lime Juice substitutes
Produce substitutes
- Apple substitutes
- Pear substitutes
- Lemon substitutes
- Lime substitutes
- Orange substitutes
- Grapefruit substitutes
- Potato substitutes
- Sweet Potato substitutes
- Carrot substitutes
- Pumpkin substitutes
- Butternut Squash substitutes
- Onion substitutes
- Shallot substitutes
- Spring Onion substitutes
- Garlic substitutes
- Broccoli substitutes
- Cauliflower substitutes
- Cabbage substitutes
- Spinach substitutes
- Kale substitutes
- Silverbeet substitutes
Other substitutes
Need a converter or calculator instead? Browse all ingredient measurements, fresh produce conversions, or the baking calculators.
Frequently Asked Questions
- How accurate are ingredient substitutes in baking?
- Substitutes work best when matched by their dominant role: fat for fat, sugar for sugar, acid for acid. The closer the swap by structure (fat content, protein, moisture), the closer the result. Each substitute page lists what changes: texture, flavour, rise, or browning.
- Can I always swap one ingredient for another at a 1:1 ratio?
- No. Some swaps are 1:1 by volume (butter for margarine), some are 1:1 by weight only, and some need a mix to match (white sugar + molasses for brown sugar). Each entry lists the ratio explicitly so you do not have to guess.
- Where do you get the substitution ratios from?
- Ratios are based on standard baking references and the gram-per-cup densities of each ingredient on this site. When a swap also needs a calculator (egg, buttermilk, self-raising flour, butter to oil), the substitute page links to the calculator instead of repeating the math.