Option 1: Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

Option 2: Combine ½ teaspoon lemon juice with ¼ teaspoon baking soda — ideal for lemon-flavored bakes like lemon bars.

Substitute ¼ cup breadcrumbs with ¼ cup crushed cereals or cornflakes.

Rolled oats also work well — use about ⅔ cup rolled oats for every ¼ cup breadcrumbs needed.

Fruit-based: Use applesauce, mashed bananas, or mashed avocados in a 1:1 ratio for moist baked goods like cookies and quick breads. These options reduce fat and add natural sweetness.

Oils: Coconut oil can replace butter 1:1, lending a subtle flavor. Neutral oils like olive or vegetable oil can substitute as well—use ¾ cup oil per 1 cup butter. Perfect for cakes, brownies, and breads.

Mix 1 tablespoon lemon juice or vinegar with enough milk to total 1 cup. Let it sit 5 minutes to curdle — a classic homemade buttermilk substitute.

For vegan buttermilk, use plant-based milks (soy, oat, coconut) with the same acid addition.

Yogurt is another option: combine ¾ cup plain yogurt with ¼ cup water to equal 1 cup buttermilk — great for marinades or fried dishes.

For every 1 tablespoon cornstarch needed, use 2 tablespoons all-purpose flour instead to thicken sauces or fillings.

To replace cake flour, use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch for tender cakes.

Make your own gluten-free flour blend by mixing 1½ cups brown rice flour, ½ cup potato starch, ¼ cup white rice flour, and ¼ cup tapioca flour. This blend works well in cookies, bars, and cakes.

For self-rising flour, combine 1 cup all-purpose flour with 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

Corn syrup

Molasses

Maple syrup

Agave nectar

Swap whole milk with evaporated milk for richer texture.

Plant-based milks like soy, oat, and coconut milk provide excellent dairy-free options.

Replace oil with Greek yogurt in muffins, cakes, and waffles to boost protein and moisture.

Half-and-half or light cream: substitute 1 cup with 1 tablespoon melted butter plus enough whole milk to total 1 cup.

Heavy cream: mix ¼ cup melted unsalted butter with ¾ cup whole milk or half-and-half.

Use plant-based milks for dairy.

Substitute butter with coconut oil or vegan margarine.

Replace eggs with flaxseed meal, chia seeds, or commercial egg replacers.

Swap honey for agave nectar or maple syrup.

Cream of tartar: Replace ¼ teaspoon with ½ teaspoon lemon juice.

Balsamic vinegar: Use 1 tablespoon cider vinegar or red wine vinegar plus ½ teaspoon sugar.

White vinegar: Substitute 1 teaspoon with 1 teaspoon lemon or lime juice or 2 teaspoons white wine.

Mix 1 tablespoon ground flaxseed with 3 tablespoons water; rest 10 minutes. Perfect for cookies, pancakes, and waffles.

Baking powder mixture: combine 2 teaspoons baking powder, 1 teaspoon vegetable oil, and 2 tablespoons water to replace 1 large egg.

Substitute 1 teaspoon yeast with ½ teaspoon lemon juice and ½ teaspoon baking soda.

Use 1 cup sourdough starter for a 2-teaspoon yeast packet equivalent in bread recipes.

Always consider the role of the ingredient (moisture, structure, flavor).

When substituting, adjust liquid or flour amounts slightly if the batter seems too thick or thin.

Some swaps affect texture or rise — trial and error is part of baking mastery.

Note any allergies or dietary needs for your household when swapping ingredients.