Food & baking · Substitutes
Baking substitutions calculator.
Pick what the recipe calls for and how much, and get a tested pantry swap scaled to your quantity.
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Common baking substitutions, scaled
Both Texas A&M AgriLife Extension and Utah State University Extension publish the same core swaps. For each teaspoon of baking powder, use ¼ teaspoon baking soda plus ⅝ teaspoon cream of tartar. Utah State also lists ¼ teaspoon baking soda plus ½ cup soured milk or buttermilk. For 1 cup of buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough milk to make 1 cup and let it stand 5 minutes, or use 1 cup of plain yogurt. For 1 cup of self-rising flour, use 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt. For 1 cup of sifted cake flour, use 1 cup of sifted all-purpose flour minus 2 tablespoons.
Worked example. A pancake recipe needs 2 cups of self-rising flour. Use 2 cups all-purpose flour, 3 teaspoons (1 tablespoon) baking powder and ½ teaspoon salt.
The swaps are the extension services' own numbers multiplied by your amount; nothing here is interpolated. Substitutes can change flavour, colour and texture slightly, as Utah State notes, so the result may not match the original exactly.
Frequently asked questions
How do I make baking powder at home?
Mix ¼ teaspoon baking soda with ⅝ teaspoon cream of tartar for each 1 teaspoon of baking powder, according to Texas A&M AgriLife Extension and Utah State University Extension.
What can I use instead of buttermilk?
Stir 1 tablespoon of vinegar or lemon juice into a cup, fill with milk to 1 cup and let it stand 5 minutes, or use 1 cup of plain yogurt.
How do I make self-rising flour?
For each cup, mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
How do I make cake flour from all-purpose flour?
Utah State University Extension lists 1 cup of sifted cake flour as 1 cup of sifted all-purpose flour minus 2 tablespoons, which is 7/8 cup.
Sources
Retrieved
- Texas A&M AgriLife Extension: Quick Ingredient Substitutions (2020)
- Utah State University Extension: Ingredient Substitution, FN 255 (1992)
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Scope
Substitutes may change taste, colour or texture. The extension charts are general guidance; the Utah State chart dates from 1992, so use judgement on modern flours and products.