Bella Foodie's Substitution Chart for Cooking and Baking

By Ashley Tresoline April 29, 2020

The days of us just running to the store to pick up a few ingredients are gone for the foreseeable future. Even when we go to the store some of the basic ingredients that once were abundant are now scarce. We need to figure out how to make the recipes we love when the ingredients we need aren’t readily available to us. Believe it or not there are some easy substitutions in our own pantries that can help.

Below is a chart of some simple swaps that can be used for cooking or baking recipes.


1tsp. baking powder = ½ tsp. cream of tartar + ¼ tsp. baking soda

¼ tsp. baking soda = 1 tsp. baking powder

1 cup buttermilk = 1 cup yogurt (not Greek) or milk + 1 tbs. lemon juice or vinegar

1 cup light or dark brown sugar = 1 cup granulated sugar, the texture of what your making will be a little different.

Honey- ½ cup honey = 1 cup granulated sugar. Reduce heat in the oven by 25°to prevent burning. If using 1 cup of honey or more, decrease the liquids in the recipe by ¼ cup and ½ tsp. baking soda to the recipe.

Maple Syrup - ¾ cup for every 1 cup granulated sugar. If using 1 cup maple syrup decrease liquid by 3tbs. Be careful because maple syrup will burn quicker than sugar.

Cake Flour - 1 cup = 1 cup -2 tbs. All purpose flour + 2 tbs. cornstarch

Self-rising flour -1 cup = 1 cup all purpose flour + 1 ½ tsp. baking powder + ¼ tsp salt

Natural Cocoa Powder - ½ cup = ½ cup Dutch process cocoa + replace the baking powder in the recipe with twice the amount of baking powder.

Eggs - 1 egg = 3 tbs. mayo or 1 tbs. ground flax seed + 3 tbs. water: let sit for 5 minutes before using. Exception: Do not sub for any recipes that use egg whites.

Hopefully, these substitutions and tips will keep you cooking and baking with ease all quarantine long!

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