Ingredient substitutes
Substitution table with ratios and nuances
Substitutes
| Ingredient | Substitute | Nuance |
|---|---|---|
| Butter | oil ×0.8 of volume; or ghee 1:1 | in baking, oil gives a moister crumb |
| Egg (1 pc) | 1/2 banana or 1 tbsp flax meal + 3 tbsp water | flax egg needs 5 min to set |
| Milk | water + 1 tbsp butter/cup; or plant milk 1:1 | in sauces — cream + water |
| Kefir/buttermilk | milk + 1 tbsp lemon juice or vinegar, 5 min | acid is needed for the soda reaction |
| Sour cream | Greek yogurt 1:1 | in hot dishes — add off the heat |
| Sugar | honey ×0.75 by weight, minus 15% recipe liquid | honey speeds browning — watch it |
| Wheat flour | rice + tapioca 3:1 for gluten-free baking | gluten-free needs a binder (xanthan) |
| Fresh yeast | dry ÷3 (21g fresh = 7g dry) | activate dry yeast in warm liquid |
Baking substitutions are more critical than stovetop: dough chemistry (gluten, leaveners, fats) breaks on wrong ratios. For allergens, check the substitute too — nut milk isn't safe for everyone.