This easy to follow Baking Ingredient Substitutions Chart will be a go-to resource! Find out what you can use in place of so many standard baking ingredients if you find yourself in a bind!
We have been working behind the scenes this summer with ways to help you guys out with some of the most common issues you have in the kitchen. Last week, I shared with you a Baking Pan Equivalent Chart (with a printable chart) for all your baking PAN substitutions AND I have a Cups to Grams Conversion chart as well that is helpful. It’s so frustrating when you want to make a recipe, but don’t have the pan the recipe calls for, and certainly don’t want to go out and BUY a pan for just one single recipe. Trust me, I’ve done it. I actually have an entire cabinet of one-use pans and I am NOT all about that.
And today we’re going to talk about Baking INGREDIENT Substitutions. How many times have you gotten halfway through a recipe, only to realize you are straight out of brown sugar. HOW DID THAT HAPPEN!?
It’s frustrating, I totally get it. So what we’ve done is put together a handy-dandy chart with some easy substitutions that you can fall back on if you find yourself out of an ingredient. And not only that, this is a great chart for people with allergies…I get tons of questions about egg/dairy allergies… so hopefully this will help you!
I encourage you to bookmark this page for reference, or below I’ve included an awesome PRINTABLE chart, that you can tape to the inside of your pantry door! This is such a great tool to keep handy!
Printable Baking Ingredient Substitutions Chart
ORRR if you’re more of a Pinterest person, go ahead and PIN the image below to refer back to later!
And over the course of the next few weeks, you will start to see little info graphics popping up in my recipes with individualized substitutions for quick reference! For example, if one of my recipes calls for sour cream you will find this helpful information below the recipe:
I am super excited about this, because I really think it will help you guys along side your baking adventures. Let me know if you have any questions and I will do my best to answer them!!
Have a great day!
21 comments on “Baking Ingredient Substitutions”
Can I use fast acting yeast instead of quick rising?
sure, but you will just have one “rise” with a quick yeast, as opposed to a double rise with regular.
I realize this C&C page is dated but there’s no pdf link to print the substitution chart…and I see that is a fairly common issue. Try again Shelly??
Hi, there is a link that is bolded, larger, and purple within the text to click and print. But here’s the link directly: https://cookiesandcups.com/wp-content/uploads/2017/07/BakingSubsPrintable.pdf
I love all the baking and equivalent charts you have shared. They really help. Thank you so much!