Swap one ingredient for another with gram-accurate ratios.
- Vegetable oil Instead of Butter – How to use vegetable oil instead of butter: Use ¾ the volume of oil for melted butter in cakes, muffins and quick breads (butter is ~80% fat). Not for
- Coconut oil Instead of Butter – How to use coconut oil instead of butter: Swap 1:1 by volume; solid coconut oil can be creamed like butter. Add a pinch of salt if the butter was salt
- Butter Instead of Vegetable oil – How to use butter instead of vegetable oil: Use about 1⅓ times the volume of melted butter for oil (butter contains ~18% water).
- Honey Instead of Granulated sugar – How to use honey instead of granulated sugar: Use ¾ cup honey per cup of sugar, reduce other liquid by ~¼ cup, add ¼ tsp baking soda and bake 25 °F lo
- Maple syrup Instead of Granulated sugar – How to use maple syrup instead of granulated sugar: Use ¾ cup maple syrup per cup of sugar and reduce other liquid by about 3 tablespoons.
- Brown sugar (packed) Instead of Granulated sugar – How to use brown sugar (packed) instead of granulated sugar: Swap 1:1 by volume (packed); expect a softer, moister, more caramel-flavored result.
- Bread flour Instead of All-purpose flour – How to use bread flour instead of all-purpose flour: 1:1 by weight; bread flour has more protein, so cakes get chewier.
- All-purpose flour Instead of Bread flour – How to use all-purpose flour instead of bread flour: 1:1 by weight; add 1 tsp vital wheat gluten per cup for chewier bread if you have it.
- Cake flour Instead of All-purpose flour – How to use cake flour instead of all-purpose flour: Same weight; or make cake flour: 1 cup AP flour minus 2 tbsp, plus 2 tbsp cornstarch.
- Almond flour Instead of All-purpose flour – How to use almond flour instead of all-purpose flour: Not a true 1:1: almond flour has no gluten. Swap by weight in cookies and quick breads, add an e
- Whole wheat flour Instead of All-purpose flour – How to use whole wheat flour instead of all-purpose flour: Swap 1:1 by weight for up to half the flour (all of it makes a dense loaf); add 2 tsp extra
- Yogurt Instead of Sour cream – How to use yogurt instead of sour cream: Plain full-fat or Greek yogurt swaps 1:1 by volume.
- Milk Instead of Heavy cream – How to use milk instead of heavy cream: For sauces only: ¾ cup milk + ¼ cup melted butter per cup of cream. It will not whip.
- Milk Instead of Buttermilk – How to use milk instead of buttermilk: 1 cup milk minus 1 tbsp, plus 1 tbsp lemon juice or vinegar; rest 5–10 minutes.