How to use the baking substitutions calculator
- Type the ingredient you are out of, for example buttermilk. It matches part of a rule name, so "butter" also finds buttermilk. Then enter the amount your recipe needs and its unit.
- Read the Use column for what to mix instead, with every part scaled to your amount. If several rules match, they are all shown.
- Look at the rules box at the bottom. It holds example ratios, one per line, in the form: ingredient | amount it replaces | replacement parts joined by + | note. Edit any line, or add your own, and the result updates.
- Use Copy, Print or CSV to keep the result. Try a small batch first, because substitutions change texture and flavor.
Formula
Factor = amount you need / amount the rule is written for
Each replacement part = its amount in the rule x factor (exact fractions)
1 tablespoon = 3 teaspoons, 1 cup = 16 tablespoons = 48 teaspoons
The rule and your amount must be in the same kind of unit, such as spoons and cups. The tool converts between teaspoons, tablespoons and cups exactly and shows each part to the nearest eighth.
Half a cup of buttermilk
The example rule says 1 cup of buttermilk can be replaced by 1 cup of milk plus 1 tablespoon of lemon juice. For 1/2 cup the factor is 1/2, so the mix is 1/2 cup of milk plus 1/2 tablespoon of lemon juice, which the tool shows as 1 1/2 teaspoons because half a tablespoon is 1.5 teaspoons.
For 3 teaspoons of baking powder, the example rule of 1 teaspoon gives a factor of 3: 3/4 teaspoon of baking soda plus 1 1/2 teaspoons of cream of tartar. For 2 eggs, the applesauce rule gives 1/2 cup of unsweetened applesauce.
These ratios are examples, not standards
The ratios in the rules box are commonly shared home cooking examples. They were not tested here, they are not official, and no source is cited for them. Different cooks and recipes use different amounts, which is why every rule is editable. If you trust a ratio from a cookbook or a brand you use, type it in and the tool will scale it for you.
A substitute changes the result. Buttermilk adds acid and thickness that milk with lemon juice only approximates, eggs do several jobs at once, and a leavening replacement depends on what else is in the batter. Treat the output as a starting point and keep notes on what worked.
Writing your own rules
Each line has three or four parts separated by a vertical bar. The first is the ingredient name. The second is the amount the rule replaces, such as 1 cup or 1 tsp. The third lists replacement parts joined by plus signs, each starting with an amount and an optional unit, such as 1/4 tsp baking soda. The fourth is an optional note.
Units the tool knows are teaspoon, tablespoon, cup, ounce, pound, gram, kilogram, milliliter, liter, pint and quart, plus counts with no unit, such as eggs. To scale a whole recipe instead, use the recipe scaler, and to convert between cups and grams use the ingredient grams to cups converter.
Assumptions and limits
- Allergies, dietary needs and food safety are not checked. Read labels and follow advice from a qualified professional for medical diets.
- Amounts in the rule and in your recipe must be in the same family of units, for example both spoons and cups. A rule written in cups cannot be applied to an amount in grams.
- Rules are matched by name only. The tool does not know what a rule is for beyond the text you give it.
- The rules box is not shared in links or saved. Copy your rules somewhere safe if you want to keep them.
Frequently asked questions
Where do the substitution ratios come from?
They are example ratios commonly passed around for home baking, written into the rules box as a starting point. They are not official, not tested by SumPanda, and not backed by a cited source, so check them against a source you trust.
Can I add my own substitutions?
Yes. Add a line to the rules box with the ingredient, the amount it replaces, the replacement parts joined by plus signs, and an optional note. The tool scales it exactly like the built-in examples.
Why does it say a pinch?
When a scaled part is smaller than about a sixteenth of a teaspoon, it is shown as a pinch rather than as a fraction too small to measure.
Will the substitute give the same result as the original?
Not exactly. Substitutes copy part of what an ingredient does, such as acidity or moisture, but texture, rise and flavor often change. A test batch tells you more than any table.