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Sostituzioni di Ingredienti

Out of buttermilk? Here's what works.

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  • Buttermilk (1 cup)

    • 1 cup milk + 1 tbsp lemon juice

      Let sit 5 min

    • 1 cup milk + 1 tbsp white vinegar

      Same approach

    • ¾ cup yogurt + ¼ cup milk

      Thicker mouthfeel

  • Egg (1 large)

    • ¼ cup applesauce

      Best for cakes & muffins

    • 1 tbsp ground flax + 3 tbsp water

      Rest 5 min — vegan binder

    • ¼ cup mashed banana

      Adds banana flavour

    • 3 tbsp aquafaba

      Excellent for meringues

  • Baking powder (1 tsp)

    • ¼ tsp baking soda + ½ tsp cream of tartar

      Most reliable swap

    • ¼ tsp baking soda + ½ cup buttermilk

      Reduce other liquid by ½ cup

  • Sour cream (1 cup)

    • 1 cup plain Greek yogurt

      Same texture, slightly tangier

    • 1 cup cottage cheese + 1 tbsp lemon juice (blended)

      Better for dips than baking

  • Brown sugar (1 cup)

    • 1 cup white sugar + 1 tbsp molasses

      Mix until uniform

    • 1 cup white sugar + 1 tbsp maple syrup

      Slightly mapler taste

  • Cornstarch (1 tbsp)

    • 2 tbsp all-purpose flour

      For thickening sauces

    • 2 tbsp arrowroot powder

      Equally clear, more delicate

  • Heavy cream (1 cup)

    • ¾ cup milk + ⅓ cup melted butter

      Not whip-able

    • 1 cup coconut cream

      Dairy-free; subtle coconut flavour

  • Self-raising flour (1 cup)

    • 1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt

      Sift together before using

  • Vanilla extract (1 tsp)

    • 1 tsp maple syrup

      Similar warmth

    • 1 vanilla bean, scraped

      Most authentic — and pricier

Nota dell'editore

Understanding · Substitute by function, not by name.

Questo capitolo approfondito è attualmente disponibile solo in inglese. Lo strumento di conversione qui sopra funziona nella tua lingua; il lungo articolo esplicativo non è stato ancora tradotto.

Domande frequenti

Quick answers.

›What can I use if I do not have buttermilk?

Mix one tablespoon of lemon juice or white vinegar with one cup of milk and let it sit for five minutes. This replicates the acidity required for leavening in baked goods.

›How do I substitute fresh herbs for dried ones?

The general ratio is three to one. Use one tablespoon of fresh herbs for every one teaspoon of dried herbs specified in the recipe.

›Are these substitutions suitable for baking?

Most entries include notes on how the swap affects texture and rise. While chemical leaveners like baking powder are reliable, swapping fats or flours may slightly alter the final crumb.

›Is a kitchen scale necessary for these swaps?

While volume measurements are provided, using a scale for grams is more accurate for baking. Most substitutions include both metric and imperial units where applicable.

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