Missing one ingredient should not stop dinner. Search for what you are out of and get a swap with exact amounts and what it works best in — including UK and US equivalents such as double cream, self-raising flour and golden syrup.
Buttermilk Milk + lemon juice or white vinegar
1 cup (240 ml) milk + 1 tbsp lemon juice. Stir, rest 5–10 minutes until slightly thick.
Good for: Pancakes, scones, fried-chicken marinades, cakes
Buttermilk Plain yogurt + milk
¾ cup yogurt + ¼ cup milk, whisked smooth.
Good for: Baking, marinades
Self-raising flour Plain / all-purpose flour + baking powder
1 cup (120 g) flour + 1½ tsp baking powder + ¼ tsp salt. Whisk well.
Good for: Cakes, scones, UK recipes
Cake flour All-purpose flour + cornstarch
1 cup flour, remove 2 tbsp, add 2 tbsp cornstarch (cornflour). Sift twice.
Good for: Sponges, tender cakes
Baking powder Baking soda + cream of tartar
1 tsp baking powder = ¼ tsp baking soda + ½ tsp cream of tartar.
Good for: Any baking
Baking soda Baking powder
Use 3× as much baking powder and expect a slightly different taste and colour.
Good for: Quick breads, cookies
Egg (in baking) Ground flaxseed + water
1 egg = 1 tbsp ground flax + 3 tbsp water, rested 10 minutes.
Good for: Muffins, cookies, brownies (not meringue or soufflé)
Egg (in baking) Mashed banana or applesauce
1 egg = ¼ cup (60 g). Adds sweetness and moisture.
Good for: Muffins, quick breads
Egg (in baking) Aquafaba (chickpea water)
1 egg = 3 tbsp aquafaba; 1 egg white = 2 tbsp. Whips like egg white.
Good for: Meringues, mousses, vegan bakes
Heavy cream / double cream Milk + melted butter
1 cup = ¾ cup whole milk + ¼ cup melted butter. For sauces and baking only — it will not whip.
Good for: Sauces, soups, baking
Double cream (UK) Heavy cream (US)
Use 1:1. Double cream is richer (about 48% fat vs about 36%), so it whips faster and is harder to split.
Good for: Following UK recipes in the US
Sour cream Full-fat Greek yogurt
Use 1:1. Add off the heat to stop it splitting.
Good for: Dips, toppings, baking
Crème fraîche Sour cream or Greek yogurt
Use 1:1; sour cream is closest. Crème fraîche tolerates boiling, the others less so.
Good for: Sauces, toppings
Brown sugar White sugar + molasses (treacle)
1 cup white sugar + 1 tbsp molasses (light brown) or 2 tbsp (dark brown).
Good for: Cookies, sauces
Icing / powdered sugar Granulated sugar + cornstarch, blended
1 cup sugar + 1 tbsp cornstarch, blitzed to a fine powder.
Good for: Frostings, dusting
Honey Maple syrup
Use 1:1. Slightly thinner and less sweet.
Good for: Dressings, glazes, baking
Corn syrup Golden syrup
Use 1:1. Golden syrup tastes more buttery.
Good for: Pecan pie, candies, UK/US swaps
Cornstarch (to thicken) Plain flour
1 tbsp cornstarch = 2 tbsp flour. Cook 2 minutes longer to lose the raw taste.
Good for: Gravies, sauces, stews
Breadcrumbs Crushed crackers, rolled oats or panko
Use 1:1. Oats need a quick pulse in a blender.
Good for: Meatballs, meatloaf, coatings
Wine (in cooking) Stock + a splash of vinegar
1 cup wine = 1 cup stock + 1 tbsp red or white wine vinegar (or lemon juice). Alcohol-free and halal-friendly if the vinegar is.
Good for: Stews, braises, pan sauces
Fresh herbs Dried herbs
1 tbsp fresh = 1 tsp dried. Add dried herbs earlier in cooking.
Good for: Most savoury dishes
Garlic clove Garlic powder
1 clove = ⅛ tsp garlic powder.
Good for: Rubs, sauces
Onion (1 medium) Onion powder
1 medium onion = 1 tbsp onion powder (flavour only, no texture).
Good for: Soups, sauces, meatloaf
Lemon juice Lime juice or white wine vinegar
Lime 1:1; vinegar ½ the amount.
Good for: Dressings, marinades
Tomato paste / purée Passata or ketchup
1 tbsp paste = 3 tbsp passata reduced, or 1 tbsp ketchup (sweeter).
Good for: Sauces, chili, stews
Soy sauce Tamari or coconut aminos
Tamari 1:1 (usually gluten-free); coconut aminos 1:1 plus a pinch of salt.
Good for: Stir-fries, marinades
Mayonnaise Greek yogurt
Use 1:1, or half-and-half for a lighter creamy dressing.
Good for: Coleslaw, sandwiches, dips
Butter (in baking) Vegetable oil
1 cup butter = ¾ cup oil. Best in muffins and quick breads, not in cookies that need to hold shape.
Good for: Muffins, cakes
Ricotta Cottage cheese, blended
Use 1:1; blend smooth and drain if watery.
Good for: Lasagne, stuffed shells, pancakes
Parmesan Pecorino or Grana Padano
Use 1:1; pecorino is saltier, so cut added salt.
Good for: Pasta, crusts, sauces
Frequently asked questions
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240 ml) of milk and leave it for 5–10 minutes.
How do I make self-raising flour?
Whisk 1½ teaspoons of baking powder and ¼ teaspoon of salt into 1 cup (120 g) of plain flour.
What can I use instead of eggs in baking?
For each egg: 1 tablespoon ground flaxseed plus 3 tablespoons water, rested 10 minutes; or ¼ cup mashed banana or applesauce.
What can I use instead of wine in cooking?
Use the same amount of stock with 1 tablespoon of vinegar or lemon juice per cup — alcohol-free and halal-friendly.