Ingredient Substitutions On-device
Out of something? Swap it properly.
23 ingredients covered
Publishers do not always agree on these ratios, so every option names the source it came from. Where two reputable sources differ, both are shown rather than one being picked for you.
A substitute changes texture or flavour more often than not, and baking is the least forgiving — expect a slightly different result.
Find what to use instead of buttermilk, cake flour, baking powder, heavy cream, tahini and more — with the ratio each publisher actually states and the caveats that come with it. Sources include King Arthur Baking, university extension services and America's Test Kitchen. Runs entirely on your device.
About this tool
What you provide
- The ingredient you have run out of, searched by its Arabic or English name
What you get
- One or more substitutes, each with the ratio stated for a given amount of the original
- The publisher each ratio came from, and any caveat that publisher gives
Limits
- A curated table covering 23 ingredients, not an exhaustive one.
- Where reputable publishers disagree, both ratios are shown rather than one being picked for you.
- A substitute changes texture, rise, browning or flavour more often than not, and baking is the least forgiving.
How to use it
Search what ran out
Type the ingredient in the What have you run out of? field in Arabic or English, or tap Browse all ingredients to read the whole list.
Compare the options
Each card states the amount its ratio is written for, then every substitute under Use instead with its Watch out caveat and the source it came from.
Copy the swap you'll use
The card's copy button takes the ingredient, the ratio, the caveats and the sources as plain text you can paste anywhere.
Frequently asked questions
Where do these substitution ratios come from?
From King Arthur Baking, university extension services and America's Test Kitchen where they publish a ratio, with consumer publishers used only where no such source exists. Every option names its publisher.
What happens when sources disagree?
Both ratios are shown with the publisher named, instead of one being picked quietly. The baking powder swap is the clearest example, where two publishers give different amounts of baking soda and cream of tartar.
Will a substitute behave exactly like the original?
Not always. Swaps can change texture, rise, browning or flavour, so any caveat the source gives is shown with the ratio rather than left out.