Ingredient Substitutions

Whether we’re out of butter, or we just want to be healthier. It’s always good to know what food substitutions can be made without compromising too much on important things like texture and flavour. Sometimes it isn’t possible to subsitute everything 100% but why should you anyway. That one cookie you have once in a while made with wheat flour honestly won’t kill you. Nevertheless, here is my go to list of substitute ingredients.

Egg (1 egg)

  • 1 Tbsp Chia seeds & 3 Tbsp water mixed
  • 1 Tbsp Flax seeds & 3 Tbsp water mixed
  • 1/4 CUP unsweetened Applesauce & 1/2 Tsp Baking powder

Butter (100g/ 1/3 cup + 1 Tbsp)

  • Half the amount of Unsweetened Applesauce
  • Half the amount of Buttermilk
  • Same amount of Coconut oil
  • Same amount of Avocado pureed
  • 75g/ 3/4 the amount of Vegetable oil

Sugar (100g / 1/2 cup)

  • 2 Tbsp Honey
  • 2 Tbsp Maple Syrup
  • 1/3 cup Agave Nectar
  • 1/2 Tsp Stevia


  • Equal amounts of Water
  • Equal amounts of any non-dairy milk (Oat, Nut, Rice, Soya)


  • This is a tricky one as most flour substitues absorb too much water and leave you with a dense result.
  • Equal amounts of Spelt flour: this is a winner but note it’s not gluten free, however you’ll receive a better texture with this.
  • Equal amounts of Almond flour: you may require another egg/ binder to hold it together and make the result fluffier
  • Arrowroot Powder is good for thickening sauces. A good corn starch substitute.
  • Coconut, Oat, Rice and Quoina Flour would have to be mixed with wheat flours to get a good baked result.

Chemical leaveners

  • Not many alternatives readily available yet unfortunately.
  • Yeast can sometimes be substituted by organically making your own starters. I have this in a separate blog post titled ‘How to make your own Bread Starter’

That’s all! Happy Baking!!

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