Ingredient-Substitutions

For egg replacement for cake, use 1 tbsp ground flax + 3 tbsp water, 1/4 cup applesauce, 3 tbsp aquafaba, or 1 tbsp vinegar + 1 tsp baking soda.

For substitution for paprika, pick sweet, smoked, chipotle, ancho, or cayenne based on the color, smoke, and heat your recipe needs.

Yes, honey can replace sugar in many recipes when you cut the amount, reduce other liquids, and lower baking heat slightly.

Yes, honey can be substituted for maple syrup if you adjust quantity, liquid, and flavor so the recipe still cooks and tastes as you expect.

Yes, honey can replace corn syrup in many recipes, but you’ll need to adjust sweetness, moisture, and baking temperature for best results.

Yes, heavy cream can be substituted for half and half in many recipes when you thin it slightly and match the original texture.

Yes, heavy cream can stand in for buttermilk when it is thinned and acidified, though flavor and rise will not match classic buttermilk exactly.

Yes, half and half can substitute for milk in many recipes if you thin it with water or adjust fat, but it changes richness and baking texture.

Yes, greek yogurt can substitute for sour cream in many recipes, but fat level and tang change texture, richness, and baking results.

Yes, gluten free all purpose flour can replace regular flour in many recipes when you match the right blend, ratio, and method.