top of page

Common Substitutions in Baking

These are groups of common baking ingredients with suggested substitutions. For deeper dives into specific substitutions and recommendations, visit the Substitution section in the Baking Blog or explore the posts below. 


Packaged substitutes, flaxseed, silken tofu, yogurt, vinegar/baking soda, cornflour, aquafaba, fruit purees, 

Nuts & Legumes

Nuts and legumes are extremely common in baking and also have fairly well-known allergic reputations. Seeds, granola, oatmeal, white or dark chocolate chips, dried fruits all are great alternatives.

Baking Binders

Binders are critical in baking to establish the right crumb and texture but are absent in gluten-free flours. Xanthan gum, guar gum, agar agar, psyllium, gelatins and egg whites are some of what can be added to bind other ingredients together.

Animal Dairy

Oat, rice, soy, coconut, tree nut-based products ranging from milks to creams and cheese/butter textures, plus numerous packaged substitutions.

Spices & Aromatics

This category includes herbs, peppers, seeds, spices, flower components, etc and are very important in the tasting experience. These ingredients often can trigger allergic/sensitivity reactions, so be very conscious of what goes in to the recipe.


This category includes vinegars, citruses, fruits, coffees and teas. If you are allergic to one category, you likely will find another in this group to suit your needs.


All purpose flour is a staple in baking and there are several high quality brands to choose from. Do pay attention to flour components for lightness or heaviness and make sure there is a binding element (such as xantham gum).

Substitution Blog Items

Let's Talk About Substitutions

It's central to my 'Bendy Baking' philosophy that we have to take on the challenge presented to people who have food allergies and sensitivities.  
We surely need to respect our wellbeing and that of those we bake for AND also be creative, explore and have fun creating things that bring gastro-satisfaction. 
Just "good" isn't good enough. 
If we follow a few guiding principles in Bendy Baking we can expand our palettes, our repertoires and our options. 
My principles: 
  1. Know clearly the ingredients you need to avoid - those of us who have allergies LOVE IT when we're asked
  2. Give yourself full permission as baker  to pivot, aka "bend" and be creative
  3. Consider similar textures, volumes and moisture levels the recipe recommends
I add new posts routinely. Please sign-up to be notified when fresh posts hit!
Happy Bendy Baking!
bottom of page