What can I use instead of eggs or buttermilk in baking?
Common swaps like flaxseed for eggs and milk with lemon for buttermilk work in many recipes.
Many baking ingredients can be replaced with things already in your kitchen. Results vary, so use substitutes in simple recipes first.
Eggs bind, add moisture and help baked goods rise, so choose a swap that suits the recipe.
Egg substitutes
For each egg, try 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or about 60 g (a quarter cup) of apple sauce for moist cakes and muffins.
Buttermilk
Add 1 tablespoon lemon juice or white vinegar to 240 ml (1 cup) of milk and let it stand for 5 minutes.
Other tips
Substitutes work best in muffins and quick breads. Delicate recipes like meringue cannot use them.
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