Sesame-Free Substitutes — Exact Amounts

18 ingredients · 30 sesame-free options with US and metric amounts — not "add to taste".

• Lemon juice
  • Lime juice — per 1 Tbsp lemon juice — 1:1 — the same amount of lime juice — 1:1
    What changes: Greener aroma
  • White vinegar — per 1 Tbsp lemon juice — White vinegar, 1:1 in cooking; use 3/4 the amount in dressings — 1:1
    What changes: Sharper, no citrus notes
• Buttermilk
  • Milk + lemon juice or vinegar — per 1 cup buttermilk — 1 Tbsp lemon juice or white vinegar + enough milk to reach 1 cup; rest 10 min — 240 ml milk + 15 ml acid
    What changes: Slightly thinner than real buttermilk
  • Plain yogurt, thinned — per 1 cup buttermilk — 3/4 cup plain yogurt + 1/4 cup milk, whisked smooth — 180 ml yogurt + 60 ml milk
    What changes: Slightly thicker result
  • Milk + cream of tartar — per 1 cup buttermilk — 1 3/4 tsp cream of tartar + enough milk to reach 1 cup — 8 g cream of tartar + 240 ml milk
• Heavy cream
  • Milk + melted butter — per 1 cup heavy cream — 3/4 cup milk + 1/4 cup melted butter — 180 ml milk + 60 g melted butter
    What changes: Will not whip
  • Half-and-half + butter — per 1 cup heavy cream — 7/8 cup half-and-half + 1/8 cup melted butter — 210 ml half-and-half + 30 g butter
    What changes: Will not whip
• Milk
  • Water + butter — per 1 cup milk — 1 cup water + 1 1/2 tsp melted butter — 240 ml water + 7 g butter
    What changes: Less browning and richness
  • Evaporated milk, diluted — per 1 cup milk — 1/2 cup evaporated milk + 1/2 cup water — 120 ml evaporated milk + 120 ml water
    What changes: Lightly cooked-milk flavor
• Egg yolks
  • Whole egg — per 1 egg yolk — 1 egg, and reduce the recipe's other liquid by 1 Tbsp — 1 egg, minus 15 ml liquid
    What changes: Lighter, less rich
• Eggs
  • Unsweetened applesauce — per 1 egg — 1/4 cup unsweetened applesauce — 60 g applesauce
    What changes: Denser, mildly sweet, less structure
  • Plain yogurt — per 1 egg — 1/4 cup plain yogurt — 60 g yogurt
    What changes: Denser, moister crumb
• Butter
  • Coconut oil — per 1 cup butter — 1 cup coconut oil, solid (refined for neutral flavor) — 227 g
    What changes: Faint coconut note if unrefined
  • Ghee — per 1 cup butter — 1 cup — 227 g
    What changes: Nutty flavor
• Coconut oil
  • Butter — per 1 cup coconut oil — 1 cup softened or melted butter — 227 g
    What changes: No longer dairy-free or vegan; browns faster
  • Vegetable or olive oil — per 1 cup coconut oil — 1 cup vegetable or olive oil in melted-oil recipes — 240 ml
    What changes: Cookies spread, crusts less flaky
• Olive oil
  • Avocado oil — per 1 cup olive oil — 1 cup avocado oil — 240 ml
    What changes: Pricier; faint avocado flavor
• Vegetable oil
  • Olive oil — per 1 cup vegetable oil — 1 cup olive oil — light/pure for frying, extra-virgin where its flavor fits — 240 ml olive oil
    What changes: Extra-virgin tastes grassy and peppery — not for neutral bakes or very high heat
  • Refined coconut oil, melted — per 1 cup vegetable oil — 1 cup refined coconut oil, melted — 240 ml melted
    What changes: Resolidifies below 76°F — chilly batters get flecks
• All-purpose flour
  • Bread flour — per 1 cup AP flour — 1 cup bread flour — use slightly less liquid in the recipe — 125 g
    What changes: Chewier; tougher crumb in cakes
  • Cake or pastry flour — per 1 cup AP flour — 1 cup cake or pastry flour — 120 g
    What changes: More tender, slightly weaker structure
• Bread flour
  • All-purpose flour — per 1 cup bread flour — 1 cup all-purpose flour — 125 g
    What changes: Denser, less chewy loaf
• Cake flour
  • AP flour + cornstarch — per 1 cup cake flour — 1 cup minus 2 Tbsp AP flour + 2 Tbsp cornstarch; sift twice — 105 g AP flour + 15 g cornstarch
    What changes: Nothing when sifted well
• Oat flour
  • All-purpose flour — per 1 cup oat flour — 1 cup — 125 g
    What changes: Denser; not GF
• Whole wheat flour
  • White whole wheat flour — per 1 cup whole wheat flour — 1 cup — 120 g
    What changes: Milder
  • Spelt flour — per 1 cup whole wheat flour — 1 cup — 120 g
    What changes: Nutty; more fragile
• Cream of tartar
  • Lemon juice or white vinegar — per 1/4 tsp cream of tartar (per egg white) — 1/2 tsp lemon juice or white vinegar — 3 ml
    What changes: Adds liquid — whip immediately
• Applesauce
  • Mashed banana — per 1 cup applesauce — Mashed banana, 1:1 (its flavor will show) — 1:1
    What changes: Banana flavor shows
  • Pumpkin purée — per 1 cup applesauce — Pumpkin purée, 1:1 (plain, not pie filling) — 1:1
    What changes: Autumn color and flavor
• Brown sugar
  • White sugar — per 1 cup brown sugar — 1 cup white sugar (result is crisper, less chewy) — 200 g
    What changes: Crisper, less chew, no caramel note