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I have never written a post like this before and to be honest… I’m a little scared. I’m about to say a few things that most bloggers never would.
I’ve been blogging for over 10 years (!) and in that time I’ve been asked thousands of questions and have received a lot of comments about baking and recipes.
The most frustrating question I get is definitely about baking substitutions: swapping out ingredients, techniques, or equipment.

It’s even more frustrating when the comment isn’t posed as a question but instead goes a little something like this:
“I made this recipe and followed it to a T except [insert substitution here] and it didn’t turn out. Disappointed.”
Granted, this is more rare. Luckily the amount of positive comments I receive far outweighs these ones.
But I’ve refrained from speaking my true feelings on this subject for fear of offending someone. Or fear of bringing even a hint of negativity to my usually joyful corner of the internet.
But as my audience grows (which I’m eternally grateful for) this theme has become increasingly common.
So I want to say once and for all…
I HATE BAKING SUBSTITUTIONS.
They drive me crazy.
They simply won’t achieve the same taste and texture as the original ingredient, equipment, or technique called for in the recipe 90% of the time. They basically just waste YOUR time, money, and food!
DISCLAIMER: I realize some of you are working with serious food allergies and I understand that substitutions can’t be avoided in those cases. For those of you dealing with that, you probably know what will work, what won’t, and how the results will be different than the original. You don’t expect identical results without using identical ingredients unless you undergo rigorous testing with trial & error.
I feel the need to underscore something because it’s a question I get asked often: I don’t publish allergen-free recipes. I don’t publish diet recipes.
Why?
Because right now at this time in my career I don’t want to. I only publish recipes and content I’m actually passionate about and excited to share.
I don’t have much experience with these other topics. There are PLENTY of bloggers and publishers online who do and have far more expertise and their advice would be much better for you than my educated guesses.
But I also simply can’t accommodate every recipe for every allergen or diet.
One – because I simply don’t have the resources.
Two – because I know baking is a science. And swapping out even one ingredient can completely alter the chemistry of the recipe, often with less than stellar results. Just check out my infamous Guide to Chocolate Chip Cookies.
This is something I address specifically and in depth in my Magic of Baking online class. Take a peek at a few baking substitutions side by side below:

(Learn more about Cake Flour here, and why the DIY sub doesn’t really work.)

(From my Ultimate Muffin Guide.)
Once you understand how baking ingredients work you’ll understand that something as simple as reducing the sugar in a recipe, for example, doesn’t just reduce the sweetness or calories.
Sugar can also contribute moisture, tenderness, lightness, and is involved in complex chemical reactions that give us flavors and textures that are essential to some sweets.
Occasionally you can reduce the sugar (typically by no more than 20%), but sometimes even a small reduction will completely compromise the integrity of the recipe.
Often someone comes along and reduces the sugar then complains the cake turned out dry and doesn’t understand the connection. Which of course is frustrating for both of us! This is just one example.
I’ll say it again: Baking is a science. The more you understand that the more you can customize recipes and tweak them with success.
But when you come to me asking about subtitutions, it’s disheartening.
I work tirelessly on developing my recipes. I have a whole process that involves a lot of time and effort to make sure I’m creating recipes that will be successful for my readers.

When you want to change something to a creation that I’ve worked so hard on, and when I know the result likely won’t be as good, it’s hard not to get disappointed.
Especially since it’s a challenge to keep up with the amount of comments and questions I get on ALL the platforms at all hours every day.
That’s why I’m enacting a NO SUBSTITUTION POLICY.
Moving forward, if I know a substitution will work because I have personal experience with it, I will include that information in the recipe post.
However, if I haven’t personally tested that substitution then I can’t in good conscience give an answer to your question because I can’t guarantee it will be accurate.
It would simply be my educated guess and would likely require you to trial and error your way through it which takes time and ingredients.
So when I say “no subs” I simply mean I won’t be making it a habit of attempting to answer questions on this topic.
You, of course, are free to bake my recipes any way you want and use Google as your tool to get possible answers to your specific questions!
It would be impossible for me to test every recipe to see if it would work without eggs, gluten, or dairy, or to try out a vegan, keto, or other dietary version.
Luckily I have a few seasoned readers in my community who like to share the results of their allergen-free or special dietary baking. Join my Facebook group if you’d like to see their tips and posts.
However, as I mentioned, I can’t guarantee any substitution will work as well as the original ingredient.
Little details are what make the difference between average desserts and stellar desserts. That’s what the experts know. So when you don’t want to go back to the store to get an ingredient in the recipe and try to make something else work instead, just keep that in mind.
You can also search the comments of a recipe to see if anyone has reported success using a substitution.
TIP: use Control+F, or Command+F on a Mac to bring up the Find feature so you can pinpoint any mention of “gluten free” or whatever you’re looking for on the page.
If that’s a problem for you, I’m sorry. There are PLENTY of bloggers focused on creating content that might be a better fit for you.
My hope is that enacting this policy will allow us to continue to cultivate a positive and joyful community of people who love traditional baking.
LOVE YOU!
Tessa
First image by Constance Mariena. Portraits by Lauren Hansen.
I hear you sister, it makes me crazy when I read those negative comments. There is no “I followed it to a T except”. Baking is absolutely a science. You can’t expect perfect results if the chemistry is altered. Thank you Tessa for all your insights but especially for your sharing them.
This is wonderful!
Thank you for this post! Personally, I think it is about time you put on your big girl oven mitts and stood up for your hard work and talents. When I joined your group, you said that it was not a “diet” site. I know where you are coming from and it isn’t my recipe! I have family and friends that ask me to make less carb treats. My response it make the portion size smaller. I am not substituting anything! Keep up with the amazing recipes and posts!!! And other Followers, keep posting your productions. I love seeing the inspirations!
Tessa, as a long time follower, your blog is my go-to site when I’m looking for a recipe, as I know how thoroughly you research your recipes. I love the emphasis you make on weighing the ingredients and show side-by-side comparisons of how a single ingredient change can change the results, like in your cookies, pie crust and frostings. Keep your standards high, just like you have from the beginning. You have an audience that appreciates that about you.
One thing I’ve been looking for is a good recipe for a white wedding cake, with fine crumb and good flavor. I’ve yet to find it anywhere. Also, could you explain the difference in AP flour vs cake flour and how it impacts the texture.
You’re the best and have a big audience that loves you!
Tessa, as a long time follower, your blog is my go-to site when I’m looking for a recipe, as I know how thoroughly you research your recipes. I love the emphasis you make on weighing the ingredients and show side-by-side comparisons of how a single ingredient change can change the results, like in your cookies, pie crust and frostings. Keep your standards high, just like you have from the beginning. You have an audience that appreciates that about you.
One thing I’ve been looking for is a good recipe for a white wedding cake, with fine crumb and good flavor. I’ve yet to find it anywhere. Also, could you explain the difference in AP flour vs cake flour and how it impacts the texture.
You’re the best and have a big audience that loves you!
I am a fan from Germany and i can absolutely relate to your post. It must be exhausting that people think you have to satisfy everyone.
Love your work!
Regards from Germany 🙂
I have followed you for at least 5 years and I tell so many of my friends about you. You have encouraged me to try things I have never attempted. I love you honesty and knowledge about substitutions. Your blog was perfect! Thank you for your courage to go out on that limb and truly be yourself. Thanks again for all you do to help me learn the art of baking and also get great compliments. Just love Handle The Heat,
Tessa, you have nothing to be scared about voicing your opinion. My feeling is that if someone comes along and sees your recipe then they should use common sense that the recipe is how you made it. I really hope that made sense. I absolutely love the passion I see in your videos and love your recipes. As a novice baker, I do appreciate everything that you have made available. Not to mention that it is a great stress reliever.
This is wonderful!
Hi Tessa! A few years ago I stumbled across your posts on substitutions for cookies and cupcakes. It was one of the most invaluable posts I have ever read and I saved it. I love the way you took the time to compare the results with each substitution. I still use this guide today. Fast forward, and I stumbled across an awesome recipe on Facebook… link to your blog, and started following you. No idea that you were the same person who posted that awesome substitution info years ago! I do sometimes have to substitute ingredients. Money can be an issue, but I still want to make something yummy for my family and do the best I can with what I have. I understand that when I do swap something in a recipe, the results will be different! I’m not a professional baker, and although I’d love to have picture perfect results every time, my goal is usually just to put a smile on my kids face. Xox
Good for you! I never respond unless I have tried the recipe….. I only read comments from folks who made the recipe as looking for any guidance I can get before trying a new recipe so I love it when I don’t have to wade thru all the sounds good, can’t wait to try. Geez, how would you know about substitutions anyway??? Go Girl!
Amen to that. Love you and your work