I’m a wiz at making ingredient substitutions but some people aren’t quite as fearless in the kitchen as I am. I’ve listed some of the most common ones I use below. Please don’t hesitate to contact me if you have a question about substituting ingredients. If I haven’t done it, I’m willing to try it. 
Egg Substitutes in Baking
1 egg = 1 Tbs chia seeds + 3 Tbs liquid (water, broth, juice)
1 egg = 1 Tbs flax seeds + 3 Tbs liquid
1 egg = 1 tsp ground flax seed + 3 Tbs liquid
Cane Sugar Replacements in Baking
1 cup brown sugar = 1 cup date sugar
1 cup brown sugar = 3/4 cup dark agave nectar – 1/4 cup liquid
1 cup granulated sugar = 3/4 cup light agave nectar – 1/4 cup liquid
1 cup granulated sugar = 2/3 cup honey – 1/4 cup liquid
1 cup granulated sugar = 2/3 cup pure maple syrup – 1/4 cup liquid
1 cup granulated sugar = 1 1/3 cup rice syrup – 1/4 cup liquid
Gluten Replacements in Baking
Breads and Dough
1 tsp xanthan gum per each cup of gluten free flour
1 tsp psyllium husk powder per each cup of gluten free flour
1 tsp guar gum per each cup of gluten free flour
Cakes, Cookies & Muffins
1/2 tsp xanthan gum per each cup of gluten free flour
1/2 tsp psyllium husk powder per each cup of gluten free flour
1/2 tsp guar gum per each cup of gluten free flour
Thickening Agents
1 tsp agar agar powder per each cup of liquid
1 Tbs agar agar flakes per each cup of liquid
2 1/2 tsp arrowroot + 1 Tbs cold liquid per each cup of liquid
(note: don’t use arrowroot with dairy products)
1 Tbs corn starch + 1 Tbs cold liquid per each cup of liquid
(note: don’t use cornstarch with acidic sauces)
1 Tbs tapioca starch + Tbs cold liquid per each cup of liquid
