Self-rising flour is just flour with leavening and, in the US, salt already mixed in. Here is the standard DIY blend, how UK self-raising compares, and how to swap either way.
Muffins and quick breads are among the easiest bakes to make gluten-free, because they never needed much gluten. The blend, the binder and a short rest do most of the work.
The right butter swap depends on how the recipe uses butter: melted, creamed or cut in cold. Match the method first and the amounts follow.
Most muffins and quick breads go dairy-free with simple 1:1 swaps. Knowing how plant milks and vegan butters differ in protein and fat helps you pick the right one.
Brown sugar is white sugar with molasses. Rebuild it at home in two minutes, or swap in another sugar if you know what the molasses was doing.
Baking powder is just baking soda with a dry acid already mixed in. Supply the acid yourself and you can rebuild it, as long as you get the ratio and the timing right.
American recipes count butter in sticks; most of the world weighs it. Here is how the two systems line up, and how to handle salted versus unsalted.
Cake flour is simply lower in protein than all-purpose flour. Cutting all-purpose with cornstarch gets you most of the way there, and for muffins you rarely need it at all.
Baking powder can stand in for baking soda, but you need about three times as much, and the extra acid and salt show. Here is how to decide whether to swap, adjust or wait.
The classic fix is soured milk: 1 tablespoon of lemon juice or white vinegar topped up to 1 cup with milk. Here is why it works, plus four other swaps and how they change the bake.
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