For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking in Germany, along with their corresponding German translations.
| Product | Substitute / Translation |
|---|---|
| Self-Raising Flour |
Not commonly sold in Germany (occasionally at Lidl). Substitute for 1 cup self-raising flour: – 1 cup (120 g) Type 405 flour (closest to SA cake flour) – 1½ tsp baking powder – ¼ tsp salt |
| Cake Flour |
Type 405 (Weizenmehl 405) for cakes, pastries, sauces, and lighter baked goods. Type 550 for muffins, cookies, and white bread. |
| Rye Flour |
Type 1150 (Roggenmehl) medium to dark rye. Type 1800 very dark rye for rustic German breads. |
| Bread Flour | Type 812 German bread flour, slightly higher gluten than plain flour. |
| White Whole Wheat | Type 1600 darker and fuller than US white whole wheat, but closest equivalent in Germany. |
| Volkoring Meel / Whole Wheat | Type 1700 Weizenvollkornmehl, nutty and dense, good for hearty whole wheat breads. |
| High Gluten Flour | Type 1050, good for elastic doughs like rolls, pretzels, and pizza crusts. |
| Spelt Flour / Dinkel / Hulled Wheat | Type 630 Dinkelmehl, can be used in place of Type 405, slightly more gluten and a mild nutty flavour. |
| Nutty Wheat |
Nutty Wheat contains about 18% coarse bran (wholemeal has roughly 12%). DIY version: 4 parts white flour mixed with 1 part wheat bran. |
| Bran / Semels | die Kleie |
| Wheat Bran | die Weizenkleie |
| Mielieblom / Cornstarch (Maizina) |
die Speisestärke, sold in the baking aisle. Substitute: 15 ml cornstarch = 30 ml cake flour. German starch variations: Cornstarch = Maisstärke Potato starch = Kartoffelstärke Wheat starch = Weizenstärke All fall under the general name Speisestärke. |
| Baking Soda / Koeksoda | das Natron |
| Cream of Tartar / Kremetart |
der Weinstein (pulver) Tartaric acid = die Weinsäure or der Weinstein (but stronger). Substitution: 1 teaspoon tartaric acid = 2 teaspoons cream of tartar. |
| Baking Powder |
das Backpulver, usually in sachets. SA baking powder (like Royal) is double-acting. Many German brands, such as Dr. Oetker Backin, are single-acting and activate once. |
| Instant Dry Yeast | Trockenbackhefe or Instant Hefe, works the same as SA instant yeast. |
| Vanilla Essence vs Vanilla Extract |
Vanilla essence = Vanilleessenz (artificial). Vanilla extract = Vanille Extrakt (natural, stronger). Substitution: If a recipe calls for extract, use double the essence. If a recipe calls for essence, use half the extract. |
Usually, you can substitute one type of baking powder for the other. So, if a recipe calls for 1 teaspoon of double-acting baking powder, you can use 1 teaspoon of single-acting baking powder (and vice versa).
Exception!!
If a recipe calls for double-acting baking powder because there is a time delay between mixing and baking, it’s not a good idea to use single-acting baking powder. Pancakes for example
I found this info on the internet:
To substitute 1 Tsp of Double Acting Baking Soda, use:
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
OR 1 1/2 teaspoons single-action baking powder
OR 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yoghurt to replace 1/2 cup (120 ml) non-acidic liquid
| German Name | English Name | What It Is | Use in Baking | Can It Be Substituted? |
|---|---|---|---|---|
| Natron | Bicarbonate of Soda / Baking Soda | A pure alkaline (sodium bicarbonate) that requires acid to activate. | Used to help baked goods rise when combined with an acidic ingredient (e.g., yogurt, lemon juice, vinegar, buttermilk). Also helps with browning. | Not directly interchangeable with Backpulver. If a recipe calls for Natron and you only have Backpulver, adjust acid and quantity carefully. Rule of thumb: 1 tsp Natron = 3 tsp Backpulver (omit acid). |
| Backpulver | Baking Powder | A complete leavening agent containing both an acid (like cream of tartar) and a base (bicarbonate of soda), plus a drying agent like starch. | Used to make cakes and baked goods rise without needing extra acid in the recipe. Convenient all-in-one option. | Can be homemade: 1 part Natron + 2 parts cream of tartar = baking powder. Example: 1 tsp Backpulver = 1/3 tsp Natron + 2/3 tsp cream of tartar. |
| Reinweinstein / Weinsteinpulver | Cream of Tartar | An acidic byproduct of winemaking (potassium bitartrate). A white, powdery acid. | Stabilises whipped egg whites, prevents sugar crystallisation in syrups and meringues, and can be used to make homemade baking powder. | For egg whites, can substitute lemon juice or vinegar. For baking powder, combines with Natron to create leavening power. |
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