In need of a salt substitute for your baking recipe? Find out the best options in our guide! From sea salt to coconut aminos, we have the alternative for your baking needs.
Table salt is a common ingredient in baking that helps enhance flavors and balance sweetness. However, for various reasons, you may be looking for alternatives to this kitchen staple.
Whether you’re watching your sodium intake or simply ran out of salt, here are the best substitutes for salt in baking, ordered based on their suitability and availability.
1. Sea Salt
Sea salt can be an excellent substitute for regular table salt in your baking recipes.
While similar in taste, sea salt has a coarser texture, and it may alter the texture of your baked goods slightly. Its mineral content can also contribute a subtle flavor difference.
How to make it work: To substitute, use the same amount of sea salt as table salt. If your recipe requires 1 teaspoon of table salt, use 1 teaspoon of sea salt.
2. Kosher Salt
Kosher salt is another great substitute for regular salt in baking.
It’s important to note that kosher salt has larger crystals, which might result in a slightly less salty taste in your baked goods. It also dissolves less readily.
How to make it work: When substituting, use 1 1/4 to 1 1/2 teaspoons of kosher salt for every teaspoon of table salt.
3. Garlic Salt
Garlic salt can be used as a substitute for salt in savory baked goods.
Bear in mind, garlic salt will introduce a garlic flavor to your recipe. It’s best used in recipes where the additional garlic flavor would be welcome.
How to make it work: For substitution, use the same amount of garlic salt as table salt, but reduce the amount of any additional garlic in the recipe.
4. Onion Salt
Onion salt can substitute for salt when baking savory goods.
Just like garlic salt, onion salt introduces an onion flavor. It’s ideal for recipes where the onion flavor complements the dish.
How to make it work: To substitute, use the same amount of onion salt as table salt, but reduce any additional onion in the recipe.
5. Celery Salt
Celery salt is another option for salt substitution, particularly for savory recipes.
It’s important to note that celery salt will add a hint of celery flavor to your baked goods. Use it in recipes where this flavor is compatible.
How to make it work: To substitute, use the same amount of celery salt as table salt, but decrease any additional celery or celery seed in the recipe.
6. Himalayan Pink Salt
Himalayan pink salt can be a direct substitute for regular salt.
This salt’s mineral content may give your baked goods a slightly different flavor profile. It also has larger crystals that might affect the texture of your baked goods.
How to make it work: Substitute Himalayan pink salt for table salt in a 1:1 ratio.
7. Flake Salt
Flake salt, with its pyramid-shaped crystals, can be used as a salt substitute.
Due to its unique crystal shape, flake salt can create different textural experiences. It also dissolves quickly, so it might not provide a sustained salty flavor.
How to make it work: To substitute, use the same amount of flake salt as table salt.
8. Smoked Salt
Smoked salt can be an excellent salt substitute in savory baking recipes.
Keep in mind, smoked salt will introduce a smoky flavor to your baked goods. It’s perfect for recipes where a smoky essence is desirable.
How to make it work: For substitution, use the same amount of smoked salt as table salt.
9. Pickling Salt
Pickling salt, with its fine granules, can substitute for salt in baking.
Despite being similar in taste, pickling salt’s fine texture can result in a slightly different mouthfeel.
How to make it work: To substitute, use the same amount of pickling salt as table salt.
10. Light Salt
Light salt, a blend of sodium chloride and potassium chloride, can replace regular salt in your recipes.
While it’s less salty than regular salt, light salt can provide a similar flavor profile. It’s a great option for those watching their sodium intake.
How to make it work: For substitution, use 1 1/2 teaspoons of light salt for every teaspoon of table salt.
11. Rock Salt
Rock salt, due to its larger crystals, can be used as a salt substitute in baking.
Despite being similar in taste to table salt, the size of rock salt crystals can influence the texture of your baked goods.
How to make it work: To substitute, grind the rock salt to match the texture of table salt and use in the same quantity.
12. Canning Salt
Canning salt can replace regular salt in your baking recipes.
While it provides a similar level of saltiness to table salt, its fine texture might result in a different mouthfeel.
How to make it work: Substitute canning salt for table salt in a 1:1 ratio.
13. Black Salt
Black salt, with its sulphurous, pungent smell, can substitute for salt in savory baked goods.
While it’s less salty than regular salt, the unique flavor of black salt can provide an interesting twist to your recipes.
How to make it work: When substituting, use a slightly larger quantity of black salt. For every teaspoon of table salt, use 1 1/4 teaspoon of black salt.
14. Salt Substitutes (Potassium Chloride)
Salt substitutes made mostly of potassium chloride can replace salt for those watching their sodium intake.
Though they mimic the salty taste, they have a slightly bitter aftertaste and should be used in recipes where this won’t be too noticeable.
How to make it work: To substitute, use the same amount of potassium chloride as table salt.
Vinegar can act as a salt substitute by providing a flavor boost to your baked goods.
While not providing the same salty flavor, vinegar’s acidity can provide a tang that enhances other flavors, similar to salt. Best used in savory baking recipes.
How to make it work: Substitution ratios will vary, so it’s best to add vinegar gradually, to taste.
16. Citrus Zest
Citrus zest can enhance flavors and act as a salt substitute in certain recipes.
While not salty, the bright, tangy flavor of citrus zest can serve to highlight other flavors in your recipe. It’s particularly suitable for sweet baked goods.
How to make it work: Substitution ratios vary, so add gradually and adjust to taste.
17. Herbs and Spices
Various herbs and spices can be used to enhance flavors in lieu of salt.
Although they don’t provide a salty flavor, herbs and spices can make your baked goods more flavorful, reducing the need for salt.
How to make it work: Substitute with a quantity that suits your flavor preference.
18. Nutritional Yeast
Nutritional yeast, with its savory, cheesy flavor, can substitute for salt in certain baking recipes.
Although not salty, nutritional yeast can give your baked goods a savory flavor boost.
How to make it work: To substitute, add nutritional yeast to taste.
19. Soy Sauce
Soy sauce can be used as a salt substitute in some savory baking recipes.
While it provides a salty, umami flavor, soy sauce also introduces a distinct taste. Be mindful of its strong flavor and liquid form when substituting.
How to make it work: To substitute, use 1/2 teaspoon of soy sauce for every teaspoon of salt and reduce other liquids in the recipe.
20. Miso Paste
Miso paste, a fermented soybean paste, can serve as a salt substitute.
Miso paste is salty and full of umami flavor, but it has a distinctive taste and is a paste, not a crystal. Use it in recipes where the flavor complements the other ingredients.
How to make it work: To substitute, use 1/2 teaspoon of miso paste for every teaspoon of salt.
21. Coconut Aminos
Coconut aminos can replace salt in certain baking recipes.
While salty, coconut aminos also has a sweet, slightly smoky flavor. It is a liquid, so consider that when adding to your recipes.
How to make it work: To substitute, use 3/4 teaspoon of coconut aminos for every teaspoon of salt and adjust other liquids in the recipe.
When it comes to finding a suitable salt substitute for baking, your choice will largely depend on the recipe at hand and your personal preferences.
Remember that each substitute brings its unique properties and flavors.
For savory baked goods, garlic salt, onion salt, or even miso paste can add an extra layer of flavor while also providing the required saltiness.
For those monitoring their sodium intake, light salt or salt substitutes made of potassium chloride can be great alternatives.
When using substitutes like soy sauce, miso paste, or coconut aminos, you’ll need to adjust the liquid content in your recipe accordingly.
Also, for those using substitutes like herbs, spices, or nutritional yeast, remember to taste as you go since these don’t provide a salty flavor but rather add to the overall flavor profile of your baked goods.
Lastly, not all substitutes will provide the exact salty taste of table salt, but they can still enhance your recipe’s flavor and make your baked goods shine.
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