Ingredient substitution guide
Best substitutes for white bread
Best swap for white bread: Sandwich bread, 1:1; essentially the same product.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of White Bread?
The best swap for White Bread is Sandwich Bread, 1:1; essentially the same product. Another option is Brioche, 1:1; richer and slightly sweeter; brioche contains eggs and butter (milk). The table below also lists Sourdough and Pullman Loaf (Pain De Mie), 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Sandwich bread | 1:1; essentially the same product |
| Brioche | 1:1; richer and slightly sweeter; brioche contains eggs and butter (milk) |
| Sourdough | 1:1; tangier, denser crumb |
| Pullman loaf (pain de mie) | fine-crumbed white bread; 1:1 |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.