Where to Find and Substitute German Ingredients in the United States

When I first moved to the U.S., I quickly learned that recreating German recipes isn't the same here as it is in Germany. I ran into all kinds of challenges-German butter creams didn't behave the way I expected because milks here have different fat ratios and additives, and the flours are very different. However, with some patience and a little help, I've been able to find the right ingredients to make authentic German treats.

I created this guide because I get so many questions about how to substitute ingredients, what to look for, and where to find German baking essentials here in the U.S. My goal is to make it easier for anyone who loves German food to recreate their favorite recipes successfully.

Jump to:

• Where to Buy German Ingredients in the U.S.
• German Bread
• Common German Ingredients and Their Best Substitutes
• Ingredients I Personally Import
• My new baking book is here!
• Discount Codes
• Related

Where to Buy German Ingredients in the U.S.

Over the years, I've found that getting authentic German ingredients in the U.S. has become much easier. Whether you're looking for bread, meats, or baking essentials, there are now several reliable options.

Here are the places I personally use and recommend.

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Baking Ingredients and German Grocery Essentials

For baking supplies and pantry staples, online German specialty shops are often the easiest option. I've had great experiences with One Stop German Shop (you can get 10% off with my code: GERMANFOOD10).

You can usually find:

• Dr. Oetker products
• Lebkuchen spice
• Backoblaten
• German baking ingredients that are hard to source locally

If you live near a Polish, Russian, or Ukrainian community, check their grocery stores. Eastern European markets often carry similar ingredients that work beautifully in German recipes.

Amazon has also improved a lot. You can now find many German ingredients there - even a Spätzle machine. It's usually more convenient, though often more expensive than specialty shops. I've created a curated German Ingredient Amazon Storefront list to make it easier to find the right products.

German Bread

If you don't bake your own bread but miss real German bread, my number one recommendation is Brot Box. I've partnered with them and you can get 10% off your order with my code:  RAVENCAKES.

German Meats and Sausages

For sausages and specialty meats, I've personally loved Schaller & Weber.

• Their Weißwurst is very good.
• I absolutely love their Düsseldorf mustard and sweet mustard.
• You can also order Leberkäse from them (though it's not inexpensive).

Another tip: check your local Amish markets. I've often found German-style products like Landjäger there, and Amish butchers usually know how to properly cut meat for Rouladen - which is not always easy to explain at a regular grocery store.

Common German Ingredients and Their Best Substitutes

Over the years, these are the ingredients I get asked about the most. Some are easy to replace, others require a little understanding - but once you know what to look for, German baking in the U.S. becomes much simpler.

Quark

This is by far the number one question I get - especially from Germans who want to bake their favorite recipes here.

Quark is a staple in German baking, especially for cheesecakes and cream cakes. While it used to be very hard to find in the U.S., there are now a few options. That said, I've found that a very thick, full-fat Greek yogurt works beautifully as a substitute.

The brands I personally use:

• Siggi's
• Fage
• Trader Joe's full-fat Greek yogurt

I use these in recipes like my Käsesahne Torte, German cheesecakes, and many other classic bakes. The key is choosing a thick, full-fat yogurt - not a runny or low-fat version.

Flour (Mehl)

Flour is one of the biggest differences between German and American baking.

German flour types (405, 550, etc.) are not the same as U.S. all-purpose flour. The protein levels and milling processes differ, which affects texture and structure.

I created a full Flour Guide  that explains how to substitute properly and understand the differences.

My biggest recommendations:

• Use quality flour.
• Avoid bleached flour.
• Avoid bromated flour (this isn't even allowed in Europe).

For certain recipes, I order white spelt flour (Dinkelmehl) online.

If you are local to Pennsylvania, my favorite store is Miller's Natural Food Store in Bird-in-Hand. They have excellent quality ingredients, a large flour selection, and very fair prices.

Dr. Oetker Pudding Mix

Many German recipes call for Dr. Oetker pudding mix, especially for buttercreams and fillings.

Instead of buying the mix, I often substitute it with:

• 30-35 grams cornstarch
• A little vanilla for flavor

The key is using a good-quality cornstarch so the texture stays smooth and stable. This simple swap works very well in most German cream-based recipes.

Couverture Chocolate

Couverture chocolate in the U.S. can be very expensive.

When I want true couverture, I use Callebaut, which is a premium option. A 5 lb bag costs around $60, but the quality is excellent.

For everyday baking, I've found that Lindt chocolate bars melt beautifully. It's not technically couverture, but it melts smoothly and works very well for glazes and coatings. It's a more accessible and practical option for most home bakers.

Dairy (Butter and Milk Differences)

Dairy is another area where German and American baking differ more than people realize.

Butter

One thing I noticed quickly after moving to the U.S. is that American butter has a higher water content than European butter. Because of that, I've sometimes had buttercreams break or turn slightly unstable - especially when following traditional German methods.

When I use European-style butter, my buttercreams are noticeably smoother, more stable, and easier to work with. European butter has a higher fat content, spreads more easily, and gives a richer texture. The downside is that it's significantly more expensive.

Here's how I personally decide:

• For bundt cakes, cookies, and breads → I use regular American butter. There's no need to spend the extra money.
• For croissants, Plunderteig, and buttercreams → I use European butter. The difference in performance and texture is worth it.

This small switch can make a big difference in more delicate recipes.

Milk

Another detail that matters: milk fat levels.

When a German recipe calls for milk, I always use full-fat milk in the U.S. The fat level affects richness, structure, and flavor - especially in creams and custards.

Using lower-fat milk can subtly change the outcome, particularly in traditional German cakes and fillings.

Gelatin (Gelatine)

Gelatin works very well in the U.S., but the sheet sizes and strengths are different - and this is where confusion often happens.

German gelatin sheets are not the same as American sheets.

Here's the difference:

• One German gelatin sheet weighs 1.66 g
• One American gelatin sheet weighs 2.5 g

Because of that, you cannot substitute sheet for sheet.

For example, if a recipe calls for:

• 8 German gelatin sheets, you'll need approximately 5 American sheets

American gelatin works just as well - you just need to adjust for the weight difference.

If you prefer working by weight (which I personally recommend for precision), simply calculate the total grams needed and match that amount using the sheets you have.

This small adjustment prevents fillings and cream cakes from turning too soft or too firm.

Ingredients I Personally Import

While many German ingredients can be substituted or sourced in the U.S., there are a few items I still prefer to order directly from Germany. Not because you can't make things work without them - but because the results are noticeably better.

These are the few I think are worth it.

Dr. Oetker Gelifix (Pectin for Jam)

When making jam, I strongly prefer using Dr. Oetker Gelifix from Germany.

I've tested American pectin, and while it works, I've found that it often requires more sugar and doesn't give me the same consistency.

With Gelifix, I can use a 3 parts fruit to 1 part sugar ratio, which I love. The texture sets beautifully and tastes more fruit-forward - the way I grew up eating it.

For me, this is one of the few staples that's truly worth importing.

Lebkuchen Spice

Lebkuchen spice blends in the U.S. can be hard to find and are often very expensive on Amazon.

I usually order mine directly from Germany. The flavor balance is just right, and since I use it every year during the holidays, I like having the authentic version on hand.

If you bake traditional Christmas cookies, this is one of those small things that makes a big difference.

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Baking Malt (Backmalz)

Baking malt is a staple in many traditional German bread recipes - including my pretzel recipe.

In the U.S., the best baking malt I've found is from Breadtopia, and it's made from barley. It works well and is a great option if you're baking German breads regularly.

However, when I travel to Germany, I always bring back Backmalz.

The main difference is that traditional German baking malt is often made from rye, not barley. In my experience, rye-based baking malt gives me the best flavor and texture results - especially in pretzels and classic German rolls.

If you can get rye-based Backmalz, I prefer it.
If not, barley malt (like the one from Breadtopia) is still a very good and accessible option.

Backoblaten (Wafer Papers)

Oblaten are extremely hard to find in regular American stores.

If I'm making traditional Lebkuchen, I order these from Germany. They're difficult to substitute properly, and for authentic holiday baking, I prefer having the real thing.

Ovomaltine Chocolate Spread (Just for Fun)

One of the "just because" items we order from Germany is Ovomaltine chocolate spread.

It's a favorite in our house and one of those treats that simply tastes like home.

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