Many people are using all this extra free time to try their hand at baking, but limited trips to the supermarket means they don't always have what they need.
The flour shelves at many stores are completely bare, leaving many wannabe Mary Berries wondering how they're going to make their banana bread.
But don't fear, as there are lots of substitutes you can use for those delicious homebaked treats.
Let's start with the flour, as it's one of the basic ingredients for most cakes and cookies.
Although plain and self-raising flour are the most common types we think of when it comes to baking, there are a number of substitutes that you may already have at home - including nuts.
Great British Bake Off contestant Ruby Tandoh told HuffPost UK that: "Cakes made with ground almonds or polenta are a good alternative to traditional wheat flour cakes at the moment".
And, even though they won't be as light and fluffy, they'll be just as sweet and perfect for citrus flavours.
Another alternative Ruby suggests is ground oats.
By using a food-processor you can get a rougher type of flour - even though it won't be as fine as store-bought flour it will still work well in banana bread, apple cake or fruit loaves.
However, swapping a wheat flour for an oat flour may not necessarily work, so try and pick out a recipe that has been tried and tested with oat flour as they have differing types of elasticity, protein types and absorbency.
Yeast
If you have a recipe which asks you for a leavener like baking soda, baking powder and yeast to help your baked goods rise, but you have none to spare, use baking soda with lemon juice or buttermilk and vinegar.
Although these two options will help your dough rise, the texture or rise may still differ from when you use yeast.
Butter
Whilst unsalted butter is the most common type to use whilst baking, you can swap this out for margarine, dairy-free 'spreads', shortening, Trex, coconut oil, or even lard - but lard is best saved for savoury pies as it has a slightly fattier taste.
Whilst the consistency of the mix will be softer than usual and trickier to handle it will still work just as fine.
And if you don't have any of the above, you could try grated vegetables like carrots or courgettes.
They release water during baking as salt in the baking powder and the sugar draws water out of vegetables as it’s heated.
Eggs
Don't have any eggs? That's okay, you can use a range of substitutes like aquafaba, linseeds, chia seeds, bananas and apple puree.
Ruby says there a number of baking occasions where you don't need eggs at all, for example if you're baking a sweet dough.
And, if you don't have any of the alternatives above food writer Olivia Potts says you could use: “A tablespoon of custard powder, cornflour mixed with 2 tablespoons of cold water, or 50g of tofu blended with the liquid ingredients works just as well.”
Sugar
You can swap caster sugar for granulated or Demerara sugar and even though the texture won't be the same, your cake will taste just as sweet.
Fruits like banana, apples and raspberries, can sometimes be a substitute as they contain natural sugars too.
And with cakes like banana bread or carrot cake, you can use honey, date syrup or maple syrup since it's such a wet mixture.
