Download This Baking Substitutions Chart and Keep It in Your Cupboard for Handy Reference.

It’s that time of year.

Just when I think I have it all handled something always comes up missing. The shopping is done and the gifts are wrapped. I’m getting ready to do the last of my baking and find I don’t have enough…insert missing item… I really need to finish the job. This handy baking substitutions chart is just what you need.

If You Are Missing: Then Substitute…

1 tsp baking powder: ¼ tsp baking soda + ½ tsp cream of tartar
1 cup packed brown sugar: 1 cup granulated sugar + ¼ cup molasses
1 egg: 2 Tbsp water + ½ tsp baking powder for cookies/cakes OR ½ banana or ¼ cup applesauce for batter bread or brownies
1 cup butter: 7/8 cup vegetable oil + ½ tsp salt
1 tsp lemon juice: ½ tsp vinegar
1 cup buttermilk: 1 cup plain yogurt
1 cup half & half: 7/8 cup whole milk + 2 Tbsp melted unsalted butter
1 cup honey: ¾ cup sugar + ¼ cup liquid
1 cup corn syrup: 1 cup sugar + ¼ cup liquid
1 tsp cornstarch for thickening: 2 tsp flour
1 cup cream: 1/3 cup butter + 2/3 cup milk
1 oz unsweetened chocolate: 4 Tbsp Cocoa powder + 1 Tbsp butter
1 cup sour cream: 1 cup milk + 1 1/3 Tbsp vinegar
1 cup sugar: ¾ cup honey + ¼ cup flour
1 cup powdered sugar: 1 cup sugar + 1/3 tsp. cornstarch, Blend small batches in a blender until powdered.
1 cup whole milk: ¾ cup evaporated milk + ¼ cup water

Before and After Cooking Measurements

Cereals:
  Cornmeal – 1 cup = 5/12 cups cooked
  Macaroni – 1 cup = 2 cups cooked
  Egg Noodles – 3 cups = 3 cups cooked
  Quick Oats – 1 cup = 1 ¾ cup cooked
  Rice, long grain – 1 cup = 3 cups cooked
  Spaghetti – 8 oz = 4 cups cooked

Dried Fruit:
  Apples – 4 cups = 5 cups cooked
  Apricots – 3 cups = 4 cups cooked
  Peaches – 3 cups = 5 cups cooked
  Pears – 3 cups = 5 cups cooked

Dried Beans:
  Kidney, navy etc – 1 cup = 2 ¼ cups cooked

Fresh Fruit:
  Apple – 3 medium = 2 ¾ cups diced/sliced
  Avocado – 1 lb (8 to 12) = 2 ½ cups sliced
  Banana – 1 lb (3 to 4) – 2 c sliced or 1 1/3 cup mashed
  Lemon – 1 medium = 3 Tbsp juice

Fresh Vegetables:
  Carrots – 1 lb (6 to 8 med) = 3 cups shredded
  Celery – 1 med bunch = 4 ½ cups chopped
  Green Onion – 1 bunch = ½ c sliced
  Green Pepper – 1 large = 1 cup diced
  Onion – 1 medium = ½ cup chopped
  Potato – 3 medium = 2 cups cubed

Download the file Substitutes for Baking Ingredients  for your Emergency Library and don’t be caught without an important ingredient again!

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