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
Updated List
1 cup of cake flour: add two tablespoons of cornstarch and fill the rest of the cup with regular, all-purpose flour
1/4 teaspoon of cream of tartar: use half a teaspoon of lemon juice when beating eggs
1 ounce of semi-sweet chocolate: one ounce of unsweetened chocolate and half a teaspoon of granulated sugar
1/4 teaspoon of baking soda: one whole teaspoon of baking powder
Half a cup of bread crumbs: half a cup of ground rolled oats or crushed cereal
One cup of almond meal: one cup of sliced or natural almonds and one tablespoon of granulated sugar mixed together in a blender. Process until finely ground.
300 grams or 1 and 1/3 cups of almond paste: one and 3/4 cups of ground blanched almonds and one and a half cups of powdered sugar plus one large egg white, one teaspoon almond extract, and a quarter teaspoon of salt.
3/4 teaspoon of ammonium bicarbonate: one teaspoon of baking soda
One tablespoon of arrowroot: one tablespoon of cornstarch, rice starch, or potato starch, and two tablespoons of all-purpose flour
One tablespoon of carob powder: one tablespoon of cocoa powder
One ounce of milk chocolate: one ounce of bittersweet or semi-sweet chocolate, and half a tablespoon of granulated white sugar. Alternatively, you can mix one ounce of sweet dark chocolate with one ounce of white chocolate.
One ounce of Sweet German Chocolate: one ounce of bittersweet or semi-sweet chocolate plus half a tablespoon of granulated white sugar. Alternatively, you could just use one ounce of milk chocolate, as they are fairly similar in taste.
Three tablespoons of Dutch-processed cocoa powder: three tablespoons of natural, unsweetened cocoa powder and 1/8 teaspoon of baking soda.
Three tablespoons of natural, unsweetened cocoa powder: three tablespoons of Dutch-processed cocoa powder, 1/8 teaspoon of cream of tartar, and a dash of lemon juice or white vinegar. Alternatively, you can use one ounce of unsweetened chocolate and reduce the fat in a recipe by one tablespoon. Or, as a last resort, you can just use three tablespoons of carob powder.
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!
Thank you, this is wonderful!
Thank you so much very handy to have!