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Home » Blog » Baking Substitutions – Don’t Get Caught With Your Measuring Cups Empty

Baking Substitutions – Don’t Get Caught With Your Measuring Cups Empty

By PreparednessMama on September 24, 2020 * 2 Comments

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…

Baking substitutions download for inside your cupboard | PreparednessMama

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!

PreparednessMama
Preparedness Mama and its collaborators have created a one-stop shop of critical resources for families looking to prepare for disaster. We know firsthand that getting ready for the worst with a big family poses some particular challenges.
 
We’ve learned from the past so that you don’t have to make the same mistakes again. Fear of the unknown is one of the scariest things in life, but we hope that Preparedness Mama’s treasure trove of practical advice will make that unknown less daunting and ultimately help take the scared out of being prepared for every single one of our readers.

Comments

  1. Dena says

    December 29, 2013 at 9:03 pm

    Thank you, this is wonderful!

    Reply
  2. jules says

    September 28, 2016 at 2:50 pm

    Thank you so much very handy to have!

    Reply

Trackbacks

  1. Why You Should Have Cream of Tartar Lying Around Your Kitchen - PreparednessMama says:
    May 14, 2014 at 6:40 am

    […] few months ago I wrote a little cheat sheet for baking substitutions to keep in the cupboard and shared it with you. One person, M-K-H, asked this question: “I think […]

    Reply

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