Substitutions for Baking Ingredients

By: EatingWell Editors

Pictured Recipe: Banana-Bran Muffins

Substitutions for Baking Ingredients

Forgot to pick up whole-wheat flour? Have brown sugar but not white? Don’t have quite enough eggs to prepare that batch of muffins you want to make today? Not to worry, EatingWell’s guide to substitutions for common baking ingredients will help you make adjustments so you don’t have to run to the supermarket on the fly.


Oils

Chocolate/Cocoa

Chocolate, bittersweet, 1 ounce
1 ounce unsweetened chocolate plus 2 teaspoons sugar

Chocolate, semisweet, 1 ounce
1 ounce unsweetened chocolate plus 1 tablespoon sugar

Chocolate, unsweetened, 1 ounce
3 tablespoons unsweetened cocoa powder plus 1 tablespoon canola oil (or melted butter)

Cocoa powder, Dutch-processed, 3 tablespoons
3 tablespoons unsweetened cocoa powder plus 1/8 teaspoon baking soda

Cocoa powder, unsweetened, 1 ounce
1 ounce unsweetened chocolate and decrease oil, butter or other fat in the recipe by 1 1/2 teaspoons


Garlic

Eggs

Eggs, 1 large
2 large egg whites or 1 1/2 teaspoons dried egg whites combined with 2 tablespoons water or 3 tablespoons liquid egg replacer (or liquid egg whites) or 1/2 mashed banana plus 1/2 teaspoon baking powder [for baking]

Egg, white, 1 large
2 tablespoons liquid egg whites


Beans

Flour

Flour, all-purpose (as a thickener), 1 tablespoon
1 teaspoon cornstarch or 11/2 teaspoons arrowroot

Flour, all-purpose (for baking), 1 cup
1/2 cup all-purpose flour plus 1/2 cup whole-wheat
or 1/2 cup all-purpose flour plus 1/2 cup whole-wheat pastry flour
or 1 cup white whole-wheat flour

Flour, all-purpose (to eliminate gluten), 1 cup
1 cup store-bought gluten-free baking mix
or 1 cup minus 2 tablespoons rice flour

Flour, bread, 1 cup
1 cup all-purpose flour plus 1 tablespoon wheat gluten

Flour, cake, 1 cup sifted
3/4 cup plus 2 tablespoons sifted all-purpose flour

Flour, whole-wheat, white whole-wheat or whole-wheat pastry, 1 cup
1 cup all-purpose flour


Sweeteners

Sweeteners

Corn syrup, dark
Light corn syrup

Corn syrup, light, 1/2 cup
1/2 cup granulated sugar plus 2 tablespoons water

Sugar, brown, 1 cup
1 cup granulated sugar plus 2 tablespoons molasses

Sugar, granulated, 1 cup
1 cup brown sugar or 1/2-2/3 cup honey*
or 3/4 cup maple syrup*
or 2/3 cup agave nectar*
or 1 cup Splenda, granulated
or 18-24 SteviaPlus Fiber packets

*Using honey, maple syrup or agave nectar in place of granulated sugar in baking may cause baked goods to brown faster. Oven temperatures may need to be reduced.


Other Baking Substitutions

Baking powder, 1 teaspoon
1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

Cornstarch, 1 teaspoon (as a thickener)
1 tablespoon all-purpose flour or 1 1/2 teaspoons arrowroot

Gelatin
1 1/4-ounce envelope = about 2 1/4 teaspoons

Vanilla bean, 1 whole

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