Substitutions for Baking Ingredients

Flour substitutions, sugar substitutions and more substitutions for common 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.



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.

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