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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.

Flour

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

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