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.
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
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
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
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.
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
2 teaspoons vanilla extract
Yeast, regular or quick/instant active dry
1 1/4-ounce envelope = about 2 1/4 teaspoons
Links:
[1] http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/DS7602_0.jpg
[2] http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_homemade_birthday_cake_recipes
[3] http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_chocolate_cake_recipes
[4] http://www.eatingwell.com/healthy_cooking/holidays_entertaining/bake_a_better_cupcake
[5] http://www.eatingwell.com/nutrition_health/gluten_free_diet/can_baked_goods_taste_good_without_gluten
