Substitutes - Baking Products
Category : Substitutions

Product Measure Substitute
Arrowroot 1 tablespoon 2 tablespoons all-purpose flour
Baking Powder 1 teaspoon

 

1 tablespoon

1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1-1/2 teaspoons baking soda plus 1-1/2 teaspoons cream of tartar

Brown Sugar, Light Brown 1 cup Add 2 tablespoons molasses per cup of white sugar
Brown Sugar, Dark Brown 1 cup Add 3 tablespoons molasses per cup of white sugar
Cake Flour, sifted 1 cup 1 cup less 2 tablespoons sifted all-purpose flour
Chocolate, Unsweetened 1 ounce 3 tablespoons cocoa plus    1 tablespoon butter or margarine
Confectioners' Sugar
    (Powdered Sugar)
1 cup 1 cup sugar plus 1 tablespoon cornstarch (processed together in food processor)
Corn Syrup, Light 1 cup 1 cup sugar plus 1/4 cup water
Cornstarch 1 tablespoon 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR  4 teaspoons quick-cooking tapioca
Cocoa, Dutch Process 3/4 cup Add 1/4 teaspoon baking soda to 3/4 cup regular cocoa powder to neutralize it
Flour, All-purpose 1 cup 1 cup cake flour plus 2 tablespoons
Flour, Cake 1 cup


1 cup

1 cup minus 2 tablespoons  all-purpose flour

2/3 cup cornstarch plus 1/3 cup  all-purpose flour, sifted together

Flour, Self-rising 1 cup 1 cup all-purpose flour plus    1 teaspoon baking powder  and 1/2 teaspoon salt
Flour, Soft 1 cup 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together
Honey 1 cup 1-1/4 cups sugar plus 1/4 cup water
Marshmallow Creme
1 (7-ounce) jar 1 (16-ounce) package
 marshmallows, melted, plus 3-1/2 tablespoons light corn syrup
Pecans, chopped 1 cup 1 cup regular oats, toasted
    (in baked products)
Tapioca 1 tablespoon 1-1/2 tablespoons all-purpose flour
Unsweetened Chocolate 1 square 3 tablespoons unsweetened cocoa  powder plus 1 tablespoon butter, margarine or vegetable shortening OR
3 tablespoons carob plus
2 tablespoons water
Yeast, Compressed 1 cake
1 envelope or 2 teaspoons active dry yeast