SUBSTITUTES – BAKING PRODUCTS

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Substitutes for Baking Products
Arrowroot (1 tablespoon)
substitute: 2 tablespoons all-purpose flour

Baking Powder (1 teaspoon)
substitute: 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking Powder (1 tablespoon)
substitute: 1 1/2 teaspoons baking soda plus 1 1/2 teaspoons cream of tartar

Brown Sugar, Light Brown (1 cup)
substitute: Add 2 tablespoons molasses per cup of granulated sugar

Brown Sugar, Dark Brown (1 cup)
substitute: Add 3 tablespoons molasses per cup of granulated sugar

Cake Flour, sifted (1 cup)
substitute: 1 cup less 2 tablespoons sifted all-purpose flour

Chocolate, Unsweetened (1 ounce)
substitute: 3 tablespoons cocoa plus 1 tablespoon butter or margarine

Confectioners’ (Powdered) Sugar (1 cup)
substitute: 1 cup sugar plus 1 tablespoon cornstarch (processed together in food processor)

Corn Syrup, Light (1 cup)
substitute: 1 cup sugar plus 1/4 cup water

Cornstarch (1 tablespoon)
substitute: 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR 4 teaspoons quick-cooking tapioca

Cocoa, Dutch Process (3/4 cup)
substitute: Add 1/4 teaspoon baking soda to 3/4 cup regular cocoa powder to neutralize it

Flour, All-purpose (1 cup)
substitute: 1 cup cake flour plus 2 tablespoons

Flour, Cake (1 cup)
substitute: 1 cup minus 2 tablespoons all-purpose flour

Flour, Self-rising (1 cup)
substitute: 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt

Flour, Soft (1 cup)
substitute: 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together

Honey (1 cup)
substitute: 1 1/4 cups sugar plus 1/4 cup water

Marshmallow Creme (one 7-ounce jar)
substitute: 1 (16-ounce) package marshmallows, melted, plus 3 1/2 tablespoons light corn syrup

Pecans, chopped (1 cup)
substitute: 1 cup regular oats, toasted (in baked products)

Tapioca (1 tablespoon)
substitute: 1 1/2 tablespoons all-purpose flour

Unsweetened Chocolate (1 square)
substitute: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or vegetable shortening
substitute: 3 tablespoons carob plus 2 tablespoons water

Yeast, compressed (1 cake)
substitute: 1 envelope or 2 teaspoons active dry yeast

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