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    • #250600

      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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