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