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Pictured Recipe:Low-Carb Blueberry Muffins
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/Cocoa
Chocolate, bittersweet, 1 ounce
Chocolate, semisweet, 1 ounce
Chocolate, unsweetened, 1 ounce
Cocoa powder, Dutch-processed, 3 tablespoons
Cocoa powder, unsweetened, 1 ounce
Eggs
Eggs, 1 large
Egg, white, 1 large
Flour
Flour, all-purpose (as a thickener), 1 tablespoon
Flour, all-purpose (for baking), 1 cup
Flour, all-purpose (to eliminate gluten), 1 cup
Flour, bread, 1 cup
Flour, cake, 1 cup sifted
Flour, whole-wheat, white whole-wheat or whole-wheat pastry, 1 cup
Pictured Recipe:Blackberry Blueberry Cake Bars
Sweeteners
Corn syrup, dark
Corn syrup, light, 1/2 cup
Sugar, brown, 1 cup
Sugar, granulated, 1 cup
*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.
Other Baking Substitutions
Baking powder, 1 teaspoon
Cornstarch, 1 teaspoon (as a thickener)
Gelatin
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