If you’re anything like me you enjoy cooking but there are times when you need to substitute ingredients with what you already have on hand. I’ve made one up a handy baking substitution chart for you! So Enjoy and print it out to keep handy! Hang it on your fridge so you can refer back to it often. 

Baking Substitutions List for Quick Reference

 Baking Substitutions

Knowing a few main baking substitutions can be very useful. A time might come when you have to bake for someone with specific allergies, or you might be out of a key ingredient. You might also want to make a few healthier substitutions or maybe you just enjoy doing things a little differently now and then.

Whatever your reasons are, having a few tricks up your sleeve is never a bad idea. Here are some excellent baking substitutions you can try in your own kitchen. Unless otherwise noted use the same amount of the substitute as the ingredient you’re replacing.

Eggs (per egg): Choose based on the flavors you are trying to create

• 1/4 Cup Silken Tofu
• 1 TBSP Ground Flax Seed plus 3 Tablespoons Water
• 1/4 Cup Unsweetened Applesauce
• 3 1/2 Tablespoons Gelatin Mix (1 Cup Boiling Water + 2 Teaspoons Gelatin)
• 1/2 Cup Mashed Banana

Oil (per cup): What you use will depend on if your dish is sweet or savory

• Fruit Puree
• Sour Cream
• Yogurt
• Banana
• Melted Butter
• Coconut Oil

White Flour (per cup): When substituting something for white flour the rule is to mix different types of substitutes together to get the right flavor and texture, at least two but three sometimes is better. Also use Grams instead of Cups. 140 Grams of any mixture below will equal 1 Cup of Flour.

• Coconut Flour
• Almond Flour
• Cornmeal
• Rice Flour
• Oat Flour
• Rolled Oats
• Soy Flour

White Sugar (per cup):

• 2/3 Cup Agave Nectar*
• 3/4 Cup Honey*
• 1 Cup Chopped Dates (puree with 1 Cup of liquid after soaking for 1 hour)
• 1 Cup Mashed Ripe Banana
• 1 Teaspoon Stevia

*You will need to reduce the liquid in the overall recipe for both of these substitutions.

Salt (per teaspoon):

• 1/2 Teaspoon Lemon Juice
• Dulse Seaweed Flakes (to taste)
• Dried Celery Flakes or Powder

Milk:

• Almond Milk
• Coconut Milk
• Soy Milk
• Oat Milk
• Rice Milk

Buttermilk (per cup):

• 1 cup Sour Cream
• 1 cup Plain Yogurt + 1 Teaspoon Baking Soda + 3 Tablespoons Butter
• 1 cup Milk + 1 Tablespoon Lemon Juice + 3 Tablespoons Butter

Butter:

• Vegetable Shortening

• Earth Balance Spread
• Coconut Oil
• Avocado

Yeast:

• Double Acting Baking Powder
• Equal Parts Baking Soda + Lemon Juice, Vinegar or Buttermilk

Sour Cream (per cup):

• 1 cup Plain Yogurt + 1 Tablespoon Lemon Juice
• 1 cup Silken Yogurt + 1 Tablespoon Lemon Juice Blended

Cocoa Powder:

• Carob Powder

As baking can sometimes be a very finicky operation, not all recipes will come out the exact same texture when you make certain substitutions.

You may need to practice and perfect your favorite recipes with these. Also consider moving towards weighing ingredients over using measuring cups. Think in terms of flavors, texture, and how each ingredient affects it when you make substitutions.

And a Handy Cooking Measurement Conversions Chart

Sometimes I am making a recipe and I realize that I am doing a recipe that is European and I’m not sure of the conversions. Here’s a great tool for you to print and keep on file for just this occasion. A handy cooking measurement conversions chart would be another great tool to keep on your fridge or in your favorite cookbook! 

  Measurement Conversions

The United States often uses a different measurement system than the rest of the world. There are different units and systems of measurement for different parts of the world, but a good portion uses the metric system.

U.S. to metric measurement conversions:

Length

1 inch = 2.54 centimeters

1 foot = 30.48 centimeters

1 yard = 0.914 meters

1 mile = 1609.34 meters, or 1.609 kilometers

1 kilometer = .62 miles

Quantity

1 ounce (fluid) = 29.574 milliliter

1 cup = 236.58 milliliters, or .236 liters, 140 grams (dry)

1 pint = .47 liters

1 quart = .946 liters

1 gallon = 3.785 liters

Weight

1 ounce = 28.35 grams

1 pound = 453.59 grams, or .453 kilograms

1 ton = 907.19 kilograms, or .907 “metric tons”

Temperature

32 degrees Fahrenheit = 0 degrees Celsius

On the Fahrenheit scale:

Freezing point of water: 32 degrees Fahrenheit

Boiling point of water: 212 degrees Fahrenheit

For Celsius:

Freezing point of water: 0 degrees Celsius

Boiling point of water: 100 degrees Celsius

Here are some other useful measurement conversions:

1 Cup is equal to:

½ pint

8 ounces

16 Tablespoon

48 Teaspoons

237 milliliters

1 Tablespoon is equal to:

1/16 cup

½ ounce

3 Teaspoons

15 milliliters

1 pint is equal to 2 cups, or .47 liters

1 quart is equal to 4 cups, or .946 liters

1 gallon is equal to 4 quarts, or 16 cups, or 3.79 liters

Convenient Conversions:

¼ cup is equal to 4 Tablespoons, or 2 ounces, or 59 milliliters

½ cup is equal to 8 Tablespoons, or 4 ounces, or 118 milliliters

Have you ever had a need for a baking substitutions lists or a cooking measurement conversions chart? I know I have as the cooking as gone on. Which one do you need most? Leave me a comment and let me know! I’m always happy to share important cooking essentials with my friends! So get to cooking my friends and make me a yummy meal! There’s 5 of us and we like to eat a lot. I can pick up if necessary! Happy cooking folks!