You’ll find that this chart is pure gold. I often prefer converting solid, more traditional recipes (the kind that are past down through generations, like family recipes) to converting gluten-free or other alternative recipes. I refer to this chat frequently when converting those recipes and find that I can usually get positive results.
Remember to watch out next Thursday for more on how I convert recipes!
Measurement Conversions for Baking Ingredients
As a reference 1 cup of all purpose flour (wheat) = 125 grams so when you substitute other flours and starches this list should help. Using weights instead of volumes will greatly improve and bring consistency to your baking.
1 cup potato starch = 174 grams
1 cup superfine white rice flour = 98 ounces
1 cup sorghum flour = 109 grams
1 cup millet flour = 109 grams
1 cup potato flour (differs from potato starch) = 173 grams
1 cup almond meal = 112 grams
1 cup white rice flour = 98 grams
1 cup coconut flour = 112 grams
1 cup garbanzo flour = 115 grams
1 cup tapioca starch = 103 grams
1 cup buckwheat flour = 123 grams
1 cup brown rice flour = 160 grams
1 cup cornstarch = 128 grams
1 cup sugar = 198 grams
1 cup shortening = 190 grams
1 cup packed dark brown sugar = 240 grams
1 cup packed light brown sugar = 215 grams
3 ½ cups of Pamela’s Bread Mix = 500 grams for bagels and for Herb Bread.
1 cup coconut oil = 224 grams
1 tablespoon coconut oil = 14 grams
1 ounce by weight = 28 grams
1 ½ teaspoons EnerG egg replacer mixed into 2 tablespoons warm water = 1 egg
1 tablespoon EnerG egg replacer mixed into ¼ warm water = 2 eggs
1 cup cultured coconut milk = 1 cup buttermilk = 1 cup yogurt
1 cup plain unsweetened almond milk = 1 cup milk
// What recipe will you convert using this?