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Baking Substitutions

Martha Stewart Living, October 2002

Our Easy Baking Substitutions:

Self-Rising Flour

Instead of 1 Cup: Self-rising flour

You Can Use: 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt

Cake Flour

Instead of 1 Cup: Cake flour

You Can Use: 1 cup minus 2 tablespoons all-purpose flour

Brown Sugar

Instead of 1 Cup: Light-brown sugar

You Can Use: 1 cup white sugar plus 1 tablespoon molasses


Instead of 1 Cup: Molasses

You Can Use: 3/4 cup dark-brown sugar plus 1/4 cup water

Whole-wheat Flour

Instead of 1 Cup: Whole-wheat flour

You Can Use: 7/8 cup all-purpose flour plus 2 tablespoons wheat germ

Comments (1)

  • summercloud 19 May, 2013

    How does one substitute almond flour for unbleached white flour? A one-to-one makes the batter (muffins) very runny.
    What is the substitution for oil in muffins to butter? I don't like to use oil, and Martha, you don't either. What is the substitution?

    Thank you.