Baking Ingredient Substitution

LINK:http://joyofbaking.com/IngredientSubstitution.html

There is more subs. she listed than the ones below.

Baking Powder, double-acting (Rule of Thumb: 1 teaspoon for every 1 cup of flour)
1 teaspoons double-acting baking powder = 1/4 teaspoon baking soda + 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt)

Baking Soda (Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)
1/2 teaspoons baking soda = 2 teaspoons double-acting baking powder + must replace the acidic liquid in recipe with non-acidic liquid

Chocolate, Unsweetened
1 ounce chocolate = 3 tablespoons natural cocoa powder + 1 tablespoon  unsalted butter, vegetable oil or shortening

Cocoa Powder, Natural Unsweetened
3 tbsp = 1oz unsweetened chocolate (reduce fat in recipe by 1 tablespoon)

Cocoa Powder, Dutch-Processed
3 tablespoons = 3 tablespoons  natural unsweetened cocoa powder + 1/8 teaspoon baking soda = 1 ounce unsweetened chocolate + 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon)

Cornstarch or Corn flour (for thickening)  
1 tablespoon = 2 tablespoons all purpose flour = 1 tablespoon potato starch or rice starch or flour

Cream of Tartar  
1/2 teaspoon = 1/2 teaspoon white vinegar or lemon juice

FLOUR, Bread  
1 cup = 1 cup all purpose flour

FLOUR, Cake  
1 cup = 3/4 cup all purpose flour + 2 tablespoons cornstarch, packed

FLOUR, Pastry  
2 cups = 1 1/3 cup all purpose flour + 2/3 cup cake flour

FLOUR, Rice  
1 cup = Equal amounts of cake or pastry flour

FLOUR, Self-Rising
1 cup = 1 cup similar grade (all purpose) flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt

GELATIN, Powdered 
1 envelope (1/4 ounce) (1 tablespoon granules) = 2 teaspoons agar