Baking Conversion Chart
 

Dry Ingredients:

1. Oatmeal 4 3/4 cups = 1 pound
2. Cornmeal 3 cups = 1pound
3. Whole Wheat Flour 3 1/2 cups = 1 pound
4. White All-Purpose/Bread Flour (sifted) 4 cups = 1 pound
5. White All-Purpose/Bread Flour (unsifted) 3 1/2 cups = 1 pound
6. White Cake/Pastry Flour (sifted) 4 1/2 cups = 1 pound
7. White Cake/Pastry Flour (unsifted) 3 1/2 cups = 1 pound
8. Soy Flour 6 cups = 1 pound
9. Rye Flour 4 cups = 1 pound
10. White Granulated Sugar/Common Table Sugar 2 1/4 cups = 1 pound, or 1 cup = 7 ounces
11. White Confectioner’s Sugar/Icing Sugar (sifted) 4 cups = 1 pound, or 1 cup = 4 ounces
12. White Confectioner’s Sugar/Icing Sugar (unsifted) 3 1/2 cups = 1 pound, or 1 cup = 4.5 ounces

Wet Ingredients:

1. 1 pound Honey = 1 cup
2. 1 pound Molasses = 1 1/3 cup
3. 1 orange (juice only) = 1/3 to 1/2 cup
4. 1 orange (zest only) = 1 to 2 tablespoons
5. 1 lemon (juice only) = 2 to 3 tablespoons
6. 1 lemon (zest only) = 1 1/2 to 3 teaspoons
7. 1 cup Molasses = 3/4 cup Brown Sugar (firmly packed)
8. 1 cup Molasses = 1 cup Honey
9. 1 cup Molasses = 1 cup Pure Maple Syrup
10. 1 cup Molasses = 1 cup Dark Corn Syrup

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