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{ sugar and flour } need help with conversions.

angelamichelle_xo
angelamichelle_xo Posts: 646 Member
edited November 2024 in Food and Nutrition
1⁄2 c (120ml) agave is how much regular sugar?
3/4 c (90g) whole wheat flour is how much regular flour?

Replies

  • angelamichelle_xo
    angelamichelle_xo Posts: 646 Member
    saw this, Substituting Agave Nectar for Granulated Sugar

    White Sugar
    For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.

    still confused/doubting myself.
  • MelaniaTrump
    MelaniaTrump Posts: 2,694 Member
    Agave is a sugar. Don't be fooled. Just like maple syrup, honey, etc.
    Agave is more concentrated sugar, so you use less than you would granulated sugar.
  • sheermomentum
    sheermomentum Posts: 827 Member
    Are you making substitutions in your baking? Whole wheat flour can be substituted for white flour 1 to 1. For the agave (or any other syrup or honey) what you quoted sounds about right.
  • queenliz99
    queenliz99 Posts: 15,317 Member
    sheermomentum wrote: »
    Are you making substitutions in your baking? Whole wheat flour can be substituted for white flour 1 to 1. For the agave (or any other syrup or honey) what you quoted sounds about right.

    Flour is not quite one to one. It is more like 3:1. whole wheat to white flour.
  • azulvioleta6
    azulvioleta6 Posts: 4,195 Member
    What are you making?

    How precise you need to be and how well conversions will work totally depend on the recipe.
  • sheermomentum
    sheermomentum Posts: 827 Member
    queenliz99 wrote: »
    sheermomentum wrote: »
    Are you making substitutions in your baking? Whole wheat flour can be substituted for white flour 1 to 1. For the agave (or any other syrup or honey) what you quoted sounds about right.

    Flour is not quite one to one. It is more like 3:1. whole wheat to white flour.

    I'm sorry...are you saying you would need 3 cups of whole wheat for each cup of white called for? I think I must not be understanding that correctly. I've always substituted them freely but even if you don't recommend that, I think you must not mean 3 to 1.
  • Francl27
    Francl27 Posts: 26,371 Member
    edited January 2016
    I'm no expert but flour doesn't really work like that. It depends a lot on what you are making. For bread, you actually have to mix whole wheat and regular flour, or you need to add extra gluten or something to get a similar result.

    I suggest just looking up whole wheat recipes for whatever you want to make. But I wouldn't substitute more than half the flour, probably (but you have to use the same amount).
  • RodaRose
    RodaRose Posts: 9,562 Member
    It depends on what you are making. Cookies and muffins can have items roughly substituted sometimes.
    Other things like bread or cake need to have ingredients switched carefully.
  • angelamichelle_xo
    angelamichelle_xo Posts: 646 Member
    i was making muffins.

    i wanted to use sugar instead of agave.
This discussion has been closed.

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