Something I’ve found useful when converting old family favourites to new updated Gluten Free recipes, is the Equivalent Measurements and General Cooking/Baking Terms. I’ve include those charts here.

~Laureen

What the abbreviations in recipes mean

c = cup
t = tsp = teaspoon
T = Tbsp = tablespoon
C = Celsius
F = Fahrenheit
ml = militers
pt = pint
L = litre
g = gr = gram
oz = ounce
lb = pound
kg = kilogram

Measurement Equivalents for Cooking Conversions

Capacity:
1/4 teaspoon = 1 ml
1 tablespoon = 15 ml = 3 teaspoons
2 tablespoons = 30 ml = 1/8 cup
1/4 cup = 50 ml = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon = 75 ml
1 cup = 16 tablespoons = 250 ml = 8 ounces
1 pint = 2 cups = 500 ml (1/2 liter) = 16 ounces
1 quart (2 pints) = 4 cups = 1 liter = 32 ounces

Weight:
1/16 pound = 30 grams = 1 ounce
1/4 pound = 115 grams = 4 ounces
1/2 pound = 225 grams = 8 ounces
1 pound = 455 grams = 16 ounces
2.2 pounds = 1 kilogram = 35 ounces

Pound, cups, tablespoon and teaspoon conversions assume the base weight-volume of water: 
1 pound = 2 cups
1 ounce = 2 tablespoons
1 tablespoon = 3 teaspoons = 0.5 oz = 15 grams
1 teaspoon = 0.17 oz = 5 grams

Weight-volume of: 
Wheat Flour: 1 pound = 3 1/2 cups
Refined Sugar: 1 pound = 2 1/4 cups

Temperature Conversions

Fahrenheit  ===>  Celsius
250 degrees = 120 degrees
275 degrees = 140 degrees
300 degrees = 150 degrees
325 degrees = 160 degrees
350 degrees = 180 degrees
375 degrees = 190 degrees
400 degrees = 200 degrees
425 degrees = 220 degrees
450 degrees = 230 degrees
475 degrees = 240 degrees
500 degrees = 260 degrees

General Cooking and Baking Terms used in recipes

Dash or Pinch – Generally considered less than 1/8 teaspoon.
Firmly Packed – With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Lightly Packed – Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.
Even / Level – Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.
Rounded – Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.
Heaping / Heaped – Pile as much of the ingredient on top of the measure as it can hold.
Sifted – Sift with a strainer or sifter before measuring to make sure ingredient is not compacted and there is no other foreign substance in it.

Laureens Signature

To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
 


 

Laureen Fox
Meet the voice behind this Fox Kitchen blog. Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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