Prioritize substitutions that protect gluten development and fermentation performance. Bread dough is less forgiving than quick bakes. Structure and fermentation can collapse with poor substitutions.
Yes. Start with Granulated Sugar at 1:1 by weight, then adjust liquid or bake time in small steps after a test batch.
Use 1:1 by weight
Works in almost everything. For meringues and delicate sponges, blitz granulated in a blender for 10-15 seconds first to approximate the finer crystal.
View full adjustment notes →On CupOrGram, 1 cup of caster sugar is treated as 190 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Caster Sugar cups to grams →Yes, at 1:1 by weight. Works in almost everything. For meringues and delicate sponges, blitz granulated in a blender for 10-15 seconds first to approximate the finer crystal. Bake-test before scaling up.