Some say cooking is a science and an art. We would say that geography has a hand in it, too. Flours and sugars manufactured in the United Kingdom and elsewhere will feel and taste different from those manufactured in the United States. So we cannot promise that the pie crust you bake in Canada or England will taste the same as a pie crust baked in the States, but we can offer guidelines for converting weights and measures. We also recommend that you rely on your instincts when making our recipes. Refer to the visual cues provided. If the pie dough hasn’t “come together,” as described, you may need to add more water—even if the recipe doesn’t tell you to. You be the judge.
The recipes in this book were developed using standard U.S. measures following U.S. government guidelines. The charts below offer equivalents for U.S. and metric measures. All conversions are approximate and have been rounded up or down to the nearest whole number.
EXAMPLE
1 teaspoon = 4.9292 milliliters, rounded up to 5 milliliters
1 ounce = 28.3495 grams, rounded down to 28 grams
VOLUME CONVERSIONS
| U.S. | METRIC |
| 1 teaspoon | 5 milliliters |
| 2 teaspoons | 10 milliliters |
| 1 tablespoon | 15 milliliters |
| 2 tablespoons | 30 milliliters |
| ¼ cup | 59 milliliters |
| ⅓ cup | 79 milliliters |
| ½ cup | 118 milliliters |
| ¾ cup | 177 milliliters |
| 1 cup | 237 milliliters |
| 1¼ cups | 296 milliliters |
| 1½ cups | 355 milliliters |
| 2 cups (1 pint) | 473 milliliters |
| 2½ cups | 591 milliliters |
| 3 cups | 710 milliliters |
| 4 cups (1 quart) | 0.946 liter |
| 1.06 quarts | 1 liter |
| 4 quarts (1 gallon) | 3.8 liters |
WEIGHT CONVERSIONS
| OUNCES | GRAMS |
| ½ | 14 |
| ¾ | 21 |
| 1 | 28 |
| 1½ | 43 |
| 2 | 57 |
| 2½ | 71 |
| 3 | 85 |
| 3½ | 99 |
| 4 | 113 |
| 4½ | 128 |
| 5 | 142 |
| 6 | 170 |
| 7 | 198 |
| 8 | 227 |
| 9 | 255 |
| 10 | 283 |
| 12 | 340 |
| 16 (1 pound) | 454 |
CONVERSIONS FOR INGREDIENTS COMMONLY USED IN PALEO BAKING
Baking is an exacting science. Because measuring by weight is far more accurate than measuring by volume, and thus more likely to produce reliable results, in our recipes we provide ounce measures in addition to cup measures for many ingredients. Refer to the chart below to convert these measures into grams.
| INGREDIENT | OUNCES | GRAMS |
| 1 cup almond flour | 3 | 85 |
| 1 cup coconut flour | 4 | 113 |
| 1 cup arrowroot flour | 4 | 113 |
| 1 cup tapioca flour | 4 | 113 |
| 1 cup coconut sugar | 5 | 142 |
| 1 cup maple sugar | 5 | 142 |
| 1 cup cocoa powder | 3 | 85 |
| 1 tablespoon ghee | ½ | 14 |
| 1 cup ghee | 8 | 227 |
| 1 tablespoon coconut oil | ½ | 14 |
| 1 cup coconut oil | 8 | 227 |
OVEN TEMPERATURES
| FAHRENHEIT | CELSIUS | GAS MARK |
| 225 | 105 | ¼ |
| 250 | 120 | ½ |
| 275 | 135 | 1 |
| 300 | 150 | 2 |
| 325 | 165 | 3 |
| 350 | 180 | 4 |
| 375 | 190 | 5 |
| 400 | 200 | 6 |
| 425 | 220 | 7 |
| 450 | 230 | 8 |
| 475 | 245 | 9 |
CONVERTING TEMPERATURES FROM AN INSTANT-READ THERMOMETER
We include doneness temperatures in many of the recipes in this book. We recommend an instant-read thermometer for the job. Refer to the above table to convert Fahrenheit degrees to Celsius. Or, for temperatures not represented in the chart, use this simple formula:
Subtract 32 degrees from the Fahrenheit reading, then divide the result by 1.8 to find the Celsius reading.
EXAMPLE
“Roast chicken until thighs register 175 degrees.” To convert:
175°F – 32 = 143°
143° ÷ 1.8 = 79.44°C, rounded down to 79°C