Re:Sugar substitution questions.. - Forum

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Sugar substitution questions..
by jana 1 Year, 1 Month ago

I no longer use any white sugar in recipes and am trying to only use (in order) Agave, honey, raw cane or natural sugar. Is there any formula or tips for substituting these things for white sugar? Any pointers? If I substitute honey for sugar, can I just use equal amounts? (So many questions!!!)

I am finding it hard to make baked goods with low/no/natural sugars and would appreciate any advice! Thank you very much..

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Re:Sugar substitution questions..
by Cook4 1 Year ago

In a cookbook I have called "More-with-Less" there are a few substitutions given in the front of the book. One is for sugar. It says for 1 cup of sugar you can substitute 3/4 c of honey, molasses, or corn syrup (I know you didn't mention all of these, but just writing what it says), reduce liquid in recipe by 1/4 c, add 1/4 t soda and reduce oven temperature by 25 degrees.

I followed this substitution with honey in a zucchini yeast roll recipe for the first time the other day. It turned out great. Good luck in trying things.

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Re:Sugar substitution questions..
by Cook4 1 Year ago

I forgot to add - I also have recently substituted raw sugar in recipes 1:1 and it turned out fine, but I still need to try more before I know if it is a sure thing.

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