Now this, my darling, is a godsend.
The PCC Natural Markets website has a page that shows healthy, natural sugars to substitute with white or brown sugar when baking. I know people do the usual honey or apple sauce but this is great because it gives you more variety in regards to flavor and even better... it tells you how to adjust the moisture levels in your batch!
I wish I had something like this years ago when I was experimenting with honey and made my batch too "liquid-y" when avoiding white sugar.
| Sweetener | Amount to replace 1 cup sugar | Adjustments to recipe |
|---|---|---|
| * If you use barley malt or brown rice syrups in baked goods, be aware that a natural enzyme in these sweeteners may liquefy the consistency of the batter. This is more likely when eggs are not used. To prevent liquefying eggless recipes, first boil the barley malt or brown rice syrup for 2 to 3 minutes, cool, then measure and use. ** For each 1/4 teaspoon baking soda, reduce salt by 1/4 teaspoon. *** Do not substitute more than half the sugar in a recipe with molasses; blackstrap molasses is not sweet. Tip: If the recipe doesn’t call for any liquid, add 4 to 6 tablespoons of flour for each cup of liquid sweetener substituted for sugar. | ||
| Agave | 3/4 cup | Reduce liquid in recipe by one-third to one-half. Reduce baking temperature 25 degrees. |
| Barley malt syrup* | 1 1/3 cup | Reduce liquids by one-fourth. Add 1/4 teaspoon baking soda for each cup syrup to help baked goods rise.** |
| Brown rice syrup* | 1 1/4 cup | Reduce liquid by one-fourth and add 1/4 teaspoon baking soda for each cup syrup to help baked goods rise.** |
| Date sugar | 1 cup | none |
| Frozen juice concentrate | 2/3 cup | Reduce liquids by one-third and add 1/4 teaspoon baking soda per cup of concentrate.** |
| Honey | 1/2 cup | Reduce liquids by one-eighth. Reduce oven temperature by 25 degrees and cook a bit longer. |
| Maple syrup | 1/2 to 2/3 cup | Reduce liquid by one-fourth and add 1 teaspoon baking soda per cup of syrup.** |
| Molasses | 1 1/3 cup sweet molasses | Reduce liquid by 6 tablespoons and add 1/2 teaspoon baking soda per cup of molasses.*** |
| Stevia | Read labels for powder, liquid or concentrate. | Follow suggestions on product label. |
| Sugar cane juice (Rapadura, Sucanat, muscovado, turbinado, demerara) | 1 cup | none |
| Xylitol or Zero, granulated | 1 cup | none |
You can find additional tips on their page, here.
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