As promised, here is an awesome print out for how to bake/cook with alternative sweeteners:

To replace white sugar in a recipe, try these substitutions

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

To replace white sugar in a recipe, try these substitutions

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.

 

Source: http://m.pccnaturalmarkets.com/guides/tips_sweeteners.html

Leave a Reply

Your email address will not be published. Required fields are marked *