Baking with Natural Sweeteners Conversion Table

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Baking With Natural Sweeteners Conversion Table

sweetener to replace 1 cup of white sugar, use liquid note
agave nectar 3/4 cup reduce 1/3 of total lower oven temp by 25 degrees
barley malt syrup 1 1/2 cups reduce slightly -
birch sugar (xylitol) 1 cup - does not work well in breads or hard candies
birch syrup 1/2-3/4 cup reduce slightly -
brown rice syrup 1 1/2 cups reduce slightly good for hard or crunchy baked goods
date sugar 2/3-1 cup
(adjust to your taste)
- burns easily
honey 1/2-3/4 cup
(adjust to your taste)
reduce by 1/4 cup; if no liquid, add 3 Tbs flour for each 1/2 cup honey lower oven temp by 25 degrees
maple syrup 3/4 cup reduce by 3 Tbs add 1/4 tsp.baking soda
maple sugar 1 cup - add 1/8 tsp.baking soda
molasses 1/2 cup - -
Rapadura 1 cup - -
stevia 1 tsp add 1/8 cup you may have to experiment to get the ratio right
Sucanat 1 cup - add 1/4 tsp baking soda

Most syrups work well in moist baked goods, but will soften crispier baked goods like biscotti or cookies. Experiment with these conversions, as they may vary from recipe to recipe.


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