Baking with Natural Sweeteners Conversion Table
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.