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Baking Without Refined Sugar

SustainLane
Last Updated: Monday, March 03, 2008

A few modifications in your diet can reduce the amount of refined sugar without forcing you to sacrifice sweets.

 Indeed, raw and lightly processed sweeteners used in moderation won’t harm your health over the long term and even offer nutritional value you’ll never find in a refined sugar.

Choosing the right substitute depends on what you’re making and the flavor you’re looking for. Syrups are great for sweetening beverages, for example, but you need to be careful to reduce liquid when baking with them. Use the following table to help you choose a substitute without sacrificing the flavor and texture of your favorite sweets.

Sweetener Name How to Substitute Will it affect flavor? Benefits
Barley Malt or Brown Rice Syrup ¾ cup for each cup of sugar, reduce liquid by ¼ cup Somewhat High in complex carbohydrates and maltose; digested slowly.
 Maple Sugar ½ cup for each cup of sugar Yes  Refined only by boiling; contains calcium, zinc, iron, and potassium.
Maple Syrup  ¾ cup for each cup of sugar, reduce liquid by 3 tablespoons Somewhat  Refined only by boiling; contains calcium, zinc, iron, and potassium.
Molasses  1 ¼ cup for each cup of sugar, reduce liquid by 5 tablespoons for each cup of molasses used. Yes Contains calcium and other minerals.
Honey  ¾ cup for each cup of sugar, reduce liquid by ¼ cup No Unrefined; contains minerals and enzymes.
Unrefined Dehydrated Cane Juice 1 cup for each cup of sugar No Unbleached, unrefined.

 

 

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