Baking with Sugar Substitutes

by National Cookie Network

Every baker knows the importance of sugar in their baking. Sugar isn’t just a sweetener, it also contributes to the texture, moisture, color and stabilization of your baked goodies.

There are many types of sugars you can use in baking.

Obviously, for those of you who bake at home, the regular white stuff is what you will typically use. But there is a whole world of sweeteners out there that can do wonderful things for your baking.


Types of sugars:

  • Turbinado Sugar – typically used as a replacement for brown sugar, or as a decoration.
  • Confectioners Sugar (Powdered Sugar) – usually used in decorating or in making cookie icing.
  • Brown Sugar – A rich flavored sugar used in stronger flavored cookies such as ginger bread cookies. It has a molasses type flavor to it, and can also be used as a cookie toping.
  • Granulated Sugar – This is your typical sugar found in most kitchen cabinets. This type of sugar is great for almost any type of baking, and is very versatile.
  • Honey – A unique sweetener, honey, brings a warmth to any flavor that is unmatched by regular sugar. When using honey, you may need to adjust the amount of liquids in your recipe to allow for the liquid content of the honey. This sweetener also tends to have a much more prominent flavor in baked goods, so use with caution. You may need to start out with a smaller amount, and then add more to taste.
  • Molasses – Used much like honey, there are different types of molasses. Basically, the darker the molasses, the stronger the flavor. Molasses can also be used in baking that requires a stronger flavor, along with brown sugar. These two are a great combination!
  • Brown Rice Syrup – Use brown rice syrup like you would use honey. It has a milder flavor, yet sweetens equally well.

I also found a blog that goes further into detail on this subject. I hope you’ll enjoy it.

Happy Baking!

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