How to Substitute Sweeteners


How to Substitute Sweeteners. From Baking with Honey to Substituting Maple Syrup for Sugar, all of the tips you need are right here.

One of the ways that our family started moving towards more whole foods was to move away from white sugar and start baking with honey, sucanat, and other sweeteners. Now, instead of making my Homemade Jello, Homemade Chocolate Chips, and Gluten Free Cupcakes with granulated sugar, I needed to move to other, more wholesome sweeteners.

If you’ve been wondering about baking with honey or baking with maple syrup,  or what to do about substituting sugar in your baked goods or other sweet (or not-so-sweet) dishes, then this post should help.

One of my pet peeves (and probably yours too) is running out of something when you are in the middle of the recipe.

And one of my best time and money-saving cooking and baking tips is learning how to substitute.

You know how it goes – you’re making a dessert that calls for honey and all you have is a granulated sweetener, or vice versa (remember to make healthy choices, as much as possible for your sweeteners, just like everything else, OK?  Not too much pressure, just making the best choices you can will make a difference in the long run).

Well, one of the easiest things to substitute in recipes is sweeteners.

Now, I am a reforming sugar-aholic.  I used to eat sugar all. the. time.

I once even worked in an ice cream parlor.

Bad idea.  Ahem.

Anyway, I don’t bake quite as much these days since we are focusing on vegetables and animal proteins more and more in our quest to deal with adrenal fatigue, but I still enjoy making whole grain (or non grain) treats (like Chocolate Chia Pudding or Berry Mousse) that require some sweetening.

And I know that a lot of my readers are using traditional sweeteners (hopefully the healthier options of honey, maple syrup, sucanat, and the like) and that these substitution and baking tips would be useful for you.

So when you need to substitute a liquid for a granulated sweetener, how do you do that quickly and easily?

It’s fairly simple, actually.

Mainly, you just need to make up for, or take away from, the liquid part of the liquid sweetener, when adding it to a recipe.

Now of course, if the recipe we are talking about is a dish with very little sweetener (like my Focaccia Flax Bread), then it really doesn’t matter.  Just substitute one sweetener for another and don’t worry about it.  However, when you are dealing with a sweet baked good, then here is what you need to do:

Need to substitute honey for sugar or maple syrup for honey? Find out how to substitute sweeteners for baking and cooking. If you are switching to baking with honey and maple syrup and other sweeteners for health reasons, or you've just run out of a sweetener and need to use another, this post can help.

Pretty simple, isn’t it?

I use these tips whenever I have run out of the sweetener I need (which isn’t often, since I purchase my sweeteners in bulk – like everything else :-)), but more often when I am trying out a new recipe and want to use the least expensive sweetener that I have.  Then if the recipe isn’t a winner, I’ve spent less money on it than I would have otherwise.

With some non-baking recipes, especially ones without a lot of sweetener like:

you can use whatever sweetener you wish (liquid or granulated).  The result won’t differ that much regardless of which sweetener you use.  I love forgiving recipes, don’t you :-)?

Soon I’ll go into more details of my thoughts about sugar, some more detailed information on sweeteners (including nutritional information and alternative sweeteners as well).  Stay tuned!

How about you?  Do you have a time or money saving baking tip to share?

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  1. Angela miller says:

    Another great honey replacement is rice malt syrup, it has the same texture as honey and no need to adjust recipe measurements. It is also both fructose & gluten free. I use this as a honey substitute in my herbal tea as well.

  2. If a recipe calls for honey and I want to use xylitol and liquid stevia, how would I convert? Thank you! Artis

  3. What great info! Just 2 questions…I have read info regarding stevia and the negative effects it has on adrenal glands. Any info?
    Also, how does someone know if they have candida issues?


  4. Thank you for this info! Used it this morning to sub white sugar with honey in some blueberry muffins I made!

  5. I have a new recipe for Vegan Apple-Cranberry Barley Pudding that includes 4 Tbsp of Coconut Sugar. I don’t have coconut sugar but do have good Canadian Maple Syrup. How much maple syrup would I use?

  6. If recipe calls for honey and I only use liquid sucralose (Splenda) what is the conversion? I am a diabetic and have found that using the liquid sweetener instead of the granulated Splenda really cuts the carbs. Most natural sweeteners like honey etc. are not for diabetics. Neither is Agave. I also don’t want to use other sweeteners that can cause stomach distress. Thank you.

    • I don’t have a bottle in front of me but I would do the sugar to sucralose conversion and then convert to honey – would that work for you? Thanks! Hope it works for you and I know how hard it is :).

  7. I just wanted to thank you so very much! I have Addison disease and extreme fatigue plus progressive MS and Lupus SLE amongst other AI allergies etc. I gave been using non grain flours for a while now trying to get rid of inflamation etc. Your recipes your site is awesome! You have been only one I have found, to instruct on subs in recipes.. I know this will make a huge difference in my recipes. Thank you so much for your kindness and your time!
    sincerely Deanna.l

  8. Hello! Great info, thanks for sharing. I would like to know how to substitute in blackstrap molasses in baking recipes, if you are familiar. Thank you :)

  9. This is great! Pinned it. I have always just haphazardly substituted before – sometimes successfully and sometimes not! Thanks.

  10. I guess I’m still confused with the wording. If I want to replace 1/2 cup of honey with erythritol, what do I do?

    • That’s a toughy. So honey is sweeter than sugar and erythritol is less sweet than sugar so you will need to use quite a bit more. I’m guessing about 7/8 cup erythritol would be the right amount. That being said, most recipes call for too much sweetener so you could just leave it 1/2 cup and see how it goes. You will need to add a tad of liquid to make up for what you lose w/ the honey. Hope that helps!