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Baking with Honey / Baking with Maple Syrup

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Instructions

1.  Substituting Liquid for Granulated

  • When substituting a liquid for a granulated sweetener (e.g. using honey when the recipe calls for sucanat or brown sugar, or subbing in a liquid low carb sweetener like this sugar-free simple syrup for xylitol, etc.), for every 1 cup of liquid sweetener, subtract 1/4 cup of liquid from the recipe (likewise, for every 1/4 cup of honey, subtract 1 tablespoon of liquid).

2. Substituting Granulated for Liquid

  • The converse is then, when substituting a granulated for a liquid sweetener (e.g. using sucanat, coconut sugar, or xylitol when the recipe calls for maple syrup or honey), for every 1 cup of granulated sweetener, add 1/4 cup of liquid to the recipe (likewise, for every 1/4 cup of granulated sweetener, add 1 tablespoon of liquid).

3. Adjusting for Sweetness

  • Honey and maple syrup are sweeter than sugar
    So use less honey or maple syrup (about 1/2 - 3/4 cup) for each cup of sugar, and if you are substituting another sweetener for honey or maple syrup, keep this in mind and adjust accordingly.

4. Oven Temperature Adjustments

  • If baking with honey or maple syrup, reduce the oven temperature by 25 °Fahrenheit, since maple syrup and honey will tend to caramelize and burn faster than granulated sweeteners. If you are substituting another sweetener for honey or maple syrup, you might wish to raise the oven temperature a bit.

5. The Acidic Component

  • Since maple syrup and honey are somewhat acidic, when baking you will need to add 1/4 - 1/2 teaspoon baking soda per cup of honey or maple syrup to the batter so it will rise.
    You might want to remove that same amount of baking soda from a recipe when substituting another sweetener for maple syrup or honey.

6.  Baking with Stevia

  • If you'd like to use stevia in your baking and cooking, check out Stevia-What It Is and How to Use It for helpful tips.
    Stevia is super sweet.  In general, 1/32 of a teaspoon is the equivalent of 2 tablespooons of sugar.  However, it is a little tricky to bake with it.  The bulk that you lose by moving to a sweetener that is this concentrated makes it difficult.
    Typically I will replace half of the sweetener in a recipe with Stevia Extract and the other half with another low-carb sweetener.