Sugar is one of the most important baking ingredients, thus it’s in practically everything. Its taste and volume enhancing capabilities are almost hard to overlook. And it comes in a variety of forms to suit specific baking needs.
Yet, in a pinch, what can you use for sugar? And how can you make such substitutions when choosing sugar replacements in baking? As you read on, you’ll discover several useful sugar replacements that work nicely in baking recipes like pies and many more.
You’ll also learn about low glycemic sugar replacements for baking and how to choose sugar substitutes while baking for diabetics. Moreover, although some will flavor the baked products, there are numerous sugar replacements available that do not have an aftertaste.
- Role of Sugar in Baking
- Sugar Nutrition Facts
- Sugar in Baking Recipes
- Best Sugar Substitutes in Baking
- Frequently Asked Questions (FAQs)
- What is the best substitute for sugar when baking?
- What sugar substitute tastes most like sugar?
- What is the healthiest sugar substitute you can use?
- What is the best sugar substitute for baking no aftertaste?
- Is stevia or Splenda better for baking?
- What is the safest artificial sweetener to use?
- Which is sweet in taste but not sugar?
- Why was stevia banned?
- How can something be sugar free but taste sweet?
- What are the worst sugar alternatives?
Role of Sugar in Baking
Sugar serves many functions in baking, and the consequences vary depending on the kind of sugar used. White and brown sugar are the most often used sugar kinds in baking. Although both are generally used to sweeten dough, they also play a variety of additional functions in baked items. There are many types of sugar, including icing, muscovado, castor, turbinado, nib, and sanding sugar.
White sugar thins the dough, making the finished result lighter and fluffier. This situation occurs because white sugar, when added to the dough, prevents gluten development. As a consequence, such baked items are drier and thinner, with the liquid components in the recipe contributing the majority of the moisture content. When white sugar is crushed, it produces powdered sugar, which is ideal for whipping frostings and as a dusted topping for baked products.
Brown sugar is more moist than white sugar. Brown sugar has a high moisture content because it includes molasses, which explains its sticky feel. When used in baking, it provides a lot of moisture to the dish, which makes the crust soft. Brown sugar also promotes gluten development, therefore baked items are denser when compared to white sugar. In many recipes, the dark hue of this sugar, as well as its caramel-like toffee taste, stand out.
When sugar is used in baking recipes, it maintains the water content in place, preventing baked items from becoming stale. And since sugar caramelizes in the oven, the baked foods have an appealing brown surface.
Sugar Nutrition Facts
Sugar in Baking Recipes
Sugar is a common ingredient in hundreds of baking recipes all around the world. This desire is also why it comes in so many different variations to choose from. Whilst brown and white sugar are the most well-known, different varieties are available. Brown and white sugars are often made from sugarcane, although some are also made from beet juice. Yet, they both impart a significant quantity of sweetness to baked items, with white sugar being more powerful than brown sugar.
Sugar is so common in baking recipes that it may be found in a variety of baked goods, including;
- Oatmeal squares
Best Sugar Substitutes in Baking
Consider this: you’re about to cook a beautiful batch of cinnamon scones for your children. You’ve thrown in all the ingredients, only to realize too late that you’re out of sugar. As unbelievable as it may seem, it occurs to a lot of us. While sugar is an ubiquitous component in the kitchen, you may overlook it when shopping for supplies, assuming you still have enough on hand.
Nevertheless, this isn’t the only reason you’ll need a sugar alternative for baking. You may have a diabetic on your guest list at times, therefore you must remove them. Other times, a low glycemic sweetener is required. In certain circumstances, you want to boost the nutritional value of your baked products, so you look for a better option.
Therefore it’s a good thing that these helpful replacements are accessible when you need them. The greatest thing about these options is that you can readily locate them in your kitchen or fridge. Although some can add flavor or moisture to your baked products, others will function just as well as sugar.
Coconut sugar works well in place of white sugar in cakes, bread, scones, cookies, shortbread, and a variety of other dishes. Despite it is called sugar, the word refers to its sweet character, and it is not the same as sugar. Coconut sugar is made by crystallizing sap collected from the coconut palm.
Not only may it be substituted for white or brown sugar in a one-to-one ratio, but it also has a delightful taste that compliments baked items. Also, since coconut sugar is drier than white sugar, your baked items will be more crumbly. Its nutty coconut taste works well in biscuits and cookies.
Honey is not only a great sugar alternative, but it is also quite convenient. Since we all have a jar of honey in our fridges, utilizing it to substitute sugar when you’re in a need won’t be tough. Moreover, since honey is made from flower nectar, it has a flowery flavor that enhances the flavor profile of baked items. But, since honey is a liquid, it will change the consistency and moisture level of the dough. As a result, while utilizing, you must reduce the amount of liquid in the original recipe.
Honey may be used in any baking recipe, although its high moisture content should be considered before using it in cakes. You may substitute one cup of sugar with one cup of honey. And when you do, reduce the liquid components by one cup. If your recipe has no liquid, compensate for the lack of consistency by adding an additional tablespoon of flour per cup of sugar.
If you’re creating a fruity-flavored baking recipe, your best choice is to replace the sugar with mashed fruits. This choice will bring moisture and suppleness to your baked products as well as the most fresh fruit flavor to the recipe. It’s also an excellent choice if you’re working with a diabetic or creating a meal with a low GMI. Of course, this condition is dependent on the sort of fruit you use, so keep this in mind while baking for such folks. Since mashed fruits include some water, you’ll need to use half as much to replace the sugar.
Mashed ripe bananas are the most regularly used fruit alternative for sugar in baking. They include a lot of fiber, potassium, and other minerals. They’re also moist and sweet enough to satisfy diabetics while keeping a low Glycemic index. Other fruits, such as apples and oranges, may also be used for this purpose. If you don’t have diabetes, you may use any fruit, from strawberries to mangoes, watermelons, or even grapes.
Except for cakes, 3 cup of agave nectar may substitute 1 cup of sugar in all baking recipes. Since agave nectar is known for its sweetness and high nutritional content, it is an excellent sugar alternative. Although being a sticky liquid, it adds a delightful taste to baked items when utilized. Agave nectar resembles honey or maple syrup but is runnier. And 2
When utilizing agave nectar, you must compensate for the additional moisture. You may either cut the liquid components in half or add a spoonful of flour for every cup of sugar. Agave nectar is sweet, and although it has a distinct floral taste, it is scarcely discernible in baked products.
Molasses was created by refining white sugar, so it maintains some of its sweetness. It’s a thick, sticky liquid produced as a byproduct of sugarcane or beet refinement. Brown sugar contains molasses, which explains why it is so humid and clumpy. As a result, when used as a sugar alternative, you should anticipate more moisture in your recipe.
To substitute molasses for sugar, use up to one cup of it in lieu of one cup of sugar. You’ll also need to cut the liquid in your recipe by a cup or add a spoonful of flour for every cup of sugar. Molasses may provide a caramel taste to your baked products, which is not entirely undesirable. And if you’re searching for a brown sugar alternative, this is a great option.
Frequently Asked Questions (FAQs)
What is the healthiest substitute for sugar?
Stevia is often regarded as the healthiest sugar replacement. It’s an artificial sweetener designed to be free of potentially harmful chemicals. Erythritol, xylitol, and yacon syrup are some alternatives to stevia. Natural sweeteners such as honey, maple syrup, and molasses are also considered healthy alternatives.
Is honey better than sugar?
While honey has a lower GMI than sugar, it may nevertheless swiftly elevate blood sugar since it contains somewhat more calories. Honey is also sweeter, so it trumps sugar if that’s what you’re after.
What do I use instead of sugar?
You may also consider applesauce, maple syrup, fruit concentrates, fruit juices, date sugar, corn syrup, dates, and date sugar in addition to the possibilities listed above. Pomegranate molasses, which blends the sweetness of both ingredients, is another option.
Finding a sugar alternative in baking recipes isn’t as difficult as you would think. Each of these easy solutions will provide the same amount of sweetness to your baked products. Of course, not all of them are in the same condition or have the same texture as sugar. Nonetheless, they’re as delicious and diverse as it is, so don’t be afraid to try them.
What is the best substitute for sugar when baking?
When it comes to baking, these are our favorite six sugar substitutes:
Sugar made from coconuts. Watch the video…. Agave nectar or agave syrup. Play the video…
Concentrates of fruits. Fruit concentration, as opposed to fruit juice, is just fruit with the water removed. … Molasses…. Maple syrup.
What sugar substitute tastes most like sugar?
Another low-calorie sweetener is erythritol. It’s a natural sugar alcohol present in some fruits. Powdered erythritol, on the other hand, is almost certainly produced industrially. While it has a faint aftertaste, erythritol tastes very much like sugar.
What is the healthiest sugar substitute you can use?
Stevia is a dietician favorite, whether in package, drop, or plant form. Not only does it have no calories, but stevia-based sweeteners are natural rather than artificial. Stevia combined with erythritol (Truvia®) works well in low-carb baked treats as well.
What is the best sugar substitute for baking no aftertaste?
Erythritol is the most natural of all the sugar alcohols, and I prefer to use it in tiny quantities in foods that aren’t going to be cooked, like no-bake or “raw” sweets.
Is stevia or Splenda better for baking?
Although both sweeteners have no calories and are deemed safe to eat by the United States Food and Drug Administration (FDA), there are still outstanding uncertainties concerning how Splenda affects the body (more on that below). Also, stevia may be more stable under high temperatures, making it more suitable for cooking and baking.
What is the safest artificial sweetener to use?
Almost 90 research back up its safety. Sucralose is a non-nutritive sweetener that may be used in food. Splenda® is the brand name for sucralose. Sucralose has 600 times the sweetness of sugar.
Which is sweet in taste but not sugar?
Saccharine is a synthetic sweetener. Saccharin is sweeter than table sugar or sucrose, but it has a harsh aftertaste.
Why was stevia banned?
Stevia’s tumultuous relationship with the FDA
While being readily accessible across the globe, stevia was prohibited in the United States in 1991 owing to early research suggesting the sweetener may cause cancer.
How can something be sugar free but taste sweet?
The sweetness in many sugar-free sweets comes from sugar alcohols. These molecules, which include maltitol, isomalt, xylitol, and sorbitol, do not include sugar or alcohol (in the traditional sense). Instead, they give sweetness via chemicals that the human intestines cannot absorb as easily as sugar.
What are the worst sugar alternatives?
Aspartame (found in Equal and NutraSweet), sucralose (found in Splenda), and saccharin (found in Sweet ‘N Low) are the biggest offenders. Many individuals who eliminate artificial sugars from their diets claim improvements in a variety of health issues, including migraines, melancholy, IBS, weight gain, and others.