Replacing Sugar With Honey In Baked Goods

I've recently successfully cut refined sugar out of my diet completely.  I feel so much better since having done that! I've had to learn to adapt recipes to use sweeteners that I prefer to use - local honey, dates, and maple syrup.  I must say that working with honey in baked goods took a bit of trial and error.

Honey is liquid whereas sugar is not.  Honey is a bit sweeter tasting than sugar so it doesn't take as much.  And honey is a bit acidic and cooks differently.  So, needless to say. some slight changes need to be made.

Here's a basic guideline to help:
  1. For every 1/2 cup of sugar, use 1/4 - 1/3 cup of honey.
  2. For every 1/4 cup of honey, subtract 1 Tablespoon of other liquids. (*if there are no liquids used, add an additional 1 scant Tablespoon flour for every 1/4 cup of honey used*)
  3. For every 1/2 cup of honey, add 1/8 teaspoon baking soda.
  4. Reduce oven temperature by 25 degrees Fahrenheit.

It takes time to figure out which of your existing recipes can successfully be converted and which can't.  My hope is that this list will make it a bit easier!

1 comment

  1. Thank you for sharing this! I'd love to cut sugar completely out of my diet, but my need for chocolate will not allow it for any length of time. ;0) This guide will be handy to use when I decide to bake something.


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