Today we see that more and more people are turning to natural, organic and pure food. Knowing that industrial sugar causes lot of health issues, people started looking for the sugar substitute. Little known fact is that Honey in medieval times was used as a primary sweetener. For those which are interested how to use honey in baking, this article will serve as a good starting point. There are four basic rules for substitution.

Rules for Sugar substitute

Since honey can be two or three times sweeter than sugar substitution ratios are different. Nevertheless, basic ratio for substitution is 1:2, or 2:3 in favor of sugar. In other words, you need to use just 2/3 of honey or even just half than what you are used to with sugar.

Since honey already contains some of water in it (depending on how ripe and/or old it is) you need to substract other liquids from your recipe. How much? For every cup of honey, substract 1/4 of liquids.

Since honey is acidic you need to add baking soda to counter acidity and allow baked goods to rise properly. Add 1/4 teaspoon  for every cup of honey.

To prevent your baking goods from getting burnt, you will need to lower temperature of your oven by 25F.

The flavor and texture will be somewhat different. But, at the end of the day, you may like your new version better than the original recipe. Can’t hurt to give it a try. Start with honey with mild flavor, but constantly keep this in your mind. Because of its somewhat viscous nature, honey will  make your baked goods more moist and dense.

When you add the honey to the other ingredients, it slides easily off the spoon, and you are left with a sticky mess. To avoid mess in your kitchen, and easier cleanup when measuring honey, lightly coat the measuring cup or spoon with cooking spray before adding the honey.

Feel free to test your new sugar substitute in all of your favorite recipes. In those less favorite ones too, who knows maybe honey will just do the trick and rearrange your list of favorite meals.

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