01
Maple Syrup
10.03/4 cup : 1 cup
Use 3/4 cup maple syrup and reduce other liquid by 3 tbsp; adds distinct maple flavor to baked goods
10.0
gluten-free brown sugars
substitute.
12 gluten-free substitutes for brown sugars — top pick Maple Syrup at 100% function match.
all substitutes on this page are gluten-free
top substitutes
02
Honey
10.03/4 cup : 1 cup
Use 3/4 cup honey and reduce other liquid by 3 tbsp; lower oven temp 25°F to prevent over-browning
10.0
03
Cane Syrup
10.03/4 cup : 1 cup
Use 3/4 cup and reduce liquid by 1/4 cup; rich caramel notes close to brown sugar
10.0
show 9 more substitutes
04
Molasses
8.01 cup : 1 1/2 cup
Dissolve in small amount of water
8.0
05
Turbinado Sugar
7.51 cup : 1 cup
Large crystals won't dissolve as fast; 1:1 by weight, grind finer for cookies and cakes
7.5
06
Maple Sugars
7.51 cup : 1 cup
Granulated maple sugar; 1:1 swap with maple flavor, works in cookies and oatmeal
7.5
07
Dates
7.51/2 cup : 1 cup
Blend 1 cup pitted dates with 1/4 cup water for paste; use 1/2 cup per 1 cup brown sugar
7.5
08
Fruit Syrup
7.53/4 cup : 1 cup
Use 3/4 cup and reduce other liquid; adds fruity sweetness, best in glazes and sauces
7.5
09
Granulated Sugars
5.01 cup : 2 1/4 cup
1:1 swap but loses molasses moisture and caramel flavor; add 1 tbsp molasses per cup for brown sugar taste
5.0
10
Cinnamon
5.01 tsp : 1 tsp
Sweet warm spice, no sugar content; use 1/2 tsp per cup sugar to deepen flavor, not replace sweetness
5.0
11
Vanilla Extract
2.51 tsp : 1 tsp
Few drops add aroma but no sweetness or bulk; pair with actual sugar substitute for brown sugar role
2.5
12
Powdered Sugars
2.51 cup : 1 cup
Add 1 tbsp molasses per cup powdered sugar to mimic brown sugar color and flavor
2.5
pitfalls to avoid
watch out
Maple Syrup: Extra liquid makes brownies dense and wet
watch out
Maple Syrup: Use 3/4 cup syrup and reduce liquid by 3 tbsp
watch out
Maple Syrup: Distinct maple flavor changes baked goods
watch out
Honey: Extra liquid makes brownies dense and wet
watch out
Honey: Use 3/4 cup honey and reduce liquid by 3 tbsp
watch out
Honey: Lower oven temp 25F to prevent over-browning
watch out
Cane Syrup: Use 3/4 cup syrup and reduce liquid by 1/4 cup
watch out
Molasses: Thicker and stickier than brown sugar
watch out
Molasses: Stronger bitter-sweet molasses flavor
watch out
Turbinado Sugar: Large crystals dissolve slower in batters
watch out
Turbinado Sugar: Grind finer for cookies and cakes
watch out
Dates: Date paste is denser than granulated sugar
watch out
Dates: Use 1/2 cup paste per cup brown sugar
watch out
Fruit Syrup: Fruit flavor differs from molasses depth
watch out
Fruit Syrup: Use 3/4 cup syrup and reduce other liquid
watch out
Granulated Sugars: Loses molasses moisture and caramel flavor
watch out
Granulated Sugars: Add 1 tbsp molasses per cup for brown sugar