01
Maple Sugars
6.71/2 tbsp : 1 tbsp
Dry granulated maple; 1:1 swap with caramel notes, works in baking and spice rubs
6.7
gluten-free granulated sugars
substitute.
10 gluten-free substitutes for granulated sugars — top pick Maple Sugars at 67% function match.
all substitutes on this page are gluten-free
top substitutes
02
Powdered Sugars
6.71 cup : 1 cup
Blend in blender until powdery; add 1 tsp cornstarch
6.7
03
Brown Sugars
5.01 cup : 1 cup
Darker with molasses flavor; adds moisture, pack firmly for 1:1 swap in cookies and cakes
5.0
show 7 more substitutes
04
Honey
5.00.81 cup : 1 cup
Use 3/4 cup honey per cup sugar; reduce liquid by 1/4 cup, lower oven 25°F to prevent browning
5.0
05
Maple Syrup
5.03/4 cup : 1 cup
Use 3/4 cup maple syrup per cup sugar; reduce liquid by 3 tbsp, expect maple flavor
5.0
06
Molasses
5.01/2 cup : 1 cup
Very strong and bitter; use 1/2 cup per cup sugar plus 1/2 tsp baking soda, darkens batter
5.0
07
Turbinado Sugar
5.01 cup : 1 cup
Raw cane sugar with larger crystals; 1:1 swap with mild molasses note, great for topping
5.0
08
Cane Syrup
5.03/4 cup : 1 cup
Use 3/4 cup cane syrup; reduce other liquid by 1/4 cup, best in wet recipes
5.0
09
Dates
2.52/3 cup : 1 cup
Puree pitted dates; 2/3 cup equals 1 cup sugar sweetness, adds fiber and binding
2.5
10
Sweetener
2.51 cup : 1 cup
Use granulated sugar substitute like erythritol; check bag for proper ratio as it varies
2.5
pitfalls to avoid
watch out
Brown Sugars: Adds molasses flavor and darker color
watch out
Brown Sugars: Pack brown sugar firmly for accurate measure
watch out
Honey: Cookies will spread more and stay chewy
watch out
Honey: Frosting may not hold stiff peaks
watch out
Honey: Dough may be too sticky to roll out
watch out
Honey: Use 3/4 cup honey and reduce liquid by 1/4 cup
watch out
Honey: Lower oven 25F to prevent over-browning
watch out
Maple Syrup: Cookies will spread more and stay chewy
watch out
Maple Syrup: Frosting may not hold stiff peaks
watch out
Maple Syrup: Dough may be too sticky to roll out
watch out
Maple Syrup: Use 3/4 cup and reduce liquid by 3 tbsp
watch out
Maple Syrup: Adds noticeable maple flavor
watch out
Molasses: Cake will taste strongly of molasses
watch out
Molasses: Very dark color and bitter notes in frosting
watch out
Molasses: Very strong and bitter — darkens batter
watch out
Molasses: Use 1/2 cup plus 1/2 tsp baking soda
watch out
Turbinado Sugar: Larger crystals may not dissolve in cold batters
watch out
Cane Syrup: Cookies will spread more and stay chewy
watch out
Cane Syrup: Frosting may not hold stiff peaks
watch out
Cane Syrup: Dough may be too sticky to roll out
watch out
Cane Syrup: Use 3/4 cup and reduce other liquid by 1/4 cup
watch out
Dates: Cookie dough will be denser and stickier
watch out
Dates: Will not cream into smooth frosting
watch out
Dates: Use 2/3 cup date paste per cup sugar
watch out
Dates: Adds moisture and fiber to batter
watch out
Sweetener: Check package — sweetener ratios vary by brand