01
Maple Sugars
6.7best for biscuits1/2 tbsp : 1 tbsp
Dry granulated maple; 1:1 swap with caramel notes, works in baking and spice rubs
6.7
granulated sugars substitute
in biscuits.
Most biscuit recipes call for just a touch of Granulated Sugars to round out the flavor without making them sweet. The substitute mainly needs to avoid adding excess moisture.
top substitutes
02
Powdered Sugars
6.7best for biscuits1 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
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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