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Sugar Substitutes

Andriani_Souzou_171222

Hi!

I would like to know with which other ingredient can I substitute the sugar with and how does it relate proportionally to the amount of sugar needed in every baking recipe?

Thanks!

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Comments

bkeene12

That's a pretty big call to order. There are quite a few subs available. I have played around with Agave- it was usually 85 g vs 128 g of sugar (2/3 cup vs. 1 cup). I had mixed results and went back to using good ole sugar.

tshewman

If you are looking for a 1:1 exchange, that would be isomalt. It is less sweet however, and some reports regarding GI issues (though I'm not completely up on the research but worth looking into). So, in that case, one would be sacrificing sweetness (some prefer it, some not). With only 2 more hydrogen molecules per unit, there's not a large difference in mass (which is likely also why it is a close match in volume).

Brandon_Byrd_40557

Sucralose bulked with maltodextrin (also known as Splenda) is a 1:1 substitute for sugar in baking.