Following on from what Bethany said about not liking sugar substitutes, I wondered what other people’s opinions are. I’ve not been using sugar or sweeteners at all for the last 6 weeks, but I’m getting to the point where I need to use something. I love baking and want to try out some of those wholewheat muffin recipes of Blest’s and a few other things. Subsituting in wholewheat flour and oats and things is obvious, as is using oils instead of butter or marg, but it’s the sugar I don’t really know how to replace. I could just use one of the many sugar substitutes, but I’m really not keen on artificial sweeneters. What’s the answer? What do you ladies use?
I suspect the answer is to try a few things out. I’ve heard about agave nectar, which I think is also available as a granulated sugar type powder, but I’ve never used it. Then there’s maple syrup. Anything else? Suggestions gratefully received!
Bekki, I have tried several things. Honey is great (just half the amount of sugar you would need and substitute the honey). I have also tried Sucanot. This is a form of sugar before it is uber-processed. I like this too (sorry, don’t know the conversion rate on this one). My husband doesn’t like it as a substitute for sugar in coffee/tea. It has a slightly molassas flavor to it. Applesauce is another great substitute also.
Comment by natasha25461 — February 23, 2007 @ 4:41 am
Bekki,
I’m sure I will soon run into this problem. I like to bake goodies…I’ve just been putting off doing it, other than for others. I’m looking forward to seeing what others have to say about this. Thanks for bringing it up!
Comment by Bethany — February 23, 2007 @ 5:48 am
I use organic cane sugar.
Comment by Kellie — February 23, 2007 @ 7:26 am
I use organic cane sugar too, but I do not know if it is better for me, diet-wise. Although, I find I do not crave sugar as much when I use it. Sorry, not very scientific, am I?
Comment by missy — February 23, 2007 @ 7:42 am
I use honey occassionally. And I’ve just recently tried dehydrated cane juice - which is essentially the same as sucanot. It’s a 1/1 ratio for sugar. I still have sugar in the house because the sucanot/cane juice is way more expensive. I just try to use the white stuff as little as possible. I also try to mixe in whole grains in the baked goods - wheat, rye, oat. They seem to give a more complex flavor and reduce the need for the sweetener.
Comment by Anita — February 23, 2007 @ 7:52 am
I use:
stevia powder-herbal no-calorie sweetener. You have to really “work with it” because it can be bitter if you use too much. I mainly use it with other sweeteners to reduce the amount I need to use instead of replace.
fructose-granulated sweetener derived from corn. Less processed than sugar, I think it’s more processed than suconat but it tastes just like sugar (to me) but a bit sweeter. You can sub 1:1 for sugar or use less.
honey-some of my recipes call for it. If not you have to reduce liquid to use it and I just use fructose to sub instead
maple syrup-on pancakes mainly. Too expensive for me to use in baking, although I have and it works well.
Hope this helps!
Comment by Brandi — February 23, 2007 @ 8:01 am
Thank you ladies. I’ll have a browse round the wholefood shop and see what I can come up with. And then I’ll experiment in the kitchen.
Comment by Bekki — February 23, 2007 @ 10:44 am
Actually, when you say applesauce, what do you mean? To me it’s something you make by stewing apples with sugar in a saucepan.
Comment by Bekki — February 23, 2007 @ 10:52 am
OK, a little googling suggests that’s what it is. Just I’d think of it as a sauce you make to go with roast pork, rather than an ingredient you’d have in a jar, or a jam type thing.
Comment by Bekki — February 23, 2007 @ 10:58 am
Applesauce is usually a substitute for oil, right? I haven’t heard of it as a sub for sugar.
I am of the opinion that artificial sweeteners are worse for you health-wise than plain old sugar, so I avoid them in general and avoid them like the plague when pregnant or nursing.
Some day I plan to get around to buying some stevia and using it half and half with real sugar in order to cut calories, but our nearest health food store is 2 hours away!
Until then, I use whatever the recipe calls for (sugar, honey or maple syrup) and use whole grain flours and oats so that the GI is lower. I even make choc chip cookies for the kids with whole wheat flour.
Comment by Christy — February 23, 2007 @ 1:27 pm